“Located along the Esplanade in Marina Bay, Michelin star Chef SG Han, serves modern Singaporean gastronomy, carefully crafted to showcase an innovative variety of local flavours and textures.”,
Kim, the discoverer.
Bar/LoungeBar/Lounge
Champagne TaittingerChampagne Taittinger
Indoor DiningIndoor Dining
Private DiningPrivate Dining
Chef/Tasting MenuChef/Tasting Menu
Michelin RestaurantMichelin Restaurant

Restaurant Description

Since opening in 2014, and awarded with a Michelin star in 2017, Labyrinth has received numerous international accolades for Chef Han’s creative mastery and his continuing quest to challenge the notion of inventive cuisine. Chef Han carefully curates each menu to bring together an interaction of fun and nostalgia with the essence of classic Singaporean dishes creating highlights such as Siew Yoke Rice, Kaya Rojak, or his famous Chilli Crab.

The Chef & His Brigade

Chef Han Li GuangChef Han Li Guang
“Labyrinth was born out of my passion for cooking and a creative taste to challenge common perceptions in taste and visuals. I am a banker turned predominantly self-taught chef, I cook Mod-Sin cuisine and can be defined as an open-box culinary think-tank that pushes the creativity and innovation boundaries beyond Eastern, Western and even fusion cuisine. My inspiration comes from fresh ingredients, traditional recipes, local cultures and culinary techniques from across the globe.”
 

Chef Han Li Guang, Chef-owner

Labyrinth was born out of Chef-Owner LG Han’s passion for cooking and his creative energy that challenges common perceptions, both in taste and visuals.

Born to three generations of restaurateurs and F&B operators, food was never far from Han’s mind. So having gained his financial degree from the London School of Economics and working for three years as a corporate banker in Singapore, he decided to quit and pursue his first love – food. For insight and ideas, he dined at some of the world’s greatest establishments, including The Fat Duck and Gordon Ramsay's Maze in the UK, Metis in Bali, and Bo Innovation in Hong Kong. More importantly, he worked with internationally renowned chefs including Mauro Colagreco (Mirazur, France), Tom Kerridge (The Hand & Flowers, UK) and Roberto Galetti (Garibaldi, Singapore), achieving solid training in Asian, Modern French and Italian cuisine. The long arduous hours in the kitchen also gave Chef Han a deft mastery of technique, and a resolute passion for the profession.

The restaurant he founded in 2014, Labyrinth, and the cuisine he pioneered, Neo-Singapore or Neo-Sin, can be defined as an open-box culinary think tank, not limiting creativity and innovation to purely an eastern or western cuisine in itself, yet drawing its roots from Chef Han’s memories of growing up in Singapore in the 1980s and 1990s. A firm believer in freshness of ingredients, he wakes up early every morning to personally select his meats from trusted pork and chicken sellers in the very wet market that his grandmother patronised for the last three decades.

His philosophy can be crystallized in four essential elements: technical precision, fresh sustainable produce, culture and emotions. By reinterpreting and reconstructing classic international and local creations familiar to the modern Singaporean, Chef Han has carved a unique culinary identity all his own, and redefined Singapore cuisine as a melting pot of influences from all around the world.