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]

Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - Unveils its “Spring in Bloom Delicacies” Limited-time Menu

Marking the arrival of Spring, Wan Hao Chinese Restaurant unveils its "Spring in Bloom Delicacies", a limited-time menu inspired by seasonal ingredients traditionally enjoyed during this vibrant time of year. Available from 4 March to 30 April 2026, the menu showcases the restaurant's dedication to premium, sustainably sourced produce, thoughtfully crafted into refined Cantonese creations. Diners can look forward to an extensive à la carte selection of handcrafted dim sum, alongside a beautifully curated 5-course set menu.

Trio of Appetisers 4/5

We began our dinner with the Trio of Appetisers, a delightful introduction to the season's flavours presented in elegant bite-sized portions. The Deep-Fried Prawn with Mandarin Orange Sauce stood out with its light, crisp exterior coated in a citrusy glaze that added a refreshing zing. The Roast Kurobuta Pork Char Siew with Osmanthus Honey offered a luscious balance of smoky sweetness, elevated by the floral notes of osmanthus. Completing the trio was the Pan-Fried Japanese Scallop with Spring Bamboo Shoot and Yuzu, where the scallop's natural sweetness was complemented by the gentle crunch of bamboo shoot and a subtle yuzu brightness.

Steamed Marble Goby Fillet 3.8/5

Next, we had the Steamed Marble Goby Fillet with Pea Sprout in Lemongrass Chicken Superior Stock. The marble goby fillet was delicate and tender, boasting a clean, naturally sweet flavour and a silky texture that absorbed the broth's essence well. The superior stock, enriched with chicken and lifted by aromatic lemongrass, lent the dish a creamy depth. While comforting and well-executed, the flavour profile leaned towards being slightly one-dimensional, and a more pronounced piquant contrast could have added greater complexity.

Stewed Iberico Pork 4/5

The Stewed Iberico Pork with Fermented Red Bean Curd Paste and Spring Bamboo Shoot, served in a stone pot, delivered a hearty and satisfying note. The Iberico pork was fork-tender, richly infused with the fermented red bean curd paste, giving it a deep umami richness. This was beautifully balanced by the natural sweetness and crisp texture of the spring bamboo shoots, adding both contrast and dimension to the dish.

Golden Vermicelli with Crab Meat, Spring Bamboo Shoot and Ginger 3.8/5

Following that, the Golden Vermicelli with Crab Meat, Spring Bamboo Shoot and Ginger offered an interplay of textures. The vermicelli, deep-fried to a golden crisp, provided a light crunch that paired well with the plump, sweet crab meat and crunchy bamboo shoots. While enjoyable, the accompanying sauce could have been brighter and more vibrant to better tie the elements together and elevate the overall dish.

Chilled White Chrysanthemum Jelly with Honey Sorbet 3/5

To conclude, the Chilled White Chrysanthemum Jelly with Honey Sorbet provided a refreshing and soothing finish. The chrysanthemum jelly was light and subtly floral, complemented by the gentle sweetness of the honey sorbet — a clean and palate-cleansing end to the meal.

Overall, the Spring in Bloom Delicacies menu at Wan Hao Chinese Restaurant captures the essence of the season through refined Cantonese craftsmanship, highlighting quality ingredients with elegant restraint. While some dishes could benefit from bolder contrasts, the menu remains a thoughtful and polished celebration of springtime flavours.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

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

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Welcomes Year of the Horse with Luxurious Lunar New Year Offerings

Shisen Hanten by Chen Kentaro ushers in the Year of the Horse with its signature Chūka Szechwan Ryori cuisine, presenting a celebratory line-up of curated festive offerings. Set menus are available for lunch from 9 February to 3 March 2026, and for dinner from 2 February to 3 March 2026. In addition, an expansive à la carte selection, vegetarian dishes, and a range of festive takeaway goodies will be available from 19 January to 3 March 2026. Seven dine-in set menus, priced from $168++ to $388++ per guest, cater to both intimate private gatherings and larger celebrations.

Prosperity Madai Yu Sheng 3.5/5

We experienced the Triumphant Menu ($218++ per guest, minimum six guests), which opened with the Prosperity Madai Yu Sheng, featuring Japanese Madai (red sea bream) sourced from Kochi Prefecture. The fish was fresh and delicate, complemented by an in-house strawberry plum sauce that added a gentle fruity acidity without overpowering the dish.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

One of the highlights was the restaurant’s signature Foie Gras Chawanmushi with Crab Roe Soup. The steamed egg custard, made with Canadian foie gras and local chicken eggs, was exceptionally soft and silky. The subtle richness and slight funk of the foie gras lent depth to the custard, while the rich crab roe sauce, made from handpicked Alaskan king crab roe slow-cooked with carrot purée and aromatics, added a velvety textural boost.

Wok-fried Prawn with Fresh Lily Bulb and Asparagus 4/5

The Wok-fried Prawn with Fresh Lily Bulb and Asparagus followed, delivering a pleasing contrast of textures with crisp vegetables and succulent prawns.

Crispy Roasted Sakura Chicken 4.5/5

A clear crowd favourite was the Crispy Roasted Sakura Chicken with Fragrant Garlic. The skin was roasted to a light crisp, while the meat remained juicy and succulent, making it a seemingly simple yet satisfying dish.

Whole Deep-fried Marble Goby 5/5

Visually impressive, the Whole Deep-fried Marble Goby with Yuzu Sauce tantalised the senses. The fish had firm flesh with a well-crisped exterior, and the umami-laced yuzu soy sauce brightened the flavours beautifully.

Braised South African 4-head Abalone 4/5

The meal continued with Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables in Oyster Sauce. The abalone had been braised for six hours in a mature chicken and pork knuckle stock, resulting in a tender texture. The full-bodied oyster sauce imparted a deep umami richness that complemented the abalone.

Wok-fried Glutinous Rice with Foie Gras 3/5

From another menu, we also sampled the newly launched Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle, available as part of selected set menus and for takeaway at $75 nett. I found this rendition overly rich; a simpler version without both foie gras and truffle would have worked just as well for me.

Dessert 4/5

Dessert was refreshing and light with the Chilled Szechwan Jelly with Seasonal Fruit, featuring Japanese persimmons handpicked by Chef Kentaro, mixed with gelatin and drizzled with Okinawa brown sugar syrup. Alongside it was the Crispy Duo-flavour Nian Gao Roll, which leaned slightly on the sweeter side but rounded off the meal on a festive note.

Dine-In Reservations: https://www.tablecheck.com/en/shisenhantensingapore/reserve/landing

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


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

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

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

Humpback @ Bukit Pasoh - A Refreshed Space With A New Menu

After two months of renovation, Humpback, the modern seafood restaurant and wine bar at Bukit Pasoh, has reopened with a refreshed space and a new menu. In line with the restaurant's commitment to transparency in its food sourcing chain, the menu is ingredient-focused, with the country of origin informed. Dishes are executed using European culinary techniques with Japanese influences, showcasing the best seafood of the season.

Humpback's signature oyster bar has remained the star of the restaurant ever since its opening in 2015. You can find a seasonal roster of oysters from the Pacific Northwest that is shucked upon order. It showcases seasonal oysters sourced from the Pacific Northwest - Hama Hama Oyster Company, a sixth-generation family-run oyster farm in Washington State in the US. We tried all three varieties, each with its distinctiveness - clean and crisp Hama Hama, briny and sweet Summerstone, as well as an earthy sweet Blue Pool. All oysters ($8/pc, minimum six per order) are served on the half shell on ice with Humpback's house sweet-tangy mignonette, lemon and seasonal citrus.

Hamachi Pastrami 4/5

The menu is organised into Snacks and Bites, Small Plates, Large Plates and Desserts. From Snacks and Bites, we had Chef Alynna Tan's elegant portrayal of fish charcuterie - House-cured Hamachi Pastrami ($18) that is smoked with apple wood, served with thinly sliced pickled Japanese cucumber and sourdough baguette crisps. They were savoury with pastrami spices laced with a hint of smoky aroma. Each slice had a delectable meaty texture, further enriched with dots of smoked sour cream.

Buckwheat Bread with Yuzu Butter 3.5/5

While they were great with the crunchy baguette crisps, I took the liberty to have it together with the Buckwheat Bread with Yuzu Butter ($13), and the combination of the toasty bread with the luscious pastrami was equally delicious. The accompanying citrusy yuzu butter is salted with smoked salt, which works well with the deep nuttiness of the bread.

Mussel Toast 4.8/5

My favourite snack would be this Mussel Toast with Spicy Nduja ($16, two pieces). I love its mouth-filling texture accompanied by a hefty punch of flavours, which will whet your appetite too. The buttery toasted brioche fingers were airy with a crusty exterior, slathered with rich, sweet-spicy nduja that allowed it to bind with the plump Australian mussels atop. Bringing the toast close to my nose teased my senses, an elusive layer of smokey notes imparted from the mussels that had been tossed in a smoked oil.

White Asparagus with Blue Crab and White Miso 4/5

Red Prawn Tartare 4.5/5

From Small Plates, we had two cold dishes that celebrate the fresh flavours of Spring. Humpback's rendition of a cold crab salad, White Asparagus with Blue Crab and White Miso ($25), features chunks of lump blue crab from Indonesia alongside shaved white asparagus, dressed lightly with a contrasting miso-mustard dressing, followed by fresh horseradish and olive oil. While the execution brought out both ingredients' delicate and subtle flavours, it didn't excite me as much when placed amongst others on the menu. On the other hand, Red Prawn Tartare with Tosazu jelly and Pomelo ($26) stood out with Argentinian scampi that was succulent and sweet with a meaty bite. Marinated in dashi and rice wine vinegar, their sweetness came through even more.

Purple Clams with Toasted Koji and Green Asparagus 4.8/5

Among the hot selections, Purple Clams with Toasted Koji and Green Asparagus ($31) is a winner. Inspired by local milky fish soup, sweet purple clams from Hama Hama Oyster Company are simmered in sake, mirin and toasted koji cream, enlivened with Dill oil and chilli oil. The broth was milky sweet, aromatic with a whiff, liven up the dish, while asparagus chunks lend texture.

Ricotta Cavatelli 4.5/5

Ricotta Cavatelli with Swordfish Bacon and Chitose Corn ($28) is Humpback's sole pasta offering, and it is a solid one. Handmade cavatelli is tossed in corn stock with oyster mushrooms and Chitose corn from Malaysia. And what brought out the sweetness of the corn, besides the sharp cheese, were the chunks of swordfish belly bacon cured in juniper, thyme, star anise and bay leaf. These smoky fish bacon not only impart that mouthwatering savoury flavour to the pasta akin to typical bacon, but they also add little nuggets of creaminess into the dish.

Marble Goby 4.5/5

Of the Large Plates, what's highly recommend is the Marble Goby ($52). Wild-caught marble goby from Tembilahan River in Sumatra, Indonesia, is filleted and pan-seared with thyme and brown butter, served with a reduction of mussel jus and butter, as well as a dollop of sweet-tangy black garlic and shallot puree. I love the idea of blending black garlic into black garlic and shallot puree, as that mellows the intensity of it, allowing it to complement the fish without overpowering the dish. The accompanying juicy Australian mussels cooked in sake gave the dish an additional bite and flavour.

Toasted Castella Cake 4.5/5

Our dessert was a very comforting Toasted Castella Cake with Crème Fraîche Ice Cream and Soy Caramel ($14), conceived by Chef Alynna out of her food memory of a toasted angel food cake dessert in San Francisco. It's a very well-considered plate of dessert with balanced flavours. Evident in the chosen ingredients - you have the warm and indulging sweetness from the light and airy toasted Japanese-style castella cake, contrasted with a scoop of cold, mildly acidic crème fraîche ice cream, finished with a drizzle of umami soy caramel and a layer of saltish snow salt flakes that counterbalanced the overall sweetness of the dish.

Promotions/Special Nights - Oyster Happy Hour: Enjoy oysters at half price all day every Monday at Humpback Oysters at $4++ per piece (minimum 6 pieces per order) on Mondays and public holidays From opening to 6.30pm on other days of the week

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Humpback
20 Bukit Pasoh Road
Singapore 089834
Tel: +65 97729896
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Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon - Fri: 5pm - 11pm
Sat: 12pm - 11pm
Sun: 12pm - 9pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right and walk down Teo Hong Road. Continue left onto Bukit Pasoh  Road. Walk to destination. Journey time about 5 minutes. [Map]