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.

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! 🦀 🌶️ 🍦

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.

Address

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

http://www.labyrinth.com.sg/

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