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24/06/2026
A new mocktail in our non-alcoholic pairing!
Made with mango juice infused with pandan leaves, the drink brings together Asian flavours with tropical character. Finished with a pineapple foam and a touch of Sarawak pepper and garam masala.
20/06/2026
Al dente Spaghettoni is coated in a Mee Rebus inspired rempah that has been thickened with Japanese sweet potatoes and enriched with abalone liver sauce, paired with charcoal-grilled South African abalone for a deep, savoury finish.
11/06/2026
Cold-brewed with premium Nanyang coffee beans and gently sweetened with brown sugar, the liqueur is built on Rachelle The Rabbit Distillery in-house rum that captures the bold character of a traditional Kopi O.
Expect bold roasted coffee notes layered with caramelised sweetness, balanced by roasted depth and indulgence in every sip.
06/06/2026
Kinki, a delicacy from 🇯🇵 is prized for its exceptional fat content, buttery texture, and balance of richness, umami, and sweetness. It is dry-aged for 2 days to concentrate its natural flavours and to dry out the skin, before being grilled over a bincho grill.
The rich, creamy broth is achieved through the Kinki’s natural collagen and gelatin, paired with white asparagus, razor clams, inaniwa somen, and finished with a delicate foam of three Chinese wines.
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! 🦀 🌶️ 🍦
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.