Dinner @ Restaurant Labyrinth [Revisit]

September 9, 2018 in Asian, Mod Sin by thywhaleliciousfay

Saw a picture of Labyrinth’s gorgeously-plated lala dish on instagram and was dying to revisit the restaurant since. My previous visit to Labyrinth was in 2015 when the restaurant was at their previous location (Tanjong Pagar) and before they were awarded a Michelin star. So yes… I was excited to try the new menu.

Reservation was made with Chope. And a few days before our dinner, the restaurant emailed us with the menu and requested for us to confirm our reservation. Confirmation of reservation is required cause I missed out their first email, and was sent a reminder email.

Upon arrival at the restaurant, my IGGF (InstaGram GirlFriend) and I were led to our table before starting our $178 dinner menu with:-

  

1) Appetiser (above)


2) Heartland waffle (above) – Local duck liver pate & goji berry jam.


3) “Nasi lemak” cheong fun (above) – Chicken skin, ikan bilis & egg yolk gel.

4) Braised baby abalone (above) – Homemade oyster sauce & fatt choy tart.

5) Ah hua kelong lala clams (above) – XO sambal, deep fried wonton skin & Chinese spinach.


6) Labyrinth rojak (above) – Edible garden herbs, natural stingless bee honey & cempedak sorbet. And for this, 10 different herbs, flowers and sprouts from locally-based Edible Garden City was used.

7) “Ang moh” chicken rice, kin yan abalone mushroom (above) – Home-milled rice flour, grandma’s chili sauce & braised chicken. Presented as a dumpling, I enjoyed this dish.

8) Grandma’s fish maw soup (above) – Yellow tail snapper fish cake, textures of fish maw & tofu puree. When the dish was served, one would noticed the fish cakes were thinly sliced and put beautifully together as a rose. And it’s a pity that the staff poured the broth over the ‘fish cake’ rose, instead of beside. Hmm…


9) Local wild caught crab, sustenir farm strawberry (above) – Signature chili ice cream, egg whites & salted mackerel.

10) Nippon koi farm silver perch (above) – Herbal pepper broth, ulam rajah & textures of black garlis.


  

11) Uncle William’s quail (above) – Satay espuma, muah chee & pearl onion.

12) “Lost grain” fried rice (above) – White bait, dried scallop & local “dashi”.


13) Bean to bar (above) – Artisanal dark chocolate & 8 year aged shaoxing wine.


14) Clam lead snow (above) – Rosella meringue & textures of grapes.

15) Soy bean curd (above) – Bird’s nest & burnt yogurt espuma by Hay Dairies goat milk.

16) Cristal de chine caviar (above) – Kaya ice cream & Sing Hong Loong toast.

17) Petit fours (above) – And it’s a bold move that the macaron was durian flavoured such not everyone could appreciate durian.

Unfortunately, I didn’t enjoy our dining experience. So no, I won’t recommend Restaurant Labyrinth; It’s no surprise that first impressions are very important. And unfortunately for us (or for the restaurant), a really snobbish waiter attended to us for the first half of our meal. He was extremely ‘bo chap’ with the dishes’ introduction; Presentation was brief and he was basically just muttering to himself. My IGGF and I couldn’t make out what he was saying. His I-don’t-care attitude made us feel very unwelcomed.

Halfway through our meal, two other staff stepped in to serve us because the snobbish staff was tied up with other tables. I was glad that happened because they were so much more professional. One in particular stood out with his detailed presentation. In a good way of course since we love to better appreciate the dishes by understanding the story behind.

And food wise… Oddly, I wasn’t too impressed. It just lacked the ‘wow’ factor. I preferred days when they were at their previous location where their dishes leaned towards molecular cuisine.

  

Upon settling the bill, we were given small tokens before we left the Michelin-starred restaurant; A small bottle of chef-owner Han Li Guang’s chicken rice chili and a set of postcards which were used as props for the dishes’ introduction.

RESTAURANT LABYRINTH
8 Raffles Avenue, Esplanade Mall, #02-23, Singapore
6223 4098, Website, Facebook
Overall: 7
Opening hours:-
Food/Beverage: 7
Tues – Fri : 12:00 – 14:30 (Lunch)
Ambience: 7
Tues – Sun : 18:00 – 23:30 (Dinner)
Value: 7
Service: 6
* Closed on Mon