Labyrinth @ Esplanade Mall - Unveils a Thoughtfully Curated 12th Anniversary Menu Rooted in Produce and Heritage

Celebrating its 12th anniversary this April 2026, Restaurant Labyrinth continues to push the boundaries of modern Singapore cuisine under the direction of Chef Han Li Guang, alongside Chef de Cuisine Zee Chan and Senior Sous Chef James Ngoi. Building on last year’s “Singapore Cuisine without Borders”, the latest menu refines Chef Han’s minimalist philosophy — an exploration anchored on Produce, Heritage, and Minimalism. Rather than reconstructing or replicating tradition, the kitchen embraces the essence of familiar flavours, distilling them into dishes that are clean, precise, and quietly expressive.

Sup Tulang, Oxtail Mandu 4.2/5

The journey begins with Sup Tulang, Oxtail Mandu, a refined and thoughtful opener. The dish presents a clear, consommé-style broth that carries surprising depth, drawing inspiration from the robust flavours of sup tulang while incorporating a gentle tang reminiscent of beef sinigang. The acidity lifts the palate, preparing it for the courses ahead. Instead of the traditional bone, a delicate mandu encases slow-braised oxtail, its gelatinous richness balanced by the broth’s lightness. A piece of creamy marrow completes the composition, echoing the indulgence of the original dish in a far more elegant form.

Prata, Lamb, Raita 4.2/5

Next is Prata, Lamb, Raita, a playful take on the quintessential roti prata. Here, the familiar flatbread is transformed into a crisp, multi-layered pastry tower. Within, tender braised lamb is infused with warm spices, delivering a rich and aromatic bite. A luscious egg yolk crowns the dish, adding a silky element that ties together the crisp pastry and deeply flavoured filling.

Sawara, Roti Jala 4.5/5

The seafood course, Sawara, Roti Jala, draws inspiration from fish head curry. The use of Japanese sawara introduces a clean, buttery profile, allowing the fish to take centre stage. The curry, laced with tamarind, brings a balanced interplay of acidity and spice that cuts through the natural oiliness of the fish. Paired with soft, lacy roti jala, the dish evokes the comforting ritual of dipping bread into curry, elevated through refined textures and technique.

Zuwaigani Chilli Crab Pie 4.2/5

A highlight arrives in the form of Zuwaigani Chilli Crab Pie, a clever reinterpretation of Singapore’s iconic chilli crab. Encased in a thin, shatteringly crisp shell, the filling features sweet, delicate snow crab coated in a tangy chilli crab sauce with subtle notes of plum and pickle. By eliminating the need for shell-cracking and reimagining mantou as a light pastry, the dish delivers all the familiar flavours in a neat, indulgent bite.

Coffee Brioche 4.5/5

The Coffee Brioche follows, offering a warm, comforting interlude. Inspired by local coffee buns, the brioche is airy and buttery, topped with a crackly coffee-infused crust that adds a gentle sweetness and textural contrast. It serves as both a nostalgic nod and a transition into the subsequent courses.

Shima Aji, Stingless Bee Honey 4.5/5

The menu then shifts to lighter, more delicate expressions with Shima Aji and Stingless Bee Honey. Sliced sashimi-style and arranged like a blossoming flower, the Japanese striped jack is paired with a refreshing watermelon broth. The addition of stingless bee honey introduces floral and citrus notes, creating a natural dressing that enhances the fish’s clean sweetness while maintaining a refined balance.

Kabu, Pidan Quail Egg 5/5

Following that is the Kabu, Pidan Quail Egg, an elegant interpretation of century egg congee. The creamy base of kabu (turnip) offers a natural sweetness, lifted by subtle acidity from rice vinegar and mirin. The pidan-style quail egg provides a familiar umami depth, while accents of pickled ginger and Sarawak pepper add complexity and gentle spice.

Spaghettoni, Abalone 5/5

The Spaghettoni, Abalone showcases Chef Han’s mastery in reinterpretation, drawing from mee rebus. Al dente spaghettoni replaces traditional noodles, coated in a velvety, nutty gravy enriched with abalone liver. Thin slices of abalone contribute a delicate oceanic sweetness and a pleasing bite, resulting in a dish that is both comforting and refined.

Amadai, Inaniwa Somen 5/5

Equally compelling is the Amadai, Inaniwa Somen, inspired by Teochew fish soup. The broth, simmered from fish bones and enriched with a trio of Chinese wines, is deeply flavourful yet remarkably clean. The silky Inaniwa somen provides an elegant texture, while the tender amadai completes a dish that feels both soothing and sophisticated.

French Poulet, Chicken Rice Donabe 4.2/5

The main course, French Poulet, Chicken Rice Donabe, is a heartfelt tribute to Singapore’s national dish. The chicken is presented in two styles — poached breast and roasted thigh — highlighting both tenderness and depth of flavour. Beneath it lies a bed of Koshihikari and long-grain rice cooked in a donabe, infused with chicken fat, ginger, and pandan. The prized socarrat crust adds a layer of texture, making each bite deeply satisfying.

Jerusalem Artichoke, Black Truffle 5/5

Dessert begins with Jerusalem Artichoke, Black Truffle, a creative reimagining of orh nee. The use of artichoke instead of yam is surprisingly convincing, delivering a familiar earthy sweetness. Paired with artichoke chips, foam, shallot ice cream, and gingko nuts, the dish balances innovation with nostalgic flavours.

Kaya ‘Toast’ 4.5/5

The Kaya ‘Toast’ follows, presenting a visually deceptive take on the beloved breakfast staple. What appears to be toast is, in fact, a delicate meringue sandwiching housemade kaya and rich Bordier butter. It captures the essence of kaya toast while showcasing technical finesse.

Milo Dinosaur 4/5

Finally, the experience concludes with the Milo Dinosaur, a lighter, more refined rendition made with coconut water, offering a nostalgic yet refreshing finish. Petit fours of Kueh Bolu, airy with a subtle banana note, round off the meal on a gentle, comforting note.

Kueh Bolu 4.5/5

At 12 years on, Restaurant Labyrinth demonstrates a quiet confidence in its craft. This latest menu is not about dramatic reinvention, but a thoughtful distillation of Singapore’s culinary identity — where restraint, technique, and respect for heritage come together in harmonious balance.

Note: This is an invited tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Wed-Thu: 630pm - 11pm
Fri-Sun: 12pm - 230pm, 630pm - 11pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to the destination. Journey time is about 8 minutes. [Map]

MYX @ Chip Bee Garden - Soulful Comfort Food with a Playful Twist

MyX (pronounced “Mix”), the latest concept by Eleven Co. Group — the team behind MOXIE, SIRI HOUSE and CUDO — has found a cosy home in Chip Bee Gardens, Holland Village. Designed as a neighbourhood gathering spot, MyX blends soulful comfort food inspired by the American Coastal South and Latin America with a relaxed, community-driven vibe. The menu is built around sharing, bold flavours and creative reinterpretations, making it an inviting place to linger over food, drinks and conversation.

Artichoke Dip 4.2/5

We started with the Artichoke Dip ($15), a deceptively indulgent yet straightforward opener. A lush blend of cream cheese, ricotta and parmesan is enriched with truffle paste and truffle oil, giving it a deep, earthy aroma. The marinated artichokes add a gentle tang, while the fried Jerusalem artichokes bring a satisfying crunch. Finished with dill, it is comfort food at its most addictive, especially when scooped generously.

Salmon Tiradito 4.2/5

The Salmon Tiradito ($25) impressed with its layered flavours and finesse. The salmon is brined, brushed with shoyu and lightly torched, lending it a subtle smokiness. The dressing — a complex mix of lime juice, citron vinegar, hot pepper sauce, housemade adobo paste, guajillo chilli paste, agave syrup and white shoyu — strikes a delicate balance between acidity, sweetness and heat. Pickled daikon adds freshness, while harissa mayo, balsamic glaze and fried capers elevate the dish with richness and pops of umami.

Red Prawn Ceviche 4.5/5

Another standout cold dish was the Red Prawn Ceviche ($23). Lightly blanched local Anka prawns are paired with a chilled tomato-based sauce made from charred beef tomatoes, red bell peppers, red onions, habanero and garlic, blended with paprika, Clamato juice, red wine vinegar and beet juice. Seasoned with Cantonese prawn powder and sakura ebi oil, the ceviche delivers depth and savouriness, while crispy sakura ebi, pickled cucumber and watermelon radish add texture and contrast.

Venus Clams 4.2/5

Moving on to warm plates, the Venus Clams ($19) offered comforting indulgence. Bathed in a creamy sauce of nduja, housemade garlic confit, soju, and cream, the clams are further enhanced with smoky chipotle oil. Served with a garlic butter griddled baguette, this dish is made for mopping up every last drop of the rich, flavour-packed sauce.

Grilled Iberico Pork 4.2/5

For mains, the Grilled Iberico Pork ($38) is a confident highlight. The pork secreto is marinated overnight in citrus juices, aromatics and Mexican beer, resulting in tender, juicy meat. Lacquered with chipotle aioli and torched upon ordering, it carries a gentle smokiness. Accompaniments such as arugula, pickled plum, burnt red onion purée and a Thai-style toasted rice dressing add layers of acidity, nuttiness and spice, making each bite dynamic and well-balanced.

Dirrrty Chicken Rice 4.2/5

The Dirrrty Chicken Rice ($32) is MyX’s playful take on a Southern classic with familiar comfort at its core. The chicken, marinated overnight with a robust spice blend and citrus, is roasted till flavourful and succulent. It is paired with dirty rice sautéed with onions, red bell peppers, chorizo, confit garlic, Southern spices and adobo paste, then steeped in chicken stock. Hearty and deeply satisfying, this dish bridges bold Southern flavours with comforting familiarity.

Yuanyang Tres Leches 4.2/5

Desserts rounded off the meal on a high note. The Yuanyang Tres Leches ($14) is a clever hybrid of tiramisu, yuanyang and tres leches. A light sponge soaked in black tea, espresso, condensed milk, evaporated milk, cream and cocoa is rich yet not cloying, topped with vanilla-infused mascarpone and served with raspberries for a refreshing lift.

Kaffir Lime Panna Cotta 4.2/5

The Kaffir Lime Panna Cotta ($14) offers a lighter finish, with a softly set Greek yoghurt panna cotta infused with kaffir lime and lime juice. The brown butter crumble adds nuttiness, while the cherry compote introduces gentle sweetness and acidity.

Overall, MyX delivers soulful comfort food with creativity and confidence, backed by thoughtful execution and bold flavour combinations. With its inviting atmosphere, shareable plates and playful spirit, it is a welcome addition to Holland Village — a spot that encourages gathering, sharing and returning for more.

Note: This is an invited tasting.


Myx
44 Jalan Merah Saga
#01-46
Singapore 278116
Tel: +65 94871552
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Tue-Thu: 11am - 10pm
Fri: 11am - 11pm
Sat: 1030am - 11pm
Sun: 1030am - 9pm
(Closed on Mon)

Direction:
1) Alight at Holland Village MRT station. Take Exit A. Turn left and cut across the carpark to Jalan Merah Saga. Turn left at Jalan Merah Saga. Walk to the destination. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
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Nearest MRT: Newton (NS Line)

AMO @ Hong Kong Street - A Feast of Italian Delights in an All New Revamped Menu

Amò, named after the affectionate Italian term for "love," invites diners to rediscover the heart of Italian dining with its refreshed menu. The new offerings promise an unforgettable experience filled with flavour, warmth, and the true Italian spirit.

Artisanal Burrata Cheese with Datterini Tomatoes and Basil Pesto 4.2/5

We began our meal with the Artisanal Burrata Cheese with Datterini Tomatoes and Basil Pesto ($28). The soft, creamy burrata was complemented by the tomatoes' natural sweetness, while the basil pesto added an aromatic lift, bringing the dish together beautifully.

Roman Artichoke Fries with Paprika and Black Truffle Crema 4.2/5

For a crispy, addictive snack, the Roman Artichoke Fries with Paprika and Black Truffle Crema ($18) was a standout. Coated in a light batter, the artichokes had a crispy exterior and fluffy interior, reminiscent of potato wedges but with a richer, earthier flavour.

Wagyu Beef Carpaccio with Rucola, Parmigiano and Truffle Relish 4.2/5

The Wagyu Beef Carpaccio with Rucola, Parmigiano, and Truffle Relish ($26) delivered a melt-in-the-mouth experience. The peppery rucola, savoury Parmigiano, and fragrant truffle relish elevated the silky, tender beef, creating a vibrant and well-balanced dish.

Sourdough Bruschetta with Pizzutelli Tomatoes and Basil Pesto 4/5

Another delightful bite was the Sourdough Bruschetta with Pizzutelli Tomatoes and Basil Pesto ($20). The toasted sourdough provided the perfect base for the sweet Pizzutelli tomatoes and herbaceous basil pesto, offering a satisfying crunch with every bite.

Homemade Spaghetti Chitarra with Seafood and Pomodoro 4.5/5

Spaghetti Cacio e Pepe with Pecorino Cheese and Black Pepper 4.2/5

For the pasta course, we tried the Homemade Spaghetti Chitarra with Seafood and Pomodoro ($35) and the Spaghetti Cacio e Pepe with Pecorino Cheese and Black Pepper ($26). The Spaghetti Chitarra stood out with its sweet and tangy tomato-based sauce, perfectly paired with fresh seafood. Meanwhile, the Cacio e Pepe, a creamy and cheese-laden delight, catered to those who enjoy rich, indulgent flavours. However, it felt slightly plain without additional ingredients to enhance the dish.

Quattro Formaggi 4/5

The Quattro Formaggi ($28) was a must-try for cheese lovers. A decadent combination of Smoked Scamorza, Taleggio, Buffalo Mozzarella, and Provolone created a rich, umami-packed pizza with layers of distinct flavours melding together beautifully.

Grilled Wagyu Beef Hanging Tender Tagliata with Truffle Mash 4.2/5

The Grilled Wagyu Beef Hanging Tender Tagliata with Truffle Mash ($42) was grilled to perfection. It boasted a gorgeous charred exterior while remaining tender and full-bodied inside. The luxurious truffle mash added a smooth and creamy complement to the dish.

Grilled Iberico Pork Secreto with Sweet Onion Figgione 4.2/5

Another highlight was the Grilled Iberico Pork Secreto with Sweet Onion Figgione ($36). The succulent, well-marbled pork paired wonderfully with the sweet onion figgione, enhancing the meat's natural flavours with a delightful sweetness.

Roasted Seabass with Artichokes, Capers and Confit Tomatoes 4.5/5

The Roasted Seabass with Artichokes, Capers, and Confit Tomatoes ($42) was a beautifully executed dish for seafood lovers. The crispy skin, flaky flesh, and acidity from the confit tomatoes created a balanced and satisfying bite.

Panna Cotta with Blood Orange Caramel 4.2/5

To round off the meal, we indulged in the Panna Cotta with Blood Orange Caramel ($15). The wobbly, creamy panna cotta was perfectly matched with the rich blood orange caramel, delivering a satisfying balance of sweetness and acidity.

Amo Tiramisu 4.2/5

The Amò Tiramisu ($18) stayed true to tradition, offering a well-executed rendition of this classic Italian dessert. Each bite was light yet flavourful, ticking all the boxes for a great tiramisu.

Pistachio & White Chocolate Lave Cake with Amaretto Cream 3.8/5

The Pistachio & White Chocolate Lava Cake with Amaretto Cream ($16) was a luxurious treat. The nutty aroma of pistachio combined with the sweetness of white chocolate created a delightful harmony, while the Amaretto cream added a nutty, boozy finish to elevate the dish further.

Amò's revamped menu showcases a strong dedication to authentic Italian flavours with a modern touch. From the flavorful antipasti to the indulgent desserts, each dish reflects the warmth and passion of Italian dining. Whether you're a fan of rich cheeses, premium meats, or fresh seafood, there's something on the menu to satisfy every craving.

Note: This is an invited tasting.


Amo
33 Hong Kong Street
Singapore 059672
Tel: +65 67237733
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 11pm

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]