Restaurant Labyrinth

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#02-23, Esplanade Mall

Tue – Wed: 6.30pm – 10.30pm
Thu – Sun: 12pm – 2.30pm, 6.30pm – 10.30pm

(Closed on Mon)




Labyrinth has been awarded 1 Michelin Star in the 2018 Michelin Guide Singapore

Excuse me, waiter, there's er, chilli crab in my ice-cream?!

The name “Labyrinth” calls to mind the exploration in a culinary journey, which is what a diner experiences as he has his meal. That’s the concept behind Restaurant Labyrinth, run by Singaporean chef Han Liguang (Chef LG Han).

As a culinary lab, Restaurant Labyrinth re-interprets traditional recipes, local cuisines and cultures, to take diners on a gastronomical adventure and provide a dining experience that challenges perceptions. Chef LG Han constantly tinkers with the menu to offer different takes on local and international cuisines, while still preserving the original element of the dish to retain its connection with locals.

Presenting “familiar flavours with a twist” in an affordable fine-dining setting, Labyrinth’s menu features signature dishes such as Chilli Crab, deep fried soft shell crab with a scoop of chilli crab ice cream; Siew Yoke Fan, a tender slab of roasted pork served on risotto cooked in ramen broth and topped with quail egg cooked sous-vide; and Chendol Xiao Long Bao, a collection of red bean and coconut spheres, gula melaka icicles and grass jelly cubes encased in pandan skin.

About Chef LG Han
A firm believer in cooking with fresh produce and food quality, Chef LG Han goes to the wet market at Shunfu each morning to personally select his meats from trusted vendors whom his grandmother had patronised for the last three decades. He makes everything from scratch, be it pork skin cracklings or fruit chips.

Graduating with a degree in Accounting and Finance from the London School of Economics, he put in a good three years in corporate banking before he gave up his suits to open Labyrinth with a group of friends.

Predominantly a self-taught chef, he draws inspiration from the top restaurants that he has dined in all over the world such as The Fat Duck and Gordon Ramsey’s Maze (UK), Melts in Bali and Bo Innovation in Hong Kong. Chef LG Han's experience under internationally renowned chefs—including Mauro Colagreco (Mirazur France), Tom Kerridge (The Hand & Flowers, UK) and Roberto Galetti (Garibaldi, Singapore)—provides an additional source of inspiration and creativity.



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