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Labyrinth

Singapore

Inventive angles on traditional Singaporean dishes

The philosophy: Labyrinth takes inspiration from heritage Singaporean dishes, but turns them into the most modernised and elegant versions of themselves. Chef Liguang Han’s food is constantly evolving and 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.

The dining room: The restaurant has gone through a facelift, with the previously dark carpet and walls brightened up with warmer accents from the wooden flooring and tables, making the dining experience more inviting.

On the Pass

Han Liguang

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 char kway teow or Hainanese 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.

Singaporean pride: Besides using local heritage food as inspiration, Han also displays pieces from several local 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.

Fun, fine dining: Its 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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