Of Renowned Chefs And Refined Food

I'd recommend skipping this to 'preserve' the good dining experience at Labyrinth. The Petite Four here was plain disappointing. The Kueh Bahulu was flat and didn't taste much. The macaroons were just hard and sweet.

This is part of the Labyrinth 4 course Classic menu, $88++ each.

This was THE best dish this dinner. Made to look like a broken soft boiled egg, which resembles that of a traditional Singaporean breakfast, this looks nothing like the mango sticky rice we were expecting.

But with our first bite, it was like YES YES IT'S MANGO STICKY RICE!!!! Flavours were on point, even though the ingredients looked nothing like their raw counterparts. I especially loved how the sugared 'egg shells' almost felt irritating when I bit on it, as if I really had an egg shell in my food. Except this time, I didn't. Such attention to details, I loved it!

But dinner really should have ended here, instead of the pathetic petite four, which really paled in comparison to the other dishes we had here.

This is part of the Labyrinth 4 course Classic menu, $88++ each.

One of my favourites was this Teh Tarik meringue, which looked like a Kaya toast.

The 'toast' is made of meringue, which melts smoothly in the mouth. The highlight was definitely the 'kaya', which is made to taste like teh Tarik. It was rich and intense, almost tasted like real tea!! We absolutely loved it. Instead of having tea with toast, this is like having tea in toast!

This is part of the Labyrinth 4 course Classic menu, $88++ each.

This Japanese A4 Wagyu Moonlight Hor Fun is another option for main course within the classic menu. You'll need to top up another $20 for this, but I'm not sure if it's worth it.

The 'cool' thing about this dish is the injection of hor fun sauce into the egg yolk, so as you break the egg yolk, the hor Fun sauce will also mix into the kway Teow. However, I couldn't quite taste the hor Fun sauce. Also, I was expecting the Wagyu to be more melt in the mouth, but it didn't. Oh well.

This is part of the Labyrinth 4 course Classic menu.

Absolutely loved this Risotto for its intense creamy umami flavour. Tiger prawns served were fat and chewy, testament to the quality of the ingredients used. Also liked the addition of the fried pen Cai on the side for that added crunch.

This is part of the Labyrinth 4 course Classic menu, $88++ each.

One of the star dishes here is this Chilli Crab ice cream, served with soft shell crab. Enjoy the hot soft shell crab with the sourish spicy ice cream for a unique sensory experience. I think some deep fried mantou will really seal the deal for me here.

This is part of the Labyrinth 4 course Classic menu, $88++ each.

Scored a meal at this One Michelin Star restaurant for my birthday and the experience was simply mind blowing. Like this minced pork noodle that was made from scratch with just seafood! No pork was used at all!

The 'yellow noodles' were made with squid and saffron, 'fishball' was made of plump chewy Hokkaido Scallops and the 'minced pork' was made of umami anchovy powder that had a nice crunch too it. Top it off with vinegar and chili for a super shiok experience!

This is part of the Labyrinth 4 course Classic menu, $88++ each.

Presumably the most value for money Steak Frites in Singapore!! Almost every table had their Steak Fries ($38.90 with free flow fries and mixed salad) and you could see patrons leaving with satisfied bellies. A small place it is, so a reservation is highly recommended. I did see patrons trying to walk in but they had to wait quite a bit for their seats. The Steak was juicy and a perfect medium rare. Between the Sirloin (bottom) and rib eye (top), I preferred the rib eye for the more tender texture. Would I come here again? Yes, if I had a craving for beef.

I had my terrible share of steak recently - anything from tough, slimy, overcooked... Yet every time I'm at Burnt Ends, they never fail to wow me with their steak. This Flank with Onion Sauce and Bone Marrow ($26/100g) was perfectly medium-rare. Seductively red but there was almost no blood on our plates after finishing this entire portion. I loved the robust beefy flavours, the thick luscious onion sauce and the irresistibly creamy bone marrow. Oh. So. Perfect.

Honestly didn't expect much with this Orange Sponge Cake with Smoked Ice Cream ($14) but it just blew our minds away. The smoked ice cream reeks of yummy bacon aroma, we were trying our best to fish out any bacon bits inside, but to no avail. But the star of the dish was the orange sponge cake that was so buttery and moist, yet slightly crusty on the outside. Expect to sink your teeth into the slightly crispy and perfectly moist batter, smothered with bacon-tasting ice cream. MUST. ORDER.

Mad love for this super cool interior of Le Binchotan, where patrons will either sit in front of the bartender or the open kitchen. Either way, a treat for the eyes as you watch the chef/ bartender do their thing. The dark atmosphere and awesome drinks also makes it a perfect place for you to let your hair down after work!

Who can resist a chunky, tender, medium cooked Wagyu Sirloin coated in Ume sauce ($15/ stick)? Best still, cooked over the aged Binchotan charcoal, giving it a slight smoky flavour. Everyone at the table was eyeing the last piece!