![]() ![]() (Don’t bother if you’re going to complain about how this is not the Singaporean that you’re used to.) I truly enjoyed my meal at Labyrinth-and I highly recommend it to open-minded patrons game to leave their comfort zones and challenge their minds and palates. Both have the same vision, similar executions– except one is Singaporean, the other Filipino– and have an incredible sense of nationalism and patriotism that could be felt in every single one of their dishes. Throughout my dinner I was reminded of our very own Jordy Navarra (formerly of Black Sheep). Chili Crab: Deep fried soft shell crab crab served with chili crab ice cream on sand made from powdered mantou Laksa: coconut jelly noodles sitting on a powder curry soup and topped with a grilled oyster Hainanese Chicken: “rocks” made out of chicken mousseline and potatoes, “grass” made out of coriander sponge, “twigs” made out of potato skins and a soft boiled quail egg-on a curry quinoa risotto. Chili Crab is a deep-fried soft shell crab crab served with chili crab ice cream, grazing on sand made from powdered mantou. Hainanese Chicken is molded into “rocks” made out of chicken mousseline and potatoes, “grass” made out of coriander sponge, “twigs” made out of potato skins and a soft boiled quail egg-all on a curry quinoa risotto. He turns Laksa into a hot-and-cold dish of coconut jelly noodles– gorgeous grilled oyster on top– sitting on curry soup dehydrated into powder form. Chef Han Liguang of Labyrinth aims to put his country on the culinary center stage by creating progressive Singaporean cuisineĪ former banker from Citibank and Goldman Sachs, the 29-year-old’s mind is an amazing force of boundless creativity. Chef Liguang takes us through his childhood to local hawker fare to other culinary influences in the country-in unorthodox forms with the taste still intact. At Labyrinth, there are no ala carte dishes, only (very reasonably priced) tasting menus which makes sense because every meal here is a culinary journey. I love that Chef Han Liguang is Singaporean– Singaporean and pushing boundaries by creating progressive Singaporean cuisine that remains faithful to the country’s heritage and flavors. The most important common denominator being that I enjoyed them all thoroughly, for one reason or the other. Rather, “new restaurants” here is an updated list to add to my all-time favorites-opened from 1.5 years ago (oldest) to just several weeks ago (newest). While this 2015, I have visited thrice within the last six months, I do not live there hence this is NOT one of those “new-restaurant-alert-just-opened-yesterday” kind of post. The truth is, I visit the city pretty frequently to eat. ![]() My frequent trips to Singapore have people joking about me having a “secret boyfriend” there. ![]()
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