The Singapore stalwart of contemporary Chinese vegetarian dining, LingZhi restaurant, has stepped into a new era. Established in 1991, the Tung Lok group eatery recently moved from its long-time home at Liat Towers to a new address at Palais Renaissance, where it was reborn as LingZhi Greens.
LingZhi Greens’ new space at Palais Renaissance. Photo © Fen Chia.
My own frame of reference for Chinese vegetarian food has mostly been fried vegetarian bee hoon — a hawker breakfast staple served with gluten and mock-meat-heavy sides. LingZhi Greens’ menu was a revelation by comparison. While there’s still a small nod to plant-based meats for variety, the real focus is on whole foods: organic ingredients, premium vegetables, and an impressive range of mushrooms, well-suited to both serious vegetarians and health-conscious omnivores alike.
Chef Michael Huang and some of the ingredients that go into LingZhi Greens’ cuisine. Photo © Fen Chia.
Mushrooms are the backbone of vegetarian cuisine — low in calories, high in nutrition, and prized for their umami depth and meaty bite. They made their first appearance in the first dish that arrived at our table, Wasabi-Mayo Monkey Head Mushroom Served in Fresh Dragonfruit (S$28): plump mushrooms fried until crisp, paired with fresh dragonfruit and a wasabi-mayo dressing for a bright, tangy contrast. It set the tone for a menu that plays fruity sweetness against savoury depth throughout.
Wasabi-mayo Monkey Head Mushroom Served in Fresh Dragon Fruit. Photo © Fen Chia.
Next came the Truffle Mushroom Bisque Served in Stone Pot (S$14 per serving) — an easy crowd-pleaser. This velvety blend of slow-simmered wild mushrooms was laced with black truffle and kept piping hot in its stone pot. It was generous enough to savour slowly, spoonful by spoonful.
Truffle Mushroom Bisque served in Stone Pot. Photo © LingZhi
The Chilled Tomato with Chef’s Homemade Sauce (S$19.80) that followed was less of a spectacle but did well in showcasing the marvel of fresh and pure ingredients. It comprised plump, skinless tomatoes marinated in a sweet-savoury glaze, offering a clean, refreshing break before the richer courses ahead.
Chilled Tomato with Chef’s Homemade Sauce. Photo © LingZhi
That reset was welcome, because the Mala-Spiced Fungus Medley with King Oyster Mushroom (S$29.80) that followed packed some, though not too much heat. Oyster mushrooms and wood ear fungus brought contrasting chewy and crunchy textures, coated in a vibrant, mildly numbing mala sauce. It was addictive, and a natural pick for those of us non-vegetarians who love spicy boiled fish.
Mala-spiced Fungus Medley with King Oyster Mushroom. Photo © Fen Chia.
We were not done with mushrooms yet. The standout of the meal for quite a few among us was the Pan-Fried Stuffed Morel Mushrooms in “San Bei” Sauce (S$38.80). Morels are prized and hard to come by; they are not easily farmed, and seasonal even in the wild, so tasting them at all felt like an occasion. Stuffed with a savoury filling and finished in a Taiwan-inspired “san bei” (meaning ‘three cups’ in Chinese) reduction of sesame oil, soy sauce, and house-made broth. This was a particularly memorable dish for me; I could not recall when I last tasted morels in Chinese cuisine, if I ever did.
Pan-fried Stuffed Morel Mushrooms in ‘San Bei’ Sauce. Photo © Fen Chia.
For the final main, the Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap (S$26 for 8 pieces) offered a playful homage to Peking duck: beancurd skin fried to a shattering crisp, layered with well-seasoned vegetarian “goose.” Our server helped wrap each piece with julienned cucumber and a hoisin-style sauce — a satisfying, crunchy finish to the savoury courses.
Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap. Photo © Fen Chia.
Each slice was wrapped carefully by the server. Photo © Fen Chia.
Dessert came from LingZhi Greens’ list of tongshui favourites: Black Glutinous Rice with Coconut Ice Cream (S$12) and Mango Cream with Pomelo (S$6). Both were light and restrained rather than cloying, echoing the balance that ran through the whole meal.
Black Glutinous Rice with Coconut Ice-cream. Photo © Fen Chia.
Mango Cream with Pomelo. Photo © Fen Chia.
LingZhi Greens makes a compelling introduction to contemporary Chinese vegetarian cuisine, served in a space where fine art on the walls complements the culinary art on the table. Private dining rooms are available for those planning a group occasion.
LingZhi Greens
390 Orchard Road,
Palais Renaissance, #B1-04/05,
Singapore 238871
Opening hours: Lunch from 11am – 3pm (last order: 2.30pm), Dinner from 6pm – 10pm (last order: 9.30pm)
