The restaurant’s dark, minimalist interior – a black canvas pierced by sharp lighting – sets the stage for an extraordinary meal. Orh Luak Takoyaki, golden and glossy with caviar, delivers a playful twist on the beloved oyster omelette. BBQ Chicken Wing, wrapped in pandan for mess-free indulgence, charms with perfect char and tfinisher meat. But the display-stealer is Jackfruit Rojak, a riot of textures and tastes – sweet, salty, crunchy and zesty – that feels like a joyful carnival in the mouth.
Chef Han’s Ang Mo Chicken Rice challenges tradition with its deconstructed form: tfinisher chicken breast, cabbage ‘chap chye’ ball, and caviar swimming in a green emulsion that somehow tastes like oiled rice. It’s bewildering but brilliant. Labyrinth lives up to its name – a layered journey of taste and memory.
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