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Restaurant Labyrinth

Local produce takes centrestage at Restaurant Labyrinth, where banker-turned-chef Han Li Guang also interprets traditional recipes with a modern twist. New on the menu are mussels and XL clams from a local kelong served with sambal kangkong, and a dessert of kaya ice cream with caviar toast. Chef Han also makes it a point to go back to basics using rice flour that he grinds in-house, his own freshly-made oyster sauce, as well as his grandmother's chicken rice chilli sauce throughout the menu. T: 6223 4098

Boruto