LINKUS 临家, the famous restaurant specialising in Minnan cuisine from southern Fujian province, has finally opened in Singapore.
I recently visited at Suntec City to explore this style of Chinese cooking that is often hard to find here.
It is also opening its second Singapore outlet at Takashimaya Shopping Centre.
Singapore’s LINKUS 临家 is the first international branch of the Linjia chain.
They are very well-established in China, with more than 19 self-operated outlets, and were even chosen as the official reception restaurant for the 2017 BRICS Summit in Xiamen.
The character “临” can mean “to arrive”, so “临家” suggests the feeling of arriving home.
It is also a play on the similar-sounding Chinese words for “neighbour”, reflecting the restaurant’s philosophy of welcoming guests as though they were visiting a neighbour’s home for a warm, home-cooked meal.
The interior of the restaurant reflects this heritage beautifully.
You will notice dark wood panels and deep teal walls that create a very calm mood. Warm lanterns hang from the ceiling to give the space a soft and golden glow.
To be honest, it does feel much more like a grand private dining room than a typical mall eatery.
The focus here is entirely on the natural flavours of fresh seafood and produce.
Unlike the heavy oils or robust spices of Szechuan food, Minnan dishes rely on light seasoning and high-quality ingredients.
Here is a closer look at some highlights from LINKUS 临家:
Yong’an Yellow Chili Baking Grouper 永安黄椒焗老虎斑 ($79 per fish)
Part of the “Ten Signature Dishes” (十大特色), this one makes an entrance in a striking red clay pot. The moment the lid lifts, that garlic scent hit the table.
Beneath that steam sits a Tiger Grouper (老虎斑) baked over a thick layer of garlic cloves. They caramelise at the bottom, soaking up the juices and adding a mellow sweetness that works well with the fish’s firm, meaty bite.
To me, what lifts the whole dish are the Yong’an Yellow Chillies. They bring a gentle, fresh heat that creeps up slowly rather than hitting hard. Spicy, yes, but not too much.
Fujian Buddha Jumps Over The Wall 福建正宗佛跳墙 ($119 per person, $499 for 5-7 people)
Many people consider this dish the top representative of Fujian cuisine. It is a rich soup that the kitchen slow-simmers for 12 hours to extract every bit of flavour.
The restaurant presents it in a classic white ceramic pot that keeps the soup piping hot.
Inside, I found treasures like abalone, sea cucumber, and dried scallops.
The broth is thick and has a deep golden colour with a velvety texture. Every spoonful is packed with a complex umami taste that feels so nourishing.
Xiamen Satay Baked Boston Lobster 厦门沙茶焗波士顿龙虾 ($16 per 100g)
This lobster is a prominent item on the menu and actually won a national award for “China’s Famous Dish” in 2014.
The kitchen bakes it in a rich satay (沙茶) sauce that is unique to the Minnan region.
Unlike Southeast Asian satay, this version is more savoury and less spicy, and has a deeper umami profile that I found quite interesting. The Boston lobster meat was expectedly sweet and firm.
Puff Pastry Curry Snow Beef Steak 酥皮咖喱雪花牛排 ($32.90 for small, $64.90 for large)
This dish takes inspiration from the traditional curry flavours found in Quanzhou. The chefs use marbled snow beef that is exceptionally tender and serve it on a bed of toasted grains.
Each piece is wrapped in a light puff pastry and fried to a golden crunch.
I enjoyed giving it a dip in the Quanzhou curry sauce, which was warm and fragrant without being too spicy.
Quanzhou Wrapped Pork & Radish Rice 泉州封肉萝卜饭 ($22.90 for small, $28.90 for large)
This dish represents the simple wisdom of the Minnan people. It dates back to times when food was scarce and radish was used to stretch the rice further.
The restaurant serves it in a large metal pot filled with fluffy rice, large chunks of white radish, and savoury pork.
The waitress used a spoon to mash the large block of “feng rou” (pork) until it was soft, which released the original braising juices into the rice.
This dish totally reminded me of what my grandma used to cook (miss her) when I was young, and it was indeed the ultimate comfort food. Must order.
Quanzhou Da Leng Senangin with Caviar 泉州打冷午鱼佐鱼子酱 ($26.90)
This elegant appetizer is served on a beautiful blue and white oval platter. It features eight precise slices of Senangin fish.
Each slice is topped with a generous dollop of black caviar which makes the presentation more sophisticated.
The kitchen prepares it in the traditional “Da Leng” style, which is a form of cold preparation that keeps the fish firm. I noticed the cold temperature made the texture of the fish very smooth.
Minnan Assorted Snacks 闽南小吃拼盘 ($20.90)
This platter is a great introduction to the street food culture of the Hokkien region. It includes a variety of fried items like Sweet and Sour Pork (Tang Cu Rou), Fish Rolls, and Radish Cake.
The snacks are arranged neatly around a central garnish of pickled radish.
My favourite of the three was the fried pork, which was fried to a crispy golden brown while remaining tender on the inside.
Xiamen Tusundong Jelly 厦门土笋冻 ($13.90 for 4 pieces, $3.50 per piece)
This is one of the most unique delicacies from Xiamen. It is a savoury jelly made from sea worms that are rich in natural collagen. (The waitress joked that one bite is better than wearing ten face masks.)
The restaurant presents the jelly in clear, firm cubes on a stylish silver and black striped plate.
Each cold and bouncy cube contains a portion of the sea worms, topped with a small orange garnish, then poured with a special soy-based sauce.
Sanming Red Mushroom Stewed Handmade Tofu 三明红菇炖手工豆腐 ($19.90 for small, $36.90 for large)
I was initially surprised by the slight pinkish broth. The colour comes from the natural pigments of the rare red mushrooms from Sanming.
The kitchen stews large, rectangular blocks of handmade tofu in this aromatic liquid.
I enjoyed how the tofu was incredibly soft and had a porous texture that soaked up the earthy mushroom stock. This dish feels very comforting yet light. It looks surprisingly simple, but it is worth ordering.
Desserts and Pastries 甜点点心 ($7.90 to $17.90 per person)
The dessert menu offers a sweet ending with traditional flavours. A popular choice is the Iced Silky Xiamen Peanut Soup, with peanuts cooked until they are soft enough to melt on the tongue.
Other options include the Xiamen Hot Peanut Soup, Anxi Tieguanyin-Infused Shihuagao, and Iced Jianning Lotus Seed Soup.
If you want a meal that feels like a real journey into Fujian culture, LINKUS 临家 is the place to go.
I will certainly be back with a larger group to try more of their seasonal specialities.
LINKUS 临家 Opening Promotion
For a limited time, enjoy your current meal complimentary when you top up four times your total bill amount in dining credits (min top up is $500).
The credits can be used for future visits. Promotion valid until 28 February 2026. T&Cs apply.
LINKUS 临家
Suntec City #01-435 Tower 5, 3 Temasek Blvd, Singapore 038983
Opening Hours: 11am – 2:30pm, 5pm – 9:30pm (Mon – Sun)
Takashimaya Shopping Centre #04-22, 391 Orchard Road, Singapore 238872
Opening Mid-July
* This entry is brought to you in partnership with LINKUS 临家.
