1.0Luxe Food & Travelhttp://travelrestauranthotel.com/blogadminhttp://travelrestauranthotel.com/blog/author/admin/rich600338<blockquote class="wp-embedded-content" data-secret="U09R4XoW96"><a href="http://travelrestauranthotel.com/blog/restaurant-labyrinth-singapore/">Restaurant Labyrinth, Singapore</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="http://travelrestauranthotel.com/blog/restaurant-labyrinth-singapore/embed/#?secret=U09R4XoW96" width="600" height="338" title="“Restaurant Labyrinth, Singapore” — Luxe Food & Travel" data-secret="U09R4XoW96" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=http://travelrestauranthotel.com/blog/wp-includes/js/wp-embed.min.js /* ]]> */ </script> https://travelrestauranthotel.com/blog/wp-content/uploads/2019/08/20190724-Labyrinth-Singapore_00026.jpg1350900One Michelin-starred Labyrinth elevates Singapore cuisine to the next level.  Labyrinth also eagerly supports local farming.  Over 90% of the ingredients used in a meal at Labyrinth are  sourced locally.  I am quite surprised that Labyrinth puts their money where their mouth is and actively minimises their carbon footprint. Lunch Tasting Menu S$128 The dishes are very personal to acclaimed Chef LG Han and are based on his memories and recollections of when he was growing up.  OOLONG TEA EGG Uncle William’s quail egg, served with Oolong Kombucha The umami of the egg is wonderfully complemented by the tea flavour. PULAU UBIN OYSTER “Takoyaki”, sambal & egg floss HEARTLAND WAFFLE Local chicken liver pate & goji berry jam The goji berry gave this sweet amuse-bouche a very slight acidity and the perfect zesty freshness to round it out.  LOCAL WILD CAUGHT SHRIMP Victorian nasturtium puree The shrimp retained its crispiness even after a long time.  The wonderful Victoria Nasturtium puree was a wonderful muted green colour and gave the dish the inimitable wasabi flavour.  LABYRINTH ROJAK Edible Gardens herbs, natural stingless bee honey & jackfruit sorbet What a beautiful plate! The honey, sourced from nearby Indonesian island Batam, gave what is essentially a salad a fresh lift. LOCAL WILD CAUGHT CRAB, SUSTENIR FARM STRAWBERRIES Signature chili ice cream, egg whites & salted mackerel The refined, elevated version of popular Singaporean Chilli Crab.  KUHLBARRA BARRAMUNDI Ulam rajah, fermented local tomato dressing, “yu sheng” dressing The best of all the dishes.  It had complex textures and flavours, yet all the flavours remained distinct but complementary.  I felt this dish had real artistry and I really liked this one.  NIPPON KOI FARM SILVER PERCH Otah rempah, all-spice leaf, kaffir lime oil The aroma had to be experienced to be believed.  The fragrances of the lemongrass——- oh!  I miss it and I wish my bathroom or car smelled like this all the time.  The fish was exceptionally fresh.  The otah felt light, fresh and fragrant. CLAYPOT “ANG MOH” CHICKEN RICE Kampong chicken, local mushrooms, grandma’s chilli sauce This was very authentic.  I loved the stickiness of the rice. “NATS ABOUT COCO” House made nata de coco, aloe vera, textures of fresh market coconut CLAM LEAF SNOW Local herbs, peach gum & textures of grapes A most simple dish but it was zesty.  As a palate cleanser, it was effective, effective, effective. CRISTAL DE CHINE CAVIAR Kaya ice cream & Sing Hong Loon toast PETIT FOURS I was surprised Labyrinth did not neglect details like petit fours.  Even mighty Singapore Airlines simply served ready-made Godiva chocolate for petit fours.  Labyrinth chose instead to make their own.  Labyrinth served a durian-flavoured petit four and their own take on popular local chocolate drink “Milo Dinosaur”. What struck me most about dining here is their sensitivity to the theatricality of dining.  So many of their dishes are awesome mini spectacles in their own right. Restaurant Labyrinth Esplanade Mall 8 Raffles Avenue #02-23 Singapore 039802 Tel: +65 6223 4098 Lunch | 12 pm – 2:30 pm (Tue – Fri)     [Last Order 1:45pm] Pre-Theatre | 6 pm (Thu – Sat)              [Last Order 6:30pm] Dinner | 6:30 pm – 11 pm (Tue – Sun)  [Last Order 8:45pm]