What’s it all about? Opened in 2014, Labyrinth serves neo-Singaporean cuisine that reinvents local fare for the 21st century. A meal here offers both a discovery of Singapore’s hawker flavours and a taste of the city’s terroir, with the team tapping into its little-known bounty as much as possible.
Who’s cooking? Labyrinth’s fast-talking chef-owner Han Li Guang (known as LG) is an autodidact and former banker who traded a cushy financier’s life for the chef’s whites. Restless to a fault, he is constantly creating and a signature dish rarely rests on the menu without ongoing tweaks.
The signature: The restaurant is seven years old, but its signature chilli crab has been through nine iterations. The latest version features local wild-caught flower crab with a scoop of chilli crab ice cream and locally farmed ice plant, curry leaves, egg white ribbons and a side of deep-fried mini buns.
What local produce will I discover? Apart from ulam raja (a local medicinal herb with a hint of mango flavour) and oyster plant, expect to taste locally farmed pearl garoupa, quail and barramundi.
Bonus point: Labyrinth earned the Flor de Caña Sustainable Restaurant Award 2021. It distinguished itself thanks to its commitment to celebrating the work of small Singaporean producers, its efforts to make sustainability a national conversation and its work to help provide free meals for the National Centre for Infectious Diseases in 2020.