Labyrinth

———PALATE CLEANSER ▪️ᴏʏsᴛᴇʀ ᴘʟᴀɴᴛ ▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴 The dessert for the transition is a bowl of Southeast Asian street "shaved ice" The ingredients are mostly local flowers and plants The purple evergreen shaved ice retains the taste of small crushed ice The roselle and hanging bamboo plum are boiled into syrup, which is rich and fresh This combination is inspired by traditional herbal tea Under the shaved ice is aloe vera soaked in black honey, pitaya and other tropical fruit cubes, and finally decorated with Phalaenopsis ————SWEET ▪️“ᴍʏ ғᴀᴠᴏᴜʀɪᴛᴇ ᴘᴀsᴀʀ ᴍᴀʟᴀᴍ sɴᴀᴄᴋs” ▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮 "My favorite night market snack" It really puts all the favorites of my childhood into this plate! Sweet corn biscuit waffles sandwiched with salty butter sweet corn ice cream, a balance of salty and sweet, plus sorghum popcorn for a rich taste The marshmallows on top are sprinkled with sparkling popping candies, and you can hear the crisp crackling sound throughout the process There is glutinous rice cake at the bottom, soft as cotton, glutinous but not sticky, love it! - The last Petit Four It was replaced with mini egg tarts because it was my friend’s birthday Birthdays will be late but they will definitely arrive There are many famous books on the catering industry in the lobby Even the pillows are very thoughtful There are various oil paintings recording history hanging in the restaurant The environment is also carefully considered and efforts are made to incorporate Singaporean culture into it

Labyrinth is located at 8 Raffles Avenue #02-23 Esplanade Mall | 8 Raffles Avenue #02-23, Singapore 039802, Singapore No one would have thought that there would be such a good restaurant in this place. The service was absolutely perfect and very friendly. The food was amazing and there were so many stories surrounding it. Simply amazing, recommended to every true foodie!

This is considered high-end in Chinatown, with mostly old houses. The seafood here is very good, the conch meat is delicious, and the fish pieces are also very tasty. The environment is antique and quite nice.

The new one-star restaurant in 2017 is characterized by its innovative molecular cuisine of traditional Singaporean dishes. "HIROSHIMA OYSTER "laksa"": This is laksa, which is something you never expected! The noodles made of coconut milk are paired with roasted oysters, which have a strong coconut flavor and a stimulating taste. "XIAO LONG BAO "chendol"": The xiaolongbao is deconstructed into skin and fillings. The skin is made of pandan powder and paired with round coconut milk made by molecular methods. The small pot with vinegar is filled with palm sugar syrup! It is said that the chef made more than 500 servings to determine this taste! Let's gossip about the chef. Chef Han, the chef and owner of the restaurant, originally worked in an investment bank. Because he loves food, he came to open this Labyrinth, which is also willful enough. Pre-theater menu price: $48/person; open every Thursday to Saturday at 6pm; reservations are required in advance

Located in the Esplanade, this Southeast Asian molecular cuisine restaurant offers a new look for nasi lemak and carrot cake, laksa smoothies, coconut jelly noodles, "cigars" made of chocolate and peanut butter, and chendol desserts in the shape of xiaolongbao. Even the "whiskey" is iced Earl Grey tea, making it a fresh and interesting dish.

Molecular cuisine that combines tradition and creativity, modern tradition without losing individuality, which shows the chef's skill! The wine list is slightly inferior, but it is enough for table wine. There is also New Year fried noodles for the Spring Festival, and guests can participate on the spot.

This is a very cost-effective restaurant. The waiter will lead the way seriously as soon as you enter the door. Once you sit down, your humor and wit will come out. You won't feel constrained. I have never tried the pork chou noodles before. It is very special. The caviar dessert is delicious. The most memorable one is the egg. You must have never eaten it in other places. It is unforgettable. The matching wine can reflect the attentiveness and creativity. I hope to try more things next time I visit.