Restaurant Labyrinth

What is Singapore cuisine? That's a question chef-owner Han Li Guang – who quit his high-flying desk job in the banking industry to become a chef – has struggled to answer since he first launched Restaurant Labyrinth. Old iterations of the menu saw him reinterpreting classic local dishes, coming up with creations like chilli crab ice cream and chendol xiao long bao. But over the past year, he's been discovering more of what Singapore has to offer through its farm and local producers. The result is a new menu comprised mostly of locally-sourced ingredients. An exquisite clam tart is made using clams from Ah Hua Kelong, layered with housemade XO sambal and Chinese spinach in a tart of deep-fried wonton skin and the Labyrinth rojak comprises of 12 different herbs from Edible Garden City tossed in a natural stingless bee honey and served with a cempedak and jackfruit sorbet. Inspired by the flavours he grew up with – his grandmother's cooking, favourite hawker dishes and the abundance of underappreciated ingredients – he's created an homage to his Singapore we can all be proud of.