The Place Online food platform is the new trend, and I’m not referring to third delivery platforms like Deliveroo or GrabFood. There are a couple of Michelin Star restaurants which launched their own delivery concept recently, Miss Vanda by Labyrinth being one I tried. This is a casual spin-off of the One Michelin starred Labyrinth by Singaporean Chef LG Han, where you can find Singaporean style dishes on their website at relatively more casual prices.
A quick look at Miss Vanda’s Instagram page, and the concept is currently an online delivery model, though it took over the space of Labyrinth briefly last month in June. As to whether there are plans to launch Miss Vanda into a physical restaurant, it is not clear at the moment.
The Food The online menu is concise, which is great because I’m not a fan of too many options on a menu, if you know what I mean.
One starter which you can’t miss is the Boneless Crispy Har Cheong Chicken Wings (4 whole wings, S$14). The key word, boneless. The chicken meat is wholesome and comparatively huge compared to the usual versions, and the prawn paste flavour is unusually heavy, which is not a bad thing.
If you have been to Labyrinth before, one of the dishes in their menu is chicken rice done fine dining style, and the idea of it is replicated in this Labyrinth Signature Claypot “Ang Moh” Chicken Rice (S$28). This is a dish close to the heart of Chef Han, inspired from his grandma. The unique part is that it is served with “Ang Moh” Creamy Chicken Mushroom Sauce, inspired from the colonial era where his grandma worked for a British family, hence the name “Ang Moh” in this dish. No chicken rice is complete without some homemade Chili and Ginger sauce as well, where local Kampung Chicken is used.
One of my favourite dishes, I ordered the Wagyu Beef Rendang with Buah Keluak (S$28) because of my love for Buah Keluak. This is probably the first time I had beef rendang with buah keluak, and who would have thought this the combination works so well. It also helps that it is Wagyu beef, so you can expect an even more tender version of beef rendang.
I was sold by truffle, beef fat and cheese. The Portuguese Style 3 Cheese Wagyu Baked Rice with Truffled Beef Fat Fried Rice (S$48) is definitely not meant for one person, as the flavour of this dish is very rich. It gets cloying after a short while, and I thought it would be better if the crust is more cheesy.
For dessert, I had the most expensive Min Jiang Kueh ever. The Min Jiang Kueh with Assorted Flavours (S$24) comes various condiments like peanut.
There are four pieces, and I did it my way by spreading it with the Hainanese Kaya with Fresh Market Coconut Milk, Local Organic Eggs & Pandan Leaves (S$12) and adding some of the peanut to it. The Kaya and peanut combination works well for me.
Rants Every dish I had generally has a strong flavour profile, which gets a little cloying after a while. The best way to enjoy all the dishes is to have it in a group of 3-4 persons.
Will I Return Again? Elevated Singaporean dishes, why not? This is still a good opportunity to have hearty local dishes in the comfort of home, and will definitely impress your house party guests.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
Miss Vanda by Labyrinth
Ranted by The Ranter