Restaurant Labyrinth

Labyrinth, like the city it represents, is defined by growth and change. Chef-owner Han Li Guang's "new expression of Singapore cuisine" sees him moving away from reinterpretations of classic local dishes like chilli crab and mee pok. Instead, this truly local restaurant has turned locavore: 80% of its menu is made from ingredients sourced from the city's farms presented in a 16-course dinner that echoes Singapore's past, present and future.

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