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]