HazelDiary

It feels great to be back at Labyrinth after my last visit in mid-2023. Nestled within The Esplanade, Labyrinth has truly earned its place as a staple in Singapore’s vibrant dining scene. Guided by the talented Chef Han Li Guang, this one-Michelin-starred gem has captivated guests for over a decade with a unique, contemporary take on Singaporean flavors.

Read more: [SG EATS] Labyrinth at The Esplanade- A Michelin-Starred Tribute to Singapore’s Hawker Heritage

Recently, Labyrinth unveiled a refreshed interior, trading in white tablecloths for a fine-casual vibe. There is a touch of striking artwork by local artists that adds a cozy yet refined touch to the dining experience. The latest menu is a creative homage to Singapore’s hawker culture, reimagining familiar favorites with surprising twists and modern techniques.

The menu is priced at S$208++ per person for lunch and S$298++ for dinner. Each dish is crafted with unique twists that surprise and delight, promising a dining experience that keeps you fully engaged. Here’s a look at the dishes we enjoyed during our dinner session.

Bak Kut Teh
Our meal kicked off with a comforting bowl of Bak Kut The. A warm, peppery broth that capture the familiar flavours of local heritage. The blend of crushed sansho, white pepper, and red pepper oil brought layers of warmth and depth flavour.

Ramly Burger
The Ramly Burger brought back memories of late-night burger runs from the good old days, but with an elevated twist. Inspired by Singapore’s night markets, this mini burger features light, crispy tomato meringue buns that encase an aburi rump steak patty, cheddar cheese, and Labyrinth’s special sauce, all delicately wrapped in an omelette. A nostalgic bite with a refined touch.

Fuzhou Oyster Bao
This modern spin on the Fuzhou ‘haobing’ pleasantly surprised me with its presentation. Featuring David Herve oysters fried in a light, aerated espuma batter, filled with peanuts, minced pork, and a touch of chili. Superb satisfying bite.

Hainanese Curry Puff
Labyrinth’s take on the iconic Old Chang Kee curry puff comes in a delightful mini version with custom packaging that adds a familiar touch. Inside, you’ll find a blend of Japanese sweet potato, oyster mushrooms, sweet corn, and Iberico pork trimmings, all encased in a traditional Hainanese curry sauce.

Satay Club
Featuring both pork loin and jowl for a Hainanese-style satay alongside a Japanese-inspired chicken tsukune, this dish is enhanced with a quail egg nestled in the center of the meatball and served with a Filipino-style peanut sauce. I absolutely loved the Satay Club, especially with the artistic presentation that highlights the story of Lau Pau’s signature satay, making it a true feast for both the eyes and the palate.

Roti Boy
A modern twist to the classic coffee bun, featuring a subtly sweet brioche filled with Bordier seaweed butter and topped with a delicious Tiong Hoe coffee-infused craquelin.

Wartime Rojak
This reimagined rojak beautifully blends Asian and British flavors, featuring layers of beetroot presented both baked and as sorbet, complemented by a cucumber and lettuce granite, pineapple, shiso, sugar snap peas, and a hint of sambal tomato. It’s simply refreshing, and the vibrant presentation is a feast for the eyes.

Char Kway Teow
Labyrinth’s Char Kway Teow takes a luxurious twist by substituting traditional noodles with seabass fish maw, offering a unique texture. This dish is accompanied by liver sausage, eggs, and South African abalone, which is dipped in tare and expertly charcoal-grilled, adding a premium touch to the classic favourite.

Laksa Siglap
This nearly forgotten laksa variation features Medai fish paired with a Balinese-inspired urap of wing beans, bean sprouts, spinach, and desiccated coconut, all swimming in a rich, savory broth with a hint of chili oil. However, since I am allergic to prawns, my broth was specially adjusted to accommodate my needs.

Chicken Rice
Crafted with French GG poulet, this dish offers a unique take on chicken rice, blending Jasmine and Koshihikari rice for a smoky, crispy finish. Accompanied by an innovative achar taco, grilled chicken hearts, and a clarified hen broth with spring onion oil, this reimagined classic brings an unexpected yet delightful twist to familiar flavors.

Pisang Goreng
Our first dessert reinterprets the classic goreng pisang with a twist. A crisp batter wraps around a creamy miso banana sorbet, complemented by a saffron-spiced pastry cream, creating a dessert that’s rich in layers and flavors.

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Cereal Prawn Ice Cream
Inspired by the iconic zichar flavors, this dessert showcases oatmeal ice cream infused with 20-year-old Shaoxing wine, topped with salted egg foam, warabi mochi, and goji berries marinated in aged Shaoxing wine. Accompanied by a creative “cereal box” filled with puffed rice, sakura ebi, curry leaves, and caramelized oats, the dish offers nostalgic textures and an interactive experience. Hats off to the team for the meticulous presentation that makes this dessert truly memorable.

Jiu Niang Tang Yuan
The meal finishes on a traditional note with Tang Yuan, a glutinous rice dumpling filled with azuki red beans and tangerine peel, delicately served in a syrup of Japanese ginger and beet sugar.

Labyrinth’s tasting menu offers a refined homage to Singapore’s hawker heritage, blending familiar flavors with creative techniques. This experience is ideal for those wanting a fresh, modern take on local cuisine, with each course revealing delightful surprises. This time, portions have been thoughtfully resized, with flavors toned down slightly compared to my last visit—perfect for enjoying without feeling overly full. It’s a fantastic recommendation for tourists eager to discover Singapore’s heritage in a unique and engaging way.

Address: Labyrinth
8 Raffles Avenue, #02-23,Esplanade Mall, Singapore 039802

Opening Hours:

Lunch: Friday to Sunday, 12:00 PM – 2:30 PM (last order at 1:00 PM)

Dinner: Wednesday to Sunday, 6:30 PM – 11:00 PM (last seating at 7:30 PM)

(Closed on Mondays and Tuesdays)

Website: https://www.restaurantlabyrinth.com/

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Hidden within the lush greenery of Labrador Nature Reserve, Asu is a newly opened restaurant offering what they call Progressive Asian Cuisine, helmed by the talented Chef Ace Tan. Situated in the former location of Tamarind Hill Singapore, Asu shares its space with a bar concept and Shan, a modern Chinese restaurant. Read More

Nestled within a charming conservation shophouse along Mohamed Sultan Road, Esora is a one-Michelin-star Japanese kappo restaurant where culinary artistry meets the changing seasons. Led by Chef Takeshi Araki, Esora’s autumn menus are a tribute to seasonal ingredients at their peak, offering a deeply immersive dining experience that honors the Japanese philosophy of kisetsukan—the emotional connection to nature’s transitions. Diners can indulge in a thoughtfully curated 7- or 10-course dinner, priced at S$238++ and S$368++ respectively, or explore the newly introduced 7-course lunch menu at S$178++, available from Thursday to Sunday.

Read more: [SG EATS] A Taste of Autumn at One-Michelin-Star Esora- A Kappo Dining Experience

For a more elevated experience, Esora offers a range of expertly curated beverage pairings. Wine and sake pairings are available for S$78++, while a tea pairing is offered at S$48++. Esora’s General Manager, Shotaro, meticulously sources seasonal beverages from top producers in Japan and around the world, ensuring each drink complements the meal beautifully.

We had the 7-course lunch menu, which began with a complimentary glass of Champagne Les Massales or sparkling tea (depends on your choice).

We started with Esora’s signature foie gras monaka paired with kosui pear from Yamanashi and candied green lemon from Hiroshima. A delightful balance of flavors and textures. The citrus from the green lemon perfectly enhances the richness of foie gras.

A standout dish is the deboned chicken wing stuffed with an array of autumn mushrooms, including maitake, shiitake, kakinokitake, shimeji, and tamogitake. Its crispy golden exterior and succulent filling had us wishing for seconds.

Esora’s Hassun platter, inspired by Japan’s tradition of momijigari (autumn leaf hunting), offers a trio of delicacies: smoked bonito with sesame-topped negi oil, clam with daikon and konowata, and persimmon with white sesame paste and sudachi lime. These small bites perfectly encapsulate the essence of autumn.

The journey continues with cold somen served in a delicate hamaguri consommé, elegantly topped with caviar and lily bulb. The dish is beautifully presented, showcasing a refined and delicate flavor profile.

Next is the chargrilled kinmedai (golden eye snapper), with its skin crisped by rice puffs, evoking the texture of pork crackling. A well-executed dish, it was clean, precise, and delicious.

The highlight of the meal is the Wagyu Donabe. This traditional dish is cooked in a clay pot, featuring slow-braised wagyu with gobo (burdock) in a rich sweet soy sauce, accompanied by young ginger and mibuna. The marinated egg yolk and wasabi-nori add a creamy yet piquant touch, leaving you craving Every grain of rice is perfectly infused with the flavors, making it irresistibly satisfying. Absolutely loving it.

The meal concludes with a light and refreshing dessert of yogurt ice cream served with fresh pear, perfectly balanced and complemented by a soothing cup of tea.

The experience at Esora is a symphony of flavors that not only delights the palate but also fosters a deep connection to nature’s seasonal transitions. Dining here goes beyond just enjoying a meal—it’s a fully immersive journey that transports you into the heart of nature. From the meticulous artistry in each dish to the tranquil atmosphere, Esora offers an unforgettable escape that captures the essence of autumn.

Adding to the experience, diners are gifted the chopsticks used during their meal, a thoughtful, personalized keepsake. The service is warm and heartfelt, making the entire visit truly memorable.

Address: Restaurant Esora
15 Mohamed Sultan Road
Singapore 238964
Opening Hours: Thursday to Saturday 12:00PM to 3:30PM | Wednesday to Sunday 6:30 PM to 10:30 PM (Closed on Mondays and Tuesdays)
Website: restaurant-esora.com

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Elevate your weekend brunch experience with the Akira Back Brunch Club, a newly introduced social affair that’s redefining the brunch scene in Singapore. Nestled within the luxurious JW Marriott Singapore South Beach, Akira Back invites you to indulge in a curated menu that showcases the best of Japanese and Korean-inspired cuisine. Starting from 13 July, this exclusive brunch is available every Saturday from 12:00 PM

Read more: [SG EATS] Akira Back Brunch Club: A Saturday Affair of Culinary Delights at JW Marriott Singapore South Beach

This Saturday-only affair invites you to indulge the finest ingredients, ensuring a burst of flavor with every bite. The brunch menu also features classic Akira Back favorites, a myriad of hot mains, and delectable desserts. Whether you’re a regular or a first-time visitor, dishes like the signature Tuna Pizza or AB Tacos are sure to leave a lasting impression. The hot mains section offers a myriad of options, each dish carefully prepared to highlight bold flavors and innovative techniques.

The Menu

Sashimi, Nigiri, and Maki Rolls: Start your brunch with an assortment of fresh sashimi, including salmon, sea bream, akami, and Spanish mackerel, alongside nigiri and maki rolls. Miso soup is served as well. Diners can also enjoy the free-flow offerings with optional add-ons of uni and caviar for an extra touch of luxury.

Korean Heritage : Delight in traditional Korean flavors with dishes like mung bean pancake and the refreshing AB kimchi salad.

Hot Mains: The hot mains selection features a variety of dishes to cater to different palates. Indulge in free-flow kanpachi kama, rock shrimp tempura, beef toban, grilled baby chicken, and crispy yangnyum tofu.

Desserts: End your brunch on a sweet note with desserts such as AB Cigar, Apple-y, and Hojicha ice cream. These treats are designed to complement the savory dishes, providing a balanced and satisfying conclusion to your meal.

Be part of this new social affair and elevate your weekend with the Akira Back Brunch Club. Enhance your experience with free-flow wines, sake, beer, mocktails, and champagne available for a top-up fee. Whether you’re a brunch aficionado or looking for a unique dining experience, the Akira Back Brunch Club might just become your go-to Saturday destination.

To explore the full menu and make a reservation, visit Akira Back Brunch Club Menu Details.

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Dining at an award-winning fine dining restaurant is always a treat, especially at a restaurant as renowned as Gunther’s. Since its establishment in 2007, Gunther’s has become synonymous with modern French fine dining, earning numerous accolades and widespread recognition over the years. At the helm is Chef Gunther Hubrechsen, the original creator of iconic dishes such as the Cold Angel Hair Pasta with Oscietra Caviar ©2005, Fine Apple Tart “aux Dragées”, Havana Rum Raisin Ice-Cream, and more. His impressive resume includes working as Sous Chef at the 3 Michelin Star L’Arpège and serving as Head Chef at Les Amis before opening his own establishment.

Read more: SG Food: Gunther’s Incredible Gourmet Set Lunch Starting from S$58++

Dining at high-end restaurants is often associated with a hefty price tag and reserved for special occasions and celebrations. However, Gunther’s is changing the game by offering a luxurious lunch experience at fantastic prices. With their 3-course and 4-course menus starting from just S$58.00++ per person, Gunther’s provides exceptional value for a premium dining experience. Located on Purvis Street, Gunther’s offers the best value-for-money luxury lunch in the Bugis/City Hall area through their Express Lunch and Chef’s Seasonal Lunch Menu.

We opted for the Chef’s Seasonal 3-Course Lunch Menu, which includes 1 starter of your choice, 1 main of your choice, 1 dessert, and petit fours.

Complimentary bread is served before our meal begins.

For appetizer, I had the signature Cold Angel Hair Pasta with Truffle and Caviar, while my friend selected the Gratinated Onion dish. The Cold Angel Hair Pasta with Truffle and Caviar is a light and refreshing dish, featuring delicately thin pasta infused with the rich aroma of truffle oil. The caviar adds a luxurious touch, providing a perfect balance of flavors.

While the Gratinated Onion dish is a savory delight. The dish features tender onions baked to perfection with a rich, golden crust. The dish combines the sweetness of the onions with a creamy, flavorful gratin, resulting in a comforting and indulgent appetizer.

For the main course, I chose the Grilled Half Maine Lobster served with Béarnaise sauce and pomme allumette. The lobster was incredibly fresh, with firm, sweet meat complemented by the rich, tangy sauce.

My friend opted for the tender Roasted Iberico Pork Jowl at Gunther’s. The dish is delicately prepared with a blend of herbs and served with a flavorful raspberry and hibiscus sauce, offering a unique combination of savory and sweet notes. The pork jowl itself is cooked to perfection, tender and juicy, complemented by the vibrant flavors of the sauce.

The Fine Apple Tart “aux Dragées” is a beautifully crafted dessert featuring a delicate, buttery tart filled with sweet, spiced apple compote and topped with crisp, caramelized sugar. It is paired with Havana Rum Raisin Ice-Cream, which adds a rich, creamy, and slightly boozy touch to the dish. The combination of textures and flavors offers a luxurious and satisfying end to your meal.

Lastly, we enjoyed our choice of tea with the Petit Fours, though coffee is also available. Overall, Gunther’s offers a lunch experience that is truly worth the price. It’s an excellent choice for those seeking a top-notch dining experience without breaking the bank. Having been here twice, I can attest that both the food and service continue to be as impressive as I remembered.

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Sri Lanka’s celebrated Ministry of Crab helmed by the renowned Chef Dharshan Munidasa is set to open its doors in Singapore on 3 July 2024 at Dempsey. As the only crab restaurant from Asia to make it into Asia’s 50 Best Restaurants, this marks the brand’s sixth international outpost following successful ventures in Bangkok, Shanghai, Chengdu, Maldives, and Mumbai.

Read more: [SG Food] Ministry of Crab Plates Up the Best Sri Lankan Crustaceans at Dempsey Singapore

Ministry of Crab is committed to delivering the freshest Sri Lankan crabs, air-flown live thrice weekly. The restaurant’s ethos, encapsulated in its “Crab Constitution,” promises diners only the freshest wild-caught crabs, never farmed or frozen. The crabs range from the modest 500g ½ Kilo Crab to the impressive Crabzilla, weighing over 2kg.

The menu is a testament to the restaurant’s dedication to quality and flavor. The Signature Garlic Chili Crab, a fusion of Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, promises an explosion of flavor. For those seeking a spicier kick, the MOC Original Recipe Spicy Crab is a must-try, featuring fiery red chilies from Sri Lanka. Other notable dishes include the Black Pepper Dashi Crab and Sri Lankan Curry Crab, each offering unique flavor profiles.

For prawn enthusiasts, the Prawn Chili Prawn is a standout, with other intriguing options like Butter Soy Prawns, Pepper Prawn, and Olive Oil & Soy Prawn. Fans of the famed Crabzilla and Prawnzilla should keep an eye on the restaurant’s social media channels for availability updates.

We had the pleasure of sampling some of Ministry of Crab’s highlighted dishes, each one showcasing the restaurant’s commitment to quality and flavor. We started with the Crab Liver Pâté ( not captured in photo), a luxurious starter likened to caviar. This dish is made from the liver of the crab, and it was incredibly smooth and flavorful.

Next, we had Pure Crab, a dish that truly allows the natural sweetness of the crab to shine. The crab is steamed and then chilled to enhance its flavors, served with sides of warm butter, calamansi ponzu, and chili vinegar for dipping. It’s a must-try for any crab aficionado.

The Garlic Chilli Prawn was a delightful surprise with the fragrance of garlic and the heat of chili bringing out the sweetness of the prawns. Accompanied by the chargrilled Garlic Bread, which was glazed in a moreish garlic butter. The bread was incredibly addictive, especially when dipped in the savory gravy—I couldn’t get enough.

The star of the show was undoubtedly the Signature Garlic Chilli Crab. This dish marries Italian olive oil, Japanese soy sauce, and Sri Lankan crabs, resulting in an explosion of flavor that left us wanting more. To accompany it, we were served Kade Bread, perfect for mopping up the crab gravy, or chargrilled Garlic Bread.

For those who prefer a more traditional preparation, the Crab Chawanmushi provided a delicate and silky steamed egg custard topped with hand-picked crab meat and a drizzle of garlic chili oil glaze. One of our tablemates humorously remarked that the presentation reminded them of chwee kueh.

For dessert, we indulged in the Coconut Crème Brûlée offering a tropical twist on the classic French dessert.

Beyond crabs, the menu includes a variety of seafood dishes like freshwater prawns, clams, oysters, and fish, alongside non-seafood options such as chicken. A perfect starter is the Crab Liver Pâté, akin to caviar, served with Melba toast and a touch of kithul treacle for a sweet and smoky finish.

To complement the exquisite crustacean dishes, Ministry of Crab offers “Fifty Shades of Rosé,” a curated list of 50 rosé wines from France, Italy, Australia, and Spain. Non-drinkers can enjoy non-alcoholic sparkling iced teas like the Copenhagen Sparkling Tea in various organic flavors.

Address: Ministry of Crab

6 Dempsey Road

Singapore 249683

Opening Hours: 6:00PM-11:00PM

(Closed on Tuesdays)

Website: https://www.ministryofcrab.com/

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Beyond The Dough, the latest addition to Singapore’s bustling food scene, is making waves with its unique take on Tokyo Neapolitan pizza. Conceived by master pizzaiolo Eddie Murakami and F&B visionary Shinji Yokota, this cozy spot on Arab Street goes beyond being just another pizzeria. Boasting a minimalist interior with a seating capacity of 28, Beyond The Dough lets its pizzas take center stage.

Read more: [SG EATS]Beyond The Dough- “Tokyo Neapolitan-Style” Pizzeria in Singapore

Beyond The Dough is the brainchild of Eddie Murakami, a master pizzaiolo trained at top Tokyo pizzerias, and Shinji Yokota, an F&B visionary with extensive industry experience. Their mission is clear: to deliver pizzas that embody the “purest of flavors” using high-quality ingredients and meticulous cooking techniques. The pizzas feature flour from Japan, water filtered through a proprietary Japanese filter, and Okinawa salt, among other carefully selected ingredients.

We started with an Assortment of 3 Appetisers, a delightful selection that changes daily based on the freshness. It’s a great way to start if you’re dining out in a group, offering a refreshing introduction to the meal.

Next, we had the standout Homemade Lasagna—umami, juicy, and bursting with flavor. However, be sure to order early, as this treat is limited to one order per person and tends to sell out quickly.

Moving on to the pizzas that I tried:

Margherita (tomato sauce, basil and cheese) -A classic favorite featuring tomato sauce, basil, and cheese. The cheese pull and crisp pizza crust provided a delightful experience.

Singapore Rampage — brings the best of hot and spicy with a gravy made from over 100 prawns, cooked over 20 hours and fragranced with chilli, garlic and basil. A must-try for those seeking a fusion of local flavors and a touch of heat.

Diavola (tomato sauce, basil, salsiccia, olive, cheese and chilli)– Tomato sauce, basil, salsiccia, olive, cheese, and chili come together for a crowd-pleasing combination of ingredients and cheesy goodness.

5 Formaggi- Crafted with five premium cheeses, including mascarpone, smoked cheese, blue cheese, pecorino, and parmigiana. A heaven for cheese lovers, accentuated by a surprising drizzle of thick honey on warm cheese and a crisp pizza base. My top favourite of the night!

@hazeldiary_ ‘Tokyo Neapolitan-Style’ Pizzeria opens at Arab Street. One of the best pizza i had recently. Best to make reservation before heading down as the seats are limited. #sgfoodie #beyondthedoughsg #beyondthedoughpizzeria #pizzalover #pizzatime #wheretoeatsg ♬ 첫 눈 The First Snow – EXO

Conveniently located on Arab Street, Beyond The Dough stands out as a vibrant addition to the local dining scene. More than just a pizzeria, it seamlessly blends traditional techniques with modern flair while remaining true to the essence of exceptional pizza.

Address: Beyond The Dough Pizzeria

150 Arab Street

Singapore 199832

Opening Hours: Monday to Saturday | Lunch: 11:45AM to 15:00PM (13:45PM Last Order) | Dinner: 17:00PM to 23:00PM (21:45PM Last Order)

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