Recent social media posts
17/10/2026
Our fresh homemade flat egg noodles is paired with a deep savoury ragout cooked in the traditional slow braise method and consists of pork knuckle, pork shoulder, minced pork sausage and pork liver in a sambal, tomato and pork stock base.
Beneath the noodles lies a chinese black vinegar-soy dressing while Matsutake from Yunnan, Black Truffles, and crispy pork lard complete the dish with earthy notes and added texture.
Give everything a good mix to allow all the flavours to come through in every bite.
📷: minmin
13/10/2026
Produce. Minimalism. Singapore
Growing up, Chef Han saw traditional Singaporean cuisine as one defined by bold, rich flavours, shaped by a time before modern refrigeration when spices and aromatics played an essential role in preserving food and masking unwanted flavours as ingredients lose their freshness.
For Labyrinth’s new 2026 menu, Chef Han seeks to create a new refined expression of Singaporean cuisine with exceptional seasonal produce from around the world at the heart of each dish. Guided by a “less is more” approach, he allows the quality and character of each ingredient to shine, while drawing from the culinary heritage and memories of Singapore, hence creating our own unique voice of Singaporean cuisine where each dish carries Singaporean DNA, interpreted through Chef Han’s style and shaped by the produce of the season.
A glimpse of what awaits at Labyrinth, launching 14 October.
📷: Restaurant Labyrinth, minmin
01/10/2026
Over the past few months, our team has been working closely with our Beverage Director to develop new drinks that will accompany our new menu.
Each drink was developed alongside the food, with the aim of creating a complete experience where the drink itself becomes part of the story of the menu, allowing us to explore familiar Singaporean drinks through a different lens.
Stay tuned for more.
23/09/2026
F1 week reservations are now open.
We are specially opening our doors on Monday, 5 October and Tuesday, 6 October, in addition to Wednesday, 7 October, for lunch and dinner throughout F1 week.
Limited seats available. Head to our website to make your reservation.
18/09/2026
Following the success of our first collaboration in Hong Kong 🇭🇰, we were truly honoured to host Manav Tuli 🇮🇳,🇲🇺,🇬🇧,🇭🇰 from Leela for Masala Meets Merlion: Part II
The two Chefs came together once again to curate an exclusive menu celebrating both 🇸🇬 and 🇮🇳 cuisine.
A huge thank you to Chef Manav and his Leela team for a memorable collaboration, and to all our wonderful guests who joined us for this event. ❤️
16/09/2026
Masala Meets Merlion: Part II 🇸🇬🇮🇳
A look at the dishes for our Labyrinth x Leela collaboration with Manav Tuli 🇮🇳,🇲🇺,🇬🇧,🇭🇰 from Leela!
Bringing together ingredients, flavours, and culinary traditions from both cultures, the chefs created dishes that feel familiar yet unexpected.
Thank you once again to Manav Tuli 🇮🇳,🇲🇺,🇬🇧,🇭🇰 and his team for an unforgettable collaboration ❤️.
In order of appearance:
tandoori hong kong char siu (Leela) | chicken tikka satay, spices kerisik-peanut chutney (Labyrinth x Leela)
tandoori squid (Leela)
singapore chili crab curry, mantou bun (Labyrinth x Leela)
prawn balchao taco, scallion cheese paratha (Labyrinth x Leela)
beef shortrib rendang, bone marrow biryani (Labyrinth x Leela)
white pepper, fennel lamb belly, rib bak k*t teh (Labyrinth x Leela) | gula melaka kulfi falooda ice kachang (Labyrinth x Leela)
masala chai tea, kaya butter toast (Labyrinth x Leela)
09/09/2026
We are incredibly honoured to announce that we have been awarded the coveted Trip.Gourmet (Official) Black Diamond Restaurant Award 2027!
This year, we are especially proud to be one of only three restaurants in Singapore to receive this distinction!
The Black Diamond represents the highest tier of recognition, celebrating some of the world’s most exceptional dining destinations. We are both proud and humbled to stand among them in this global celebration of culinary excellence.
This achievement would not have been possible without the dedication and hard work of our entire team, alongside the support of our guest and long term supporters! ❤️
Our deepest gratitude to Trip.com Trip.Gourmet (Official) for this recognition. We are truly honoured to represent Singapore among the world’s finest dining destinations.
06/09/2026
LABYRINTH X LEELA
Following the success of their first collaboration, LG Han of Restaurant Labyrinth and Manav Tuli 🇮🇳,🇲🇺,🇬🇧,🇭🇰 of Leela come together once again for Masala Meets Merlion: Part II.
This time, the Chefs present a full collaborative menu that brings together the distinct flavours, ingredients, and traditions of Singapore 🇸🇬 and India 🇮🇳.
Drawing inspiration from Singapore’s hawker culture and India’s rich spice heritage, the menu explores the connections between two food cultures through the chefs’ distinct perspectives, creating a dining experience that is both familiar and unexpected.
04/09/2026
From the first welcome to the final course, every gesture from our Front of House team is carried out with warmth and precision.
It is in these moments that the Labyrinth experience comes together, one table at a time.
27/08/2026
A meal at Labyrinth concludes with two playful interpretations of familiar favourites.
kaya ‘toast’ - Teh tarik meringue ‘toast’ with homemade Hainanese kaya and a thick slab of butter
kueh ‘banana’lu - A playful fusion of kueh bahulu and banana cake with a banana skin miso caramel filling
23/08/2026
Inspired by the Japanese noren, the cloth at our entrance symbolizes a gentle barrier that separates the present and what awaits beyond.
Passing through it marks a quiet moment of transition as guests leave the familiar behind and enter a dining experience rooted in produce, technique, and heritage.
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.
