Reserve a table at Restaurant Labyrinth, Singapore on Tripadvisor: See 349 unbiased reviews of Restaurant Labyrinth, rated 4.5 of 5 on Tripadvisor and ranked #119 of 13,011 restaurants … Cooking was never something LG Han expected to do professionally. The next step for LG Han is to find a way to spread Singaporean cuisine overseas. 12, 31683 Obernkirchen, Germany - Rated 4.7 based on 4 Reviews "Top top top. “Passion isn’t enough to be a chef,” says LG Han. Founded in 2014, Labyrinth is an outlet for “self-expression” that pays homage to a life growing up among Singapore’s verdant food culture. Stay updated with our weekly curated news and updates. To date, 70 to 80 per cent of the menu at Labyrinth relies on produce sourced from local farms like Ah Hua Kelong, Edible Garden City and Crab Lovers Farm. How do we work together for our tiny country? It relies on a vast peer-to-peer network to uncover forgotten Singaporean recipes and techniques, LG Han remarks, including everything from shadowing hawkers to learning from home cooks. It provides a comfortable setting and a pleasant environment to make one’s dining experience truly memorable. “I’m working towards it (but) I don’t know the answer to that yet,” he admits. The next step for LG Han is to find a way to spread Singaporean cuisine overseas. The ex-banker also helped to launch Tanuki Raw, a bar and restaurant serving modern Japanese cuisine. Labyrinth’s menu currently boasts unique twists on Singaporean fare which includes “Bak Chor Mee, No Bak Chor, No Mee,” made from Hokkaido scallop and Jurong fishery squid; to “Ah Hua Kelong Garoupa”, made from homemade fish paste noodles and fish milk. Ex-banker LG Han hustled hard to launch his own business. Chef LG Han unveils a contemporary dining experience that pays tribute to Singapore and his late grandmother, evoking a multitude of memories and emotions. Cooking was never something LG Han expected to do professionally. Ex-banker LG Han hustled hard to launch his own business. “Singaporean cuisine is always relevant to a time and place — how do you preserve and truly represent it? To get his feet off the ground, LG Han pulled out all stops: apprenticing at events organising private catering, even working for corporates. LG Han’s grandfather ran a steak house on Cairnhill in Orchard Road, and his father worked in the corporate hotel industry for most of his life. “It’s not a goldmine.”, Featured Image Credit: City Nomads / Seth Lui, For more updates check below links and stay updated with News AKMI. However, the restaurant pivoted away from the food science concept in 2018 and refocused on recreating traditional Singaporean cuisine. It was a tough transition from home cooking. Like what you read? This includes produce like green-lipped mussels, native plants like ulam rajah and the wandering jew, as well as locally sourced cow and goat milk. “There’s knowledge you’ll never get access to as a normal foodie. The gamble paid off, winning Labyrinth another Michelin star in 2019. LG Han’s grandfather ran a steak house on Cairnhill in Orchard Road, and his father worked in the corporate hotel industry for most of his life. Since launching Labyrinth more than six years ago, LG Han has honed his culinary skills travelling around the world, collaborating with top chefs from countries like Taiwan, Japan, Thailand and Hong Kong. You need to steam it gently on the stove for three to four hours. It was a tough transition from home cooking. Restaurant Labyrinth serves up modern Singaporean gastronomy in the Esplanade in Promenade, Singapore. Labyrinth’s menu currently boasts unique twists on Singaporean fare which includes “Bak Chor Mee, No Bak Chor, No Mee,” made from Hokkaido scallop and Jurong fishery squid; to “Ah Hua Kelong Garoupa”, made from homemade fish paste noodles and fish milk. It relies on a vast peer-to-peer network to uncover forgotten Singaporean recipes and techniques, LG Han remarks, including everything from shadowing hawkers to learning from home cooks. According to LG Han, locally sourced produce is truer to the ingredients used in original recipes, and carry their own unique flavours. The restaurant also makes its own prata dough from scratch and uses fresh oysters for its in-house oyster sauce. A deconstruction and reinterpretation of ‘traditions’, inspired by the ever-changing beauty of nature, Singapore food is forever reimagined at Labyrinth. From emerging startups to billion-dollar unicorns, we bring you stories of remarkable This means that it has been overly curdled, but (most kaya people eat is made from) ingredients thrown into a bowl (thoughtlessly),” he elaborates. The gamble paid off, winning Labyrinth another Michelin star in 2019. The ex-banker also helped to launch Tanuki Raw, a bar and restaurant serving modern Japanese cuisine. Founded in 2014, Labyrinth is an outlet for “self-expression” that pays homage to a life growing up among Singapore’s verdant food culture. Restaurant Labyrinth - Obernkirchen - Vehlener Str. Mad About Gems: How This S’porean Radio DJ Built An Award-Winning Bespoke Jewellery Brand. “Kaya is not meant to be clumpy, or it will have an artificial taste. However, hospitality and F&B had always been in his blood. Life and Style || Lifetime Fitness || Automotive News || Technews || Giant Bikes || Cool Cars || Food and Drinks Source. That’s more exciting than molecular gastronomy.”. “There’s knowledge you’ll never get access to as a normal foodie. “Proper kaya should be smooth yet textured, using coconut, eggs, sugar and natural pandan. Originally, Labyrinth was meant to operate under a ‘dining in the dark’ concept to raise awareness for the visually handicapped, but his investors got cold feet. Regardless, there will only ever be one Labyrinth, asserts LG Han. Relying on the experience he gained, LG Han began devising a plan for his own business. LabyrinthTeam, Owner at Restaurant Labyrinth, responded to this review Responded January 7, 2020 Dear Chiamchao, Many thanks for the feedback. Chef LG’s culinary philosophy hinges on responsibly understanding produce, ingredients and taste profiles, while championing a locavore cause of supporting local community. The restaurant also has a sister gastro-bar concept named Miss Vanta that was due to launch earlier this year, though its opening was delayed by the Covid-19 pandemic. How do we act as ambassadors to bring traditional and unique Singaporean flavours abroad?”. Founded in 2014, Labyrinth is an outlet for “self-expression” that pays homage to a life growing up among Singapore’s verdant food culture. For any further enquiries, kindly feel free to contact us at (65) 6223 4098 or reservations@labyrinth.com.sg This includes produce like green-lipped mussels, native plants like ulam rajah and the wandering jew, as well as locally sourced cow and goat milk. Labyrinth – a One MICHELIN Star: High quality cooking, worth a stop! How do we act as ambassadors to bring traditional and unique Singaporean flavours abroad?”. Labyrinth, the brainchild of Chef-Owner LG Han, encapsulates his roots and memories growing up in Singapore. A symbiosis of the farms – on soil and in water – and the kitchen, Labyrinth takes diners on an exploration through the pairing of flavours and profiles of local produce inspired by chef’s memories growing up in Singapore; challenging the myth and pre-conceived notions of Singapore. Labyrinth, the brainchild of Chef-Owner LG Han, encapsulates his roots and memories growing up in Singapore. Labyrinth is now at the peak of its game. You need to steam it gently on the stove for three to four hours. Labyrinth’s 90% locally source menu is a sensorial expressions of his childhood food memories – especially those of grandma’s – a relentless enlivenment of traditional recipes and techniques, and the passion of local farmers. When he was a student in London, cooking became a form of therapy for him — a passion which would carry over well into his career in the financial sector. “Proper kaya should be smooth yet textured, using coconut, eggs, sugar and natural pandan. Co. Regn. The award-winning, three-time Michelin-starred … No. Restaurant Labyrinth re-interprets traditional recipes, local flavours and cultures, to provide a unique and contemporary dining experience with a local twist. The ex-banker graduated from the London School of Economics (LSE) with an Honours in Finance and Accounting in 2009, and pursued a lucrative career in Goldman Sachs and Citibank simply to fulfil “family expectations”. (We make it ourselves at Labyrinth) with a secret step that no one uses anymore.”. Labyrinth is now at the peak of its game. For reservations, please book through this link. Labyrinth also uses traditional cooking methods like slow cooking, infusions and layering paired with modern technology to achieve authentic flavours. Follow us on Facebook. However, the restaurant pivoted away from the food science concept in 2018 and refocused on recreating traditional Singaporean cuisine. By the early 2010s, LG Han began apprenticing at Garibaldi, an Italian restaurant and bar. Ltd. Maybe a motorbike — or bicycle,” says LG Han, laughing. restaurant in the 2019 MICHELIN Guide Singapore. The award-winning, three-time Michelin-starred restaurant is lauded as one of the top restaurants in Singapore, if not the world. He also attended cooking school for six months. All Rights Reserved. “It’s all about the ability to learn,” he notes. (Within the chef community), we’re proud and happy to teach others — you can just pick up a phone and call someone.”. Located at Esplanade Mall (nearest train: Esplanade MRT Station), Restaurant Labyrinth is an avant-garde restaurant encapsulating not just the senses, but also the culture of society. He also attended cooking school for six months. Founded in 2014, Labyrinth is an outlet for “self-expression” that pays homage to a life growing up among Singapore’s verdant food culture. people and ideas, and keep you up-to-date on technology. As an avenue that boasts the produce Singapore has to offer, Labyrinth is engaged in a deeper conversation with local farmers, fishermen and fishery ports. Labyrinth is best-known for its “Mod-Sin” concept, clinching a Michelin star in 2017 and 2018 for its modern twist on Singaporean fare.
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