Restaurant Labyrinth

Restaurant Labyrinth is chef LG Han's one-Michelin-star ode to Singapore, a 'Mod-Sin' tasting-menu restaurant tucked inside Esplanade Mall at 8 Raffles Avenue in Marina Centre. The kitchen reworks hawker and heritage dishes, from chilli crab to rojak, into a fine-dining narrative, and the room has carried a Michelin star while appearing on Asia's 50 Best and World's 50 Best Restaurants lists across recent years, with chef Zee Chan supporting daily service.

For non-drinkers, the draw is a proper beverage alternative rather than a token mocktail. Alongside the wine pairing, Labyrinth serves a non-alcoholic pairing built around a house sparkling tea that guests describe as floral, refreshing and restrained, poured course by course to track the menu. Diners on TripAdvisor have called the tea pairing 'arguably the better show' next to the wine and 'an excellent non-alcoholic pairing.'

Because the pairing follows the tasting menu, it is best arranged when booking; the restaurant runs Wednesday to Sunday with lunch on weekends, closed Mondays and Tuesdays. The non-alcoholic flight leans on the kitchen's own teas and infusions rather than commercial zero-proof spirit brands, which is exactly why it reads as a real, considered program.

The setting is the first thing most reviewers have to get past. FACT Magazines put it plainly in its review, calling the mall an unlikely home for a Michelin-starred tasting menu before conceding that Labyrinth makes its case within minutes. What follows is a menu of hawker and childhood references rebuilt with restraint rather than novelty. The closing stretch is the clearest illustration: a pink guava palate cleanser sharpened with sour plum salt, drawn from the chef's own after-school snack, and a kaya "toast" that sets house-made pandan-coconut jam against a teh tarik meringue.

That matters for anyone drinking alcohol-free, because it explains why the tea flight is not a compromise. This is food built on sweetness, sourness, palm sugar, pandan and chilli — flavours that wine frequently fights rather than flatters. A sparkling tea poured course by course has an easier job than a wine list here, and the kitchen composes it knowing that. Ask for the non-alcoholic pairing when you book rather than on arrival, since it is prepared alongside the menu rather than poured from bottles behind the bar.