Labyrinth @ Esplanade Mall - Celebrating 10 Years of Singapore’s Culinary Heritage with a Refreshed Focus and Renewed Impetus

Marking its 10th anniversary, Labyrinth by Chef Han Li Guang continues to redefine Singaporean cuisine. Since opening in 2014, Labyrinth has become synonymous with heritage preservation, culinary creativity, and local ingredients, evolving into a highly-regarded fine dining experience. This October 2024, Chef Han and his team have brought a fresh perspective, exploring Singapore's food heritage through a new, refined lens. The 13-course dinner menu ($298++) is a tribute to Singapore's culinary traditions, reimagined with precision and artistry.

Bak Kut Teh Consomme 4.5/5

Our meal opened with the Bak Kut Teh Consommé. This starter was a delicate yet flavourful dashi broth, capturing the essence of traditional Bak Kut Teh without overpowering the palate. Serving this as a first course was a thoughtful nod to Singaporean dining culture, where a light soup often begins the meal to whet the appetite. It was an impressive, nuanced start.

Ramly Burger 4.2/5

The Ramly Burger was a playful miniature inspired by the iconic Ramly burger from Pasar Malams (local night markets). Labyrinth's version features an aburi hand-chopped beef flank patty wrapped in an eggy parcel, with tomato meringue buns topped with sesame seeds. Topped with Labyrinth's "Ramly sauce" and mustard cress, this bite-sized snack delivered nostalgia and innovation in one.

Oyster Bao 4.8/5

My favourite snack, the Oyster Bao, was Labyrinth's take on the disappearing Fuzhou Haobing street snack. This bao used a David Herve oyster no.4 and a delicate espuma batter to create a beignet-like texture. The flavours were layered and precise, with a light, airy crust surrounding the oyster — a beautifully elevated version of a rare street food.

Hainanese Curry Puff 4/5

Dubbed the Old Han Kee, Labyrinth's Hainanese Curry Puff pays homage to Singapore's iconic curry puff brand, Old Chang Kee. It is filled with oyster mushrooms, sweet corn, sweet potato, and braised pork belly and served with garlic aioli for extra richness. It is a satisfying and comforting bite.

Satay Club 4.2/5

Named after Singapore's historic Satay Club, this course featured two skewers — a Pork Satay and a Chicken Tsukune. The pork skewers, with loin and jowl, offered contrasting textures, reminiscent of Hainanese satay, while the tsukune encased a quail egg and was inspired by Japanese tsukune and Scotch egg. Paired with Filipino kare-kare peanut sauce, the skewers captured the essence of Southeast Asia's diverse satay styles.

RotiBoy 4.2/5

Labyrinth's RotiBoy transported me back to childhood with its coffee-flavoured craquelin atop a soft brioche filled with Bordier seaweed butter. The nostalgic flavours of Singapore's popular coffee bun were beautifully recreated, with subtle sweetness and a light coffee aroma.

Wartime Rojak 4.5/5

Inspired by an old recipe from the 1942-1950 cookbook "Wartime Kitchen," the Wartime Rojak reimagines a British-influenced Asian salad. Beetroot was prepared as a rosette and sorbet, accompanied by cucumber and lettuce granite, pineapple, and herbs like shiso. It was a refreshing, complex dish with sweet, savoury, and acidic notes, embodying the essence of rojak in a contemporary way. Notably, this dish replaced Labyrinth's iconic Chilli Crab, reflecting the restaurant's commitment to continual evolution.

Fish Maw Char Kway Teow 4.5/5

Labyrinth introduced Char Kway Teow with a twist, using NZ barramundi fish maw as the "noodle." Cooked to a similar shape and texture, the fish maw absorbed flavours of fish sauce, soy sauce, and oyster sauce and was topped with abalone and liver sausage. This elevated take on the hawker staple was comforting, with layers of umami richness.

Laksa Siglap 3.8/5

A different interpretation of laksa, Laksa Siglap used a fish-based broth with lasam noodles made from tapioca and rice flour. Medai fish slices, prepared with a velveting technique, gave a silky texture. While less creamy than traditional laksa, this version was nuanced and delicate.

Chicken Rice 4.5/5

Labyrinth's Chicken Rice was a beautifully composed dish with three components. French poulet breast was layered with a flavourful chicken farce and poached perfectly. The rice, a blend of Jasmine and Koshihikari grains, was cooked in a donabe for a smoky flavour, accompanied by cockscomb and chives. A grilled chicken heart skewer added depth, with each element contributing to the classic flavours in a modern format.

Pisang Goreng 4.5/5

A refined version of Pisang Goreng, this dessert featured a caramelised banana sorbet wrapped in a crispy dough and paired with spiced saffron pastry cream. The sweet and savoury notes balanced perfectly, transforming the beloved street food into a luxurious dessert experience.

Cereal Prawn 4/5

Labyrinth's Cereal Prawn reinterpreted the classic zichar dish in dessert form. This unique creation included oatmeal ice cream infused with 20-year Shaoxing wine, salted egg foam, warabi mochi, and goji berries soaked in Shaoxing wine. Served with a playful "Chef-branded" cereal box filled with puffed rice and caramelised oats, it was a delightful and nostalgic end to the main courses.

Tang Yuan 3.5/5

The Tang Yuan was a warm, comforting dessert that replaced the usual petit fours. The dumpling, filled with Azuki red beans and tangerine peel, was served in a ginger and rice wine syrup, symbolising completion and togetherness. However, the rice wine syrup may not appeal to all, though it provided an interesting twist.

Labyrinth's 10th anniversary menu beautifully celebrates Singapore's culinary heritage, reinvented with finesse. Chef Han's commitment to local flavours, ingredients, and history is evident in each dish, creating a nostalgic and forward-thinking experience. Labyrinth's new menu is a must-try for those seeking a deeply thoughtful, innovative journey through Singaporean flavours.

Note: This is an inviting tasting.


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

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

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

Rakuya @ East Coast Road - Bringing Your Palate On An Adventure Across Asia

A new kid has moved into Katong offering Japanese fusion omakase. Unlike the traditional Japanese omakase restaurant, Rakuya brings you across Asia with its Asian influenced creations. It also brings an unique dining concept to the neighbourhood. 8-course omakase menu comes in three pricing - $48, $88 and $128 per pax.

Appetiser - Wanton Noodle 3.5/5

The omakase dinner at Rakuya started with the refreshing Amuse Bouche, a drink mixture of berries juice with orange peel, whetting up the appetite. The Appetiser is Chef's interpretation of wanton mee. The pasta is tossed in a light soy and goma sauce, topped with wanton skin and roes.

Butter Miso Asari 4/5

I was a little surprise by the use of the cracker base to pair with the Butter Miso Asari. The clever use of the butter miso accentuates the sweetness of the juicy clams. The combination actually works for me.

Salmon with Ponzu Sauce 4.5/5

One of my favourite dishes is the Salmon with Ponzu Sauce and White Truffle Oil. Every components on the plate tastes beautifully on the palate, working harmoniously together.

Mapo Tofu Chawanmushi 4.5/5

I was initially sceptical about the Mapo Tofu Chawanmushi. I thought it was fusion going a bit overboard. i was wrong after having it. It gives the traditional chawanmushi a whole new dimension and appreciation. The steamed egg is replaced with tofu while the foie gras substitutes the minced meat. Not forget the homemade mapo sauce that brings everything together. The finishing has a bit of spiciness with a little mala numbness at the end.

Tuna Curry Puff 4.2/5

The Tuna Curry Puff is a dish not seen elsewhere. The curry tuna is wrapped in a seaweed tempura shell. Have the tuna curry puff with the tempura dipping sauce at the bottom of the glass, for a burst of flavours and textures.

Pork Belly 3.5/5

The meat dish is inspired from the Dong Po Rou. The rich and intense sauce complements the pork belly excellent. However I thought the texture of the pork is far from the fork tender classic Dong Po Rou that it drawn its inspiration from. The pickled carrot is a welcome side to cut the richness though.

Bak Kut Teh Udon 4.2/5

For the noodle dish, we have the local inspired Bak Kut Teh Udon. Using Inaniwa udon, the broth is a cross between the herbal and peppery bak kut teh. It even comes with a piece of Kurobuta baby back ribs that has been cooked to tender, falling off the bone with ease. This is probably the most expensive bak kut teh I have eaten, topped with edible gold leaf.

Cream Puff with Orange Jam 4/5

For dessert, I have the Cream Puff with Orange Jam and Kaya Toast. As I shared with the Chef, the Cream Puff with Orange Jam has too many components at work. On the plate, there are curry meringue, coconut meringue and red beans besides the cream puff and orange jam. The dessert is too complex, losing the focus of the cream puff. For the Kaya Toast, yuzu kaya sauce is sandwiched between two crispy caramelized toasts. I find it really sweet but I enjoyed the crispy toasts. If you have a sweet tooth, you will like it.

Kaya Toast 4/5

I think Rakuya's Asian influenced omakase concept brings something new to the neighbourhood. One must dine here with an open mind as its not your typical Japanese omakase menu but more Asian inspired. If you are craving for some sushi and sashimi, they are also available on their ala carte menu. Every Tue and Fri is their delivery day, this is the best time to go for fresh sashimi.

Note: This is an invited tasting.


Rakuya
89 East Coast Road
Singapore 428790
Tel: +65 64407071
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk down East Coast Road. Walk to destination. Journey time about 15 minutes. [Map]

IAAI Malay Food @ Havelock Road Food Centre - Mee Rebus At Only $2

On my trail to find cheap food in Singapore, it lead to IAAI Malay Food stall at Havelock Road Food Centre. This humble and little known stall sells a variety of items on the menu at at two dollars. A price you hardly can find in Singapore nowadays.

Mee Rebus 

For the price tag, the bowl of Mee Rebus ($2) is very substantial. The stall owner is not stingy with the ingredients or portion at all. It comes with yellow noodles, green chillis, spring onions, Chinese celery, fried firm tofu, fried shallots, bean sprouts and a whole hard boiled egg. The gooey gravy with mild spiciness may not be the best I have eaten but it is acceptable if you one that is not too picky. I am not complaining as its only two dollars for the portion.

Mee Siam 2.5/5

Besides the Mee Rebus, I also tried the Mee Siam ($2). Again the portion is huge and it comes with a whole hard boiled egg. Unfortunately the gravy lacked depth and it tasted watered down.

During our visit in the late morning, their Epok-Epok Kak Andon (1 for $0.70 and 3 for $2) was already sold out. The stall auntie told us that its very popular and usually its the first item to be gone. Guess I need to be very early in my next visit to try the Epok-Epok. The stall also sells Mee Soto ($2), Nasi Lemak ($2), Nasi Sambal Goreng and Nasi Campur.


IAAI Malay Food
Havelock Road Food Centre
Blk 22A/B Havelock Road
#01-30
Singapore 162022
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily: 8am - 1pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to Bukit Ho Swee Link. At Bukut Ho Swee Link, turn left and walk to Jalan Bukit Ho Swee. At Jalan Bukit Ho Swee turn right and walk to Jalan Klink. Walk down Jalan Klink and look out for a staircase that goes down the slope. Take the staircase to the bottom. Turn right and follow the covered walkway to destination. Journey time about 5 minutes. [Map]

Nyonya Curry Puff Cafe @ Bukit Batok East Ave 2 - One Of The BestChicken Curry Puff I Have Eaten

My curiosity brought me to the neighbourhood of Bukit Batok East Ave 2 after a reader dropped me a message informing of a very good curry puff place there. Nyonya Curry Puff Cafe is not actually a sit down cafe, it is more of a takeaway kiosk selling a variety of puffs, snacks and light bites.

Chicken Curry Puff 4.2/5

The deep fried Chicken Curry Puff ($1.30/pc) comes with a crispy and flaky pastry skin. A bite into it, my eyes brighten up. The inside of the puff comes with chicken, potato, egg stuffing perfumed by the spices which you can taste in Indian curry. I really enjoyed this.

Ku Cai Mushroom Puff 4.2/5

For vegetarian, there is the Ku Cai Mushroom Puff. This is something new, I have never heard or seen it elsewhere. I am a fan of ku cai and with the additional of mushroom and onion, the flavour is given a further lift. I like the creation. Even non vegetarian should give it a try.

Besides the two puffs that I tried. the cafe offers a wide varieties of creation. They also sells Sardine Puff, Lemon Tuna Puff, Mutton Curry Puff, Black Pepper Puff, Chicken Cheese Puff and Durian Puff. Some interesting item such as lemon tuna, chicken cheese and durian caught my attention. I already planning to come back and try them.


Nyonya Curry Puff Cafe
Blk 274 Bukit Batok East Ave 4
#01-106
Singapore 650274
Facebook
Website
Tel: +65 94520918

Opening Hours:
Daily: 5am - 8pm

Direction: 
1) Alight at Bukit Batok MRT station. Take Exit A. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus 61, 77, 106, 852 and 990. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Brizo @ Park Hotel Clarke Quay

Brizo at Park Hotel Clarke Quay celebrates the nation 50th birthday with Taste of Singapura, available every Wednesday to Sunday evening, showcasing a spread of nostalgic Singapore seafood and local dinner buffet from 1 July to 30 September 2015. Diners will also get a complimentary appetizer platter of Kueh Pie Tee, Otah Otah, Epok Epok and Indian Samosa.

Chicken, Beef and Lamb Satay

Besides the complimentary platter, an extensive selection of mouth watering local appetizers such as Gado Gado, Deep Fried Ngoh Hiang, Shrimp Wanton, Kong Bak Pau and Satay with condiments are also available.

Roti Prata

The cultural melting pot of Singapore encompasses cuisines from different races. One of my favourite local dishes is the Roti Prata from the Indians and this is also available among the Taste of Singapura buffet spread.

Singapore-style Curry Prawn Noodle

At the DIY noodle station, three types of noodles, namely Prawn Laksa, Tom Yam Seafood Noodle and Singapore-style Curry Prawn Noodle are featured on a rotation basis.

Singapore-style Chilli Crab

Seafood Selections

Brizo is a seafood themed restaurant and hence it is no surprise to see an ocean of seafood along the buffet spread.From the signature Singapore-style Chilli Crab, Wok Fried La La in Bean Paste, Kam Heong Sotong, Butter Prawn with Curry Leaves, Salted Egg CrayFish, Fish Head Curry, the choices are like a bottomless ocean.

Dessert lovers can look forward to a spread of Durian Pengat, Nonya Kueh, Kueh Lapis, Chilled Pumpkin with Sago & Gula Melaka and Orh Nee.

Winning A Staycation
Diners at Taste of Singapura buffet may take a photo of themselves with their family and friends, upload it on their facebook or instagram account with the hashtag #BrizoQualityTime to win a weekend staycation at Park Hotel Clarke Quay's contemporary guestroom. A total of three staycations worth $1100 will be given away by early October for the best photos submitted.

In addition, diners who upload thir photos instantly while enjoying Taste of Singapura will get everyone on their table a complimentary glass of non-alcoholic beverage from the restaurant upon flashing the uploaded photo of the restaurant's associates.

Taste of Singapura Dinner Buffet
Adult: $58++ (Wed-Thu), $68++ (Fri-Sun)
Child: $29++ (Wed-Thu), $34++ (Fri-Sun)


Brizo
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Facebook: https://www.facebook.com/parkhotelgroup
Website: http://www.parkhotelgroup.com/clarkequay/default-en.html
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 6am - 1030am, 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes.  [Map]

Tip Top Curry Puff

Many who stays in the Ang Mo Kio may know of the popular Tip Top Curry Puff brand which was originally founded by Mr Looi back in 1979. Since then there was no looking back for the business as it grown and become a popular brand in Singapore. From a humble stall in a coffeeshop in Ang Mo Kio, Tip Top has partnered with ABR Holdings Ltd and expanded their foot prints across the island. To date, Tip Top has 5 outlets in Singapore, including a cafe. It also has plan in 2015 to open more outlets.

Chicken Curry Puff 3.8/5

What made Tip Top popular is their Chicken Curry Puff ($1.40/pc) that comes with bites of curry potato, curry chicken meat and hard boiled egg. After tasting the chicken curry puff, what I enjoyed was the buttery and flaky crust, and the curry paste that consists of 18 different spices. On the down side, I was missing the solid bites of potato and chunky chicken meat. I was more like I was eating a paste mixture.

Nonya Beef Rendang Puff 3/5

In business, we need progression and it is the same for food to cater for the ever changing taste. Planning to create the next curry wave, Tip Top has introduced the new Nonya Beef Rendang Puff ($1.60/pc). Wrapped in the signature flaky and buttery crust, the beef is simmered in a mix of spices for long hours, resulting in a rich and intense flavours. I like the concept but I think it still needs a couple of fine tuning to get the balance right.

Nonya Beef Rendang Puff 3/5

Besides the popular chicken curry puff and the new nonya beef rendang puff, Tip Top also offers the Sardine Curry Puff ($1.40/pc) that comes with caramelized onions and savoury sardines. Though I found the filling was on the salty side, the added heat from the chilli and chilli padi gave it a nice spicy kick.


Tip Top Curry Puff
Facebook: https://www.facebook.com/TipTopSG
Website: http://www.tiptopcurrypuff.com/

Outlets

Ang Mo Kio
Blk 722, Ang Mo Kio Ave 8, #01-2843, Singapore 560722
Opening Hours:
Mon-Sun: 8:00AM – 10:00PM

Changi Airport Terminal 2 (Transit)
60 Airport Boulevard, Singapore Changi Airport Departure
Transit Lounge, Terminal 2, Kiosk N, Singapore 819643
Opening Hours:
Mon-Sun: 24 Hours

Raffles City Shopping Centre
252, North Bridge Road, #B1-55
Raffles City Shopping Centre , Singapore 179103
Opening Hours:
Mon-Sun: 8:00AM – 10:00AM

One Raffles Place
1 Raffles Place, #B1-26, Singapore 048616
Opening Hours:
Mon - Fri: 07:30AM - 8:30PM
Sat: 10:00AM - 7:00PM
Sun: 11:00AM - 7:00PM

Aperia Mall
12 Kallang Avenue, #01-31, Singapore 339511
Opening Hours:
Mon-Sun: 8:00AM – 8:00PM