9 Postcards
Labyrinth delivers a sophisticated twist on Singaporean street food with creative dishes and top-notch service, making for a delightful dining experience.
"Chef LG Han takes recognisable local flavours and tastes remembered from childhood as his starting point — and then reimagines and reinterprets them, using superlative ingredients from across Singapore. The result is an exciting, original and unforgettable set menu that surprises, amuses and satisfies. The restaurant’s black canvas is punctured by razor sharp lighting, while the service team are clued up and very well organised." - The MICHELIN Guide
"If you have time for just one indulgence, make it contemporary Singaporean fine-dining at Labyrinth at the Esplanade. Fun, playful, and just plain delicious, the inspired menu showcases creative riffs on local dishes courtesy of chef-owner Han Li Guang. His reinvention of Singapore’s famed chile crab, rojak, char kway teow (stir-fried rice noodles), and ice kacang (shave ice) deserve a standing ovation." - Evelyn Chen
"“More casual joints will also open up where things are more automated because of the severe lack of manpower,” says chef-owner LG Han of Singapore's one-MICHELIN-starred Labyrinth." - Debbie Yong
"Rank: #40 "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."
"This banker-turned-chef is shining the spotlight on Singaporean dishes and cuisine traditions at Labyrinth in Singapore. Imagine tucking into a dish of soft-boiled eggs for breakfast, only to be greeted with the sweet nutty flavours of ground almond and balsamic cream instead of the expected dark soy and pepper. This is what chef Han Liguang does at one-Michelin-starred restaurant Labyrinth. In his hands, familiar flavours are given a different spin. The spicy savoury notes of chilli crab, for instance, are tempered down into a cold ice cream. And what you think is a bowl of century egg porridge is in fact a sweet dessert of soya beancurd and grass jelly." - Meryl Koh
