Restaurant Labyrinth

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Restaurant Labyrinth

Inspired by the rich heritage of Singaporean cuisine, Labyrinth presents dishes that delve deep into the nation's culinary landscape.

An avant garde restaurant encapsulating not just the senses but also the culture of society. At Labyrinth, we place focus on quality, consistency as well as a neverending quest for culinary perfection through innovation. Our modern inventive cuisine will set diners on a gastronomical adventure where perceptions of classical creations, both local and international are challenged throughout the course of the experience.

24/06/2026

A new mocktail in our non-alcoholic pairing!

Made with mango juice infused with pandan leaves, the drink brings together Asian flavours with tropical character. Finished with a pineapple foam and a touch of Sarawak pepper and garam masala.

20/06/2026

Al dente Spaghettoni is coated in a Mee Rebus inspired rempah that has been thickened with Japanese sweet potatoes and enriched with abalone liver sauce, paired with charcoal-grilled South African abalone for a deep, savoury finish.

11/06/2026

Cold-brewed with premium Nanyang coffee beans and gently sweetened with brown sugar, the liqueur is built on Rachelle The Rabbit Distillery in-house rum that captures the bold character of a traditional Kopi O.

Expect bold roasted coffee notes layered with caramelised sweetness, balanced by roasted depth and indulgence in every sip.

06/06/2026

Kinki, a delicacy from 🇯🇵 is prized for its exceptional fat content, buttery texture, and balance of richness, umami, and sweetness. It is dry-aged for 2 days to concentrate its natural flavours and to dry out the skin, before being grilled over a bincho grill.

The rich, creamy broth is achieved through the Kinki’s natural collagen and gelatin, paired with white asparagus, razor clams, inaniwa somen, and finished with a delicate foam of three Chinese wines.

03/06/2026

Meet our Scarlett & Sapphire mocktail!

A vibrant interplay of fruitiness, layered with herbal notes, spices, and a subtle savoury depth. All coming together in a well-balanced and refreshing finish.

27/05/2026

This refreshing Pale Ale from Singapore’s 🇸🇬 balances bright hop aromatics with a smooth malt character.

It was the very first beer brewed by in 2018, the very beer that laid the foundation for what the brewery has become today.

A crisp pour for any occasion 🍺.

21/05/2026

Aged Shima Aji, wrapped in pickled celtuce, rests atop a fragrant pool of Korean first-pressed sesame oil before being crowned with Oscietra caviar, hanaho, linaria pink flower, and shiso leaf.

The dish is finished with a consommé of watermelon 🍉 juice, fish sauce, and stingless bee honey. Unlike conventional honey, stingless bee honey is naturally more aromatic with tangy notes that mirror the sweet-savoury profile of traditional Yusheng sauce.

13/05/2026

Our OG 2014 “Chili Crab by the Beach” makes its long awaited return, inspired by Chef Han’s memories of eating chilli crab along East Coast Park 🏖️🦀

09/05/2026

Introducing Nyan, our new Beverage Director🍷!

Hailing from Myanmar 🇲🇲, Nyan was crowned winner of the Best Sommelier Myanmar 2019, and has since been on the international stage, placing 4th in Jeunes Sommeliers Competition 2021 and earning Best Young Sommelier at just 25 years old in the Jeunes Sommeliers Competition 2022.

Nyan’s passion extends beyond wine, having also secured 1st runner up in the Campari Cocktail National Competition 2018 & 2019, showcasing his versatility in beverages. With nearly a decade in hospitality and a deep focus on wine since 2018, Nyan brings both experience and knowledge to Labyrinth.

We look forward to the next chapter of our beverage programme under his direction!

02/05/2026

“My First Chili Crab v2014”

Making a long awaited return onto our menu, the first version of Chef Han’s signature “Chili Crab by the Beach” is inspired by the childhood memories of his very first Chili Crab he ate along East Coast Park shoreline with his family! 🏖️ 🦀

This very dish that launched Labyrinth onto the gastronomical map comprises of Tempura Soft Shell Crab and Chili Crab Ice Cream on a bed of Mantou “Sand”. It is accompanied by Tosaka Seaweed fronds and foam, truly encapsulating an authentic multi sensorial experience of enjoying Chili Crab by the 🌊!

Come experience 🇸🇬’s OG Chili Crab Ice Cream once again from 6 May onwards! 🦀 🌶️ 🍦

Address

Opening Hours

Wednesday	18:30 - 23:00
Thursday	18:30 - 23:00
Friday	12:00 - 14:30
	18:30 - 23:00
Saturday	12:00 - 14:30
	18:30 - 23:00
Sunday	12:00 - 14:30
	18:30 - 23:00

Telephone

+6562234098

Website

http://www.labyrinth.com.sg/

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