The new Michelin-listed one-star restaurant in Singapore in 2017 features innovative Singapore traditional molecular cuisine "HIROSHIMA OYSTER "laksa": This is the sand is also never expected! The noodles made with coconut milk are matched with burning simmer, the coconut aroma is very good, there will be some exciting taste. "XIAO LONG BAO "chendol": Xiaolong packaged to form skin and filling, the skin made of zebra powder, with round coconut juice made by molecular methods, the small pot of vinegar written is filled with brown syrup! It is said that the chef made more than 500 copies to determine this taste! Gossip about the chef, the chef and owner of the restaurant, Chef Han, originally worked in the investment bank, because he loved food, so he ran to open this Labyrinth, which is also enough to be capricious package price Pre Theatre Menu: $48/person; open every Thursday to Saturday at 6 pm; need to make an appointment in advance