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]

Longjing (绿茶餐厅) @ Novena Square - Elegant Zhejiang Flavours in a Serene Bamboo-Inspired Setting

Following its successful debut at Suntec City, where snaking queues became a daily sight, Longjing (绿茶) has expanded with a new outlet at Novena Square. Hailing from Hangzhou, the brand spotlights Zhejiang (Jiangnan) cuisine, known for its light, refined, and produce-forward approach in contrast to the bolder, spice-laden profiles of other Chinese regional cuisines.

Stepping into the Novena space, diners are greeted by a serene bamboo-themed interior, an evolution of the brand’s signature “water town” aesthetic. Glowing lanterns, hand-painted murals, and wooden accents come together to evoke the poetic charm of Jiangnan’s misty waterways, offering a tranquil dining atmosphere that complements the cuisine’s understated elegance.

Vermicelli Wrapped Shrimps 4.2/5

We began with the Vermicelli Wrapped Shrimps ($18.80). Presented on a sizzling hotplate, the dish is theatrically finished tableside with a drizzle of sauce that releases an aromatic burst. The prawns are succulent and bouncy, while the vermicelli acts as a sponge, soaking up the umami-laden seafood juices, garlic, and fragrant oil. Despite its robust flavours, the dish remains balanced and not overly salty, staying true to the restrained seasoning typical of Zhejiang cooking.

Chive and Shrimp Crispy Pancake 3.5/5

The Chive and Shrimp Crispy Pancake ($8.80) offers a contrast in texture. Its thin, golden-brown wrapper shatters upon bite, delivering a brittle crispness with a surprisingly light, non-greasy finish. Within, a fragrant filling of chopped Chinese chives and shrimp provides a punchy, garlicky aroma balanced by the seafood’s natural sweetness.

Double Boiled Black Chicken Soup with Bamboo Fungus 4/5

For something comforting, the Double Boiled Black Chicken Soup with Bamboo Fungus ($7.80) delivers a nourishing, restorative quality. The broth is clear and delicate, with a natural sweetness drawn from hours of double boiling. The bamboo fungus lends an interesting textural dimension, spongy yet gently crispy, absorbing the broth while adding a subtle bite.

Stir-fried Chinese Chive 4/5

Vegetable dishes are handled with equal finesse. The Stir-fried Chinese Chive ($11.80) showcases commendable wok hei, lending a smoky aroma that enhances the chives’ inherent garlicky sharpness. Flash-fried to retain their vibrant green hue and slight crunch, the young chives are tender and aromatic without turning fibrous.

Hangzhou Eggplant with Sweet Peppers 4/5

Equally satisfying is the Hangzhou Eggplant with Sweet Peppers ($9.80). Unlike its oilier Sichuan counterparts, this rendition is lighter and more refined. The eggplant is braised to a silky, melt-in-the-mouth consistency, while sweet peppers introduce a gentle brightness and colour contrast without overpowering the dish.

Longjin Roast Chicken 4.2/5

Among the meat offerings, the Longjing Roast Chicken ($23.80) stands out. Subtly infused with tea aroma, the dish carries a clean, fragrant finish that balances the richness of the roasted fat. The chicken is tender and juicy, encased in a paper-thin, golden skin that crackles lightly upon bite while remaining surprisingly lean.

Fiery Ribs 4.2/5

For those seeking bolder flavours, the Fiery Ribs ($23.80) offer a punchier profile. The ribs boast a crisp exterior and tender, fall-off-the-bone interior, coated in a dry-rub seasoning of dried chillies, garlic, and peppercorns. The heat is fragrant and mildly numbing, reminiscent of mala but less oily and more restrained, making it accessible yet satisfying.

Claypot Rice with Egg, Smoked Pork, Mushroom, and Choy Sum 4.2/5

The Claypot Rice with Egg, Smoked Pork, Mushroom, and Choy Sum ($15.80) rounds off the savoury selections. Cooked traditionally in a claypot, the rice develops a prized scorched crust (guoba) along the base, delivering a smoky crunch that contrasts with the fluffy grains above. Compared to the darker, soy-heavy Cantonese versions, this rendition is cleaner yet still deeply savoury.

Leifeng Pagoda 3.8/5

On a lighter note, the Leifeng Pagoda ($4.80) is a visually appealing dessert inspired by the iconic Pagoda. The silky milk-based pudding is gently sweetened, allowing its creamy, milky fragrance to shine. With its delicate wobble and melt-in-the-mouth texture, it provides a refreshing and elegant conclusion to the meal.

Overall, Longjing’s Novena outlet continues to impress with its thoughtful execution of Zhejiang cuisine — a cuisine that celebrates subtlety, balance, and natural flavours. Coupled with its immersive ambience, it offers a dining experience that feels both transportive and comforting, bringing a slice of Jiangnan’s poetic charm to Singapore.

Note: This is an invited tasting.


Longjing (绿茶餐厅)
Velocity @ Novena Square
238 Thomson Road
#03-09/10
Singapore 307683
Tel: +65 6348 4476
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Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 5pm - 10pm
Sat-Sun: 11am - 2pm, 5pm - 10pm

Direction:
1) Alight at Novena MRT station. Take Exit B. Walk to the destination. Journey time is about 3 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Celebrates Reunion, Abundance, and Auspicious Beginnings

Chinese New Year dining at 藝 Yì by Jereme Leung is conceived as a refined culinary journey celebrating reunion, abundance, and auspicious beginnings. Rooted in time-honoured provincial Chinese cuisines, the festive offerings reflect Chef Jereme Leung's thoughtful approach to heritage cooking, where premium ingredients, precise techniques, and restrained elegance come together with symbolic meaning befitting the Lunar New Year. We experienced the Lunar New Year 2026 Opulent Set Menu ($258 per pax), a luxurious progression that balances tradition with finesse.

Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear 4.5/5

As with every Chinese New Year celebration, the feast begins with Lo Hei, a toss for prosperity and abundance in the Year of the Horse. The Prosperity Yu Sheng with Abalone, Hokkaido Scallop & Asian Pear is a refreshing and fruity interpretation, featuring plump, juicy Hokkaido scallops and tender slices of abalone. Asian pear adds a crisp sweetness, keeping the flavours light and well-balanced while allowing the premium seafood to shine.

Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy 5/5

A standout of the meal, the Double-boiled Fish Maw Soup with Wild Dried Red Mushroom & Conpoy is a comforting yet refined expression of patience and tradition. The slow-simmered broth is clear but deeply layered, carrying the natural sweetness and lingering umami of premium conpoy. The fish maw is supple and gelatinous, having absorbed the essence of the soup without losing its delicate bite, while wild dried red mushrooms contribute an earthy fragrance and gentle sweetness. Nourishing, elegant, and impeccably balanced, it is quiet luxury in a bowl.

Braised Pork Knuckle with Beancurd Skin stuffed with Minced Chicken 4.2/5

The Braised Pork Knuckle is indulgence done right. Slowly braised until fork-tender, the meat yields effortlessly beneath its glossy, collagen-rich skin, coated in a deeply savoury sauce with gentle soy-driven sweetness. Complementing it is the Beancurd Skin Stuffed with Minced Chicken, a pleasing play on textures comprising silky tofu skin enveloping a juicy, delicately seasoned filling that absorbs the braising sauce beautifully.

Steamed Spotted Garoupa, Bamboo Shoot & Matsutake Mushroom with Premium Soy Sauce 4.5/5

A study in restraint and elegance, the Steamed Spotted Garoupa is gently cooked to preserve its natural sweetness and moist, flaky texture. Crisp bamboo shoots provide freshness and crunch, while prized matsutake mushrooms lend a distinctive earthy aroma. Finished with a drizzle of premium soy sauce, the dish is clean, balanced, and refined, celebrating the beauty of simplicity done well.

Stir-fried Green Asian Lobster with Garlic & Shallot Crisps 4.5/5

The Stir-fried Green Asian Lobster is a bold yet refined showcase of premium seafood. Succulent lobster meat is perfectly stir-fried to retain its natural sweetness, lightly coated in fragrant garlic oil. Generous sprinklings of golden garlic and shallot crisps add irresistible crunch and aromatic depth, creating a rich, savoury dish that remains impeccably balanced and immensely satisfying.

Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish 4/5

The Steamed Jasmine Rice & Millet with Preserved Meats & Japanese Pickled Yellow Radish is a comforting staple elevated with thoughtful details. The fragrant jasmine rice, blended with nutty millet, cooks up light and fluffy, while savoury preserved meats provide bursts of umami. Japanese pickled yellow radish offers refreshing sweetness and acidity, making each mouthful harmonious and quietly satisfying.

Double-boiled Bird's Nest with Almond Cream & Lotus Seeds 4.2/5

An elegant and soothing finale, the Double-boiled Bird's Nest with Almond Cream & Lotus Seeds features a soft, silky texture suspended in smooth almond cream, fragrant yet restrained in sweetness. Lotus seeds add a tender bite and subtle nuttiness, bringing balance and depth. Light on the palate and nourishing, it ends the meal on a refined, comforting note.

Steamed Japanese Kabocha Pumpkin "Nian Gao" with shredded Coconut, Crispy Pandan Milk Curd 4.2/5

The Japanese Kabocha Pumpkin Nian Gao offers a delightful twist on a festive classic. Naturally sweet kabocha pumpkin lends an earthy sweetness and vibrant hue, resulting in a soft, chewy texture that feels both nostalgic and indulgent. Freshly shredded coconut adds fragrance and gentle crunch. Alongside it, the Crispy Pandan Milk Curd delivers a playful contrast, a light, golden crust giving way to a soft, creamy centre infused with fragrant pandan. Crisp, aromatic, and indulgent in just the right measure, it rounds off the celebration beautifully.

Overall, dining at 藝 Yì by Jereme Leung for Chinese New Year 2026 is more than a meal — it is a thoughtfully curated celebration of reunion, prosperity, and tradition. Each dish balances elegance, flavour, and symbolism, from the auspicious Prosperity Yu Sheng to the comforting, indulgent desserts. The menu showcases Chef Jereme Leung's ability to honour heritage ingredients and techniques while modernising them, making it a memorable feast that resonates long after the last bite.

Note: This is an invited tasting.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to the destination. Journey time is about 5 minutes. [Map]

Fortune in Motion: Galloping into a Prosperous New Year with Shangri-La Singapore

One of the most anticipated Lunar New Year celebrations each year has to be at Shangri-La Singapore, and this year's festivities are nothing short of spectacular. Taking centre stage is a majestic revolving lantern (走/跑马灯), symbolising the turning of fortunes and the promise of prosperity. Surrounding it are beautifully presented Yu Sheng platters, inviting diners to toss to an abundant and prosperous new year.

Assorted Dim Sum 4.2/5

Our Lunar New Year dinner began with a refined platter of Assorted Dim Sum, featuring Deep-fried King Prawn Pastry with Chinese Chives, Deep-fried Glutinous Rice Sesame Ball with Diced Chicken and Salted Fish, Steamed Grouper Dumpling with Asparagus, and Steamed Scallop Dumpling with Egg White and Black Truffle. Each morsel was delicately crafted, showcasing finesse in both flavour and execution.

Abundance Pen Cai 4.8/5

Served in an individual mini claypot, the Abundance Pen Cai may be petite in size but is generously packed to the brim with premium ingredients. Highlights include abalone, stuffed dace fish, pan-fried fish maw, sweet and sour pan-fried prawn, dried scallop, sea cucumber, goose web, roasted pork, soy sauce chicken, dried oyster, fragrant mushrooms, white radish, taro, baby Chinese cabbage, fried beancurd skin, chestnut and black moss. Each layer contributed to a harmonious medley of textures and flavours, making this a standout dish of the evening.

Double-boiled Chicken Soup with Dried Scallops and Fresh Matsutake Mushrooms 4.2/5

The Double-boiled Chicken Soup was clear yet intensely flavourful, drawing richness from the essence of dried scallops and fresh matsutake mushrooms. Comforting, hearty and nourishing, this was a bowl that warmed both the palate and the soul.

Roasted Whole Suckling Pig Stuffed with Fried Glutinous Rice 4/5

A quintessential celebratory dish, the Roasted Whole Suckling Pig was elevated with a stuffing of fragrant fried glutinous rice. The skin was crispy and crackling, offering delightful textural contrast, while the aromatic glutinous rice added depth and richness to each bite.

Cod Fillet in Rich Seafood Bisque with Crispy Rice 4.2/5

The Cod Fillet in Rich Seafood Bisque impressed with its lightly crisp exterior encasing buttery, moist flesh. The robust seafood bisque delivered an intensified oceanic flavour, complemented by crispy rice that added an enjoyable crunch and textural contrast.

Pumpkin Sago with Bird's Nest 4.2/5

Jin Jun Mei Peach Resin Coconut Pudding 4/5

Desserts rounded off the meal on a satisfying note. The Pumpkin Sago with Bird's Nest, served charmingly in a mini pumpkin, was creamy and gently sweet, with the bird's nest lending a luxurious, gelatinous bite. Meanwhile, the Jin Jun Mei Peach Resin Coconut Pudding featured a chewy, nian gao-like texture, delicately infused with the aromatic notes of Jin Jun Mei, a premium Chinese black tea, offering a refined and elegant finish to the festive feast.

Note: This is an invited tasting.


Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
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Nearest MRT: Orchard (NS Line)