To commemorate World Chaîne Day 54 members and guests congregated in Labyrinth, a Michelin one-star establishment, to romance Singapore's iconic dishes with a contemporary dining experience.

On this highly anticipated evening, we explored the diverse Singapore cuisine with elements derived from several ethnic groups as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays, Chinese, Indians as well as Indonesian, Peranakan and Western traditions.

At the reception Krug Grande Cuvée ‘Édition 166’ was partnered with tasty bites before we dined courtesy of Chef/Owner LG Han who took us on an epicurean journey with his menu creation. The wines came from the Bailliage’s renowned cellar.

A local boy, Chef Han conjured up flavours from local produce and in doing so paid tribute to his late grandmother. It was evident that a multitude of memories and emotions of growing up in Singapore were evoked in the courses.

MENU

Local crayfish
tempura, local nasturtium emulsion

Local wild caught crab
signature chili ice cream, egg whites and salted mackerel

“Ang Moh” chicken rice
home-milled rice flour, Grandma’s chili sauce
braised chicken

Nippon Koi Farm silver perch
otah rempah, all-spice leaf, kaffir lime oil

Uncle William’s quail
satay espuma, muah chee, burnt pearl onions

Hokkien mee
homemade egg noodles, umami stock
local black prawns

Clam leaf snow
rosella meringue, grape textures

Kaya and Kristal de Chine caviar
cured egg yolk, sin hong loong toast

WINES & DIGESTIF

2007 Puligny-Montrachet 1er Cru ‘Les Folatières’
Château de Puligny-Montrachet

2009 Chambolle-Musigny 1er Cru ‘Les Feusselottes’
Méo-Camuzet Frère et Sœurs

2005 Corton-Maréchaudes Grand Cru
Domaine Chandon de Briailles

2001 Sauternes - Château de Fargues

After Dinner
Glenlivet 18 year old Single Malt

One of the favourites was the “Ang Mo” chicken rice. The diced chicken cooked in ginger sauce, sesame oil and wrapped in rice flour dumpling was fabulous with the white roux of chicken stock and a touch of chili.

The “Nasi Lemak” interpretation was special too. The skin made from rice and tapioca flour with coconut milk that had been infused with lemon grass for two days was topped with fried black chicken skin, ikan bilis and sambal.

Labyrinth’s philosophy is to have 90% of the ingredients sourced from local farmers and fishermen. This way they support the smaller and regional agriculture businesses as much as possible.

At the end of the evening, the diners were fascinated with Chef Han's clever, unique way of interpreting the local fare with a twist of Western presentation. It was certainly a uniquely Singaporean experience romancing the East and the West.

Tan Fong Kum
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