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
