Linda's Table Private Dining @ Pandan Valley - A Journey Through Cantonese Flavours

Linda's Table is one of my favourite private dining spots in Singapore, known for its authentic Peranakan dishes. However, Linda sometimes delves into her treasure trove of Cantonese dishes for her regular guests, offering a menu filled with tradition and heart. In July 2024, we had the privilege of trying Linda's Cantonese menu, and it was a dining experience filled with comfort, nostalgia, and excellent execution.

Five Treasure Platter 4/5

Our feast started with the Five Treasure Platter, a collection of familiar Cantonese bites reminiscent of traditional Chinese wedding dinners. The platter featured Ngoh Hiang, Spring Roll, Mayonnaise Prawn, Jelly Fish, and Osmanthus Scrambled Egg. Each element was well-prepared, but my favourite had to be the delicate Osmanthus Scrambled Egg. While not a dish with bold flavours, it was a pleasant and classic way to start the meal.

Fresh Coconut Chicken Soup 5/5

A standout dish of the evening was the Fresh Coconut Chicken Soup. It's hard to describe just how delightful this soup was — there was no added salt, yet it was packed with the natural sweetness of fresh coconut juice and the richness of the essence of chicken. A perfect balance of sweetness and umami that warmed the soul. This dish was simple but executed to perfection and easily my favourite of the night.

Crayfish Chee Cheong Fun 4.5/5

Making a grand entrance was the Crayfish Chee Cheong Fun, a delightful and indulgent dish. The large, plump crayfish sat atop a bed of silky homemade chee cheong fun (rice noodle rolls) drenched in premium soy sauce and topped with crispy lardons and spring onions. The chee cheong fun absorbed the rich soy sauce, while the crayfish provided that sweet seafood flavour. The lardons added a crunchy texture that brought the entire dish together.

Roasted Spiced Quails 4/5

The Roasted Spiced Quails were another treat — crispy on the outside and tender and juicy on the inside. Deep-fried to a golden brown, the quails were placed on a bed of crispy rice crackers, almost as if resting on a cloud. The seasoning was on point, and it wasn't overly greasy.

Stir Fried You Mai Cai with Fried Dace and Black Beans 4.5/5

Being a fan of You Mai Cai, I was thrilled to see this on the menu, and it was even better when paired with fried dace and black beans. The vegetables retained a delightful crunch, and the flavours from the fried dace and black beans brought a salty, umami-rich depth to the dish. A simple vegetable stir-fry was elevated into something exceptional.

Fresh Lemon Wings with Ginger 4.8/5

The Fresh Lemon Wings with Ginger delivered on all fronts — sweet, tangy, sticky, and umami-packed. The lemon sauce coated the wings beautifully, giving every bite a burst of flavour. The ginger added a subtle spice that complemented the sweetness of the sauce, making it an all-around satisfying dish.

Pork Lard Rice with Liver Sausage 4.8/5

No meal at Linda's Table is complete without her signature Pork Lard Rice, a crowd favourite. This time, she added liver sausage to the mix, introducing another layer of flavour that took this indulgent dish to new heights. The richness from the crispy pork lard, paired with the savoury liver sausage, made it an absolute hit. This dish is all about indulgence, and it was thoroughly enjoyed.

Stewed Beef Pot 4.5/5

The Stewed Beef Pot was another hearty, comforting dish — featuring tender beef shin, tripe, tendon, homemade beef balls, and radish. The mildly spicy sauce brought all the ingredients together beautifully, each bite brimming with beefy goodness. It was a treasure trove of textures and flavours, perfect for sharing.

Lemongrass Poached Pears 4.5/5

We ended our meal on a refreshing note with Lemongrass Poached Pears. The pears were poached until tender and served with a lemongrass jelly that provided a cool, refreshing contrast to the richness of the earlier dishes. It was the perfect light dessert to wrap up a satisfying meal.

Linda’s Table continues to impress, offering both familiar comfort dishes and unique Cantonese delights. Whether you’re indulging in the sweet, coconut-infused chicken soup or savouring the richly seasoned pork lard rice, you can feel the love and care that goes into each dish. Linda’s Cantonese menu proves that her culinary expertise goes beyond Peranakan cuisine, making it a top choice for private dining in Singapore. For those looking for a warm, hearty, and traditional dining experience with a modern twist, Linda’s Table is not to be missed.


Linda's Table Private Dining
Pandan Valley
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Verandah @ Rael's @ The Star Vista - Opens A Second Outlet in the West

Verandah @ Rael's, having opened its doors at TripleOne Somerset, is thrilled to unveil its second outlet at The Star Vista. Boasting both indoor and outdoor seating, as well as a private room, this new establishment offers the perfect space for gathering with family and friends to indulge in your favourite Peranakan and Indonesian comfort dishes.

Kueh Pie Tee 3.5/5

We kicked off our dinner with the Kueh Pie Tee, featuring bite-sized crispy tart shells accompanied by a sweet mixture of vegetables and shrimp. Diners can enjoy the interactive experience of assembling their own delectable bites, and for those seeking a spicy kick, a dollop of homemade chilli adds an extra dimension of flavour.

Verandah's Achar 3.5/5

A newcomer to the menu, Verandah's Achar, offers a mildly spiced and sourish condiment, providing the perfect accompaniment to the main dishes.

Nonya Ngoh Hiang 4.2/5

The Nonya Ngoh Hiang emerged as a crowd favourite. Its deep-fried rolls were filled with flavorful minced pork, prawns, and the sweetness of water chestnut encased in dried beancurd skin. It was so delightful that we found ourselves requesting a second serving.

Verandah's Specialty Sambal Brinjal 4/5

Sambal Long Beans 4/5

For our vegetable dishes, we savoured the Verandah's Specialty Sambal Brinjal, wok-fired and adorned with the restaurant's tangy house speciality sambal, as well as the new Sambal Long Beans, where crunchy beans are stir-fried in a fragrant and spicy sambal sauce.

Tau Yu Bak 3.8/5

Introducing another addition to the menu, the Tau Yu Bak featured pork braised in caramelized soy sauces with spices. This resulted in a savoury dish with a hint of sweetness, though some felt the pork could have been more tender.

Curry Chicken 4.5/5

A definite must-have was the Curry Chicken, where tender chicken pieces were bathed in a rich and fragrant curry gravy infused with ground herbs, spices, and a hint of lemongrass. The irresistible curry gravy left me reaching for more to drench our rice in.

Assam Fish 4/5

Finally, the Assam Fish, filleted for ease of consumption, was simmered in a mouthwatering Assam gravy that tantalized the taste buds with its spicy and tangy flavours.

Note: This is an invited tasting.


Verandah @ Rael's
The Star Vista
1 Vista Exchange Green
#01-33/K2
Singapore 138617
Tel: +65 6380 2381
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Nearest MRT: Buona Vista (CC, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Buona Vista MRT station. Take Exit A or C. Walk to destination. Journey time about 3 minutes. [Map]

Racines @ Sofitel Singapore City Centre - Usher in the Year of the Dragon with a Line-up of Lunar New Year Delights and Set Menus

Usher in the Year of the Dragon with a line-up of Lunar New Year delights at Sofitel Singapore City Centre. Available from 1 February 2024 until 29 February 2024, revel in specially curated set menus and celebratory a la carte delights at Racines, or opt for auspicious takeaways to celebrate in the comfort of your home.

Healthy Well Being Yu Sheng 4/5

Highlights include the Healthy Well Being Yu Sheng ($128). Departing from the traditional use of salmon, this refreshing take features crunchy and sweet rock  melon. The vibrant combination of fruits and shredded vegetables marks the commencement of the new year and signifies a healthy start to the festivities.

Chef Andrew’s Magnifique Pen Cai 5/5

Chef Andrew's Magnifique Pen Cai ($328/$498) is exceptional. Ingredients include abalone, scallops, prawns, pork belly, and duck meat, combined with a sauce boasting a rich depth of flavour. The crispy pork belly, with its irresistible crackling, and the duck meat, reminiscent of smoked duck with a layer of unctuous skin, contribute to the overall indulgence of this dish.

Fried Crab Meat Ngoh Hiang 4/5

Available for takeaway, Fried Crab Meat Ngoh Hiang ($68/500g, $128/1kg) is a great add-on side dish. It was juicy with an airy crust. The fiery dipping chilli sauce served with it helped cut through its richness.

Double-boiled Chicken Soup 4.5/5

From the set menus, we tried Double-boiled Chicken Soup with Dried Scallop & Cordycep Blossom. It had a good consistency with a delectable depth of earthy flavour.

Lap Mei Fan 4/5

One of the highlights in the CNY specials includes the Lap Mei Fan, a hearty claypot dish of steamed rice with waxed meat and Chinese sausage. The rice, reminiscent of chicken rice, was flavourful on its own. While the Chinese sausage was slightly tougher than expected, combined with the waxed meat, it still resulted in a wholesome and satisfying dish.

Caramelised Black Cod Fillet with Butter Edamame & Bonito Sauce 5/5

We then indulged in the Caramelised Black Cod Fillet with Butter Edamame & Bonito Sauce. The umami-rich bonito sauce heightened the cod fillet, enhancing its buttery texture and robust flavour. The caramelised exterior added bittersweet notes and a contrasting texture, providing an exquisite touch to the cod.

Bird's Nest 4.5/5

We were treated to a nourishing bowl of Bird's Nest with Ginseng, Red Dates & Wolfberries for dessert.

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.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 1030am, 12pm - 3pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right on Peck Seah Street. Walk to destination. Journey time about 3 minutes. [Map]

INDOCAFÉ Peranakan Dining @ Scotts Road - Reopens with New Peranakan Dishes

Nestled within "The White House" along Scotts Road, the reopening of INDOCAFÉ Peranakan Dining unveils the iconic colonial-style bungalow that has been transformed into an enclave that embraces both modernity and the vibrant heritage of Peranakan culture. Its interiors blend Peranakan influences with a touch of modern sophistication, creating a cosy and inviting ambience. The new menu, curated by Penang-born Chef Heng Eng Ho, features old favourites alongside new dishes showcasing his understanding of Peranakan flavours developed over more than 20 years of culinary experience.

Belinjo Crackers

We were delighted with a mouthwatering complimentary welcome snack - crunchy Belinjo Crackers with Sambal Belacan, Gula Melaka & Acar. The sambal belacan whetted my appetite, with its piquancy laced with a hint of hit, making it the perfect dip throughout the meal. I love the crunch from the acar as well.

We started with the Trio Platter from its Signature Tasting Menu - Kueh Pie Tee, Ngoh Hiang, Otah Otah. Individual items are available in the ala carte menu. Within the Kueh Pie Tee ($19) is braised shredded turnip, topped with dried prawns and crabmeat. The shredded turnip retained a good crunch and aptly seasoned, and a touch of the vibrant chilli sauce lifted its flavours. Both the and were equally delightful. The Ngoh Hiang ($19) showcased an excellent proportion of pork and chopped water chestnuts, resulting in a testy, juicy meat roll. Nonya Otah Otah ($16) was tasty with chunky mackerel fish, and Nyonya herbs and spices were also quite balanced.

Itek Tim (tasting portion) 4/5

We also had a soup starter - Itek Tim ($14), a salted vegetable duck leg soup. It boasted a profound tartness from pickled mustard greens, balanced with fruity sweetness imparted by tomatoes. The duck meat was cooked to tender. The soup was also elevated with shaved nutmeg for a subtle lift and a dash of brandy for a depth of flavour.

INDOCAFÉ Wagyu Beef Rendang (tasting portion) 4.5/5

Moving on to the Mains. We savoured the INDOCAFÉ Wagyu Beef Rendang ($38), elevated with premium Wagyu beef cheek. The beef cheek is cooked with spices, shrimp paste, chilli and coconut milk for over three hours, followed by additions of Nyonya rempah and a medley of fresh aromatics. The beef was tender and moist, and the flavours were well-rounded without overly intense.

Babi Pongteh (tasting portion) 4.5/5

INDOCAFÉ also amped its Babi Pongteh ($28) with Spanish Iberico pork. The pork is marinated to the bone with fermented soybean paste and then cooked with potatoes, aromatic spices, onion and garlic. Having Spanish Iberico pork prepared in this manner for the first time, I was pleasantly surprised by how well it was being executed. Despite the absence of the usual chunky layers of fats and skin found in a regular pork belly, the flavours and texture were not compromised.

Ikan Sambal Bunga Kantan (tasting portion) 3.8/5

We also had a seafood fish - Ikan Sambal Bunga Kantan ($39). The Patagonian toothfish is deep-fried and dressed with ginger flower and Thai sweet and sour chilli sauce. It was tasty with a firm and succulent texture, although a thinner crust would have been preferable.

Dry Laksa 3/5

We tried its Dry Laksa ($26) with Argentina Red Prawns. The laksa lacked the robustness and punch we expected, and the prawns were a bit mushy in texture.

Sago Gula Melaka 4.5/5

Ending things on a sweet note - Sago Gula Melaka ($14) was indulgent with prime D24 durian pengat. The sticky sago pudding was lightly sweetened with gula melaka and doused with warm coconut milk, bringing the elements together into a harmonious delight.

Kueh Salat 4/5

The Signature Kueh Salat ($15) was aesthetically presented, featuring a scoop of coconut ice cream adorned with desiccated coconut and crushed peanuts. While the pandan coconut custard was deliciously creamy, the glutinous rice layer could be softer to combine better with the custard. The overall sweetness was on the higher side.

Kerinci

To complete the dining experience, INDOCAFÉ Peranakan Dining has also incorporated artisanal coffee offerings and exclusive beverages. During our meal, we had a refreshing mimosa to complement the richness of the food. When it came to desserts, between Gesha Passiflora ($19) from Colombia and Kerinci ($11) from Indonesia, I opted for the latter, which offers tasting notes of tropical fruits, dried fruits, berries, stone fruits with a wine-like sweet finish.

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.


INDOCAFÉ Peranakan Dining
35 Scotts Road
Singapore 228227
Tel: +65 9430 7307
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm -1030pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Linda's Table Private Dining @ Pandan Valley - Impressive Peranakan-Cantonese Cuisine that Showcases a Level of Finesse

Linda's Table, a private dining experience blending Peranakan and Cantonese influences, has become one of the most sought-after private dining spots in town. The long wait over six months to secure a reservation at Linda's Table indicates its popularity. Linda's reputation for exceptional cooking and her unique fusion of flavours make her fully booked until next year. She is not currently accepting any more bookings, as it's become overwhelming for her to manage.

Kerabu Jambu 4.2/5

Our meal began with the Kerabu Jambu. For the visit, Linda thoughtfully replaced the jambu with pineapple, offering a refreshing starter that perfectly paired the sweet tang of pineapple with the satisfying crunch of winged beans.

Kueh Pie Tee and Ngoh Hiang 4.5/5

The Kueh Pie Tee and Ngoh Hiang presented delightful bites, made even more enjoyable with a tantalisingly spicy sambal.

Hu Pioh Tng (Fish Maw Soup) 4.8/5

The Hu Pioh Tng, a traditional Fish Maw Soup, was hearty and comforting. It exuded robust flavours enriched with the deep essence of crustaceans, elevating it to a whole new level.

Pork Lard Rice 4.8/5

The simple yet much-loved Pork Lard Rice stole the show. Fragrant and fluffy rice, infused with freshly fried pork lard, was bound together by a dark soy sauce hailing from Ipoh.

Nonya Chap Chai 4.8/5

Nonya Chap Chai, a staple in Peranakan cuisine, showcased perfectly cooked vegetables with a slight crunch, all harmoniously infused with rich soybean paste. Linda possibly incorporated prawn stock to elevate the dish further, adding depth and flavour.

Babi Tohay 4.2/5

Babi Tohay, an almost forgotten dish rarely found in restaurants, was a revelation. This unique pork dish was prepared with red rice yeast, fermented shrimp, and brandy, resulting in a complex and rich flavour that was both unfamiliar and utterly delicious.

Sambal Prawns with Belimbing 5/5

The Sambal Prawns with Belimbing had a real kick. The spicy and fragrant prawns were beautifully complemented by the tang and sourness of the belimbing, and the sauce paired wonderfully with rice.

Beef Rendang 4.8/5

Beef Rendang was a standout, with its fragrant and delightful rempah seasoning that enhanced the tenderness of the beef. The flavours were beautifully absorbed into the succulent meat, creating a dish that was a perfect companion for rice.

Sago Gula Melaka 4/5

To conclude this remarkable culinary journey at Linda's Table, the Sago Gula Melaka presented a harmonious blend of fragrant and creamy coconut milk, sweet and savoury gula melaka, and chewy sago pearls.

Having visited various Peranakan private dining experiences, Linda's cooking left a lasting impression. Her dishes not only brimmed with flavour but also showcased a level of finesse that set her apart from the others.


Linda's Table Private Dining
Pandan Valley
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