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Labyrinth

Singapore

Inventive angles on traditional Singaporean dishes

The philosophy: Labyrinth takes inspiration from heritage Singaporean dishes, turning them into the most modernised and elegant versions of themselves. Chef Liguang Han's food is constantly evolving; every meal here feels different, yet the core of his ideas stem from dishes that you find along the streets of Singapore. Having won the Sustainable Restaurant Award in 2021, the venue added the Highest Climber Award to its trophy cabinet in 2023.

In the family: Chef Han comes from a long line of restaurateurs and food and beverage operators. After deciding to follow in their footsteps, he cut his teeth working with renowned chefs in Europe and Singapore.

Design notes: The restaurant is smartly decorated in dark neutrals, with warmer accents from the wooden flooring and tables. Local colour is provided via pieces from Singaporean artists such as Sarah Choo Jing, including a multi-medium art piece that lights up to display a juxtaposition of the past and present of Singapore's oldest hawker centre, Lau Pa Sat.

What dishes can I expect? The set menu has multiple small dishes, all of which are constantly being updated and rotated. Most of these are based on items that will trigger nostalgia among locals and Singaporean food lovers, like the bak kut teh or chicken rice donabe. Chef Han also injects a fun twist with his salted egg and cereal prawns, which is served in customised cereal box packaging. It's a reimagined take on two iconic Singaporean zichar dishes, but in dessert form.

Fun dining: Labyrinth's current menu is more interactive than ever. Without wanting to give too much away, props, packaging and presentation help set Labyrinth apart from other restaurants in Singapore.

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