Mosella @ Pan Pacific Orchard - From Tapas to Josper Grill: New À La Carte Menu Celebrates Communal Dining

Mosella at Pan Pacific Orchard refreshes its dining concept with a vibrant new à la carte menu, shifting away from structured multi-course formats to embrace the convivial spirit of Mediterranean communal dining. Designed for both casual lunches and lively evening gatherings, the menu offers a flexible mix of tapas, hearty mains, and grill-centric showstoppers, all thoughtfully portioned to suit different occasions. By day, diners can graze on lighter plates and carb-forward staples, while dinner spotlights the Josper grill — the heart of the open kitchen — where flame-kissed meats and seafood take centre stage.

Beetroot & Burrata 4/5

The Beetroot & Burrata ($12 Lunch/ $16 Dinner) is an elegant opener, pairing smoky, creamy burrata with earthy beetroot. Accents of pickled shallots, baby arugula, and candied walnuts lend both brightness and texture, while a drizzle of Pedro Ximenez sherry dressing ties everything together with a gentle sweetness.

Pan Con Tomate 4/5

Equally satisfying in its simplicity is the Pan Con Tomate ($8 Lunch/ $11 Dinner). Served on crisp, airy cristal bread, the grated datterini tomatoes are fresh and vibrant, lifted by good-quality extra virgin olive oil. It’s a classic done right — light, refreshing, and highly addictive.

Potatas Bravas 3.8/5

The Potatas Bravas ($9 Lunch/ $14 Dinner) offers a more inventive take, featuring golden cubes of potato millefeuille. Crisp on the outside and fluffy within, they are paired with smoky mojo picón, garlic aioli, and finished with cured egg yolk shavings for an umami-rich touch.

Mosella Caesar Salad 3.5/5

For something heartier, the Mosella Caesar Salad ($10 Lunch/ $$19 Dinner) brings together baby gem lettuce, aged Manchego, and savoury Iberico ham. The boquerones Caesar dressing adds a subtle briny depth, while almonds and croutons contribute crunch, making it both refreshing and satisfying.

Chargrilled Octopus 3.5/5

The Chargrilled Octopus ($19 Lunch/ $36 Dinner) impresses with its tender texture and smoky char. Served atop a rustic white bean and potato stew with chorizo, each bite is layered with richness, further enhanced by saffron aioli and delicate shavings of bluefin bottarga.

Gambas Al Ajillo 4/5

A perennial favourite, the Gambas Al Ajillo ($9 Lunch/ $14 Dinner) delivers bold, comforting flavours. Plump king prawns are sautéed in aromatic garlic and chilli oil, making it perfect for mopping up with bread.

Paella Chorizo 3.8/5

Paella Mariscos 4/5

The paellas here are hearty and well-executed. The Paella Chorizo ($29 Lunch/ $56 Dinner) leans on robust, meaty flavours, combining diced chorizo, grilled chicken breast, and piquillo peppers in a savoury chicken stock base. Meanwhile, the Paella Mariscos ($28 Lunch/ $52 Dinner) showcases the ocean’s bounty, with saffron-infused Bomba rice cooked in shellfish stock, studded with calamari and prawns, and finished with mussels and king prawns for a deeply satisfying seafood profile.

Half Spatchcock Chicken 4/5

From the Josper grill, the Half Spatchcock Chicken ($38) stands out for its juicy, tender meat and smoky aroma. Paired with romesco, black garlic, and a hint of piment d’Espelette, it’s a well-balanced dish with both depth and vibrancy.

Whole Branzino 4.2/5

The Whole Branzino ($62) is another highlight. This wild-caught European seabass arrives beautifully roasted, its skin crisp and lightly charred, while the flesh remains moist and flaky. Accompaniments of confit tomatoes, burnt citrus, and thyme enhance its natural sweetness.

Galician Bone-in Striploin 4.2/5

For meat lovers, the Galician Bone-In Striploin ($158) is a true showstopper. This 700g Rubia Gallega cut boasts a deep, beefy flavour and satisfying chew, cooked to a perfect medium-rare and complemented by a rich porcini and beef glace.

Cochinillo Asado 4.2/5

A must-try for sharing is the Cochinillo Asado ($78). This 1.2kg quarter suckling pig undergoes an intensive preparation process before being roasted to achieve its signature crackling skin. Beneath the crisp exterior lies tender, flavourful meat, paired with apple and Calvados purée and anise pork jus for a well-rounded finish.

Cacao 4.2/5

Ending on a sweet note, the Cacao ($18) is indulgence at its finest, featuring a luscious 68% Nyangbo chocolate crèmeux paired with burnt milk gelato for a balance of richness and depth.

Strawberry & Sherry 4.2/5

The Strawberry & Sherry ($12 Lunch/ $18 Dinner) offers a lighter contrast, with a soft Basque butter cake topped with strawberry gelée and finished tableside with warm sherry cream.

Churro Rosette 4.2/5

For something playful, the Churro Rosette ($11 Lunch/ $16 Dinner) delights with its spiral form — crisp on the outside, fluffy on the inside, and best enjoyed dipped in smoked vanilla dulce sauce.

Leche Frita 4.2/5

Oliva 3.8/5

Spanish Rice Pudding 4/5

Other noteworthy options include the nostalgic Leche Frita ($9), the citrusy Oliva ($9 Lunch/ $16 Dinner) olive oil cake, and the comforting Spanish Rice Pudding ($8) with brown butter gelato and puffed rice crunch.

With its refreshed à la carte concept, Mosella successfully captures the essence of Mediterranean dining — relaxed, generous, and centred around sharing. Whether you’re dropping by for a light lunch or gathering friends for a hearty grilled feast, the versatile menu offers something for every occasion. Combined with the theatre of the Josper grill and thoughtfully crafted dishes, Mosella makes a compelling destination for both casual meet-ups and celebratory meals.

Note: This is an invited tasting.


Mosella
Pan Pacific Orchard
Level 2, Forest Terrace
10 Claymore Road
Singapore 229540
Tel: +65 6991 6875
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Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Buffet Breakfast
A La Carte Lunch
Sun-Fri: 12pm - 2:30pm
A La Carte Dinner
Sun-Thu: 6pm - 10pm
Fri, Sat & Eve of PH: 6pm - 10:30pm
Saturday Brunch
Sat: 12:30pm - 3pm

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. Cut through Palais Renaissance to the other side of the building. Pan Pacific Orchard is opposite the building. Journey time about 10 minutes. [Map]

Linkus (临家) @ Takashimaya - Where Minnan Heritage Meets Modern Elegance

After drawing long queues at its debut Singapore outlet, LINKUS (临家) enters its next chapter with a new and more refined concept at Takashimaya Shopping Centre. Helmed by Executive Head Chef Lin Qiuyong, who brings over two decades of experience in Minnan cuisine, the restaurant offers an elegant showcase of Southern Fujian’s rich culinary heritage. The menu reflects a thoughtful balance between tradition and modernity, spotlighting premium seafood, time-honoured techniques and a deep respect for natural flavours.

The name “Linjia” (临家), meaning “a neighbour’s house”, encapsulates the brand’s philosophy of warm, heartfelt hospitality. Despite its elevated setting, the dining experience remains grounded in comfort and generosity, where guests are welcomed as family and treated to dishes that celebrate both craftsmanship and cultural roots.

Passion Fruit Juice Marinated Fruit Pulp 3/5

We began the meal with the Passion Fruit Juice Marinated Fruit Pulp ($9.90). Served chilled, the appetiser offered a refreshing burst of tropical sweetness, with the house-made passion fruit dressing lending a bright, tangy lift. While the flavours were vibrant, the texture of the passion fruit pulp may not appeal to everyone.

Fujian Rice Wine Marinated Mantis Prawn 4.2/5

A standout starter was the Fujian Rice Wine Marinated Mantis Prawn ($75 per piece). The premium mantis prawn was delicately infused with aged Fujian rice wine, enhancing its natural sweetness with a mellow, aromatic depth. Paired with a luscious runny yolk, the dish impressed with its precise cooking — the roe gently set on the outside while remaining silky and molten within. A luxurious and well-executed creation.

Flying Fish Roe Tossed with First Harvest Laver 4.5/5

Equally memorable was the Flying Fish Roe Tossed with First Harvest Laver ($16.90). This refreshing cold dish highlights prized first-harvest laver, known for its tender texture and deep oceanic umami. The addition of briny flying fish roe provided delightful bursts of flavour, complementing the laver’s subtle sweetness and clean finish.

Hand-Hooked Squid Tubes in Chilli Oil 4.2/5

Seafood continues to shine in the Hand-Hooked Squid Tubes in Chilli Oil ($49.90). Using hand-line-caught Dongshan squid, the dish showcases a beautifully crisp and springy texture, achieved through gentle poaching and chilling. The house-made chilli oil adds a fragrant, mildly numbing spice that enhances rather than overwhelms the squid’s natural sweetness.

Puff Pastry Curry Marbled Beef Steak 4.2/5

Moving on to heartier offerings, the Puff Pastry Curry Marbled Beef Steak ($42.90) draws inspiration from Quanzhou’s Maritime Silk Road heritage. Encased in a crisp, buttery puff pastry, the tender, marbled beef is paired with an aromatic, gently spiced, deeply comforting curry. The pastry shatters delicately with each bite, revealing succulent meat within — a harmonious blend of richness and warmth without being cloying.

Quanzhou Ginger Duck with Abalone 4.5/5

A dish steeped in history, the Quanzhou Ginger Duck with Abalone ($42.90/$79.90) traces its roots back to imperial cuisine. Slow-braised with generous amounts of old ginger and black sesame oil, the duck is deeply infused with warming aromatics. The addition of premium abalone lends a refined briny sweetness, elevating the dish into something both nourishing and indulgent — a true reflection of Minnan culinary wisdom.

Marble Goby with Green Sichuan Peppercorns 4.2/5

For seafood lovers, the Marble Goby with Green Sichuan Peppercorns ($109) is a must-order. The fish is gently cooked to preserve its delicate, naturally sweet flesh, while the green Sichuan peppercorns lend a light, citrusy fragrance and a subtle, numbing spice. The balance is precise, allowing the fish's quality to take centre stage.

Stewed Local Chicken Soup with Ficus Hirta and Poria Cocos 4.5/5

Comfort arrives in the form of the Stewed Local Chicken Soup with Ficus Hirta and Poria Cocos ($79). Double-boiled to achieve clarity and depth, the soup is soothing yet full-bodied, with the herbal notes of five-finger fig harmonising beautifully with the chicken's natural sweetness. It is a nourishing, understated highlight that reflects the essence of Fujian home cooking.

Baked Crab with DaHongPao Sichuan Peppercorn 4.5/5

Another highlight that underscores the kitchen’s finesse with seafood is the Baked Crab with DaHongPao Sichuan Peppercorn (market price). Staying true to Minnan cooking philosophy, the dish allows the crab's natural sweetness to shine, enhanced by the aromatic complexity of DaHongPao Sichuan peppercorns. The peppercorns lend a floral fragrance and a gentle tingling heat that lifts the sweetness of the crab without overpowering it. Each bite is a delicate balance of briny richness and spice, showcasing a restrained yet confident approach to seasoning that lets the quality of the ingredient take centre stage.

Red Mushroom & Crab Stir-Fried Hutou Rice Noodle 4/5

Another standout is the Red Mushroom & Crab Stir-Fried Hutou Rice Noodle ($99). Once presented as a tribute to the Qing imperial court, these noodles carry a rich historical legacy. Wok-fried with sweet crab and prized Sanming red mushrooms, the dish is imbued with a deep, seafood-forward umami, complemented by the mushrooms' earthy fragrance.

Signature Xiamen Abalone Taro Bun 4/5

The Signature Xiamen Abalone Taro Bun ($12.90) offers a refined take on a beloved classic. The creamy taro exterior, with its gentle sweetness, pairs beautifully with the savoury abalone filling, resulting in a comforting yet elevated bite that showcases the finesse of Minnan cuisine.

Dogfish Simmered in Soy Sauce with Shark Liver 4.2/5

A more robust dish, the Dogfish Simmered in Soy Sauce with Shark Liver ($99), highlights traditional coastal flavours. Braised in aged Minnan soy sauce — often referred to as the “black gold of Xiamen” — the dish delivers deep umami richness, with the silky shark liver adding a luxurious texture.

Pan-Fried Oyster & Seaweed Pancake 4.5/5

For something closer to street fare, the Pan-Fried Oyster & Seaweed Pancake ($35.90) reimagines a Fujian snack with plump oysters and fragrant laver. Crisp at the edges and tender within, it celebrates the natural sweetness of coastal ingredients in a familiar yet elevated format.

Yuba Simmered with Spinach 4/5

Balancing the meal is the Yuba Simmered with Spinach ($17.90), a simple yet comforting dish where silky yuba and fresh spinach are gently cooked in a clear broth. The clean flavours offer a welcome respite amidst the richer dishes.

Xiamen Classic Satay Hot Pot 4.2/5

The Xiamen Classic Satay Hot Pot ($39.90), recognised as one of Xiamen’s top signature dishes, delivers a deeply flavourful shacha broth infused with dried seafood, peanuts and spices. Nutty, savoury and intensely aromatic, it is best enjoyed with crispy youtiao for dipping, soaking up the rich broth.

Quanzhou Wrapped Pork & Radish Rice 4/5

Staple comfort comes in the Quanzhou Wrapped Pork & Radish Rice ($22.90/$28.90). Rooted in humble origins, the dish reflects the ingenuity of Minnan cuisine, with radish adding both sweetness and symbolic meaning of good fortune. It is simple, hearty and deeply nostalgic.

Taro Paste with Bird’s Nest in Coconut Cup 4.5/5

To end on a sweet note, the Taro Paste with Bird’s Nest in Coconut Cup offers a refined dessert experience. The silky taro paste, paired with premium bird’s nest and served within a fresh coconut, delivers delicate sweetness and a soothing finish.

Sesame Ball stuffed with Seaweed 4.2/5

A unique surprise comes in the Sesame Ball stuffed with Seaweed, a creative twist on the traditional snack. Swapping the usual sweet fillings for a savoury seaweed centre works remarkably well, with the nutty sesame aroma complementing the chewy texture.

Overall, LINKUS (临家) at Takashimaya successfully elevates Minnan cuisine into a refined dining experience without losing its soul. Through meticulous technique, premium ingredients and a deep respect for tradition, the restaurant presents a compelling journey through Southern Fujian’s culinary heritage. Whether you are new to Minnan cuisine or familiar with its comforting flavours, LINKUS offers both discovery and nostalgia on a single table.

Note: This is an invited tasting.


Linkus (临家)
Takashimaya Shopping Centre
391 Orchard Road
#04-22
Singapore 238872
Tel: +65 8972 7999
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11:30am - 2:30pm, 5:30pm - 9:30pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight toward Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time about 10 minutes. [Map]

Beng Hiang Restaurant @ Shangri-La Singapore - Timeless Flavours, New Setting, Beng Hiang’s Hokkien Legacy Continues

Reopened with a refreshed concept yet rooted in tradition, Beng Hiang Restaurant marks a significant new chapter with its culinary residency at Shangri-La Singapore’s Garden Terrace. Officially welcoming diners back on 26 June 2026, the 48-year-old heritage Hokkien brand has transitioned from its former Jurong East flagship into an elegant 80-seat indoor-outdoor setting. While the new space brings a more refined dining environment, the soul of Beng Hiang remains intact — preserving its time-honoured recipes while introducing a thoughtful selection of elevated, region-inspired dishes.

Aged Yongchun Vinegar Jellyfish Terrine 4/5

One of the residency’s exclusive cold appetisers, the Aged Yongchun Vinegar Jellyfish Terrine ($15) sets the tone with its refined presentation. Unlike the usual tossed jellyfish salad, this version is carefully pressed into a terrine, giving it a polished, almost pâté-like form. The use of Yongchun aged vinegar — a prized Monascus vinegar from Fujian — lends a deep, complex profile with mellow sweetness and umami undertones. Each bite delivers a delightful contrast between the jellyfish’s signature crunch and the smooth, savoury jelly, making it both refreshing and sophisticated.

5-Spiced Sausages and Prawn Balls 4.2/5

The 5-Spiced Sausages and Prawn Balls ($18) platter stays true to Beng Hiang’s roots, showcasing a recipe passed down for over four decades. The pork roll is tightly wrapped in beancurd skin and deep-fried to a golden crisp, revealing a fragrant, well-seasoned filling infused with five-spice. Complementing it are the prawn balls, which offer a springy, bouncy bite packed with natural sweetness. Together, they present a comforting introduction to classic Hokkien flavours.

Superior Crab Meat and Fish Maw Broth 4.2/5

Rich, velvety, and deeply comforting, the Superior Crab Meat and Fish Maw Broth ($20 per pax) is a quintessential Hokkien-style soup done right. Generous portions of premium fish maw and sweet shredded crab meat fill the bowl, creating a luxurious texture with every spoonful. The broth is thick yet well-balanced, delivering warmth and depth without feeling overly heavy.

Spinach with Dried Sole Fish 4.2/5

A seemingly simple dish, the Spinach with Dried Sole Fish ($16) exemplifies how restraint and technique can elevate humble ingredients. The tender greens are lightly stir-fried and accented with crispy bits of dried sole fish (bian yu), adding a punch of umami and a subtle smokiness. It’s a clean, well-executed dish that balances the richer items on the menu.

Slow-braised Hokkien Duck with Aged Ginger 4.5/5

One of the residency’s highlights, the Slow-braised Hokkien Duck with Aged Ginger ($40) showcases a more refined take on traditional flavours. The duck is braised until fork-tender, soaking up a deeply savoury sauce infused with the warming intensity of aged ginger. The result is a dish that feels both comforting and elevated, with layers of flavour that linger pleasantly on the palate.

Fujian-style Steamed Mud Crab with Glutinous Rice 4.5/5

For a celebratory centrepiece, the Fujian-style Steamed Mud Crab with Glutinous Rice ($138) is a standout. Available via pre-order, this communal dish features a large mud crab brimming with rich roe, steamed atop a bed of glutinous rice. As the crab cooks, its juices seep into the rice below, transforming each grain into a flavour-packed bite of briny sweetness and umami. Ideal for sharing, it is both indulgent and deeply satisfying.

Beng Hiang’s Hokkien Noodle 5/5

A visit would not be complete without the restaurant’s Signature Hokkien Noodles ($22). A staple for nearly five decades, the dish features thick yellow noodles braised in a dark, flavourful gravy made from pork bone and prawn stock. Topped with seafood and crispy pork lard, it delivers richness and depth in every mouthful.

Crispy Oyster Omelette 4.2/5

Breaking away from the usual gooey rendition, Beng Hiang’s Crispy Oyster Omelette ($25) focuses on texture. The egg batter is pan-fried into a thin, golden sheet with a satisfying crunch, while the plump oysters remain juicy and briny. It’s a refreshing take that balances crispness with natural seafood sweetness. The accompanying housemade silver fish chilli sauce adds a zesty, savoury kick that enhances the overall experience.

Yam Paste with Ginkgo Nuts 4.5/5

Ending on a nostalgic note, the Yam Paste with Ginkgo Nuts ($10 per pax) remains one of Beng Hiang’s most beloved desserts. Smooth, thick, and velvety without being overly rich, it strikes a delicate balance between earthy sweetness and the aromatic hint of shallot oil. The addition of soft ginkgo nuts introduces a subtle bitterness that rounds off the dessert beautifully.

Beng Hiang’s return is more than just a relocation — it is a thoughtful evolution of a heritage brand. At Shangri-La Singapore’s Garden Terrace, the restaurant successfully bridges tradition and modernity, offering long-time fans the comfort of familiar favourites while inviting new diners to experience Hokkien cuisine through a more refined lens. With its carefully curated menu and elevated setting, Beng Hiang proves that heritage dining can remain relevant while staying true to its roots.

Note: This is an invited tasting.


Beng Hiang
Shangri-La Singapore
Garden Terrace (Level 1)
22 Orange Grove Road
Singapore 258350
Tel: +65 6221 6695/ 6684
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11:30am - 2:30pm, 6pm - 9:30pm

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 the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]