LabyrinthThe First Farm-to-Table Restaurant in Singapore
The epitome of farm to table – Chef Han Liguang of Labyrinth took us to see exactly where he gets the ingredients for his restaurant. From floating fish farm (kelong) to a hydroponic farm growing corn, smaller herbs, and flowers, we got to taste most of the produce fresh on the farm and then again on our plate hours later at the restaurant. Singapore is only 1% farm land, so Chef Han is really leading the way in the industry in terms of locally sourcing ingredients.
Looking for more great spots for food and drinks in Singapore? Check out our foodie map of Singapore.
Chef Han Liguang at the hydroponic farm Edible Garden CityQuail eggs attacked by @sophisticatedfoodie
Pulau Ubin oyster “takoyaki” with sambal & egg floss
Heartland waffle – local chicken, liver paté, & goji berry jam
Ah Hua kelong lala clams – XO sambal, deep-fried wonton skin & Chinese spinach
Labyrinth “rojak” salad – Edible Garden City herbs, natural stingless bee honey & jackfruit sorbetChef Han Liguang’s take on Singapore chili crab. Crab, strawberries, chili ice cream, egg white & salted mackerel.
