Labyrinth Review

PALATE CLEANSER▪️ᴏ sᴛᴇ ᴘ ᴀ ᴛ▫️𝘸𝘢𝘯𝘥𝘦𝘳𝘪𝘯𝘨 𝘫𝘦𝘸, 𝘳𝘰𝘴𝘦𝘭𝘭𝘦, 𝘵𝘳𝘰𝘱𝘪𝘤𝘢𝘭 𝘧𝘳𝘶𝘪𝘵𝘴 Turning dessert is a bowl of Southeast Asian street "ice ice" ingredients are mostly local flowers and plants purple thousands of years of green ice to retain the taste of small broken ice Roshen flower and hanging bamboo plums boiled into syrup rich and fresh This combination is inspired by traditional herbal tea ~ hidden under the ice Black honey-immersed asparagus dragon fruit and other tropical fruits Ding finally dotted with butterfly orchid SWEET ▪️ "ᴍ ғᴀᴠᴏᴜ ᴛᴇ ᴘᴀ ᴀ ᴍᴀ s~ᴀᴍ s~ᴀᴄᴋ ▫️𝘴𝘸𝘦𝘦𝘵 𝘤𝘰𝘳𝘯 𝘵𝘦𝘹𝘵𝘶𝘳𝘦𝘴, 𝘮𝘶𝘢𝘩 𝘤𝘩𝘦𝘦, 𝘤𝘰𝘵𝘵𝘰𝘯 𝘤𝘢𝘯𝘥𝘺, 𝘣𝘪𝘴𝘬𝘪𝘵 𝘱𝘪𝘳𝘪𝘯𝘨, 𝘴𝘰𝘳𝘨𝘩𝘶𝘮 "My favorite night market snacks" are really put all the time I liked when I was a child! Sweet corn biscuit waffle with salty butter sweet corn ice cream salty sweet balance plus sorghum popcorn rich in taste marshmallows on the top but also sprinkled with shiny jump sugar can be heard throughout the crispy crackling sound, there is numbness at the bottom, soft and soft, not sticky Love! - The last Petit Four was replaced with a mini egg because of a friend's birthday. The birthday will be late, but there will be a lot of famous books in the restaurant that can be turned over. Even the pillows are very intimate. The restaurant is hung with various historical oil paintings. It is also spent on the environment and strives to add new ones. Po culture runs through it

Labyrinth is located in 8 Raffles Avenue #02-23 Esplanade Mall | 8 Raffles Avenue #02-23, Singapore 039802, Singapore no one would have thought there would be such a good restaurant in this place. Service is absolutely perfect and very friendly. The food is fantastic and there are many stories around it. It’s just awesome and recommended to every real gourmet!

It is also considered high-end here in Chinatown. It is more old houses. The seafood inside is very good. The conch meat is delicious. The fish is also very delicious. The environment is antique and very good.

The new Michelin-listed one-star restaurant in Singapore in 2017 features innovative Singapore traditional molecular cuisine "HIROSHIMA OYSTER "laksa": This is the sand is also never expected! The noodles made with coconut milk are matched with burning simmer, the coconut aroma is very good, there will be some exciting taste. "XIAO LONG BAO "chendol": Xiaolong packaged to form skin and filling, the skin made of zebra powder, with round coconut juice made by molecular methods, the small pot of vinegar written is filled with brown syrup! It is said that the chef made more than 500 copies to determine this taste! Gossip about the chef, the chef and owner of the restaurant, Chef Han, originally worked in the investment bank, because he loved food, so he ran to open this Labyrinth, which is also enough to be capricious package price Pre Theatre Menu: $48/person; open every Thursday to Saturday at 6 pm; need to make an appointment in advance

位于滨海艺术中心Esplanade的东南亚美食分子料理餐厅。椰浆饭、萝卜糕改头换面，叻沙冰沙、椰浆果冻面条，巧克力和花生酱做成的“雪茄”，还有小笼包造型的珍多甜品，连“威士忌”都是冰伯爵红茶，吃个新鲜有趣。

性价比很高的餐厅，一进门服务生就一本正经的带路，一落坐幽默风趣就可以提现出来了，不会觉得很拘束，肉cuo脞面还真没试过，好特别，鱼子酱甜点很可口，还有最难忘的那个是鸡蛋，你在其他地方一定没吃过，一吃难忘，搭配的餐酒可以体现出用心，创意十足的，希望下次光临可以尝试更多的东西。