{"version":"1.0","provider_name":"Luxe Food &amp; Travel","provider_url":"https:\/\/travelrestauranthotel.com\/blog","author_name":"admin","author_url":"https:\/\/travelrestauranthotel.com\/blog\/author\/admin\/","title":"Restaurant Labyrinth, Singapore - Luxe Food &amp; Travel","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Yd8t2k4PHW\"><a href=\"https:\/\/travelrestauranthotel.com\/blog\/restaurant-labyrinth-singapore\/\">Restaurant Labyrinth, Singapore<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/travelrestauranthotel.com\/blog\/restaurant-labyrinth-singapore\/embed\/#?secret=Yd8t2k4PHW\" width=\"600\" height=\"338\" title=\"&#8220;Restaurant Labyrinth, Singapore&#8221; &#8212; Luxe Food &amp; Travel\" data-secret=\"Yd8t2k4PHW\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!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);\n\/\/# sourceURL=https:\/\/travelrestauranthotel.com\/blog\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/travelrestauranthotel.com\/blog\/wp-content\/uploads\/2019\/08\/20190724-Labyrinth-Singapore_00026.jpg","thumbnail_width":1350,"thumbnail_height":900,"description":"One Michelin-starred Labyrinth elevates Singapore cuisine to the next level.\u00a0 Labyrinth also eagerly supports local farming.\u00a0 Over 90% of the ingredients used in a meal at Labyrinth are\u00a0 sourced locally.\u00a0 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.&nbsp; OOLONG TEA EGG Uncle William\u2019s quail egg, served with Oolong Kombucha The umami of the egg is wonderfully complemented by the tea flavour. PULAU UBIN OYSTER \u201cTakoyaki\u201d, sambal &amp; egg floss HEARTLAND WAFFLE Local chicken liver pate &amp; goji berry jam The goji berry gave this sweet amuse-bouche\u00a0a very slight acidity and the perfect zesty freshness to round it out.\u00a0 LOCAL WILD CAUGHT SHRIMP Victorian nasturtium puree The shrimp retained its crispiness even after a long time.\u00a0 The wonderful Victoria Nasturtium puree was a wonderful muted green colour and gave the dish the inimitable wasabi flavour.\u00a0 LABYRINTH ROJAK Edible Gardens herbs, natural stingless bee honey &amp; jackfruit sorbet What a beautiful plate! The honey, sourced from nearby Indonesian island Batam,\u00a0gave what is essentially a salad a fresh lift. LOCAL WILD CAUGHT CRAB, SUSTENIR FARM STRAWBERRIES Signature chili ice cream, egg whites &amp; salted mackerel The refined, elevated version of popular Singaporean Chilli Crab.\u00a0 KUHLBARRA BARRAMUNDI Ulam rajah, fermented local tomato dressing, \u201cyu sheng\u201d dressing The best of all the dishes.\u00a0 It had complex textures and flavours,\u00a0yet all the flavours remained distinct but complementary.\u00a0 I felt this dish had real artistry and I really liked this one.\u00a0 NIPPON KOI FARM SILVER PERCH Otah rempah, all-spice leaf, kaffir lime oil The aroma had to be experienced to be believed.\u00a0 The fragrances of the lemongrass&#8212;&#8212;- oh!\u00a0 I miss it and I wish my bathroom or car smelled like this all the time.\u00a0 The fish was exceptionally fresh.\u00a0 The otah felt light, fresh and fragrant. CLAYPOT \u201cANG MOH\u201d CHICKEN RICE Kampong chicken, local mushrooms, grandma\u2019s chilli sauce This was very authentic.\u00a0 I loved the stickiness of the rice. \u201cNATS ABOUT COCO\u201d House made nata de coco, aloe vera, textures of fresh market coconut CLAM LEAF SNOW Local herbs, peach gum &amp; textures of grapes A most simple dish but it was zesty.\u00a0 As a palate cleanser, it was effective, effective, effective. CRISTAL DE CHINE CAVIAR Kaya ice cream &amp; Sing Hong Loon toast PETIT FOURS I was surprised Labyrinth did not neglect details like petit fours.\u00a0 Even mighty Singapore Airlines simply served ready-made Godiva chocolate for petit fours.\u00a0 Labyrinth chose instead to make their own.\u00a0 Labyrinth served a durian-flavoured petit four and their own take on popular local chocolate drink &#8220;Milo Dinosaur&#8221;. What struck me most about dining here is their sensitivity to the theatricality of dining.&nbsp; 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 \u2013 2:30 pm (Tue \u2013 Fri)&nbsp;&nbsp;&nbsp;&nbsp; [Last Order 1:45pm] Pre-Theatre | 6 pm (Thu \u2013 Sat)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; [Last Order 6:30pm] Dinner | 6:30 pm \u2013 11 pm (Tue \u2013 Sun)&nbsp; [Last Order 8:45pm]"}