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
Facebook
Website
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]

LingZhi Vegetarian @ Liat Towers - A Fresh Take on Vegetarian Dining: Innovative Dishes Beyond Mock Meats

LingZhi Vegetarian by TungLok Group has been around since 1991 and is well-regarded in the vegetarian community for its quality dishes. It now welcomes its new Executive Chef, Michael Huang, who brings over 17 years of culinary experience.

Located on the fifth floor of Liat Towers, the restaurant offers both an open dining area and private rooms for various occasions. Chef Huang has introduced a refreshed lineup of dishes focused on health and environmental sustainability, using quality seasonal ingredients. His roots in traditional Chinese flavours also shine through.

Honey Potato with Osmanthus Flower 3.5/5

We began with the Honey Potato with Osmanthus Flower ($16.80), a chilled pyramid of soft sweet potato cubes glazed in a fragrant osmanthus syrup. It leaned on the sweeter side for me, though my dining companion enjoyed it.

King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup 4.2/5

As a mushroom lover, the comforting King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup ($29.80) was right up my alley. Served in a comforting Sichuan pepper broth, it featured a generous medley of mushrooms with crunchy celtuce for texture. Unlike the fiery broth one might expect, this had a gentle heat with a warm numbing kick. I wished it came with sweet potato noodles or vermicelli to soak up the flavourful soup!

Crispy Plant-Based Eel in Gong Bao Glaze 4/5

The Crispy Plant-Based Eel in Gong Bao Glaze ($22.80) is made with thinly sliced shiitake mushrooms fried to a crisp and paired with cashews. While the “eel” could have been slightly meatier in texture, it was crunchy, light and not oily. The glaze carried a mild sweetness and a hint of heat.

Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce 4.2/5

The Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce ($38.80) was another creative standout. Earthy morels are stuffed, pan-fried, and served over crunchy asparagus, all coated in a sweet-savoury San Bei sauce.

Spaghetti with Vegetarian Bolognese 3.8/5

I wasn’t expecting much from the Spaghetti with Vegetarian Bolognese ($24), but it surprised us with its balanced mix of tomatoes and mushrooms. It wasn’t as tomato-forward or as sweet as the usual versions.

These dishes and more are available a la carte or as set menus for groups of various sizes. While the prices lean higher, we appreciated the thoughtful creativity that sets the restaurant apart from more common vegetarian offerings, which often rely heavily on mock meats. Service was also exceptionally warm and attentive.

Photos and words by Jo, who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


LingZhi Vegetarian
Liat Towers
541 Orchard Road
#05-01
Singapore 238881
Tel: +65 6734 3788
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

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

Direction:
1) Alight at Orchard MRT Station. Take Exit 4. Walk to Wheelock Place. Go to the first floor. Exit Wheelock Place, turn left and walk down Orchard Road. Walk to destinaton. Journey time about 5 minutes. [Map]

Wild Supper Club Private Dining, Focusing on Pescatarian and Vegetarian Menu

Nestled in the Newton area, Wild Supper Club is a home private dining helmed by Chef Kyle Henderson, a Singapore-born chef with over two decades of experience, having honed his craft at Lolla and Esquina. The restaurant’s philosophy is refreshingly unpretentious — a celebration of fresh seafood, vibrant vegetarian plates, and the occasional market treasure — resulting in a menu that is ever-changing and full of surprises.

Aged Hamachi & Apple Tart 4/5

We kick-started our pescatarian dinner with the Aged Hamachi & Apple Tart. The aged hamachi is delicately paired with apple, roasted tomato, and Ipoh pomelo, dressed in a light vinaigrette and topped with fresh chives. Served in a crispy tart shell, each bite bursts with flavour, balancing the clean-tasting fish with bright acidity and crunch.

Artichoke & Spinach Dip, Baked Pita Chips 4.2/5

Next came the Artichoke & Spinach Dip, accompanied by baked pita chips. Creamy, luscious, and downright addictive, the dip was a crowd favourite. It is rich in flavour yet not overly heavy, and the warm pita chips make the perfect vessel for scooping up every bit of that goodness.

Pickled Mushroom Croquettes, Basil & Parsley Coulis 3.8/5

The Pickled Mushroom Croquettes were deep-fried to a perfect golden brown. It is crispy on the outside, packed with umami on the inside, and beautifully complemented by a fragrant basil and parsley coulis. A simple but expertly executed dish that hits all the right notes.

Baked Pear Empanadas, Parsnip Foam, Rosemary Oil 4.5/5

A surprise standout of the evening was the Baked Pear Empanadas served with parsnip foam and rosemary oil. The sweetness of the pear, encased in a buttery, flaky pastry, was unexpectedly delightful. While empanadas are often savoury, this sweet interpretation worked beautifully and charmed everyone at the table.

Hokkaido Scallop & Ikura Ceviche, Squid Ink Creme Brulee 4/5

The Hokkaido Scallop & Ikura Ceviche atop Squid Ink Crème Brûlée is an inventive creation that impressed both visually and texturally. The contrast between the fresh, briny ceviche and the smooth, slightly savoury crème brûlée made for a playful and memorable dish.

Halibut, Green Nam Jim, Coconut, Saffron Pilaf, Fennel, Herbs 4.2/5

For our main, we had the Halibut, pan-seared to perfection with a lightly crisped exterior and tender, moist flesh. It was served atop a fragrant Saffron Pilaf, complemented by Green Nam Jim, Coconut Cream, Fennel, and Herbs. It is a wholesome, well-balanced dish that seamlessly combines Southeast Asian and Mediterranean influences.

Broccolini, Shaved Grey Mullet Roe, Persian Feta Cheese, Chilli Jam 3.5/5

Heirloom Carrots, Smoked Eggplant Dhal, Coriander Chutney 4/5

To accompany the main, we had two vegetable sides: Broccolini dressed with shaved grey mullet roe, Persian feta cheese, and chilli jam. It is a perfect blend of saltiness and heat. The Heirloom Carrots served atop smoked eggplant dhal with coriander chutney, showcasing layers of earthy and smoky flavours.

Yoghurt Cheesecake, Lemon & Thyme Curd, Black Sesame Cone 3.8/5

Dessert began on a light note with a Yoghurt Cheesecake topped with Lemon & Thyme Curd, served in a Black Sesame Cone. Tangy, refreshing, and not too sweet, it provided a smooth transition from the savoury dishes.

Pistachio Cake, Raspberry Relish, Vanilla Chantilly 4.2/5

We ended our meal with the Pistachio Cake crowned with Raspberry Relish and Vanilla Chantilly. Moist, nutty, and well-balanced, the pistachio flavour shone through beautifully without being overshadowed by the sweetness. It is a fitting finale to a delightful evening.

Note: This is an invited tasting.


Wild Supper Club
Cavenagh House
(Cairnhill/Newton)
Singapore 229491
Instagram
Website
Nearest MRT: Newton (NS Line)

Joie @ Orchard Central - Meatless Fine Dining with A Rooftop Dining View

Perched atop Orchard Central, Joie offers a unique fine-dining experience that is not just for vegetarians or vegans. With a creative meatless menu featuring a delightful Korean twist, this upscale restaurant caters to all occasions, whether you're celebrating a memorable moment or simply enjoying a meal with a view.

Surrounded by the lush greenery of a rooftop garden, we were fortunate to be seated at one of the best tables, perfectly positioned to watch the sunset as we enjoyed our dinner.

Welcome Drink, Roasted Korean Sunchoke Tea and Artemisia Tea

We had the 6-Course Dinner, priced at $78++ per person, which includes three starters, a vegetable dish, a main course, and dessert. As there were 2 of us, we had the opportunity to sample all the options available on the course menu.

“Tuna Tartare” 4/5

This dish truly impressed with its creative use of watermelon to mimic tuna. Served with crispy rice paper, sesame powder, egg yolk gel, apricot, and pickled pears, the Tuna Tartare was both appetising and refreshing - a perfect start to the meal.

Joie’s Crispy Layered Fries 4/5

An elevated take on a classic, these Crispy Layered Fries are made with imported potatoes from Holland and served with fermented kimchi, gochujang mayo, and black garlic mayo. Each fry offers a combination of textures and flavours that make every bite unique.

Charcoal Makgeoli Slider 3.8/5

The Charcoal Makgeoli Slider, which includes halloumi cheese sandwiched between charcoal buns, comes in two pieces per person. The combination of pickled radish, arugula, kimchi puree, and the signature egg yolk gel make this dish enjoyable, although not a standout.

“Ddukgalbi” Century Scotch Egg 4/5

An additional starter from the ala carte menu we get to try was the "Ddukgalbi" Century Scotch Egg, a unique twist on the traditional British dish made with century egg. Paired with gochujang and black garlic mayo, this dish is a must-try for century egg lovers.

Grilled Roots Vegetables 2.8/5

Heirloom Cherry Tomato Salad & Burratina 3/5

We had both vegetable options on the menu, but unfortunately, both dishes were underwhelming compared to our starters. The Grilled Root Vegetables are tough and lacking flavour. As for the Heirloom Cherry Tomato Salad & Burratina, while the sweet cherry tomatoes were enjoyable, the burrata was unfortunately dry. The dish was garnished with olive oil powder, a unique touch, though it didn't elevate the overall experience.

Mapadubu Lasagna 3/5

Grilled Summer Mushroom Steak 4/5

We also got both options for the mains on the course menu. Despite being inspired by mapo tofu, the Mapadubu Lasagna lacked the distinct flavours of the dish. The texture of the lasagna sheets was inconsistent; they were soft in some areas and tough in others, which detracted from the overall enjoyment.

The Grilled Summer Mushroom Steak was the highlight of the main courses. Served on a hot plate with homemade black pepper sauce, the monkey head mushroom's texture closely mimicked a steak, making this a satisfying dish.

Burnt Basque Cheese Cake 3/5

Unfortunately, the Burnt Basque Cheese Cake served with an Oreo crust, and homemade milk ice cream was too dense, more reminiscent of a New York cheesecake than a Basque-style one. It was enjoyable but could be lighter in texture. Joie has recently added a new dessert option to the menu - Black Sesame Ice Cream - which was unavailable at our visit.

Joie also offers other set lunch and dinner options daily:

• 3-Course: $38++ per person (lunch only, Monday to Friday except public holidays and eve of public holidays)
• 5-Course: $58++ per person
• 6-Course: $78++ per person
• 8-Course: $98++ per person (available for both lunch and dinner)

The spacious restaurant includes four private dining rooms, perfect for hosting special gatherings.

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


Joie
Orchard Central
#12-01
181 Orchard Road
Singapore 238896
Tel: +65 9663 0901
Facebook
Instagram
Website
Nearest MRT: Somerset (NS Line)

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

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