Bomul @ Scotts Square - Opens Second Outlet with New Organic Samgye Baekban and Speciality Noodles

Drawing long queues since its debut in Singapore, Korean restaurant BOMUL has expanded with a second outlet at Scotts Square, bringing its nourishing Korean-style ginseng chicken soup to the Orchard shopping belt. The new outlet offers its signature samgyetang and introduces Northern Korean-style Organic Samgye Baekban, a traditional dining concept gaining popularity in Seoul, alongside an expanded menu of speciality noodles made fresh daily and served à la minute.

With a wider selection of samgyetang, hearty Kalguksu, and even a zero-calorie Konjac Noodle option, there's more to explore at BOMUL Samgyetang beyond its signature ginseng chicken soup.

Organic Samgye Baekban 4.5/5

One highlight at the new outlet is the Organic Samgye Baekban ($29.90), a Northern Korean-style dining tradition that serves the components of a chicken rice meal separately. Rather than serving everything together in a single bowl, the set includes tender shredded chicken, premium Korean aromatic rice, and a rich gomtang-style chicken broth on the side.

The broth comes from more than 12 hours of slow simmering with whole chicken, plus blended chicken for extra body and depth. Cultured Wild Ginseng further enhances it, lending an earthy aroma and a delicate bitterness. The set also features Uiseong Six-Clove Garlic, slow-cooked until soft and mellow, adding another layer of natural sweetness.

You can enjoy this set in two ways. You can savour the tender chicken and aromatic rice with the comforting broth on the side, or dip the chicken into either of the two house-made sauces – Ginger Scallion Sauce or Hanbang Sauce – before pairing it with the rice. I particularly enjoyed the latter, as the sauces add different dimensions of flavour to the naturally delicate chicken.

The rice deserves a mention too. BOMUL uses Suhyangmi, a premium Korean aromatic rice prized for its naturally nutty fragrance and warm roasted-corn notes. Completing the spread are fresh ginseng kimchi, sweet-and-spicy pickled garlic, soy-pickled radish and green chillies. These accompaniments provide a refreshing mix of acidity, sweetness and spice, balancing the richness of the chicken and broth. It is a comforting yet thoughtfully composed meal that offers a different way to appreciate Korean chicken soup.

Abalone Perilla Bibim Noodles 4.5/5

Beyond its samgyetang offerings, the new Scotts Square outlet introduces a speciality noodle series featuring homemade buckwheat noodles, hearty Kalguksu and even konjac noodles for those looking for a lighter alternative.

For something refreshing, the Abalone Perilla Bibim Noodles ($26) is a good choice. The chilled homemade buckwheat noodles are tossed in fragrant roasted perilla oil and a savoury bibim sauce, creating a lovely combination of nutty, aromatic and umami flavours. Topped with grilled fresh abalone, the dish gets an additional touch of indulgence. The abalone is cooked to a tender bite, offering a delicate brininess that complements the earthy fragrance of the perilla oil. The buckwheat noodles also have a pleasant springiness, making this a refreshing alternative to the restaurant's more substantial soup-based offerings.

Nourishing Abalone Kalguksu 4.2/5

For a heartier noodle dish, the Nourishing Abalone Kalguksu ($26) features homemade noodles served in BOMUL's signature herbal chicken broth. The soup is slow-simmered with a blend of traditional Korean herbs and premium whole ginseng aged between four and six years, with one whole ginseng used for each pot. The broth carries a comforting herbal fragrance, with natural sweetness and depth developed through slow cooking. A grilled chicken thigh adds another layer of savouriness, while the sweet caramelised onions bring a gentle sweetness to the bowl. Charred shishito peppers complete the dish with a subtle smokiness, providing a pleasant contrast to the nourishing broth. The homemade Kalguksu noodles have a satisfying bite and soak up the soup's flavours well. This is a comforting bowl for those who enjoy the more traditional herbal flavours of Korean cuisine.

Spicy Cure Konjac Noodles 4.2/5

For diners looking for a lighter noodle option, the Spicy Cure Konjac Noodles ($22) is an interesting addition to the menu. Instead of conventional wheat or buckwheat noodles, this bowl uses konjac noodles, offering a zero-calorie noodle alternative with a slippery, springy texture. The noodles are served in BOMUL's signature Spicy Cure broth, which delivers warming, savoury heat with a rich, comforting finish. A tender whole organic chicken thigh accompanies the noodles, adding substance to what would otherwise be a relatively light bowl. While konjac noodles naturally have a different texture from traditional noodles, they pair well with the bold, spicy broth, making this a good option for those who want a comforting bowl without the usual noodle calories.

Spicy Octopus & Prawn Kalguksu 4/5

For those who prefer a punchier flavour, the Spicy Octopus & Prawn Kalguksu ($24) is another option. This is quite different from the restaurant's nourishing soup-based Kalguksu, with the noodles stir-fried together with tender octopus and succulent prawns in BOMUL's signature spicy sauce. The homemade Kalguksu noodles have a satisfying al dente bite and are well coated in the smoky, savoury sauce. The seafood adds a natural sweetness and a pleasant contrast to the heat, while a fragrant hint of perilla helps round off the flavours. This is a more robust, flavour-forward noodle dish for those who enjoy a little spice.

Anti Ageing Organic Samgyetang 4.2/5

Of course, a visit to BOMUL isn't complete without exploring its signature ginseng chicken soup offerings. Among the selections is the Anti Ageing Organic Samgyetang ($48), a more premium rendition of the restaurant's nourishing chicken soup. The bowl is loaded with premium ginseng, tender octopus, and fresh abalone, bringing together land and sea ingredients in a nourishing herbal broth. The ginseng lends its characteristic earthy fragrance, while the seafood adds another layer of flavour. The result is a more luxurious take on the traditional Korean samgyetang, especially for diners who enjoy their chicken soup enriched with premium ingredients.

Grilled Fresh Abalone 4/5

For a simple seafood addition to the meal, the Grilled Fresh Abalone ($9.90 per piece) is available with a minimum order of two pieces. The fresh whole abalone is gently pan-seared in fragrant butter until golden, allowing its natural sweetness to shine through. The cooking preserves the abalone's delicate tenderness while the butter adds a subtle richness. This straightforward preparation makes a worthwhile add-on, especially if you are sharing a few dishes at the table.

With its second outlet at Scotts Square, BOMUL Samgyetang has expanded its offerings beyond the traditional Korean ginseng chicken soup that first drew long queues at its debut outlet. The introduction of Northern Korean-style Organic Samgye Baekban provides a different way to enjoy its slow-cooked chicken and nourishing broth. At the same time, the new speciality noodle series adds more variety to the dining experience.

Note: This is an invited tasting.


Bomul
Scotts Square
6 Scotts Road
#B1-08/09
Singapore 228209
Tel: +65 89859838
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk to Scotts Road. Turn right onto Scotts Road. Walk down Scotts Road. Walk to the destination. Journey time is about 5 minutes. [Map]

Birds Of A Feather @ Amoy Street - Refreshes Its Menu and Cocktails for Its 10th Anniversary

Celebrating its 10th anniversary in 2026, Birds of a Feather is entering an exciting new chapter with a refreshed culinary identity known as Progressive Chuan Cuisine. The iconic Amoy Street restaurant and bar has built its reputation on creative interpretations of Sichuan cuisine, and this milestone marks an opportunity to further explore the region's complex flavours through contemporary techniques and refined presentations.

Led by Chef-Partner Eugene See, the new menu explores Sichuan's 24 distinct flavour profiles, balancing the bold, spicy, and aromatic characteristics of traditional Chuan cooking with unexpected ingredients and influences from other culinary traditions. Alongside the refreshed menu, the restaurant has also undergone an interior transformation and introduced a renewed cocktail programme, offering a more mature dining experience while retaining its adventurous spirit.

Sichuan 'Kimchi' 4/5

We started with the Sichuan 'Kimchi' ($24, 2pcs), a playful reimagining of the familiar Korean fermented vegetable dish. House-made Sichuan-style kimchi is served atop crisp brioche toast, accompanied by yuzu jam, fresh Korean pear slices, bocconcini, shaved Parmesan cheese and mountain pepper oil powder.

Rather than relying solely on sourness, the kimchi blends Sichuan chillies and doubanjiang, with fermented glutinous rice known as laozao and Korean pear purée adding savoury depth and a touch of natural sweetness. The yuzu jam and fresh pear bring a refreshing fruity note, while the bocconcini and Parmesan add a creamy, savoury dimension to balance the chilli heat and acidity. Served on toasted brioche, each bite brings together crunch, creaminess, sweetness and spice in a distinctly modern interpretation of kimchi.

Abalone.Prawn.Clam 4.2/5

The Abalone.Prawn.Clam ($24) offers a refreshing start to the meal, inspired by both Chinese cold noodles and ceviche. The dish brings together steamed abalone, raw Argentinian prawn and torched clam, served with chilled Chinese wheat noodles in a vibrant green dressing known as green tiger's milk.

The seafood is dressed in ginger dressing made with fresh ginger juice and sugar syrup, while the green broth combines chicken stock, Chinese rice wine vinegar, vine pepper, green chilli, mint, chives and lime juice. Chive oil gives the liquid its striking green hue, while pickled green chillies, ikura, edible flowers, julienned celtuce and carrots add colour and contrasting textures.

The chilled wheat noodles, closer in style to somen than conventional stir-fried noodles, provide a smooth, delicate base for the seafood. With the ginger's gentle warmth, the citrusy acidity of the broth, and the freshness of the herbs, the dish delivers a bright, layered flavour profile well suited to Singapore's tropical climate.

Roasted Brussels Sprout 4/5

Vegetables take centre stage in the Roasted Brussels Sprout ($19), which combines deep-fried Brussels sprouts with a Sichuan sweet vinegar glaze and an assortment of nuts, greens and creamy accompaniments.

The brussels sprouts are first brined to help remove their bitterness, then deep-fried and cooked with dried Sichuan chillies, fermented black beans, garlic and shallots. They are then coated in a sweet-and-sour glaze made from reduced vinegar, sugar, ginger, onion and butter, with Huadiao wine adding another layer of aroma.

A bed of cannellini beans stewed with carrots and white wine provides a soft, comforting base. Roasted pistachio soil seasoned with Sichuan pepper, candied almonds, cashews and feta brings contrasting textures and flavours, while crispy kale and shallot rings add a final crunch. Cottage cream rounds out the dish, balancing the glaze's sweetness with the gentle numbing sensation of Sichuan pepper.

This elaborate preparation transforms brussels sprouts into a dish with multiple layers of flavour, from sweet and tangy to nutty, savoury, and creamy.

Burnt Chilli Eggplant 4.2/5

Another vegetable highlight is Burnt Chilli Eggplant ($18), a contemporary take on the classic Sichuan dish shaojiao qiezi (烧椒茄子). Japanese eggplant is deep-fried until tender, then tossed in a burnt green chilli sauce made by cooking the chillies in a hot wok without oil to bring out their natural sweetness.

The sauce is built with balsamic vinegar, Baoning black vinegar, light soy sauce, sesame oil and vine pepper oil, with sour cream added for a creamy counterpoint. The eggplant is topped with diced century egg, sun-dried tomatoes, pickled onion, coriander purée, chive oil powder and buckwheat puffs.

Served over house-made flatbread prepared with a 48-hour proofing process, the dish encourages diners to scoop up the eggplant and its accompanying toppings together. The flatbread is seared in a cast-iron pan, giving it a lightly crisp exterior while retaining a satisfying chew. The combination of smoky chilli, tangy sauce, creamy elements and the distinctive savouriness of century egg makes this a dish best enjoyed as a shared starter.

Journey to Chengdu Cocktail 4.2/5

The restaurant's renewed cocktail programme complements its culinary direction, with the Journey to Chengdu offering an exploration of two distinct baijiu styles. Priced at $45, the cocktail comes in two cups and features Shede and Moutai.

The Shede expression uses Sichuan's strong-aroma baijiu, known for its lifted floral fragrance, rounded sweetness and smooth texture. It offers a brighter and more elegant profile with a mellow finish.

The Moutai version, made with Guizhou's renowned sauce-aroma baijiu, takes a more robust approach. Its savoury depth, roasted-grain character, and fermented complexity create a bolder, more structured drink with a lingering finish.

Presented side by side, the two cups allow diners to appreciate the contrasting characteristics of these celebrated Chinese spirits. It is a fitting accompaniment to a menu that reinterprets Chinese culinary traditions through a contemporary lens.

Crispy Frog Legs 5/5

The Crispy Frog Legs ($21) showcase the restaurant's ability to bring together Chinese and European influences. A familiar ingredient in both French and Chinese cooking, frog legs are prized for their delicate, tender texture. Here, they are double-fried for a crisp exterior while staying succulent inside.

Before frying, the locally sourced frog legs are wet-brined with ginger, salt, sugar and yellow wine to build flavour. They are then coated in a flour-and-garlic powder batter and fried twice to achieve a crisp finish.

The frog legs are tossed with the house-made chilli sand, prepared from a blend of chillies, garlic and sesame seeds wok-fried in red oil. Rather than overwhelming the palate with heat, the chilli sand delivers a savoury fragrance. Green garlic purée, made with garlic shoots, confit garlic, parsley and lemon juice, provides a fresh, herbaceous contrast, while house pickles and lemon zest help cut through the richness.

The result is a dish that bridges the delicacy of French-style frog legs with the aromatic punch of Sichuan chilli seasoning.

Mushroom Mafaldine 4.5/5

The Mushroom Mafaldine ($26) is an interesting example of how Progressive Chuan Cuisine extends beyond traditional Chinese dishes. Instead of preparing the pasta with a conventional butter- or cream-based sauce, the kitchen borrows the Chinese technique of stir-frying noodles to create a distinctly different expression of an Italian pasta dish.

The mafaldine is fried in oil with aromatics, much like chow mian, and paired with a mushroom sabayon made using house-made mushroom oil. The sabayon is prepared with egg and cooked sous vide, then siphoned to create a light, airy texture without butter or cream.

A combination of dried and fresh mushrooms, including termite mushrooms, shiitake, tea tree mushrooms and black trumpet mushrooms, builds an intense earthy and savoury profile. Rye bread croutons add crunch and a subtle tang that cuts through the mushroom richness, while bullet head chilli provides a gentle Sichuan accent.

It is a creative meeting of Western ingredients and Chinese cooking techniques, demonstrating how the restaurant explores flavour and texture without being confined to a single culinary tradition.

Loup De Mer 4.8/5

For the seafood main course, the Loup de Mer ($98) features a whole European seabass served in a saffron yellow pepper broth with petite Napa cabbage. The fish is seared on both sides with its scales intact, creating an ultra-crispy exterior while protecting the flesh beneath.

The broth is particularly elaborate, beginning with a rich master stock made from corn-fed French chicken, pork trotters, chicken feet, fried and dried sole fish, leeks and ginger. Simmered and strained, the stock develops a gelatinous texture and deep savoury foundation.

Preserved yellow pepper is blended with shallots, garlic, and chilli, then cooked and strained into the broth. Dongqu Shaoxing wine adds fragrance, while saffron lends its characteristic aroma and golden colour. Iberico ham and sole fish powder contribute further savoury complexity, giving the broth a depth reminiscent of a French bouillabaisse while retaining the bold, distinctive character of Chuan cooking.

Sweet baby Napa cabbage is braised in the same broth, soaking up its layered flavours. The dish brings together European fish preparation and French-inspired broth-making with Sichuan yellow pepper, resulting in a substantial seafood centrepiece designed for sharing.

Steak Au Poivre 4.5/5

Meat lovers can look forward to the Steak Au Poivre ($220), a substantial 700g bone-in ribeye of Spanish Rubia Gallega beef. Known for its mature cattle and deeply beefy flavour, Rubia Gallega is prized for its robust character and satisfying bite.

Rather than following the classic French preparation of coating the steak in a peppercorn crust, the beef is cooked in lard and butter and served with a Sichuan-inspired pepper sauce. The sauce starts with a bordelaise-style base made from beef jus and red wine, then incorporates Chinese-style seasoning, grain mustard and a blend of Sichuan pepper, black and white pepper, green peppercorns and coriander seeds. Baoning and balsamic vinegars add acidity to balance the richness.

The accompanying baby coloured potatoes are cooked in lard and butter and finished with Parmesan, while sautéed broccolini and hazelnuts round out the plate. The beef's pronounced, umami-rich flavour and firm, satisfying chew make it particularly suited to the bold, layered pepper sauce.

This confident reinterpretation of a French steakhouse classic adds Sichuan pepper and Chinese seasonings, adding another dimension to the traditional combination of beef, wine, and pepper.

Sparkling Ice Jelly 4.8/5

For dessert, the Sparkling Ice Jelly ($15) reimagines bingfen, a traditional chilled jelly popular in southwestern China. The house-made basil-infused jelly is served in a martini glass with fresh kiwi and muscat grapes, accompanied by dill coulis and a mint-and-muscat grape granita.

The transparent jelly has a delicate, slippery texture that provides a refreshing base for the fresh fruit. Dill coulis introduces an aromatic herbal note, while the frozen grape and mint granita adds a cooling finish. The dessert is finished tableside with a pour of Moët Champagne, adding celebratory sparkle to the presentation.

It is a refreshing departure from heavier, cream-based desserts, with the combination of fruit, herbs, icy textures and sparkling wine creating a light finish to the meal.

White Pearl 4.5/5

The White Pearl ($16) takes a more delicate approach to dessert, combining airy mochi with diced lychee and osmanthus tapioca jelly. The mochi is siphoned to create an unusually light texture, contrasting with the chewy tapioca jelly beneath and the lychee's juicy sweetness.

Together, the components offer a mouthfeel reminiscent of Japanese warabimochi, with soft, springy, slippery textures layered in one spoonful.

Alongside the main dessert is a lychee and rose rice wine sorbet made with laozao, or fermented glutinous rice wine. Cacao nibs are sprinkled over the sorbet, adding bitterness and crunch to balance the floral fruitiness. Enjoy the components individually or together for a different interplay of flavours and textures.

Red Date 'Clafoutis' 4/5

The Red Date 'Clafoutis' ($28) brings together French technique and Chinese ingredients. Baked to order and presented tableside, the dessert is scooped from its baking dish, offering a warm, dense and chewy texture enriched by red dates and figs.

The clafoutis is accompanied by chilled red date jelly, fresh figs, macadamia nuts, buckwheat candy and mascarpone crémeux. The red dates appear in both warm and cold forms, creating an interesting contrast between the baked dessert and the refreshing jelly. Seasonal fruit, such as hawthorn-marinated strawberries, adds brightness, while the macadamia and buckwheat candy contribute nuttiness and crunch.

With its combination of warm and chilled components, fruit-forward sweetness and creamy accompaniments, this is a more substantial dessert that rounds out the meal on a comforting note. Please note that the clafoutis is baked to order and requires about 20 minutes of wait time.

With its refreshed interiors and renewed culinary identity, Birds of a Feather marks its 10th anniversary not merely by looking back at its achievements, but by charting a new course for the years ahead. For diners who enjoy contemporary interpretations of Sichuan flavours and inventive cross-cultural cooking, this next chapter is one to watch.


Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 9755 7115
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of McCallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to the destination. Journey time is about 10 minutes. [Map]

Bon Broth @ Raffles City - An Elevated Premium Hotpot Experience

Bon Broth by Chef André Chiang at Raffles City brings a refined spin to the familiar hotpot experience, blending French culinary precision with the deep, nourishing traditions of Asian double-boiled soups.

Instead of heading straight to the table, diners first visit the dedicated Broth Bar, where a soup sommelier introduces the different flavour profiles and helps you choose your broth. You can choose from eight: Sauerkraut, Signature, Herbal, Satay, Suki, Hokkaido, Laksa, and Mala. But don’t be too quick to judge them by their names; some taste quite different from what you might expect.

The broths are made with pure fish, beef, pork, or chicken bones, simmered for up to 16 hours to extract marrow and collagen.

The kitchen also avoids pre-made stocks or broths left sitting around; each pot is prepared to be enjoyed at its peak. The result is a broth rich and flavourful enough to enjoy entirely on its own. In fact, traditional hotpot dipping sauces and condiments aren’t really necessary here. We were simply offered soy sauce with freshly cut red chillies.

Deluxe Set

Premium Set

We tried both the Deluxe Set ($110++ per person) and Premium Set ($138++ per person), paired with the Mala and Signature broths. The Mala has an authentic Chengdu-style flavour that is spicy, fragrant and slightly numbing without overpowering the ingredients. The Signature, on the other hand, features a Pickled Chilli broth with Sichuan green peppers, giving it a gentle numbing sensation and lovely fragrance.

Both sets include six seafood items, three meats, an assortment of fresh vegetables, and a small platter of Fish Dumpling, Handmade Shrimp Paste, and Braised Beef “Three Treasures”.

The Deluxe Set includes Sea Bass, Hokkaido Fan Scallop, Mussel, Tiger Prawn, Squid and Clam, alongside Wagyu Beef Short Ribs MB3, Duroc Pork Collar and Australian Lamb Shoulder.

The Premium Set steps things up with more premium ingredients, including Cod Fish, Rock Lobster, South African Abalone, Tiger Prawn and Clam, accompanied by Japanese Kagoshima A4 Wagyu Sirloin, Duroc Pork Neck, and Duck Breast.

Everything was incredibly fresh, and the portions were much more generous than we expected. We were actually surprised that we couldn’t finish everything!

One service detail we particularly loved was the de-shelling service. Our rock lobster was taken back into the kitchen and returned completely de-shelled and beautifully plated. It’s a small touch, but one that makes the whole hotpot experience feel considerably more luxurious.

For dessert, we were recommended the Pink Guava Sorbet with Preserved Shiso Plum ($12) and Sichuan Ice Jelly with Osmanthus and Japanese Melon ($12). Both were light and refreshing, exactly what we needed after such a substantial meal. The tart, fruity Pink Guava Sorbet was especially refreshing and somehow made us feel a little less full after all that food!

Bon Broth is certainly not your everyday hotpot experience. The space is beautiful and elegant, the ingredients are fresh and generous, and there’s a sense of refinement in everything from choosing your broth at the Broth Bar to having your lobster de-shelled and returned beautifully plated.

At $110++ to $138++ per person, it sits firmly in the premium hotpot category, but the experience feels equally premium. What stood out most for us was that the broth isn’t simply the base for cooking the ingredients. It is very much one of the stars of the meal. A good choice for a special occasion, an indulgent dinner, or simply when you’re in the mood for hotpot with a little more finesse.

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


Bon Broth
Raffles City
252 North Bridge Road
#03-01
Singapore 179103
Tel: +65 83807434
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

Direction:
1) Alight at City Hall MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 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
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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]