The hawker centres may tout the Singapore staples of chicken rice and chilli crab but it's not until you’ve visited Labyrinth for chef Han Li Guang's new expression of Singapore cuisine that you can see the elevated levels to which Singapore’s cuisine can inspire. Commonly found local dishes are given a creative twist and chef Han ups the ante by incorporating locally grown ingredients in 80% of his menu. Expect locally reared quails and clams farmed off the coast of Singapore at this intimate spot within The Esplanade performing-arts centre that seats only 30 guests.
Lunch is a bargain at SG$68 for five courses while dinner is a more extravagant affair at SG$178 for 12 courses and an additional SG$80 if wine pairing is included. The star dish remains the Labyrinth rojak, a salad of 12 local herbs tossed in stingless bee honey and paired with a cempedak and jackfruit sorbet.
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