Restaurant Labyrinth

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Restaurant Labyrinth Inspired by the rich heritage of Singaporean cuisine, Labyrinth presents dishes that delve deep into the nation's culinary landscape.

An avant garde restaurant encapsulating not just the senses but also the culture of society. At Labyrinth, we place focus on quality, consistency as well as a neverending quest for culinary perfection through innovation. Our modern inventive cuisine will set diners on a gastronomical adventure where perceptions of classical creations, both local and international are challenged throughout the course of the experience.

We are incredibly honoured to announce that we have been awarded the coveted Trip.Gourmet (Official) Black Diamond Resta...
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.

LABYRINTH X LEELAFollowing the success of their first collaboration, LG Han of Restaurant Labyrinth and Manav Tuli 🇮🇳,🇲🇺...
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

Inspired by the Japanese noren, the cloth at our entrance symbolizes a gentle barrier that separates the present and wha...
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.

These exceptional peaches 🍑 from Japan’s Yamanashi prefecture are prized for their milky white skin, delicate texture, a...
16/08/2026

These exceptional peaches 🍑 from Japan’s Yamanashi prefecture are prized for their milky white skin, delicate texture, and fragrant floral sweetness.

Nestled at the foot of Mount Fuji, Yamanashi’s sunny days, cool nights, fertile soil, and pure mountain water create ideal conditions for cultivating some of Japan’s finest peaches.

Each peach is carefully cultivated and individually hand-bagged on the tree, a labor intensive process that preserves their porcelain skin while concentrating its natural sugars.

At Labyrinth, this highly seasonal and premium fruit forms the base of our first dessert.

13/08/2026

We were truly honoured to host Chef Jordy Navarra from Toyo Eatery (One Michelin Star, #71 on Asia’s 50 Best Restaurants 2026) and Jp Cruz from ato ni 🇵🇭 (One Michelin Star) and their team for a special collaboration with Chef Han at Labyrinth!

United by their friendship and a shared passion for celebrating their respective culinary heritage, the three Chefs came together to curate an exclusive menu celebrating both 🇸🇬 and 🇵🇭 cuisine.

A huge thank you to Chef Jordy and Chef JP for this successful collaboration. A special thanks to the wonderful guest who supported this event! ❤️

Throwback to the dishes for our Labyrinth x Toyo Eatery x Inato collaboration with Chef Jordy Navarra from Toyo Eatery a...
07/08/2026

Throwback to the dishes for our Labyrinth x Toyo Eatery x Inato collaboration with Chef Jordy Navarra from Toyo Eatery and Chef Jp Cruz from ato ni 🇵🇭

Together with Chef Han, the three long time friends crafted an exclusive menu that showcased both 🇸🇬 and 🇵🇭 cuisine while reflecting their shared values of sustainability, produce, and technique.

Thank you once again to both Chefs and their teams for an unforgettable collaboration ❤️.

Full menu in order of appearance:

chicharon bulaklak (Inato)
mackerel kinilaw, cassava, bagoong (Toyo)
sup tulang, oxtail mandu (Labyrinth)

clam, bamboo shoot, moringa (Toyo)
scallop, corn, bu-o (Inato)
abalone, taro leaf, ampalaya (Toyo)
zuwaigani, petit pois (Labyrinth)
pansit miki, gambero rosso, aligue (Inato)
black cod, palapa, batitis (Inato)
french poulet, chicken rice donabe (Labyrinth)

lychee, japanese white peach (Labyrinth)
rosella, ube, first pressed coconut milk (Toyo)

pantanillas, pili nut (Inato)
kabayan, tublay lemon (Toyo)
kueh ‘banana’lu (Labyrinth)

A decade of stars! ⭐We are incredibly honoured to celebrate ten consecutive years of retaining our Michelin star from th...
04/08/2026

A decade of stars! ⭐

We are incredibly honoured to celebrate ten consecutive years of retaining our Michelin star from the MICHELIN Guide (official)! It is a true privilege to stand among such esteemed culinary talents and to consistently showcase the vibrant spirit of Singaporean cuisine on the global stage 🇸🇬🌎.

This milestone would not have been possible without the dedication and hardwork of our entire team, nor without the incredible support from our guest, family, friends, and long-term supporters.

Over the past decade, Labyrinth has continuously evolved. Today, our menu reflects our philosophy of Singapore Cuisine without Borders, where the flavours and stories of Singaporean cuisine are expressed through the finest seasonal produce alongside techniques past and present.

A heartfelt thank you to MICHELIN Guide (official) Singapore for this wonderful recognition. We are deeply grateful and remain inspired to continue putting Singaporean cuisine on the world map 🇸🇬⭐

For over a decade, Labyrinth has called the Esplanade home.Being a landmark that celebrates Singapore’s art and culture,...
02/08/2026

For over a decade, Labyrinth has called the Esplanade home.

Being a landmark that celebrates Singapore’s art and culture, it is only fitting that this is where we continue to tell our own story through food, guided by exceptional produce, refined techniques, and a deep respect for Singapore’s culinary heritage.

30/07/2026

Australian lamb is wrapped within a crisp prata ball, paired with mozzarella cheese and finished with a rich dalcha and a pan-seared quail egg, all presented atop a bed of raita and mango purée.

Drawing on the early tradition of serving prata with lentil stew and curry, this dish pays homage to one of Singapore’s enduring Indian-Muslim culinary traditions.

TOYO EATERY x LABYRINTH x INATO COLLABORATIONWe are pleased to announce a special collaboration with Jordy Navarra from ...
26/07/2026



TOYO EATERY x LABYRINTH x INATO COLLABORATION

We are pleased to announce a special collaboration with Jordy Navarra from Toyo Eatery (One Michelin Star, #71 on Asia’s 50 Best Restaurants 2026) and Jp Cruz from ato ni 🇵🇭 (One Michelin Star).

United by their longstanding friendship, the three Chefs will come together to present an exclusive menu that celebrate the culinary heritage of Singapore 🇸🇬 and the Philippines 🇵🇭, showcasing the traditions, ingredients, and flavours that have shaped their respective cuisines.

23/07/2026

Soup is often regarded as the soul of Asian cooking, where technique and patience transform ingredients into something nourishing and full of flavour.

Our seasonal soup features a clarified broth of oxtail, beef bones, and bone marrow, slowly simmered with a blend of ten spices. The result is a deep, aromatic beef broth which is finished with Assam for its acidity.

It is served with our homemade oxtail mandu and roasted beef tendon alongside a finishing touch of sudachi zest and kampot pepper oil which lends bright citrus notes and an aromatic depth.

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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

Telephone

+6562234098

Website

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