Restaurant Review

Local produce takes centre stage

From flower rojak to 'Ang Moh' chicken rice, revamped Labyrinth showcases Singapore produce in the best light

When Labyrinth opened in Neil Road four years ago, I was not particularly impressed with chefowner Han Li Guang’s molecular gastronomic take on Singapore dishes, such as a chendol xiao long bao that sounded interesting, but could be more refined.

Last year, after he moved the restaurant to the Esplanade, I was there for lunch the day it was conferred a Michelin star for the first time.


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A version of this article appeared in the print edition of The Sunday Times on August 05, 2018, with the headline 'Local produce takes centre stage'. Print Edition | Subscribe