Labyrinth’s new spin
It has been four years since chef-owner Han Li Guang gave up his cushy bank job to open Labyrinth. And it seems to have paid off; the mod- Sin restaurant was awarded its first Michelin star last year. The restaurant has recently undergone an interior upgrade with new carpeting and two gallery walls displaying local artists’ artworks.
About 80 percent of Labyrinth's new 10-course menu ($178/person) feature locally sourced ingredients. What we love: Labyrinth Rojak, which consists of 10 types of local vegetables, such as Okinawa spinach, sweet potato leaves, cat whiskers, sliced baby star fruit, white pea flower, Indian borage, black sorrel and tempura of moringa, brought together by a scoop of cempedak and jackfruit ice cream and a sprinkle of peanuts. #02-23, Esplanade – Theatres…
You're reading a preview of
epicure (Digital) - 1 Issue, July 2018