Pietrasanta @ Connexis Tower, Fusionpolis - Returning To Its Tuscan Roots

Pietrasanta at Fusionopolis is returning to its Tuscan roots. Drawing inspiration from Pietrasanta in Tuscany, the hometown of founders Niccolò and Chef Loris, the restaurant has created a selection of dishes that captures the rustic flavours, traditions and warm hospitality of Tuscany.

Crudo Di Ricciola 4.2/5

We started with two cold appetisers that showcased the simplicity and elegance of Tuscan cuisine. Crudo Di Ricciola ($28.90) featured firm, meaty amberjack paired with sweet-tart tomato confit, lightly dressed with lemon and extra-virgin olive oil, and accented with delicate floral notes from pink peppercorns.

Battuta Di Manzo Con Pecorino Toscano 4/5

Battuta Di Manzo Con Pecorino Toscano ($27.90) highlighted the sharp, intensely savoury character of aged Pecorino Toscano, which was incorporated into the beef tartare alongside lemon and capers, resulting in a bright, balanced finish.

Fritto Viareggino 4/5

Fritto Viareggino ($26.90) was a moreish medley of battered squid, prawns, sardines and vegetables inspired by the coastal town of Viareggio, served with a marinara mayo dipping sauce.

Coccoli Ricotta e Finocchiona 4.2/5

The highlight for me among the appetisers was Coccoli Ricotta e Finocchiona ($24.90), a nostalgic Tuscan street food featuring warm deep-fried dough served with burrata cream and Finocchiona salami. Stuffing the fluffy dough with the milky burrata and herbaceous, garlicky salami created a mouthwatering combination of flavours and textures that left me wanting more.

Pici all’Aglione 4.5/5

Moving on to the mains, Pici all’Aglione ($24.90), the signature Tuscan thick hand-rolled pasta was skilfully executed, delivering a delightful bounce with every bite. The dish embraces the Tuscan philosophy of simplicity, tossing the pasta with just tomato, garlic, and olive oil to let the ingredients’ quality shine.

Risotto Gamberi e Zucchine 4/5

We also tried two risotto dishes. Cooked with lobster bisque, the Risotto Gamberi e Zucchine ($32.90) was crowd-pleasing, with creamy, flavourful Carnaroli risotto studded with chunky prawns, creating textural enjoyment in every bite.

Peposo Di Manzo Con Risotto Al Porri 4.2/5

The Peposo Di Manzo Con Risotto Al Porri ($37.90) featured a firmer, more al dente risotto that I personally preferred, paired with satisfyingly tender braised beef cheek. The renewed menu also embraces regional Tuscan flavours through its artisanal pizzas.

Salsiccia e Cavolo Nero 4.5/5

Among all the mains, the Salsiccia e Cavolo Nero ($28.90) was my absolute favourite and worth returning for. The dough had an excellent structure, providing the perfect foundation for the toppings of mozzarella fior di latte, Tuscan black kale (cavolo nero), flavourful Italian pork sausage, and aged pecorino. Finished with a drizzle of extra virgin olive oil and black pepper, every bite was remarkably balanced, delivering a little of everything at once. It was particularly impressive how the wilted kale contributed so much texture and character to the pizza.

Tiramisu 4/5

Zuccotto alla Fiorentina 4.2/5

For dessert, while the Tiramisu ($14.90) was undeniably delectable, the Zuccotto alla Fiorentina ($14.90) offered a rare glimpse into a traditional Florentine sweet. Originating from Florence, this classic dessert is typically crafted in a distinctive pumpkin-shaped mould. Beneath its cake exterior lies a creamy ricotta ice cream filling, complemented by a contrasting sweet-tart berry sauce.

Pietrasanta has long been a staple in the area, and it’s no surprise given its rustic flavours and traditional recipes executed with finesse. While the dishes embrace simplicity, they are rich in character, with the Salsiccia e Cavolo Nero pizza and Pici all’Aglione standing out as highlights worth returning for.

Words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Ristorante Pietrasanta
1 Fusionpolis Way
#01-08
Singapore 138632
Tel: +65 98639253
Facebook
Website
Nearest MRT: One-North (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at One-North MRT station. Take Exit C. Turn right and walk out of the building. Turn left and walk to the destination. Journey time is about 3 minutes. [Map]

Linkus (临家) Singapore @ Suntec City - A Taste of Minnan Heritage in the Heart of Singapore

If you have ever found yourself craving the refined, ingredient-driven comfort of Minnan (Hokkien) cuisine without the flight to Fujian, a new culinary landmark has quietly taken root at Suntec City. Linkus (临家), a celebrated institution founded in Xiamen in 2004 with over two decades of heritage, has officially opened its first international outpost in Singapore.

Stepping away from the bustling mall corridors into the restaurant’s dark-wood, lantern-lit dining hall feels less like entering a typical mall eatery and more like being welcomed into a neighbour’s home—true to their name, “Linjia” (临家). Moving beyond the familiar local Hokkien favourites, Linkus invites diners to rediscover the roots of Minnan cuisine, which champions natural flavours over heavy seasoning. With accolades such as the “Golden Wutong” award under its belt, expectations are naturally high. Here’s how it fares.

Xiamen Tusundong Jelly 厦门土笋冻 4.2/5

Xiamen Tusundong Jelly 厦门土笋冻 ($3.50) may be a bold introduction for the uninitiated, but it is also one of the most culturally authentic offerings on the menu. A traditional chilled snack from Xiamen, Tusundong is crafted using marine sipunculid worms, commonly known as sand worms, harvested from coastal mudflats. The preparation is meticulous. The worms are thoroughly cleaned before being boiled, releasing natural collagen into the broth. Once cooled, the liquid sets into a clear, firm jelly with the worms suspended inside. The result is a visually intriguing dish with a cool, bouncy “QQ” texture. Each bite delivers a gentle crunch from the worms, reminiscent of bamboo clams, paired with a savoury, tangy dipping sauce that lifts the overall profile. Surprisingly refreshing and texturally fascinating, it is an adventurous start that pays off.

Original Flavour Native Pork Soup 临家土猪肉汤 4/5

The Original Flavour Native Pork Soup 临家土猪肉汤 ($12.90) is a seemingly simple dish, yet one that embodies the soul of Minnan cooking. This clear, unadorned soup highlights Linkus’ “farm-to-table” philosophy, using high-quality native pork (土猪肉) prized for its depth of flavour. Slow-boiled with patience, the broth emerges crystal clear yet deeply flavourful, carrying a natural sweetness that lingers on the palate. There are no heavy seasonings or embellishments; it’s just pure, honest cooking. The pork pieces are tender yet retain a pleasant bite, free from any gamey notes. It is comforting, restorative, and quietly impressive in its restraint.

Buddha Jumps Over the Wall in Original Broth with Shark Fin 佛跐墙原汤烧鱼翅 4.5/5

Buddha Jumps Over the Wall in Original Broth with Shark Fin 佛跐墙原汤烧鱼翅 ($58). Instead of the traditional, lavish medley associated with Buddha Jumps Over the Wall, Linkus presents a refined interpretation focused on the broth itself. Using the essence of the original dish as a base, the soup delivers a rich, collagen-laden depth without the full extravagance. The shark fin adds a delicate, slightly crisp texture, beautifully absorbing the luxurious broth. This approach allows diners to experience the iconic dish’s signature richness at a more accessible price point, while retaining its essence of indulgence and sophistication.

Braised Pork Wonton with Taiwan Daylily 台湾黄花菜煮肉燕 4.5/5

The Braised Pork Wonton with Taiwan Daylily 台湾黄花菜煮肉燕 ($22.90) showcases one of Fujian cuisine’s most prized delicacies — Rouyan (肉燕). Unlike conventional wontons, the wrapper here is crafted from a hand-pounded mixture of lean pork and sweet potato starch, resulting in a translucent, paper-thin skin with a distinctive “snappy” bite. The texture is silky yet resilient, offering a refined mouthfeel that sets it apart. Filled with seasoned pork and served in a light, savoury broth, the dish is further elevated by the addition of Taiwan daylily. The vegetable introduces a subtle floral sweetness and gentle crunch, balancing the richness of the meat. Each bite is layered, delicate, and deeply satisfying.

Quanzhou Mee Sua with Fritters 泉州舌尖面线糊 5/5

The Quanzhou Mee Sua with Fritters 泉州舌尖面线糊 ($19.90 Small) is arguably the heart and soul of the menu. This dish is a masterclass in comfort food. Unlike typical noodle soups, the mee sua here is simmered until it dissolves into a thick, velvety, almost porridge-like consistency. The result is a rich, starchy broth that is smooth, warming, and incredibly soothing. The addition of You Tiao (fried dough fritters) is essential—crisp on the outside yet airy inside, they soak up the broth while retaining structure. The interplay between the silky noodles and the crunchy fritters creates a deeply satisfying textural contrast. Simple in appearance but profound in execution, this is a must-order.

Hand-Picked Crab Meat with Amaranth 手剥蟹肉浸苋菜 4/5

The Hand-Picked Crab Meat with Amaranth 手剥蟹肉浸苋菜 ($25.90) exemplifies how humble ingredients can be elevated through thoughtful execution. The vibrant amaranth greens, known for their earthy sweetness and striking magenta hue, are gently simmered in a light broth. Topped with generous portions of hand-picked crab meat, the dish achieves a delicate balance between land and sea. The sweetness of the crab enhances the greens’ vegetal notes, while the broth remains light and clean, allowing both elements to shine. Nutritious, elegant, and comforting all at once.

Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 4.2/5

The Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 ($32.90) is a creative fusion that bridges Minnan sensibilities with Southeast Asian influence. This dish presents a marbled “snow beef” steak encased in a golden puff pastry. The pastry is light, flaky, and buttery, shattering delicately with each bite. Inside, the beef is tender and succulent, slow-cooked to a melt-in-the-mouth texture. Paired with an aromatic curry sauce, the dish delivers layers of flavour, from the richness of the beef to the warm spice of the curry, while maintaining a balanced profile. It is indulgent without being overwhelming.

Linkus (临家) brings something refreshingly different to Singapore’s dining scene, not just another Chinese restaurant, but a thoughtful revival of Minnan culinary heritage. Its strength lies in its restraint, allowing premium ingredients and time-honoured techniques to take centre stage. From the adventurous Tusundong Jelly to the deeply comforting Mee Sua, the menu offers both discovery and nostalgia. While some dishes may challenge the uninitiated, they ultimately reward with authenticity and depth. For those willing to explore beyond familiar flavours, Linkus offers a meaningful and memorable dining experience.

Note: This is an invited tasting.


Linkus (临家) Singapore
Suntec City
3 Temasek Boulevard
#01-436
Singapore 038983
Tel: +65 8985 7888
Instagram
Website
Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 930pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]