Labyrinth 2023: Best Tasting Menu I Had (So Far) – Part 2

This is a continuation of the best tasting menu experience I’ve had (so far) – so if you haven’t read Part 1, I do recommend you checking that out first!

PRAWN NOODLE SOUP | Aka Ebi

The next course was visually stunning and impressive– especially once you see the variety of ingredients each halve of the course had and how well plated all the elements were. The first was a wu xiang cracker – the puff, similar to the rice crackers we snacked on growing up – that’s all dolled up. However, it was the Prawn Noodle Soup which enamored me. I loved that they give you a moment to appreciate how plump and fresh the prawn was, and how beautifully delicate the somen noodles were twirled at its bottom before pouring in the consommé.

The broth was lighter than what’s usually served in your favorite hawker centers, which enables you to fully appreciate how insanely fresh the prawn was. You will definitely find yourself slurping through the entirety of this bowl (and find yourself yearning for seconds)!

CHEF ZEE’S ASSAM LAKSA | Hokkaido Scallop

I do appreciate Laksa – but it’s something that I can’t eat a lot of – mainly because of how hefty it can be – once you factor in the coconut milk, the tasty broth, the noodles and all of its toppings. Thus, it was mindblowing to me how Chef LG Han was able to transform this immensely heavy dish into a delicate course centered on a beautifully cooked Hokkaido Scallop atop a colorful salsa that’s then lusciously drizzled with a thick laksa oil. It had all the wonderful flavors of laksa minus the heaviness of it.

ROJAK | Local Herbs from EGC

The Rojak was the palate cleanser of the course – admittedly, it’s my least favorite course of the meal – but that doesn’t mean it’s not worthy of praise (everything else is just significantly better). Steering away from the usual subtly sweet sorbets; this boasted of some spice thanks to its use of ginger and local herbs.

HAINANESE CHICKEN RICE DONABE | GG Poulet

For the main course, of course, it has to be Chef’s homage to the iconic Hainanese Chicken. We were served with individual servings of sides and sauces – which featured a killer version of the traditional chili sauce, aptly named ‘grandma’s chili sauce’, the silkiest tofu I tasted, and an achar taco (made of pickled vegetables).

The chicken rice was served in a communal pot before breaking it up in individual servings. To be fair, the chicken was extremely juicy; the rice extremely fragrant; but what elevates it to the next level would be the chili sauce it came with.

Once they serve it up in individual servings, they also give you a chicken yakitori stick each.

If you need a second serving, don’t you worry as they really allocated the entire communal pot for your table. They will thoughtfully wrap the leftovers for you so you don’t have to force yourself to finish everything.

ICE KACHANG | White Fungus

The first dessert was definitely a scene-stealer as the server brought an old-school ice shaver machine to our table – and started cranking up the machine and preparing our ice kachang table-side.

I don’t really get excited over dessert – but it's hard not to be impressed by the machine. Apart from that, we were also served with a beautiful wooden bowl which contained the prettiest assortment of colors – from the lime green muskmelon (which was delightfully sweet), a bright yellow lemon mochi which definitely brought the sunlight inside our dark room, and an unabashedly pink edible flower.

ORH NEE | Jerusalem Artichoke

The Orh Nee was a work of art – I loved how they opted to use kabocha (squash) for its ice cream and repurposed gingko as its soil – however, I guess it’s really not the most appetizing thing especially for a neat-freak like me. It tasted good and really interesting but I can’t shake off the thought that I’m eating ‘soil’ as it resembled the real deal so much.

KAYA, TEH TARIK and EGGS | Hainanese Kaya

I loved how we ended the meal with a Singaporean breakfast staple – and that Labyrinth didn’t stray too far in reinventing this dish – yes, it’s definitely the prettiest kaya toast I was ever served with, but for its flavor profile, it sticks to the basics – really good butter, really good toast, really good kaya - and it absolutely hit the spot!

KOPI

Of course, Kopi is what completes the entire Kaya experience, so I gladly got a cup of it. Tea is of course an alternative option.

BONBONS

My mom and my good friend, Sam, and myself were completely stuffed from our meal. I was just in awe - absolutely stimulated and inspired from all angles – I just wanted to see more, feel more, and taste more! Of course, the entire dining experience was elevated by the warmth of the servers and the stories they shared behind each dish. What surprised us all though was that they gave us all paper bags which contained our leftover Hainanese rice and a beautiful box of bonbons each featuring classic Singaporean drinks: Milo, Teh Halia and Horlicks reimagined as gorgeous bonbons. This surprise treat was definitely the cherry on top of what has been the best tasting menu experience I’ve ever had so far!

Labyrinth

Esplanade Mall, Raffles Avenue, #02-23, Singapore 039802

Date of Visit: June 18, 2023 with Lily Chua and Samantha Bautista