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Savour the best of local food with Miss Vanda – a new concept by Michelin-starred Labyrinth

Claypot chicken rice, seafood laksa and more local delights from the team behind one-Michelin-starred Labyrinth

Fabian Loo
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Fabian Loo
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Chef Han Li Gang has long been a champion of Singapore's cuisine. His Michelin-starred restaurant, Labyrinth, transforms well-loved local dishes into new-fangled creations that taste equal parts familiar yet unexpected. And while the restaurant at the Esplanade remains closed, chef Han has been keeping busy in the kitchen, perfecting recipes for his second venture – Miss Vanda. 

According to its website, Miss Vanda “was supposed to be Restaurant Labyrinth’s expansion into the casual Singaporean food space this year”. But due to the uncertainty of the current climate, the team decided to launch online instead. It hopes to provide “a consistent level of quality Singaporean street food across all dishes under one roof”. 

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Highlights of Miss Vanda’s menu includes hot-favourites from Labyrinth – Claypot ‘Ang Moh’ Chicken Rice ($28), a dish inspired by his late grandmother’s cooking, as well as the banana leaf-grilled otah on local silver perch ($24). You can also find jazzed-up versions of local dishes like the 24-hour marinated prawn paste chicken wings ($14), served boneless for convenient snacking; wagyu beef rendang with buah keluak ($28); and laksa ($28) with local green-lipped mussels stuffed with homemade fish paste, crab meat her geow (dumplings), and grilled Argentinian red prawns. Weekly set meals (from $88 for two) will also be available for those looking to sample the best of Miss Vanda. 

HOW TO ORDER Miss Vanda starts cooking from June 2. Head over to missvanda.sg to place your order. There’s a minimum order of $50 with a $10 island-wide delivery fee. Delivery is free for orders above $150.

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