Monday, July 28, 2014

Restaurant Labyrinth

Orangey Amuse Bouche
I first heard about Labyrinth at the Savour Food Fair earlier this year, but didn't manage to eat their chili crab ice cream. So I had to try it and see for myself.

Their very interesting dips to go with the bread - the powdery thing is actually olive oil, I think the black stuff in the jar is balsamic reduction, and the white foamy thing is some garlic espuma (if I'm not wrong)
Mango Tomato Bruschetta
The meal kicked off with an interesting starter, which looked like beef tartare, but was actually tomatoes with a mango 'yolk'.
Tomato 'steak' tartare, mango yolk and tomato marshmallow (which are the fluffy white things at the side).
Labyrinth Chilli Crab
Their signature dish, which has a sea-side inspired theme.
Chilli Crab ice cream - which I found really queer, cos it was creamy and cold like and ice cream, yet packed lots of spiciness
Tempura Soft Shell Crab - which was battered and fried to perfection, no hint of oiliness here
Sturgeon Caviar  - which I'mn to a big fan of.
I did like the 'sand' which was actually pulverised mantou, though I still prefer my mantou in it's usual form.

The next 3 dishes are actually the 3 options for the mains, we decided to have one main each for variety:
Siew Yoke Fan
Roasted pork belly, risotto 'ramen' and pork scratching

I personally thought that this was the better dish (minus the beef) cos it was a really good sized portion. I'm not sure why the risotto was was called 'ramen' but overall, this dish was really well done. Risotto was perfectly cooked, with still enough bite to the rice grains, the pork skin was crispy (not that I like pork skin), and the meat tender and juicy.
Satay Steak
Satay Marinated Steak, pan seared foie gras and Japanese Peanut Mochin(which is inside the kutupat/green thing)
Black Cod Miso
Miso cod and textures, black cod brandale, potato cannoli
My ultra tiny main - I was still so hungry after it! I suppose foam and chocolate soil can't make you very full... To be fair, the cod was really well done, but I could do with a larger portion (though I do appreciate the fact that cod is really expensive!)
Palate Clenser for the Satay Steak

Chendol Xiao Long Bao
Molecular chendol soup dumpling, gula melaka syrup

This was the dish that I really wanted to try - it was delicious as expected. Pandan flavour infused xiao long bao skin, with chin chow, gula melaka ice, and coconut and red bean capsules inside.
It comes with a jar of 'vinegar', which is actually more gula melaka syrup
Apple Crumble 
Apple textures, White chocole crumble, yogurt ice cream
 The dessert was a deconstructed apple crumble. I really liked the yogurt ice cream. Quote of the day was "I'm ambivalent about this soil".
Petit Fours
The durian madeline wasn't very well received cos most of us didn't like durian. The puff thing was filled with salted caramel, not spectacular and quite forgettable really.
I liked the weird tasting starfruit jelly - I think that more people should do stuff with starfruit!

We went for the Signature Menu ($98++) - the alternative was a degustation menu at $138.
I'm not a big fan of all these molecular gastronomy, but I would recommend going here at least once in your life - it's not often you see Chili crab ice cream, isn't it?

5 Neil Road
Singapore 088806

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