Labyrinth Review

PALATE CLEANSER▪️ᴏ sᴛᴇ ᴘ ᴀ ᴛ▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴 Turning dessert is a bowl of Southeast Asian street "ice ice" ingredients are mostly local flowers and plants purple thousands of years of green ice to retain the taste of small broken ice Roshen flower and hanging bamboo plums boiled into syrup rich and fresh This combination is inspired by traditional herbal tea ~ hidden under the ice Black honey-immersed asparagus dragon fruit and other tropical fruits Ding finally dotted with butterfly orchid SWEET ▪️ "ᴍ ғᴀᴠᴏᴜ ᴛᴇ ᴘᴀ ᴀ ᴍᴀ s~ᴀᴍ s~ᴀᴄᴋ ▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮 "My favorite night market snacks" are really put all the time I liked when I was a child! Sweet corn biscuit waffle with salty butter sweet corn ice cream salty sweet balance plus sorghum popcorn rich in taste marshmallows on the top but also sprinkled with shiny jump sugar can be heard throughout the crispy crackling sound, there is numbness at the bottom, soft and soft, not sticky Love! - The last Petit Four was replaced with a mini egg because of a friend's birthday. The birthday will be late, but there will be a lot of famous books in the restaurant that can be turned over. Even the pillows are very intimate. The restaurant is hung with various historical oil paintings. It is also spent on the environment and strives to add new ones. Po culture runs through it

Labyrinth is located in 8 Raffles Avenue #02-23 Esplanade Mall | 8 Raffles Avenue #02-23, Singapore 039802, Singapore no one would have thought there would be such a good restaurant in this place. Service is absolutely perfect and very friendly. The food is fantastic and there are many stories around it. It’s just awesome and recommended to every real gourmet!

It is also considered high-end here in Chinatown. It is more old houses. The seafood inside is very good. The conch meat is delicious. The fish is also very delicious. The environment is antique and very good.

集聚传统与创意的分子料理，新式传统又不失个性，足见主厨功力！酒单方面略逊，但对于餐酒已是足够，春节来吃还有新年炒粉，客人现场参与吉利满满

2017年新加坡米其林新上榜一星餐厅特点是创新新加坡传统菜式的分子料理「HIROSHIMA OYSTER“laksa”」: 这个是叻沙也是万万没想到的！椰浆做的面条配上了烧蚝，椰香味很足，会有一些刺激的口感.「XIAO LONG BAO“chendol”」:小笼包解构成皮和馅，用的斑斓粉做的皮，搭配用分子方法做的圆形的椰汁，那个写的醋的小壶里装着是棕糖浆！据说主厨做了500多份才确定的这个口感！八卦一下主厨，餐厅的主厨兼老板Chef Han 原本在投资银行工作，因为热爱美食，所以跑来开了这间Labyrinth，也是足够任性套餐价格Pre Theatre Menu：$48/位 ；每周四至周六下午6点开放；需要提前预约

Very cost-effective restaurant, the waiter will lead the way seriously as soon as he enters the door, and he can be brought out as soon as he sits down with humor. He will not feel very restrained. The meat cuo noodles have not been tried. It is very special. The caviar dessert is delicious. The most memorable one is the eggs. You must have never eaten in other places, and you can unforgettable eating. The combination of meals and wine can reflect the intention and creativity. I hope that you can try more things next time.