Restaurant Labyrinth is a 1-star Michelin establishment that takes the traditional local flavors of traditional Singapore cuisine and present them in new and modern ways. Reservations can be made up to 30 days in advance and can be done with the Chope reservation website/app. They only offer a multi-course tasting menu for dinner, and they feature locally-sourced ingredients (Singapore and the nearby regions that contribute to Singaporean flavors). They do ask about allergies and dietary restrictions beforehand. They have their wine list on a tablet for review.
As part of the introduction, they bring to the table a display of many of the ingredients that will be featured on the evening’s menu.
The first presentation was not listed on the menu and was a oolong tea-smoked quail egg with a runny yolk inside.
With the quail egg, we were brought some kombucha (aged 5 weeks) infused with rosella (hibiscus).
The menu presentations began with three platters. The waffle triangles were served with chicken liver paté, goji berry jam and pandan juice sprinkled on top. Next to it were the homemade lapcheong (like Chinese sausage) with barley, diced chicken, crispy rice, and pickled bok choy in a burnt rice “nori” (or crêpe). On the far right were the small bites (“nasi lemak” cheong fun) made from egg yolk gel and ikan bilis sambal (dried anchovy chili paste sauce) wrapped in rice pastry skin and topped with deep-fried black chicken skin, cucumbers, and fried anchovies.
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