LingZhi Greens @ Palais Renaissance - Relocates from Liat Towers to a New Home, Starting a New Chapter

Award-winning vegetarian restaurant LingZhi Vegetarian at Liat Towers enters an exciting new chapter with the launch of LingZhi Greens at Palais Renaissance. Established in 1991, the restaurant has long been known for its refined approach to Chinese vegetarian cuisine, and its new home brings a refreshed concept centred around whole foods, premium vegetables, wild mushrooms and seasonal ingredients.

Led by Executive Chef Michael Huang, the refreshed menu takes a more contemporary approach to plant-based dining, pairing familiar Chinese flavours with creative touches and cross-cultural influences. From chilled appetisers and hearty curry dishes to premium morel mushrooms and crispy beancurd skin, the menu offers plenty of variety for both long-time LingZhi fans and those looking to explore vegetarian cuisine.

Chilled Tomato with Chef’s Homemade Sauce 4/5

Starting on a refreshing note, the Chilled Tomato with Chef’s Homemade Sauce ($19.80) is a simple dish that puts the spotlight firmly on the quality of the produce. Plump, skinless tomatoes are chilled and marinated in a house-made sweet and savoury sauce. The marination gives the tomatoes time to absorb the flavours while retaining their natural juiciness and sweetness. Each bite is cool, juicy and refreshing, with a pleasant balance between the tomato’s natural acidity and the slightly sweet-savoury glaze.

Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragon Fruit 4.2/5

The Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragon Fruit ($28) is one of the menu’s more playful creations. Meaty monkey head mushrooms are fried until crisp on the outside while retaining their substantial, almost meat-like texture within. They are then tossed in a creamy house-made wasabi-mayo, bringing a punchy heat and savoury richness to the mushrooms. The presentation is particularly interesting because it uses a fresh dragon fruit as the serving vessel. The naturally sweet and juicy dragon fruit provides a refreshing contrast to the creamy, spicy wasabi-mayo, cutting through the richness and giving the dish an unexpected sweet-savoury interplay.

Truffle Mushroom Bisque Served in Stone Pot 5/5

One of our favourites was the Truffle Mushroom Bisque Served in Stone Pot ($14). This velvety mushroom soup brings a touch of Western influence to the predominantly Chinese vegetarian menu. Made with a blend of premium wild mushrooms, the bisque has a deep, earthy character and a smooth, comforting consistency, while black truffle adds another layer of luxurious aroma. Served bubbling hot in a stone pot, the soup stays warm throughout the meal, keeping the mushroom and truffle aromas pronounced with every spoonful. It is rich without being overly heavy, making it a comforting start to the meal.

Grilled Plant-Based Treasures in Curry Sauce 4.5/5

For something more substantial, the Grilled Plant-Based Treasures in Curry Sauce ($24 for 4pcs) offers plenty of flavour. The grilled plant-based vegetarian fish slices have a pleasantly firm and tender texture, absorbing the fragrant curry sauce while retaining enough bite. The aromatic curry brings warmth and depth, making this dish feel hearty and satisfying. The accompanying vegetables add further textural contrast, with okra, tomatoes and eggplant bringing their own natural sweetness and freshness, while fried tofu puffs soak up the curry beautifully. The dish balances textures well, from tender plant-based slices to soft vegetables and sauce-filled tofu puffs.

Pan-Fried Stuffed Morel Mushroom with ‘San Bei’ Sauce 4/5

The Pan-Fried Stuffed Morel Mushroom with ‘San Bei’ Sauce ($38.80) combines premium ingredients with the familiar flavours of Taiwanese three-cup cooking. Morel mushrooms, prized for their distinctive honeycomb-like texture and earthy aroma, are filled with a savoury vegetarian stuffing, then pan-fried until golden. The mushrooms are then glazed with a fragrant ‘san bei’ sauce made with sesame oil, soy sauce and house-made broth. The result is savoury, aromatic and deeply umami, with the morel mushroom providing a delicate yet satisfying chew. The stuffing also adds substance, making it more than just a showcase of the mushroom itself.

Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap 4/5

For something interactive, the Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap ($26 for 8pcs) is a playful vegetarian take on the classic Peking Duck experience. Crispy beancurd skin is fried until wonderfully crunchy, creating a delicate, almost shattered texture that contrasts nicely with the savoury vegetarian goose. The vegetarian goose is seasoned with five-spice aromatics, giving it a familiar Chinese roast-meat-like character. Wrap everything in the soft wheat wrapper with cucumber and hoisin-style sauce for a combination of crisp, savoury, sweet, and refreshing flavours. The contrast between the crunchy beancurd skin, tender filling and fresh cucumber makes each wrap satisfying to eat, while the interactive assembly adds a fun element to the meal.

Black Glutinous Rice with Coconut Ice Cream 3/5

For dessert, we had the Black Glutinous Rice with Coconut Ice Cream ($12 per person). The version here is relatively light and slightly watery, closer to a light red bean soup than the richer, creamier black glutinous rice desserts we usually prefer. The coconut ice cream adds a pleasant cooling element and some creaminess, but I would have preferred the black glutinous rice to be thicker and more indulgent.

Mango Cream with Pomelo 3/5

The Mango Cream with Pomelo ($6 per person) is a classic combination that needs little introduction. It pairs the familiar mango and pomelo, offering a fruity, refreshing finish to the meal. However, the mango leaned more toward the sour side on our visit, and I would have preferred a sweeter, more intensely ripe mango flavour to better balance the dessert.

With its move to Palais Renaissance, LingZhi Greens presents a refreshed take on the restaurant’s long-standing philosophy of Chinese vegetarian dining. The new menu demonstrates that plant-based cuisine can go beyond simple vegetable dishes, incorporating premium ingredients such as monkey head mushrooms and morels while drawing inspiration from Chinese, Taiwanese and Western culinary traditions.

Among the dishes we tried, the Truffle Mushroom Bisque, Grilled Plant-Based Treasures in Curry Sauce and Wasabi-Mayo Monkey Head Mushroom were our highlights, particularly for their combination of texture and bold flavours.

The new space and refreshed menu should appeal not only to vegetarian diners but also to those seeking a more contemporary, refined plant-based dining experience.

As an added treat, diners can also stand a chance to draw a LingZhi Pals 小蔬友 Blind Bag plush charm, featuring 9 adorable vegetable characters. The promotion runs from 25 August to 30 October 2026, while stocks last.

Note: This is an invited tasting.


LingZhi Greens
Palais Renaissance
390 Orchard Road
#B1-04/05
Singapore 238871
Tel: +65 6734 3788 / +65 8321 0130
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk to Palais Renaissance, which is right after the Royal Thai Embassy. Journey time about 8 minutes. [Map]

La Table d'Emma @ Mercure ICON Singapore - Classic French Flavours with Alsatian Soul

Tucked within Mercure ICON Singapore, La Table d’Emma is the brainchild of acclaimed Chef Michael Muller, whose stellar culinary journey spans from the Michelin-starred Le Jules Verne at the Eiffel Tower to his former role as Executive Chef at JAAN. With decades of experience and having coached Singapore’s team for the prestigious Bocuse d’Or, Chef Michael now brings his refined vision and deep-rooted Alsatian heritage to life in his very own restaurant.

As the restaurant marks its first anniversary, Chef Michael celebrates with a refreshed and elevated menu, a tribute to classic French recipes reimagined with a modern twist, each dish subtly echoing the traditions and flavours of his hometown in Alsace.

Mushroom Consomme "Cappuccino" 4.8/5

A standout opener, the Mushroom Consommé "Cappuccino" ($22) instantly captivated with its intense, earthy aroma. The robust shiitake broth, crowned with button mushroom foam and grilled portobello julienne, made for one of the most memorable mushroom soups I’ve had in a long while. What elevated the experience even further was the accompanying warm cepe mushroom and parmesan brioche, a savoury delight that could easily shine on its own.

French Onion Soup en Coute 4.2/5

Next came the comforting French Onion Soup en Croute ($26), topped with a golden puff pastry lid that not only sealed in the flavours but added a satisfying crunch. The addition of emmental cheese enriched the sweet onion and beef stock, giving the classic soup an indulgent lift. The crispy pastry also served as the perfect vessel to soak up that hearty broth.

Traditional Pot-Au-Feu of My Childhood 4.2/5

The Traditional Pot-Au-Feu of My Childhood ($42) is a nostalgic dish that pays homage to Chef Michael's upbringing. The poached beef was wonderfully tender, having soaked up the essence of the aromatic vegetable stock. Paired with a generous slab of roasted bone marrow and a bright horseradish cream, this dish evoked warmth and rustic charm. The bone marrow with sourdough toast feels like a whole separate indulgence, like getting a bonus dish.

Les Bouchees A La Reine D'Emma 2.0 4.2/5

Originally created by a royal chef for the queen, the Les Bouchees A La Reine D'Emma 2.0 ($34) holds personal significance for Chef Michael, as it was the first dish he cooked for his wife, Emma. The updated version 2.0 features veal, chicken, and mushroom velouté encased in a buttery puff pastry, laced with a well-balanced white wine reduction. Rich, comforting, and elegantly presented, this was classic French fare with a loving twist.

Lobster and St Jacques French Raviole 4.5/5

This was hands down the dish of the night. The Lobster and St Jacques French Raviole ($42) impressed with its oversized, housemade ravioli generously filled with scallop mousse. The luscious tarragon-infused lobster sauce added a luxurious depth, tying the whole dish together. And just when we thought it couldn't get better, the dish came with an entire lobster tail, which is a true showstopper.

Ending on a sweet (and very Singaporean) note was the Kaya Mon Amour ($16). This creative dessert features a warm Kougelhopf, filled with housemade gula melaka kaya and chilled pandan mousseline cream, alongside a kaya parfait glacé. This fusion dessert was both nostalgic and innovative. Honestly, we wouldn't be surprised if Chef Michael opened a bakery just for this.

Kaya Mon Armour 5/5

La Table d'Emma is not just a celebration of French cuisine, but also a heartfelt reflection of Chef Michael's culinary journey, deeply infused with memories, love, and Alsatian spirit. Whether you're here for the refined Lobster Raviole, the soul-warming Pot-Au-Feu, or the unforgettable Kaya Mon Amour, there's a palpable passion in every dish. Chef Michael's cooking isn't just about flavours; it tells a story. And it's one well worth tasting.

Note: This is an invited tasting.


La Table d'Emma
8 Club Street
#01-04
Singapore 069742
Tel: +65 81018691
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Daily: 11am - 2pm, 5pm - 10pm

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

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street to North Bridge Road. Cross the road and walk to Mohd Ali Lane. Walk down Mohd Ali Lane. Walk to destination. Journey time about 5 minutes. [Map]

Black Olive Bakery & Cafe @ Keong Saik Road - A Surprisingly Cosy Spot For Mediterranean Fare

Black Olive Bakery & Cafe is a cosy space nestled along Keong Saik Road, focusing in Mediterranean fare and handmade baked goods. The moment I stepped inside, its warm and inviting space offered a welcome respite from the buzz of the neighbourhood. The menu is versatile — equally suited for a quick stopover for sandwiches, pastries, and coffee or a more leisurely meal with complete courses and wine. All the breads and toasts on the menu are baked in-house by owner Suzanne, who brings years of experience from her time helming the baking departments of prestigious kitchens before settling into this venture.

Paprika Chicken Salad 4.5/5

I began with the Paprika Chicken Salad ($11.80) and Truffle Mushroom Soup ($6.80). I loved the addition of olives to the salad. Their briny tartness kept me going back for more. The sous-vide chicken breast was nicely cooked. It was tender and moist even when thinly sliced.

Truffle Mushroom Soup 2.8/5

The soup came with house-made truffle focaccia crouton, which, I enjoyed more than the soup itself. The truffle flavour in the soup was a tad too overwhelming for my liking.

Prawn Linguine 4/5

From the pasta selection, the Prawn Linguine ($19.80) carried more of a tropical vide. While coconut isn't typical in Mediterranean cuisine, it worked well here as a dairy-free alternative to creamy sauces. The spicy coconut cream was rich in aromatics, punctuated by bursts of sweetness from cherry tomatoes, and the fresh tiger prawns were well-seasoned. The linguine was al dente and held the sauce beautifully. That said, a squeeze of lime would have added a welcome lift to balance the richness.

Shakshuka 3.8/5

Moving on to the mains, I tried the Shakshuka ($15.90), which is available as part of their lunch set, along with the earlier salad. It's vegetarian-friendly (with the option to swap the egg for mushrooms), and the vegetable stew is slow-braised for around three hours. The result was tender bites of vegetables infused with herby, aromatic depth. I only wish the spice profile was a little bolder, and the egg could have been creamier. Overall, it was a comforting, anytime kind of dish.

Portuguese Pork Shoulder 4.8/5

The Portuguese Pork Shoulder ($18.90) was a highlight for me. Bold and full of character, the tender pork was rich with spices and chilli, balanced by a generous dollop of Greek yoghurt that added just the right amount of creaminess. The lemon cilantro rice was fluffy and fragrant, though I personally would have preferred a punchier hit of cilantro and a sturdier basmati grain to better stand up to the richness of the pork.

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.


Black Olive Bakery & Cafe
7 Keong Saik Road
Singapore
Tel: +65 69707568
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Nearest MRT: Outram Park (DT, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Mon-Thu: 1130am - 10pm
Fri: 1130am - 11pm
Sat: 11am - 7pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight towards Kreta Ayer Road. Turn right onto Keong Siak Road. Walk down Keong Siak Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road to Keong Saik Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 3 mintues. [Map]

Armoury Steaks & Craft Beer Bar @ Orchard Central - Prix Fixe Menu for 2pax from $128

When it comes to indulgent dining experiences, Armoury Steaks & Craft Beer Bar stands out as a haven for food enthusiasts. Renowned for its mouthwatering steaks, this establishment is a must-visit for anyone seeking a hearty meal with elevated flavours.

Starting at $128, the Prix Fixe menu for two offers an excellent introduction to Armoury's speciality. Designed to impress, it features delectable starters, premium mains, and indulgent desserts, creating a memorable dining experience perfect for sharing.

Blue Pea Lemonade and Yuzu Calpis Fizz 3/5

We began our meal with two refreshing drink options: the Blue Pea Lemonade ($9) and Yuzu Calpis Fizz ($10). Both drinks offered tangy notes that perfectly complemented the richness of the courses ahead, ensuring a balanced start to our feast.

Mushroom Soup 3.8/5

The Mushroom Soup opened the meal with a comforting, creamy texture and an aromatic drizzle of truffle oil. Paired with crispy garlic bread, it was a classic yet satisfying start.

Grilled Octopus 4/5

The highlight of the appetizers was undoubtedly the Grilled Octopus (+$12). Tender octopus pieces were served atop velvety mashed potatoes, enhanced by chimichurri and crunchy radish for a delightful contrast in textures.

Bacon Mac & Cheese 3.8/5

For our pasta choice, we selected the Bacon Mac & Cheese. Topped with tobiko for a unique texture, this dish was indulgently rich. However, the creaminess became slightly overwhelming over time, leading us to think the lighter aglio olio option might be a better choice for future visits.

A5 Miyazaki Wagyu Ribeye 4/5

The centrepiece of our meal was the A5 Miyazaki Wagyu Ribeye (+$60). This 500-gram cut featured an excellent balance of fat and meat, offering buttery tenderness in every bite. While the fat rim may not suit all diners, it can be easily trimmed off if you are not a fan.

The steak comes with two side dishes from the à la carte menu. We opted for Sweet Potato Fries and Baby Spinach. Although the fries were slightly over-fried, the spinach provided a refreshing balance to the richness of the meal.

Armoury Molten Lava Cake with Ice Cream 4/5

We concluded our feast with the signature Armoury Molten Lava Cake with Ice Cream. Made fresh to order in 15 minutes, the dessert delivered a perfectly molten centre with a hint of sea salt, beautifully paired with creamy vanilla ice cream for a satisfying end to our meal.

Dining at Armoury Steaks & Craft Beer Bar is a journey through bold flavours and premium ingredients. Each dish showcases the chef's attention to detail and passion for quality, from the tender Wagyu steak to the indulgent molten lava cake. The restaurant is spacious, with various decorations at each corner, suitable for all occasions.

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


Armoury Steakhouse
Orchard Central
181 Orchard Road
#11-03/04
Singapore 238896
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Tue: 1130am - 10pm
Wed-Sat: 1130am - 1030pm

Direction:
1) Alight at Somerset MRT station. Take Exit C or D. Walk to destination. Journey time about 5 minutes. [Map]

Gordon Grill @ Goodwood Park Hotel - 4 Course Dinner Highlighting The Best of Land & Sea

Nestled within the historic Goodwood Park Hotel, Gordon Grill has long been celebrated for its fine steaks and Continental cuisine. With its new Surf & Turf Experience available from October to November 2024, the restaurant once again showcases its flair for elevating classic flavours. This 4-course dinner highlights the best of land and sea, presenting a thoughtful marriage of textures and tastes.

Complimentary Amuse-Bouche 3.8/5

We began our meal with a complimentary basket of freshly baked bread and Amuse-Bouche.

Chilled Angel Hair Pasta 4/5

The appetiser course to start our dinner was this Chilled Angel Hair Pasta, an intricate combination of snow crab leg, caviar, and sakura ebi, enhanced by a drizzle of fragrant truffle vinaigrette. Each bite was a delightful symphony of freshness and umami, especially refreshing with the squeeze of lime.

Cream of Mushroom Soup 4/5

Lobster Bisque 4/5

For the second course, we sampled both soup options. The Lobster Bisque was a decadent, rich and velvety offering, bursting with the sea's essence. It was contrasted by the Cream of Mushroom Soup, which exuded earthy warmth, perfect for those seeking a comforting and familiar taste.

Carpetbag Steak 3.8/5

For the mains, we also tried both options, and this Carpetbag Steak is such an intriguing dish with roots in the UK. The tender beef tenderloin, stuffed with briny oysters, created a luxurious blend of flavours heightened by a bold red wine sauce. However, we find the taste of oysters overpowers the flavour of the steak.

Lamb Loin with Hokkaido Scallop 4/5

Meanwhile, the Lamb Loin with Hokkaido Scallop served with rosemary sauce, was a standout with its interplay of flavours. The succulent lamb paired beautifully with the pan-seared scallop, while the accompanying rosemary sauce, potato medallions, and sautéed vegetables completed the dish, offering a balance of hearty and delicate notes. The scallops are plump and perfectly seared.

Dark Chocolate Strawberry Crèmeux 3.5/5

We ended the meal on a sweet note with the Dark Chocolate Strawberry Crèmeux. The dessert, which features a smooth layered dark chocolate sponge cake, pairs well with the sweetness of strawberries and vanilla ice cream. We didn't find the cake any extraordinary though, but the vanilla ice cream was good.

For those looking to indulge in a refined surf and turf menu, Gordon Grill's latest offering is not to be missed.

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


Gordon Grill
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301744
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 7pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]