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03/06/2026
Meet our Scarlett & Sapphire mocktail!
A vibrant interplay of fruitiness, layered with herbal notes, spices, and a subtle savoury depth. All coming together in a well-balanced and refreshing finish.
27/05/2026
This refreshing Pale Ale from Singapore’s 🇸🇬 balances bright hop aromatics with a smooth malt character.
It was the very first beer brewed by in 2018, the very beer that laid the foundation for what the brewery has become today.
A crisp pour for any occasion 🍺.
21/05/2026
Aged Shima Aji, wrapped in pickled celtuce, rests atop a fragrant pool of Korean first-pressed sesame oil before being crowned with Oscietra caviar, hanaho, linaria pink flower, and shiso leaf.
The dish is finished with a consommé of watermelon 🍉 juice, fish sauce, and stingless bee honey. Unlike conventional honey, stingless bee honey is naturally more aromatic with tangy notes that mirror the sweet-savoury profile of traditional Yusheng sauce.
13/05/2026
Our OG 2014 “Chili Crab by the Beach” makes its long awaited return, inspired by Chef Han’s memories of eating chilli crab along East Coast Park 🏖️🦀
09/05/2026
Introducing Nyan, our new Beverage Director🍷!
Hailing from Myanmar 🇲🇲, Nyan was crowned winner of the Best Sommelier Myanmar 2019, and has since been on the international stage, placing 4th in Jeunes Sommeliers Competition 2021 and earning Best Young Sommelier at just 25 years old in the Jeunes Sommeliers Competition 2022.
Nyan’s passion extends beyond wine, having also secured 1st runner up in the Campari Cocktail National Competition 2018 & 2019, showcasing his versatility in beverages. With nearly a decade in hospitality and a deep focus on wine since 2018, Nyan brings both experience and knowledge to Labyrinth.
We look forward to the next chapter of our beverage programme under his direction!
02/05/2026
“My First Chili Crab v2014”
Making a long awaited return onto our menu, the first version of Chef Han’s signature “Chili Crab by the Beach” is inspired by the childhood memories of his very first Chili Crab he ate along East Coast Park shoreline with his family! 🏖️ 🦀
This very dish that launched Labyrinth onto the gastronomical map comprises of Tempura Soft Shell Crab and Chili Crab Ice Cream on a bed of Mantou “Sand”. It is accompanied by Tosaka Seaweed fronds and foam, truly encapsulating an authentic multi sensorial experience of enjoying Chili Crab by the 🌊!
Come experience 🇸🇬’s OG Chili Crab Ice Cream once again from 6 May onwards! 🦀 🌶️ 🍦
28/04/2026
Using Spaghettoni cooked till al dente, we toss it in a Mee Rebus inspired rempah that has been thickened with Japanese sweet potatoes and enriched with abalone liver sauce which lends a deep, savoury umami.
Charcoal-grilled over binchotan, South African abalone is diced and layered from the base, followed with slices laid gently at the top.
The dish is completed with bawang goreng, tofu puffs, red and green bird’s eye chilies, and a bright squeeze of sudachi.
22/04/2026
A look behind the scenes of Labyrinth’s NEW 2026 Spring Menu.
18/04/2026
Our palate cleanser features a base of Japanese Strawberries 🍓 layered with rhubarb bouillon.
The sorbet is made using Lychee from France and organic rose petals that was specially sourced from Taiwan. It is then topped with a delicate hawthorn tuile which carries the sweet-tart flavor of hawthorn berries.
A refreshing combination of flavours that cleanses your palate in preparation for the dessert! 😋
📷:
14/04/2026
We are truly honoured to be recognised as one of Singapore’s Top 20 Restaurants in Tatler Best Singapore 2026 🏆
This distinction reflects the hard work of our dedicated team, as well as the farmers and producers who bring our “New Singaporean” philosophy to life. We are proud to stand alongside the very best in Singapore’s vibrant dining scene 🇸🇬 and are immensely grateful for your continued belief in our vision. ❤️
Our heartfelt thanks go to and for this recognition and to our guests for being an integral part of our culinary journey. We look forward to welcoming you soon!
MichelinSG SingaporeGastronomy TatlerBest
10/04/2026
Our Kabu is first braised in superior chicken stock then blended into a smooth puree. The skin is then roasted and infused into an oil to emulsify the puree alongside jasmine rice which gives it its creamy, vevelty texture.
Hidden within contains preserved radish, while atop sits our housemade Pidan Quail Egg which is preserved to achieve its signature translucent, dark look and creamy, umami flavour.
The dish is then finished off with pickled young ginger, sawarak pepper, elderflower, and rice vinegar.
08/04/2026
Using Sawara for its clean, subtle sweetness and delicate, buttery texture, the fish is cured with salt and sugar then dry-aged overnight to concentrate its natural flavours. This allows it to pair seamlessly with the richness of the Curry.
The Curry traces its roots back to Indian curries which later evolved in Singapore due to our multiculturalism. Built on Malay rempah techniques that has been layered with Indian spices, all adapted to suit the Chinese palate.
We thicken the Curry with fish head as part of our commitment to sustainability and whole-animal cooking. As it cooks, the natural gelatin, fats, and collagen are released which enrich the sauce with body and a deep, savoury sweetness.
It is served with okra and roti jala, a traditional Malay lace crepe where its soft texture absorbs the rich Curry beautifully, with a crispy tuile version for a slight crunch.
04/04/2026
Introducing Labyrinth’s NEW 2026 Spring Menu!
A meal at Labyrinth always begins with a bowl of hot, comforting soup!
Our seasonal soup featured on the new Spring menu is a cross between a Sup Tulang and Beef Sinigang, where oxtail, beef bones, and bone marrow are simmered with a 10 spices blend. The result is a deep, aromatic beef broth which is finished with Assam for a Sinigang-like acidity. This soup is served with our homemade Oxtail Mandu and roasted Bone Marrow.
A great way to start your meal at Labyrinth!
29/03/2026
A dish rooted in Chef Han’s Hainanese roots and shaped through years of refinement, thoughtfully composed with layered textures and flavours.
Prepared as a complete experience for the table, this dish is our tribute to Singapore’s beloved Chicken Rice 🐓🍚.
25/03/2026
It is an honour to be recognised among Asia’s 50 Best Restaurants for the 6th consecutive year!
This recognition belongs to our Labyrinth family and to our guests, friends and partners who continue to support us. Your continuous support fuels our pursuit to fly the Singapore flag high 🇸🇬.
Congratulations to all our friends and restaurants on this year’s 50 Best and extended 51–100 list. We are proud to stand alongside such extraordinary talents across the region.
A huge thank you to for the recognition. We remain humble, grateful, and more motivated than ever.
21/03/2026
At Labyrinth, we take the Jerusalem Artichoke and turn it into a sweet-savoury dessert inspired by the Teochew Orh Nee.
15/03/2026
Our inspired take on Hae Mee Tng (Prawn noodle soup) featuring fresh homemade egg noodles, delicately sweet Gambero Rosso marinated in shallot oil and most importantly, a flavourful and naturally sweet broth made from the prawn heads and shells of the Gambero Rosso.
10/03/2026
At Labyrinth, every dish begins long before it reaches the table, shaped by Chef Han’s memories and heritage. What arrives is a story told through flavour.
06/03/2026
Aged Shima Aji, Pickled Vegetables, Watermelon & Stingless Bee Honey 🍯 consommé.
A refreshing, contemporary take on the traditional Chinese New Year 🧧 Raw Fish Salad!
25/02/2026
The classic Singaporean breakfast to end the meal at Labyrinth.
Kaya ‘Toast’ with Homemade Hainanese Kaya and our Teh Tarik Meringue ‘Toast’.
13/02/2026
Introducing our Roasted Crispy Skin Chicken Wing as part of our Chicken Rice Donabe 🐓🍚 currently available on our dinner menu!
The deboned Wings are first brined, then blanched and transfered to an ice bath before being treated with a vinegar ortos mix. It is air-dried and slow roasted in the oven, then finished with an oil-baste to achieve a crispy, evenly rendered skin while keeping the meat moist and juicy.
Served alongside our Poached Chicken Breast, this new component takes reference from the steam and roasted option commonly found in Singapore’s Chicken Rice stores, completing the experience.
09/02/2026
Meet Karhue, our Pass Master!
Karhue’s first experience in F&B began as a part-timer during his polytechnic days, where he quickly fell in love with the industry. With his new found passion ❤️🔥, he has since worked at various restaurants and hotels where he acquired valuable experience and skills.
Since joining Labyrinth in 2021, Karhue has shown immense dedication and growth, allowing him to rise to the ranks of our trusted Pass Master, where he ensures that every dish leaves the kitchen perfectly executed.
03/02/2026
Labyrinth turns 12!
As an independent restaurant in Singapore’s competitive dining scene, reaching 12 years is a remarkable milestone, which is only possible because of the continous support of our guests, the dedication and passion of our team, and the trust of our partners.
What continues to give us the greatest satisfaction is the constant evolution of our cuisine and dining experience. From our early days of Mod-Sin to a New Singaporean approach that champions local produce to reviving lost traditional recipes, Labyrinth has continued to evolve. Today, our focus is on a Singaporean Cuisine without Borders, where we incorporate seasonal ingredients from around the world while drawing on both modern and traditional techniques, all while staying true to our Singaporean DNA.
As we look ahead, we continue to remain committed to refining our craft and pushing boundaries. Thank you for being part of our journey and we look forward to sharing more moments together in the years to come🥂.
30/01/2026
As part of our focus on 🇸🇬 craft, we are proud to feature this Hom Mali Rice Whisky from .sg (Singapore’s largest distillery at 6 Chin Bee Crescent). It has earned international recognition including medals such as the International Spirits Challenge 2024 (Silver & Bronze) and The Asian Spirits Masters 2025 (Gold).
This Singaporean-crafted whisky showcases the jasmine elegance of Hom Mali Rice with nutty notes and a lingering dark chocolate finish. As Singapore’s first single grain whisky, it is produced entirely locally from fermentation to bottling, with it being aged in virgin American oak casks which allows it to develop distinctive flavours in Singapore’s tropical climate. The founder, Simon Zhao, experimented extensively with rice as a locally relevant grain rather than barley or corn to create a whisky with a true 🇸🇬 identity.
Opening Hours
| Wednesday |
18:30 - 23:00 |
| Thursday |
18:30 - 23:00 |
| Friday |
12:00 - 14:30 |
|
18:30 - 23:00 |
| Saturday |
12:00 - 14:30 |
|
18:30 - 23:00 |
| Sunday |
12:00 - 14:30 |
|
18:30 - 23:00 |
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What people say
Asian fusion restaurants are celebrated for their ability to blend diverse culinary traditions, creating innovative dishes that tantalize the palate and ignite the senses. Restaurant Labyrinth exemplifies this concept beautifully, offering a unique dining experience that pays homage to Singapore's rich culinary heritage while pushing the boundaries of modern cuisine.
At Labyrinth, diners embark on a gastronomical adventure where traditional flavors are reimagined through inventive techniques. The restaurant places a strong emphasis on quality and consistency, ensuring that each dish not only meets but exceeds expectations. This commitment to culinary perfection is evident in every bite, as Chef LG Han skillfully crafts dishes that challenge perceptions of both local and international classics.
The menu at Labyrinth is a vibrant tapestry woven from the threads of Singaporean culture. By engaging with local farmers and fishermen, the restaurant showcases the best produce Singapore has to offer. Each dish tells a story, drawing inspiration from age-old recipes while incorporating contemporary elements that evoke nostalgia and emotion. This deep connection to local ingredients allows diners to experience the true essence of Singaporean cuisine in an entirely new light.
Labyrinth’s approach goes beyond mere dining; it is an exploration of flavors and memories that resonate with guests on a personal level. The thoughtful pairing of ingredients reflects Chef Han's own experiences growing up in Singapore, inviting diners to connect with their own food memories as they savor each meticulously crafted plate.
In essence, Restaurant Labyrinth stands out as a beacon of innovation within the Asian fusion landscape, offering an unforgettable journey through taste that honors tradition while embracing modernity. It is a must-visit destination for anyone seeking to indulge in a truly remarkable culinary experience in Singapore.
