Tring ‘New Singaporean’ cuisines for the first time. Labyrinth is a One-Michelin star-awarded restaurant serving Singaporean hawker fare with a modern twist. I noticed most local food never exceeds $10. But my question is… can Singaporean cuisine actually charge much higher? Today, we find out by trying the pioneer of modern Singaporean cuisines.
Make your reservation on the ‘traveling restaurant’, fifty two seats of happiness from this link!
*Noda chef’s Singaporean cuisines are only available from Jan-Mar 2025.
* menu at fifty two seats of happiness changes every 3 months (depending on the month, cuisines may be Italian, French, Japanese etc)
Noda-san is the director of one-michelin-starred restaurant, nôl. He was appointed to create the menu for the special ‘Singapore Train’ available from Jan-Mar 2025. However, he has never been to Singapore. And that’s why I showed him around all the hawker centers and try ‘new’ Singaporean cuisines at Labyrinth.
Noda-san’s IG
Today’s restaurant: Labyrinth
*the meal was not sponsored and we paid full price
Chapters
00:00 why he came to Singapore
02:41 appetizers
04:57 impression of Singapore
05:18 rainbow yusheng
06:42 bak kut teh chawanumushi
07:56 chili crab 11.0
09:35 bak chor mee
11:21 fish milk soup
12:31 chicken rice
14:51 ice kachang chendol
15:26 pasar malam
16:11 our favorite dish
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52席の至福のシンガポールコラボ列車、こちらのリンクから本日予約開始！Make your reservation on the ‘traveling restaurant’, fifty two seats of happiness from this link!
Playing around with local fares uniquely and interestingly, though not too good for the pocket to sample.
Love your videos so so so much ❤❤❤
They are all Malaysian food, just better marketing by singapore
Well done, my friend. You have elevated our local cuisines into, not only the local can play a part to confirm them but also to introduce it to the Japanese audiences, and in addition inspired this chef to challenge his skills and creativities to produce his version of our signature Singapore local favourite dishes. This is an excellent exchange in the culinary world. Furthermore, you have also elevated the presentation on food. Well done.
My gosh ! Impressive but for $1000. Were you guys full after the meal ? The portions were so tiny !!!
Wow, bringing our Singapore food to the next level
298++ for lunch is exorbitant even for a Michelin starred restaurant.
Just bring the guy to eat a bowl of prawn noodles…
I feel more hungry just by looking at the Size.
I believe this is a good step forward for our local food cuisine.. sushi and ramen were once ‘street food’, but artisan chefs elevated them into gourmet meals, thus Japanese food culture spread across the world.. if we want our food culture to survive even as we progress as a country to a first world status, this is a necessary step..
This isn’t to say we forgo the regular, good tasting hawker foods, but even those need to be elevated, even if it means paying a higher price for it (on the condition that it MUST taste good and have the standard). No Singaporean will be willing to slog for hours as a hawker, only to earn a somewhat decent income.. We need affordable food available for the masses, but we also must be willing to pay for a good meal and not be stuck in the past, expecting extremely good and dirt cheap at the same time..
If we as consumers cannot make this shift in mindset, then our food culture WILL surely die out.. *Exploitatively high rents are another issue..