Innovative dinner at molecular gastronomy

Kaya toast with rojak

Kaya toast with rojak

Kaya toast with tou pok

Laksa paste with coconut noodles

Laksa paste with coconut noodles

Laksa noodles. Noodles is hand made from coconut juice.

Squid ink paella

Squid ink paella

Squid paella made to look like dim sum

Watermelon sashimi

Watermelon sashimi

Tuna Sashimi made with watermelon infused with balsamic vinegar. Refreshing. Chrysanthemum flower is also edible. And the wasabe is basil with crème fraiche.

Chilli crab on seashore

Chilli crab on seashore

Chilli crab is soo good. Laid out on a seabed of peanut sand, sorbet chili ice cream sauce, agar agar seaweed and foam.

Sheer creativity. The chef is genius. He has a team of 8 kitchen staff.

Open kitchen

Open kitchen where guests sit around the table

Satay beef with mocha wrapped in pandan

Satay beef with mochi wrapped in pandan.

Here with the satay beef, the best texture is medium rare. I usually take my beef at medium, but the juiciness is maintained. Foie Gras added to feign the fatty pork and oily goodness.

Crackling pork roulade

Crackling pork roulade

Crunch, crunch. Crackling skin. Break the egg and mix with risotto. Yums.

Hainanese Curry rice

Hainanese Curry rice

The Hainanese curry rice is arranged to look like a Woodland scene with coriander sponge, sous vide egg 66 degrees, curry quinoa and a nest.

chicken rice

chicken rice

Finally dessert

Cendol Xiao long bao

Cendol Xiao long bao

2015-04-02-23-16-08_deco

Local breakfast

The local breakfast is hilarious. It is a play on the local breakfast scene which Singaporeans are familiar with, growing up, soft-boiled egg cracked into a plate, slurped down with strong milk tea. Here, you crack the egg, don’t peel it. Out plops the panna cotta with mango puree.  Sheer golden gooey delight topped with balsamic vinegar (black sauce) and brown sugar (pepper) with local Indian pulled-tea the tarik which is tea panna cotta with foam aka tea latte.

It brought a tear on my cheek of breakfast past.

Labyrinth challenges your assumptions of food, especially a Singaporean’s favourite local food scene. Just across the road at Maxwell market, one finds famous chicken rice, curry rice etc. Chef Han recreates the familiar food scene, using familiar textures and colors, but with sheer technological wizardry rewards us with an element of surprise. To his credit, he has given justice to the local comfort food and at times, elevated it to the level of sheer art and poetry.

You have to try it to experience the sheer level of artistry and painstaking attention to details. Its like the proverbial boyfriend who put in so much effort to surprise you at your birthday, not with dripping jewellery, but hours spent crafting an unforgettable experience with the simple ingredients he has.

Here, Chef Han has achieved it. I imagine the “drops of blood” sweated over the creations. I certainly hope that he will get a bigger premise, because this is not the kind of place that you can bring a group bigger than 8 corporate clients etc. The venue is convenient, cozy and slightly folksy. Unless it proves profitable, I wonder when he will change his menu as I’d like to return with a different set of friends.

Labyrinth
5 Neil Road.
Tel | (65) 6223 4098
Email | info@labyrinth.com.sg
http://www.labyrinth.com.sg/

Currently, they’re only opened for dinner and closed on Mondays. There’s only one table for 6 pax and another for 4 pax. Rest are seated around the food preparation table.  Conveniently located next to Maxwell market. Take MRT to Tanjong Pagar station. Highly recommend to go with a small party of friends.

“All art is autobiographical; the pearl is the oyster’s autobiography.”
Federico Fellini, Italian film director. (1920-1993)

Labyrinth is an autobiography of Singapore food culture.

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