Fresh New Ideas after the 10th Anniversary Celebrations

Chef LG Han is embarking on a new chapter at Labyrinth, unveiling an entirely revamped menu following the restaurant’s 10th-anniversary celebration in March. As Singapore’s only Michelin-starred fine dining establishment dedicated to local flavors, the challenge lies not in finding inspiration, but in reimagining the rich tapestry of our culinary heritage.

While many restaurants celebrating local cuisine often rely on crowd-pleasers like chili crab and chicken rice, Chef Han has taken a more daring route, digging deep into the past to unearth forgotten flavors. The result is a brand new degustation menu with a series of surprising new dishes that have been resurrected after a deep dive into Singapore’s gastronomic history!

Review of the Degustation Menu

Bak Kut Teh Consomme

Our meal began with a Bak Kut Teh consommé, a delicate soup that perfectly captured the essence of traditional Bak Kut Teh. We were surprised to learn from the chef that it was entirely plant-based, making the name “Bak Kut Teh“—which translates to pork bone soup—a bit of an oxymoron.

The broth was crafted from dried shiitake mushrooms, garlic, white pepper, and bak kut teh spices, enriched with kombu for an added umami depth. Aged tangerine peel (five years) introduced a subtle citrus note, while crushed sansho pepper and re...