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]

Man Fu Yuan @ Frasers House - Unveils Refined Cantonese Menu Rooted in Tradition and Transformation

Award-winning Cantonese restaurant Man Fu Yuan (满福苑) at Fraser House, a Luxury Collection Hotel, Singapore, unveils a thoughtfully refreshed à la carte menu under the direction of Executive Chinese Chef Aaron Tan (陈健倫). Rooted in his evolving culinary philosophy, the menu reflects a deep respect for the foundations of traditional Cantonese cuisine while embracing modern reinterpretations and regional Chinese influences. Rather than reinventing, Chef Aaron focuses on transformation — preserving the discipline, finesse and depth of Cantonese culinary heritage, while presenting dishes through a more contemporary and refined lens. We had the opportunity to explore several highlights from the new menu, each showcasing a balance of craftsmanship, technique, and innovation.

168-hour Cured Fresh Mantis Prawns 3.8/5

One of the most technically intricate dishes on the menu, the 168-Hour Cured Fresh Mantis Prawns ($118 per 250g) is a labour-intensive showcase of curing and fermentation. The mantis prawns are meticulously cured for seven days in a blend of Hua Diao wine, Rose Dew wine, and Shuang Zheng double-distilled rice wine, before being layered with aged first-drawn soy sauce and refined using white rice wine cleansing techniques. While the result is deeply aromatic and complex, the pronounced wine notes leaned slightly overpowering, overshadowing the natural sweetness and delicate brininess of the mantis prawns.

Stuffed Prawn Paste Chicken Wing 3.8/5

A luxurious reinterpretation of the beloved local Har Cheong Gai, the Stuffed Prawn Paste Chicken Wing elevates the familiar with refined technique and premium ingredients. The chicken wing is carefully deboned while keeping the skin intact, then stuffed with a rich paste of prawns, water chestnuts, abalone, and minced pork. The exterior is glazed in a savoury-sweet sauce reminiscent of Korean fried chicken, offering a crisp, flavourful bite. Inside, the filling delivers a bouncy, juicy texture, creating a delightful contrast between the crisp skin and succulent interior.

Shredded Silken Tofu, Spinach Soup with Premium Fish Maw 4.8/5

Inspired by the imperial dish Wensi Tofu (文思豆腐), the Shredded Silken Tofu, Spinach Soup with Premium Fish Maw ($48 per person) is a masterclass in knife skills and broth craftsmanship. The silken tofu is painstakingly hand-shredded into fine strands, suspended in a clear, superior broth alongside vibrant spinach and premium South African fish maw. Light yet deeply flavourful, the dish embodies elegance and technical precision, with each spoonful delivering a clean, comforting depth that lingers gently on the palate.

Steamed Yellow Croaker 4/5

Bringing in subtle Northern Chinese influences, the Steamed Yellow Croaker ($180 per 800g) is prepared using classic Cantonese steaming techniques. The delicate, naturally sweet fish is paired with minced Iberico pork, water chestnut, mushroom and aged orange peel. The addition of pork fat enriches the dish, resulting in a savoury, aromatic broth that pools beneath the fish. The interplay of textures — tender fish, crunchy water chestnut, and umami-laden pork — creates a well-rounded and satisfying dish.

Eight Treasures Golden “Hulu” Gourd Duck 4.8/5

A visually striking and symbolically meaningful dish, the Eight Treasures Golden “Hulu” Gourd Duck ($128) is meticulously deboned and shaped into a traditional gourd, representing prosperity and abundance. Instead of the usual glutinous rice stuffing, Chef Aaron opts for a lighter filling of premium ingredients, including ginkgo nuts, dried oysters, roasted pork belly, lotus seeds, wild mushrooms, and dried shrimp. The result is a beautifully balanced dish that is rich yet not overly heavy, with each component contributing layers of flavour and texture.

Braised Morel Mushroom Stuffed with Prawn Mousseline 4.2/5

Another standout creation is the Braised Morel Mushroom Stuffed with Prawn Mousseline ($48). Each morel mushroom is carefully stuffed with prawn mousseline, showcasing consistency and precision in execution. Braised in superior stock and paired with water chestnut and broccoli, the dish delivers a harmonious blend of earthy, sweet and umami notes, allowing the natural flavours of each ingredient to shine.

Slow-cooked Rock Lobster 4.5/5

The Slow-cooked Rock Lobster impresses with its perfectly tender, juicy texture — a testament to precise cooking technique. The highlight lies in the aromatic duo of garlic: fragrant fried garlic adds a nutty crunch, while steamed raw garlic brings a sharp sweetness and pungency. The addition of black truffle lends an earthy depth without overwhelming the natural sweetness of the lobster. At the same time, a touch of Man Fu Yuan’s superior soy sauce ties everything together into a glossy, umami-rich finish. Crisp scallions provide a fresh contrast, cutting through the richness elegantly.

Wok-seared A5 Wagyu Beef in Mangolia Sauce 4/5

A luxurious take on the classic beef rice bowl, the Wok-seared A5 Wagyu Beef in Magnolia Sauce with Steamed Wuchang Rice and Egg Yolk pairs wok-seared A5 Wagyu with Magnolia sauce, Wuchang rice and egg yolk. The beef is expertly seared to achieve a caramelised crust while remaining buttery and tender within. The Wuchang rice, known for its fragrance and chewy texture, serves as the perfect base. When combined with the rich Wagyu fat and silky egg yolk, it creates a luscious, velvety coating that envelops each grain, delivering deep satisfaction with every bite.

Bird’s Nest Egg Tart 4/5

A refined dessert that balances richness and delicacy, the Bird’s Nest Egg Tart features a buttery, flaky shell filled with smooth custard and topped with premium bird’s nest. The bird’s nest adds a subtle gelatinous texture, gently absorbing the flavours around it while lightening the overall richness of the tart for a more elegant finish.

Chilled Mango Puree with Peach Collagen and Pomelo 4.2/5

Ending the meal on a refreshing note, the Chilled Mango Puree with Peach Collagen and Pomelo reimagines the classic mango pomelo combination with a modern twist. The addition of peach collagen introduces a soft, jelly-like texture, enhancing the mouthfeel. Juicy pomelo sacs punctuate the sweetness with bursts of citrusy brightness, keeping the dessert light, vibrant and well-balanced.

Man Fu Yuan’s refreshed menu is a compelling reflection of Chef Aaron Tan’s culinary direction — one that respects tradition while embracing thoughtful evolution. From intricate knife work to nuanced flavour layering, each dish showcases a commitment to technique and ingredient integrity. While certain creations lean bold in flavour, the overall experience is one of refinement, balance and craftsmanship, making it a noteworthy destination for those seeking elevated Cantonese cuisine with a contemporary edge.

Note: This is an invited tasting


Man Fu Yuan
Frasers House
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

Wenzhou Mansion @ Tanjong Pagar Road - First Jiangsu-Zhejiang Fine-Dining Restaurant in Singapore Dedicated to Wenzhou Cuisine

A new expression of refinement arrives at Wenzhou Mansion, Singapore's first and only Jiangsu-Zhejiang fine dining restaurant dedicated exclusively to Wenzhou cuisine. Opened in Tanjong Pagar in August 2025, the establishment presents the culinary traditions of Wenzhou through time-honoured intangible heritage techniques and the natural flavours of East China Sea seafood. Wenzhou cuisine is one of the four major schools of Jiangzhe cuisine, itself recognised as one of China's eight great culinary traditions. Wenzhou Mansion is guided by Mr Li Chuhua, an officially recognised Intangible Cultural Heritage inheritor of Wenzhou cuisine. Drawing on decades of experience, he curates the menu around experience-driven techniques, from handling live seafood to home-style braising and lightly fermented preparations.

Sliced Wenzhou Kailan 温州芥兰片 4.2/5

We began with a series of cold appetisers, starting with the Sliced Wenzhou Kailan ($28). At first glance, the dish resembles cucumber slices, but it is actually crafted from the Kailan stem. Lightly pickled in a sweet-and-sour marinade, the stems offer a crisp bite with a bright, balanced tang that is both refreshing and moreish.

Shredded Chicken with Jellyfish 海蜇手撕鸡 4.2/5

The Shredded Chicken with Jellyfish ($68) features tender shredded chicken paired with jellyfish for a lovely textural contrast. High in protein and low in fat, the dish reflects the harmony of coastal food culture, where land and sea ingredients meet. This dish is notably light and refreshing.

Coriander with Sakura Shrimp 樱花虾皮拌香菜 4/5

In the Coriander with Sakura Shrimp ($25), sweet, crisp sakura shrimp are combined with aromatic notes of coriander. This clean, thoughtfully composed dish is designed to reset the palate, though it may be an acquired taste for those who do not enjoy coriander.

Raw Marinated Wenzhou Swimming Crab 温州江蟹生 4.5/5

A signature of Wenzhou-style raw marination, the Raw Marinated Wenzhou Swimming Crab ($128/portion) features live swimming crab prepared with traditional techniques. Often praised as the "ice cream of the sea," the flesh is delicately tender and refreshingly chilled. Cured in an in-house blend of sauces and spices, this is a highly appetising alternative to Teochew or Korean raw crab versions.

Duck Tongue & Fish Cake Platter 温州鸭舌拼鱼饼 3.5/5

The Duck Tongue & Fish Cake Platter ($58) offers two traditional staples. The Fish Cake, made from minced East China Sea fish and pork fat, is steamed to a springy, savoury finish. The Duck Tongues are braised and then sun-dried, offering a rich soy-braised aroma. In the Wenzhou dialect, "duck tongue" sounds like a phrase meaning "to earn and prosper," making it a popular auspicious starter at banquets.

Wenzhou Fish Ball & Pork Wonton Soup 温州鱼丸肉燕汤 分位 4/5

The Wenzhou Fish Ball & Pork Wonton Soup (from $35) showcases culinary craftsmanship through a traditional pounding technique. The springy bite of the fish balls contrasts beautifully with the smooth, slightly crisp pork dumplings. The texture of the pork dumplings reminded me of local fish skin dumplings (魚皮餃).

Large East China Sea Yellow Croaker with Scallion Oil 葱油东海特大黄鱼 4/5

The Large East China Sea Yellow Croaker with Scallion Oil ($158 for regular / $398 for large) features an ingredient revered as the "gold of the sea". Prized for its garlic-clove–shaped flesh, the fish is lightly steamed to preserve its silken texture. It is finished with fragrant scallion oil, bloomed in hot oil to draw out its inherent sweetness.

Home-style Braised Mantis Shrimp with Shredded Radish 家烧虾姑萝卜丝 4.2/5

The Home-style Braised Mantis Shrimp with Shredded Radish (Seasonal Price) is a comforting dish brimming with everyday warmth. The highlight is the delicious, addictive sauce, best absorbed by the shredded radish.

Steamed Roe Crab with Minced Pork and Pumpkin 南瓜肉饼蒸青膏蟹 4/5

The Steamed Roe Crab with Minced Pork and Pumpkin ($378) is served with claypot rice. As it steams, the seafood juices meld with the rich savouriness of Iberico pork, infusing the soft pumpkin below with layered, harmonious flavour.

Crispy Baby Roasted Duck with Peppercorn 大红袍花椒小乳鸭 4.5/5

A standout was the Crispy Baby Roasted Duck with Peppercorn ($98). It is unique to see duck prepared in a roasted pigeon style, a technique I haven't encountered in other Chinese restaurants in Singapore. Crispy on the outside and juicy within, it carries the aromatic, gentle numbing heat of Da Hong Pao peppercorns.

Stir-Fried Beef with Wild Chinese Chives 沙葱炒牛肉 4.2/5

In the Stir-Fried Beef with Wild Chinese Chives ($78), wild sand scallions from the Gobi Desert are wok-fired at high heat with tender beef. The result is a fragrant harmony of crisp and succulent textures.

Pea Shoots with Seaweed in Superior Broth 紫菜上汤豌豆苗 4.5/5

The Pea Shoots with Seaweed in Superior Broth ($38) is a delicate vegetarian "double fresh" dish. The silky, briny seaweed pairs perfectly with the springtime sweetness of the crisp pea shoots.

Wenzhou Stir-fried Rice Noodles 温州炒粉干 4/5

The Wenzhou Stir-fried Rice Noodles ($28 Small / $48 Large) are soft and supple with a gentle chew. The rice vermicelli effectively absorbs the aromas of the accompanying ingredients, resulting in a deeply savoury finish.

Glutinous Rice Balls with Water Chestnut Dessert 汤圆马蹄爽 4.2/5

To end, the Glutinous Rice Balls with Water Chestnut Dessert ($12 per serving) offers a refreshing sweetness. The crisp water chestnuts balance the rich, chewy dumplings, leaving a light, springy finish on the palate.

Overall, Wenzhou Mansion offers a rare and refined look at a heritage cuisine seldom seen in such detail in Singapore. The focus on seafood freshness and intangible cultural techniques makes it a must-visit for lovers of regional Chinese fare.

Note: This is an invited tasting


Wenzhou Mansion
60, 62, 64 Tanjong Pagar Road
Singapore 088481
Tel: +65 9697 1668
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Website
Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road to Duxton Road. Walk down Duxton Road. Turn left onto Duxton Hill towards Tanjong Pagar Road. Turn right onto Tanjong Pagar Road and walk to the destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tanjong Pagar Road. Cross the road. Turn right and walk to the destination. Journey time about 6 minutes. [Map]

One Morning Catch Seafood (一品鲜 活海鲜) @ KINEX - A Seafood Haven Relocated from Bartley to Tanjong Katong

Previously located in an industrial area in Bartley, The Morning Catch Seafood found its new home within the KINEX mall, serving fresh live seafood at reasonable prices. As we stepped into the restaurant, we were captivated by the fresh, live seafood tanks on full display for the customers. Interestingly, many seafood options here are priced per piece, unlike most seafood restaurants that charge by weight. Lobster, abalone, scallops, Dungeness crab, and more - if you can name it, they have it.

Lobster “Sha Cha” Vermicelli 4/5

The showstopper to kick off our meal was the Lobster "Sha Cha" Vermicelli ($198), cooked in a rich broth reminiscent of lobster bisque. The lobster was incredibly fresh and meaty. Although the "Sha Cha" flavour in the broth was subtle, and the thin vermicelli could have absorbed the broth better for a more flavourful bite, we still thoroughly enjoyed this dish.

White Pepper Collagen Soup Vermicelli with Red Flower Crab 4.2/5

Similar to the lobster dish, the White Pepper Collagen Soup Vermicelli with Red Flower Crab ($78) is cooked in a rich collagen soup infused with white pepper. This time, it's paired with Red Flower Crab, which is less meaty but noticeably sweeter than the lobster. The white pepper flavour is distinctive and aromatic without being spicy. You can also choose other types of shellfish to be cooked in this flavourful broth.

Golden Collagen Soup with Star Red Grouper 4.2/5

Another soupy dish we enjoyed was the Golden Collagen Soup with Star Red Grouper ($88). The silky-smooth meat had been de-boned for easy consumption, which we truly appreciated. Despite its name, the golden collagen soup tasted richer than Suan Cai Yu. Sweet potato noodles and enoki mushrooms nestled underneath were a delightful addition to the slightly spicy, rich broth.

Salt & Pepper Mantis Prawn 4/5

Next, we have the Salt & Pepper Mantis Prawn ($12.50/pc) garnished with bits of fried garlic that elevate its flavour. Despite the challenge of peeling them, the Mantis Prawns were exceptionally sweet and chewy!

Hometown BBQ Lamb Rack 3/5

They offer a variety of meats in addition to seafood. We tried their Hometown BBQ Lamb Rack ($38), seasoned with a distinctive cumin spice. While we didn't find it exceptionally unique and quite fatty/oily for multiple pieces, the manager assured us it might just be this particular rack. Nonetheless, it was nicely grilled with a crispy crust.

Salted Egg Chicken 3/5

Our last dish was the Salted Egg Chicken ($16), a Singaporean favourite. The salted egg sauce was nicely balanced — sweet and savoury with the fragrance of curry leaves. This dish pairs perfectly with rice. While it may not be unique, it is definitely a must-order for salted egg lovers or kids at the dinner table.

The Morning Catch offers a total of 7 beautifully decorated private rooms suitable for all occasions. The smaller rooms can accommodate up to six seated guests, while the largest room can host 22 seated guests and up to 40 guests with a very reasonable minimum spend of $1988.

Two private rooms come equipped with karaoke systems for you to sing your heart out. The largest room even features a 'living room' area with a comfortable sofa and an automated mahjong table! Open until 1am, The Morning Catch is the perfect venue for your next family party.

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


The Morning Catch Seafood
一品鲜活海鲜
KINEX
11 Tanjong Katong Road
#02-21
Singapore 437157
Tel: +65 88580101
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 11am - 1am

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]