8 Postcards
Labyrinth delivers a sophisticated twist on Singaporean street food with creative dishes and top-notch service, making for a delightful dining experience.
"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
"This one-Michelin-star restaurant is tucked away in a corner of one of Singapore's main theater-slash-mall complexes, so it can be easy to miss. The same can't be said for the food. Chef LG Han calls his food a 'new expression of Singapore cuisine', which means fresh produce—mostly sourced from farms in and around Singapore - paired with inventive dressings like tofu puree and peanut sauce. The drinks are like liquid lessons in local culture" - Annette Tan
