Labyrinth

Here are three unique and unconventional aspects of the Michelin-starred restaurant Labyrinth in Singapore:

1. Neo-Sin Cuisine: Modern Expression of Singaporean Dishes
Labyrinth is known for pioneering "Neo-Sin" cuisine, which is a contemporary reinterpretation of traditional Singaporean dishes. This includes playful and unexpected creations such as chendol xiao long bao and chili crab ice cream, blending familiar flavors with innovative techniques to challenge conventional fine dining norms.

2. Deep Culinary Research and Storytelling
Chef LG Han's approach involves quasi-obsessive research into Singapore's food history, using forgotten or age-old recipes as inspiration. The menu "An Ode to Singapore" reflects this deep dive into heritage, combining precision cooking with a theatrical dining experience that connects diners to Singapore's culinary roots in a novel way.

3. Unconventional Ambiance and Survival in a Challenging Location
Labyrinth operates in a dimly lit, black box-like space within the controversially shaped Esplanade building, with an entrance that appears almost permanently closed. Despite this unconventional and somewhat unwelcoming setting, the restaurant has thrived by offering high-end, creative Singaporean cuisine, standing out in a competitive fine dining scene.

The most honored or signature ingredients at Michelin-starred Labyrinth in Singapore, reflecting its innovative Neo-Sin cuisine and deep exploration of Singaporean culinary heritage, include:

• Tofu: Used creatively to make a sustainable and ethical "foie gras" substitute, blended with miso, tahini, and other ingredients to mimic the rich texture and flavor traditionally associated with foie gras.

• Chili Crab Elements: Labyrinth is famous for its playful reinterpretation of iconic Singaporean dishes, such as chili crab ice cream, showcasing the bold, spicy flavors of this beloved local dish in an unexpected form.

• South African Abalone: Featured as a luxurious topping in some dishes, adding a refined seafood element that complements the restaurant’s modern take on traditional flavors.

• Nasturtium Puree: Used in dishes like wild-caught shrimp tempura, this ingredient adds a peppery, fresh note that elevates the dish with a unique flavor profile.

• Homemade Oyster Sauce and Liver Sausages: These are crafted in-house to maintain authenticity and depth of flavor, representing Labyrinth’s dedication to reinterpreting traditional Singaporean ingredients with precision and care.

These ingredients are significant as they embody Labyrinth’s philosophy of blending tradition with innovation, sustainability, and theatrical presentation to create a sophisticated, modern Singaporean dining experience.