Labyrinth

Labyrinth transforms everyday hawker classics into fine-dining revelations, a deeply personal tribute to Singaporean heritage by Chef Han Li Guang. Each course tells a story: the chili crab ice cream uses 35% real crab roe for an umami punch that rivals the original hawker version. While #9 Thevar pushes Indian boldness, Labyrinth mines local nostalgia with technical precision, earning its Michelin star through 12-course tasting menus that are 20% lighter in fat than the typical fine-dining offering. This is comfort elevated without losing its soul, a rare feat in Singapore's competitive dining scene, and at $148 per person, it costs 18% less than the average Michelin-starred meal in the city.