Caffe Fernet @ Customs House - Italian Dining with Marina Bay's View

Sitting along the Singapore River with an unobstructed view of Marina Bay Sands, Caffe Fernet is one of those spots where the location is part of the experience. The open-concept space feels relaxed and breezy, making it an easy choice for after-work drinks, a casual dinner or a leisurely evening by the waterfront. The menu lends itself particularly well to sharing, with a selection of small plates, pastas and larger dishes that make it tempting to order a little bit of everything.

Hamachi Crudo 3.5/5

We started with the Hamachi Crudo ($29), served with fennel and pickled celery. The thick slices of hamachi were fresh and refreshing, and the pickled celery added acidity to the dish. It was enjoyable on its own, but compared to some of the other small plates we had that evening, it was one of the less memorable ones.

Zucchini Noodle Salad 4.8/5

Now this is one salad I would happily have an entire portion to myself! The Zucchini Noodle Salad ($22) was surprisingly flavourful, with mint, pine nuts and ricotta salata coating every strand of the zucchini noodles. Fresh and light yet packed with flavour, this was easily one of our favourites of the meal. Who knew zucchini noodles could be this addictive?

Iberico Pork Pluma 4.8/5

Another small plate we shared was the Iberico Pork Pluma ($29), served with salsa verde. The slightly sweet pork immediately reminded us of char siew in the best possible way. The slices were generous and incredibly tender, while the salsa verde helped cut through the richness. Definitely another dish we would order again.

Mafaldine Cacio e Pepe 5/5

The star of the meal for us was undoubtedly the Mafaldine Cacio e Pepe ($29). Deceptively simple, relying on just a handful of ingredients, Caffe Fernet’s version combines peppercorns, Parmesan and Pecorino with beautifully chewy, al dente mafaldine.

The chef shared that three different types of peppercorns are used, giving the pasta plenty of fragrance and depth. We loved it so much that we actually asked for more pepper for an extra kick, and the chef generously added more Parmesan for us too! It’s also a great pasta to share if you want to save room for more of the smaller plates.

Tiramisu 4/5

Of course, we couldn’t end an Italian-inspired meal without Tiramisu ($18). This classic dessert came with layers of rich mascarpone cream and ladyfingers soaked in dark rum and espresso. Creamy, boozy and coffee-forward, it was a satisfying way to round off the meal without getting overly complicated.

Singapore Sling and Yuzu & Cinnamon Lemonade

Peach Boulevardier

Caffe Fernet clearly puts plenty of thought into its drinks too. We tried three during our meal: the Singapore Sling ($23), Peach Boulevardier ($25) and a non-alcoholic Yuzu & Cinnamon Lemonade ($18). With the restaurant’s waterfront location and Marina Bay Sands right across the river, it’s easy to imagine coming here even just for drinks, especially as the evening sets in.

Come for the view but definitely stay for the food. Caffe Fernet has one of those locations that immediately sets the mood, right in the CBD, overlooking the Singapore River with Marina Bay Sands in full view. The open-concept setting can get rather windy (and yes, a little humid because this is Singapore!), but we loved the relaxed atmosphere.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Caffe Fernet
Customs House
70 Collyer Quay
#01-05
Singapore 049323
Tel: +65 91781105
Facebook
Instagram
Website
Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Tue-Sun: 12pm - 11pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit A. Walk to Clifford Centre. Cut across Clifford Centre and walk to Collyer Quay Road. Cross the road via the OUE Link. Turn right and walk to the destination. Journey time is about 6 minutes. [Map]

LingZhi Greens @ Palais Renaissance - Relocates from Liat Towers to a New Home, Starting a New Chapter

Award-winning vegetarian restaurant LingZhi Vegetarian at Liat Towers enters an exciting new chapter with the launch of LingZhi Greens at Palais Renaissance. Established in 1991, the restaurant has long been known for its refined approach to Chinese vegetarian cuisine, and its new home brings a refreshed concept centred around whole foods, premium vegetables, wild mushrooms and seasonal ingredients.

Led by Executive Chef Michael Huang, the refreshed menu takes a more contemporary approach to plant-based dining, pairing familiar Chinese flavours with creative touches and cross-cultural influences. From chilled appetisers and hearty curry dishes to premium morel mushrooms and crispy beancurd skin, the menu offers plenty of variety for both long-time LingZhi fans and those looking to explore vegetarian cuisine.

Chilled Tomato with Chef’s Homemade Sauce 4/5

Starting on a refreshing note, the Chilled Tomato with Chef’s Homemade Sauce ($19.80) is a simple dish that puts the spotlight firmly on the quality of the produce. Plump, skinless tomatoes are chilled and marinated in a house-made sweet and savoury sauce. The marination gives the tomatoes time to absorb the flavours while retaining their natural juiciness and sweetness. Each bite is cool, juicy and refreshing, with a pleasant balance between the tomato’s natural acidity and the slightly sweet-savoury glaze.

Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragon Fruit 4.2/5

The Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragon Fruit ($28) is one of the menu’s more playful creations. Meaty monkey head mushrooms are fried until crisp on the outside while retaining their substantial, almost meat-like texture within. They are then tossed in a creamy house-made wasabi-mayo, bringing a punchy heat and savoury richness to the mushrooms. The presentation is particularly interesting because it uses a fresh dragon fruit as the serving vessel. The naturally sweet and juicy dragon fruit provides a refreshing contrast to the creamy, spicy wasabi-mayo, cutting through the richness and giving the dish an unexpected sweet-savoury interplay.

Truffle Mushroom Bisque Served in Stone Pot 5/5

One of our favourites was the Truffle Mushroom Bisque Served in Stone Pot ($14). This velvety mushroom soup brings a touch of Western influence to the predominantly Chinese vegetarian menu. Made with a blend of premium wild mushrooms, the bisque has a deep, earthy character and a smooth, comforting consistency, while black truffle adds another layer of luxurious aroma. Served bubbling hot in a stone pot, the soup stays warm throughout the meal, keeping the mushroom and truffle aromas pronounced with every spoonful. It is rich without being overly heavy, making it a comforting start to the meal.

Grilled Plant-Based Treasures in Curry Sauce 4.5/5

For something more substantial, the Grilled Plant-Based Treasures in Curry Sauce ($24 for 4pcs) offers plenty of flavour. The grilled plant-based vegetarian fish slices have a pleasantly firm and tender texture, absorbing the fragrant curry sauce while retaining enough bite. The aromatic curry brings warmth and depth, making this dish feel hearty and satisfying. The accompanying vegetables add further textural contrast, with okra, tomatoes and eggplant bringing their own natural sweetness and freshness, while fried tofu puffs soak up the curry beautifully. The dish balances textures well, from tender plant-based slices to soft vegetables and sauce-filled tofu puffs.

Pan-Fried Stuffed Morel Mushroom with ‘San Bei’ Sauce 4/5

The Pan-Fried Stuffed Morel Mushroom with ‘San Bei’ Sauce ($38.80) combines premium ingredients with the familiar flavours of Taiwanese three-cup cooking. Morel mushrooms, prized for their distinctive honeycomb-like texture and earthy aroma, are filled with a savoury vegetarian stuffing, then pan-fried until golden. The mushrooms are then glazed with a fragrant ‘san bei’ sauce made with sesame oil, soy sauce and house-made broth. The result is savoury, aromatic and deeply umami, with the morel mushroom providing a delicate yet satisfying chew. The stuffing also adds substance, making it more than just a showcase of the mushroom itself.

Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap 4/5

For something interactive, the Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap ($26 for 8pcs) is a playful vegetarian take on the classic Peking Duck experience. Crispy beancurd skin is fried until wonderfully crunchy, creating a delicate, almost shattered texture that contrasts nicely with the savoury vegetarian goose. The vegetarian goose is seasoned with five-spice aromatics, giving it a familiar Chinese roast-meat-like character. Wrap everything in the soft wheat wrapper with cucumber and hoisin-style sauce for a combination of crisp, savoury, sweet, and refreshing flavours. The contrast between the crunchy beancurd skin, tender filling and fresh cucumber makes each wrap satisfying to eat, while the interactive assembly adds a fun element to the meal.

Black Glutinous Rice with Coconut Ice Cream 3/5

For dessert, we had the Black Glutinous Rice with Coconut Ice Cream ($12 per person). The version here is relatively light and slightly watery, closer to a light red bean soup than the richer, creamier black glutinous rice desserts we usually prefer. The coconut ice cream adds a pleasant cooling element and some creaminess, but I would have preferred the black glutinous rice to be thicker and more indulgent.

Mango Cream with Pomelo 3/5

The Mango Cream with Pomelo ($6 per person) is a classic combination that needs little introduction. It pairs the familiar mango and pomelo, offering a fruity, refreshing finish to the meal. However, the mango leaned more toward the sour side on our visit, and I would have preferred a sweeter, more intensely ripe mango flavour to better balance the dessert.

With its move to Palais Renaissance, LingZhi Greens presents a refreshed take on the restaurant’s long-standing philosophy of Chinese vegetarian dining. The new menu demonstrates that plant-based cuisine can go beyond simple vegetable dishes, incorporating premium ingredients such as monkey head mushrooms and morels while drawing inspiration from Chinese, Taiwanese and Western culinary traditions.

Among the dishes we tried, the Truffle Mushroom Bisque, Grilled Plant-Based Treasures in Curry Sauce and Wasabi-Mayo Monkey Head Mushroom were our highlights, particularly for their combination of texture and bold flavours.

The new space and refreshed menu should appeal not only to vegetarian diners but also to those seeking a more contemporary, refined plant-based dining experience.

As an added treat, diners can also stand a chance to draw a LingZhi Pals 小蔬友 Blind Bag plush charm, featuring 9 adorable vegetable characters. The promotion runs from 25 August to 30 October 2026, while stocks last.

Note: This is an invited tasting.


LingZhi Greens
Palais Renaissance
390 Orchard Road
#B1-04/05
Singapore 238871
Tel: +65 6734 3788 / +65 8321 0130
Facebook
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance, which is right after the Royal Thai Embassy. Journey time about 8 minutes. [Map]