This was probably my favourite (savoury) dish here, and not just because it's inspired by my favourite moon light hor fun.

Slippery ribbons of thinly sliced cuttlefish trick your palate into thinking they're well cooked "rice noodles" to go with the wonderfully marbled beef seared just enough to bring out the beef's fabulous flavours. The egg yolk (injected with a savoury, wok hei-infused hor fun sauce) sitting in the middle begs to be popped and tossed along with the lard crumble and chunks, to create the most indulgent and refined hor fun you can imagine.

Available as a main in the Labyrinth Classics Degustation ($128), as well as the 4-course option ($88) with a $20 supplement.