Date of Visit: 4 April 2014
L to R: Garlic foam, olive butter, balsamic vinegar jam
Served with warm and fluffy focaccia bread slices
Amuse-bouche: Scallop carpaccio with lemon vinaigrette
Starter: Mango Tomato Bruschetta
The tomato was seasoned and arranged such that it would look like a typical steak tartare. There were tomato 'clouds' on the side as well to keep the salad light and refreshing although they did not have much taste. The tomato was seasoned well, the sweet mango sauce on the top balanced out the tart flavours nicely and overall this dish was a solid introduction to the rest of the creative dishes.
8/10
The tomato was seasoned and arranged such that it would look like a typical steak tartare. There were tomato 'clouds' on the side as well to keep the salad light and refreshing although they did not have much taste. The tomato was seasoned well, the sweet mango sauce on the top balanced out the tart flavours nicely and overall this dish was a solid introduction to the rest of the creative dishes.
8/10
The view from our counter seats (we were lucky enough to be seated in front of the chill crab station as it is Labyrinth's signature dish) and Chef-Owner Han Li Guang in action.
