LINO @ Binjai Park - Indulge in New Weekend Brunch with Free Flow Starters, Pizzas, Pastas and Desserts

Casual Italian restaurant LINO has launched its new Weekend Brunch at its Binjai Park outlet.

Weekend Brunch 3/5

Priced at $68 per pax, the brunch includes free-flow starters, pasta, pizza, and desserts, along with a choice of one main per diner. It also comes with coffee or tea, or you can opt for free-flowing prosecco with a $38 top-up per pax. Available every Saturday and Sunday for lunch only, excluding the eve of and actual public holidays, as well as festive periods.

Canadian Oysters

There are five starters in total. We began with fresh, briny Canadian Oysters, topped with a refreshing blood orange granita. This is limited to six pieces per person, with additional orders available at $10 for three.

LINO’s Egg Benedict

Next, the LINO’s Egg Benedict arrived, featuring a base of housemade fried dough, smoked bacon, a poached egg and hollandaise, alongside arugula with grated parmesan. We enjoyed the warm, crunchy dough and the savoury combination of flavours.

Smoked Salmon

The Smoked Salmon came with herb ricotta on crisp sourdough toast, topped with slices of hard-boiled egg. It was simple yet satisfying.

Gnocco Fritto

Each serving of Gnocco Fritto came as a pair of crisp pillows filled with parmesan cream and topped with a slice of prosciutto.

Italian Chopped Salad

For a lighter option, the Italian Chopped Salad offers a crunchy mix of romaine lettuce, Japanese cucumber, salami and more, dressed in a slightly creamy house dressing.

Vannamei Prawns Spaghetti

The pastas fell short for us. While the Vannamei Prawns Spaghetti featured fresh, sweet prawns, the tomato-based sauce leaned too sweet and acidic for our preference.

Vongole Linguine

The Vongole Linguine fared slightly better, though we wished the natural briny sweetness of the clams were more pronounced.

Lamb Spare Rib

Each diner gets to choose one main. We went with the Lamb Spare Rib, featuring a rack of slow-cooked Australian lamb served with sweet peas and potato cubes in a honey mustard sauce. The meat was tender, though much fattier than we would have liked. Other mains include Red Snapper, Pork Sausage and the popular Angus Beef Striploin.

Pancetta

For pizza, the Pancetta is a nice pick if you enjoy pesto. It features a basil pesto base topped with potatoes, Swiss smoked farmer bacon, mozzarella, Parmigiano Reggiano and an oozy egg. The crust is thin with a slight chew. Other options include Salame Picante, Margherita and Mixed Mushrooms.

Panna Cotta

For desserts, we tried one of each option. The Panna Cotta was smooth and jiggly, topped with honey, raspberry coulis and walnuts.

Cheesecake

The Cheesecake came with hazelnut crumble and raspberry coulis on the side.

Lemon Sorbet

Lastly, there is a selection of gelato and sorbetto in flavours such as vanilla, chocolate, strawberry and lemon. We opted for the tangy Lemon Sorbet, which made for a refreshing end to the meal.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


LINO
7 Binjai Park
Singapore 589821
Tel: +65 9738 0891
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Nearest MRT: King Albert Park (DT Line)

Opening Hours:
Daily: 12pm - 2.15pm, 5.30pm - 9.30pm

Direction:
1) Alight at King Albert Park MRT station. Take Exit B. Walk down Dunearn Road to Binjai Park Road. Turn left onto Binjau Park Road. Walk to the destination. Journey time is about 6 minutes. [Map]

Shisen Hanten @ Hilton Orchard Singapore - An Eight-Course Expression of Spring

To mark the arrival of Spring, Michelin-starred Shisen Hanten by Chen Kentaro unveils its Chef’s Table Spring Menu 2026 — an eight-course experience ($288++) available from March through May. Rooted in the finesse of Chūka Szechwan Ryori, the menu is a thoughtful expression of the season, spotlighting the pristine produce of Japan’s spring harvest and the cuisine’s hallmark balance of sweetness, umami, and gentle spice.

Assorted Seasonal Appetiser - Japanese Hassun Style 4.2/5

The meal opens with a refined Hassun, a nod to traditional kaiseki presentation. Served across an assortment of elegant vessels, the six seasonal bites form a vibrant prelude. Highlights include the Smoked Fish, offering a subtle smokiness layered with restrained heat. Mala Barbecued Pork, tender with a hint of mala punch, and the Fresh Beancurd Skin with Crab Consommé Sauce, which impresses with its silky texture and delicate crustacean sweetness. The Abalone with Glass Noodles showcases a pleasing chew, while the Broad Beans & Scallop with Mala Egg Yolk Sauce ties the assortment together with a gentle, savoury richness.

Steamed Siu Mai & Turnip Cream Soup 4/5

The Steamed Siu Mai is elevated with prized Mangalica pork, its natural fattiness lending the dumpling a juicy, almost buttery mouthfeel. Crafted in a larger format, each bite delivers a satisfying depth of flavour. Complementing it is a chilled Japanese turnip consommé — light, clean, and subtly sweet — acting as a refreshing counterpoint that resets the palate.

Hiyama Sea Cucumber with Black Truffle 4.2/5

A standout in both technique and flavour, the Hiyama Sea Cucumber is sourced from Hokkaido and undergoes an intensive three-day rehydration process to unlock its full depth of flavour. Braised in a rich hong shao sauce, the sea cucumber attains a luxurious, gelatinous texture. It is paired with a creamy risotto made from Hokkaido rice and finished with aromatic black truffle, creating a harmonious interplay between land and sea.

Spring Asparagus 4/5

Celebrating the essence of the season, the Spring Asparagus is presented in its purest form. Lightly steamed to preserve its crunch and sweetness, the spears are paired with a bold fermented beancurd sauce that adds a savoury punch. A finishing touch of sakura salt — delicately infused with cherry blossom — lends a floral nuance that encapsulates the fleeting beauty of Spring.

A5 Wagyu Beef Spring Roll 4.5/5

The A5 Wagyu Beef Spring Roll is indulgent yet well-balanced. Featuring braised Omi beef sirloin, the filling is imbued with the complex flavours of Szechuan fermented broad bean and chilli bean pastes. The richness of the marbled beef is offset by the crunch of bamboo shoots and the subtle nuttiness of melted Comté cheese, all encased in a crisp, golden wrapper. Each bite delivers layers of texture and umami.

Mapo Tofu with Assorted Seafood 4.5/5

The meal reaches its crescendo with the Mapo Tofu with Assorted Seafood, a refined “White Mapo” interpretation. Instead of the usual robust sauce, this version leans into elegance, featuring sweet, briny notes from wild prawns, scallops, and king crab simmered in superior chicken stock. The silky tofu absorbs the broth beautifully, while a finishing splash of hot oil over Szechuan chilli powder adds aromatic heat. Accompaniments such as pickled mustard greens, peanuts, and sesame seeds introduce textural contrast. Paired with Hokkaido claypot rice, it is both comforting and deeply satisfying.

Strawberry Parfait 4.2/5

The Strawberry Parfait provides a refreshing and well-composed finale. Juicy Japanese strawberries take centre stage, layered with house-made Ma Lai Gao infused with Okinawa brown sugar, mascarpone cream, and almond tofu. The interplay of fruity brightness, creamy richness, and light sponge creates a balanced and elegant dessert.

Set within the intimate Chef’s Table setting, this seasonal menu showcases the culinary philosophy of Shisen Hanten — where precision, premium ingredients, and storytelling converge. Each course captures a moment of Spring, making this a timely and memorable dining experience. For those seeking exclusivity, the private Chef’s Table room (up to 8 guests) requires a minimum spend of $2,304++ and offers a front-row seat to this seasonal showcase before it transitions into summer.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]