In Singapore, a paradise for food lovers, LingZhi Vegetarian @ Liat Towers is like a shining pearl, standing out among numerous vegetarian restaurants. Since its establishment in 1991, it has accumulated a large number of loyal fans through years of careful operation and has become a sacred place in the hearts of vegetarians.
As we stepped into the restaurant, a fresh and elegant atmosphere greeted us. The wooden tables and chairs, combined with soft lighting, created a warm and quiet dining environment, as if shutting out the hustle and bustle of the outside world. We instantly felt relaxed and ready for a vegetarian feast.
Our group of three, after comparing the prices of a la carte dishes, was attracted by the vegetarian buffet priced at 39.9++. Considering the rich variety and unique flavors of the dishes, we hesitated for a moment before choosing the buffet. When selecting dishes, we found that some of the signature ones were still within the buffet range. We ordered a la carte dishes such as Black Truffle Soup, Vegetarian Dumplings, Vegetarian Eel, Tofu Skin Dim Sum, and Sweet and Sour Vegetarian Pork.
The Black Truffle Soup was the first to arrive. The rich and thick soup exuded the unique aroma of black truffle, with the perfect blend of the rich mushroom flavor and the fragrance of the truffle. The Vegetarian Dumplings had soft and chewy wrappers filled with delicious vegetarian fillings. The Vegetarian Eel, with its appearance and texture somewhat similar to real eel, had delicate “fish” patterns and tasted great with the special sauce. The Tofu Skin Dim Sum had been processed tofu skin wrapped around the filling, but it felt a bit dry, as if it had been sitting out for a while. The Sweet and Sour Vegetarian Pork was appetizing with its bright color. The outer coating was crispy, and the “meat” inside was tender and juicy. The sweet and sour sauce was perfectly absorbed, making it hard to stop eating.
The final dishes, Oatmeal Pumpkin and Truffle Fried Rice, brought the vegetarian feast to a climax. The Oatmeal Pumpkin was sweet but not greasy, with the soft pumpkin and oatmeal interwoven, bringing a sense of fullness with each bite. The Truffle Fried Rice fully showcased the unique aroma of black truffle. The chewy noodles were rich in ingredients, and each bite was intoxicating.
Overall, we rated this experience around four stars, slightly on the lower side. Next time we come, we will definitely try more a la carte dishes to further explore the culinary treasures of this vegetarian restaurant.
Today, Bella was randomly chosen to visit this vegetarian restaurant, and I was genuinely impressed! Every dish left a deep impression on me, and I can't wait to share them with everyone.
Let's start with the Kung Pao Monkey Head Mushroom. This dish is served with fragrant taro rings. The texture and flavor of the monkey head mushroom are fantastic, while the fried taro rings are crispy on the outside and tender on the inside, which is exactly the texture I love. The Kung Pao seasoning is perfectly balanced, and the overall combination is very harmonious.
The second dish is the signature Asam Fish Fillet, made from gluten that's shaped like cod. The texture is very tender, and the seasoning is authentic. Although it doesn't taste exactly like real fish, it's surprisingly delicious.
The last dish is a dim sum that looks like shrimp dumplings, but the filling is a vegetarian mix of three ingredients. The flavor is good, the skin is chewy and doesn't fall apart, and the overall texture is excellent.
Every dish is worth recommending, and I'll definitely be back next time.
On my second visit to this restaurant, I found that the pan-fried dumplings are also delicious. The skin is crispy, and the filling, which is similar to shepherd's purse, is very tasty. You have to give it a try.
The Oil-Infused "Sole Fish" costs 17.8 Singapore dollars. It's made from tofu, topped with a layer of seaweed, and then pan-fried and seasoned with sauce. The texture and flavor are surprisingly fish-like, making it a very unique dish.
The Iron Plate Tofu, priced at 11.8 Singapore dollars, has become one of my must-order dishes every time I visit. It's very savory and goes well with rice. The tofu, which replaces minced meat, has a texture that's surprisingly similar to ground meat.
The Siu Mai, at 4.8 Singapore dollars, has a soft and slightly mushy texture, which I didn't particularly enjoy.
Overall, the vegetarian dishes at this restaurant are very cost-effective and surprisingly delicious. If you're looking for a place to enjoy vegetarian food, this restaurant is definitely the top choice. With 16 branches across the island, you can definitely give it a try.
梅凉拌脆瓜樱笳，咸蛋白饭鱼，黑松露宝塔菌
Chilled Sour Plum infused Japanese Cucumber with Cherry Tomato, Crisp-fried Silver Bait with Salted Egg, Sautéed Stuffed Mushroom with Truffle Sauce
（清新酸甜的梅子汁浸润脆嫩的日本黄瓜，搭配樱桃番茄，带来爽口开胃的前奏；外酥里嫩的银鱼裹挟着咸蛋黄；松露酱的浓郁香气与饱满的宝塔菌完美融合，一份的味道搭配挺好。）
• 羊肚菌雪耳响螺炖鲍鱼汤
Double-boiled Abalone Consommé with Sea Whelk, Morel Mushroom and Snow Fungus
这道汤品醇厚鲜美，鲍鱼的软糯与响螺的爽脆相互交织，羊肚菌的独特香气和雪耳的清甜胶质，共同熬煮出一锅浓郁滋补的精华
• 金银蒜菜脯蒸巴丁鱼
Steamed Patin Fish with Golden Garlic and Preserved Radish
（巴丁鱼肉质鲜嫩，但烧不好会有土腥味；菜脯和炸蒜为整道菜肴增添了一抹独特的风味，清蒸的方式最大程度地保留了鱼的鲜美，口感层次丰富。）
• 滑蛋辣椒开边龙虾 伴炸馒头
Traditional Wok-braised Lobster with Chili Egg Sauce on accompanied Crisp-fried Mantou
（龙虾肉质紧实弹牙，经过传统锅气烹饪，搭配滑嫩的滑蛋和微辣的辣椒酱，蛋香与辣味相互交融，带来独特的鲜辣风味；外酥里软的炸馒头吸收了酱汁后，更是别有一番滋味。）
• 莆鱼腊味芥兰
Stir-fried Hong Kong Kale with Chinese Sausage and Dried Sole Fish
（香港芥兰鲜嫩爽脆，腊味的醇厚香味与莆鱼的鲜美相互渗透，腊肠的甜咸与腊肉的浓郁油脂完美融合，为清新的蔬菜增添了丰富的风味，咸鲜下饭。）
• 松露烤伦敦鸭伴豉油皇捞生面
Roasted London Duck with Black Truffle Sauce accompanied Tossed Noodles with Superior Soya Sauce
（虽然这道菜看上去不怎么样，但伦敦鸭肉质多汁，带有鸭香；黑松露酱的香气与烤鸭的鲜美相得益彰，搭配上酱油调味的捞生面，整体口感丰富，咸鲜中带着一丝奢华的香气。）
Dessert
椰盅杨枝甘露白玉冰
Chilled Mango with Sago, Pomelo and Jelly Royale in Young Coconut
（这道甜品清新爽口，芒果的香甜与柚子的微苦相互交织，加上软糯的西米露和爽滑的白玉冰，最后盛放在清新的椰盅中，带有淡淡的椰香，甜而不腻，为这一餐画上完美的句号。）
The Chinatown Complex Market & Food Centre in Singapore is a food lover’s paradise, with a dizzying array of delicious stalls. It’s home to some of Singapore’s one-Michelin-starred affordable eats and numerous top-rated local delicacies. Each visit feels like a treasure hunt.
Cheng Ji’s Sauce Steamed Pine Fish Head is a favorite of mine, having visited over 20 times. Both my grandmother and I love it and often bring friends along. The fish head is fresh and tender, perfectly complemented by their signature sweet and sour bean sauce. Their dry-fried prawns are also a must-order.
Maria’s Virgin Chicken requires advance booking for the whole chicken due to my grandmother’s age. Zhao Ji’s Hainanese Chicken Rice is quite good, with both the yellow and white chicken being very tender. I usually go for the yellow chicken leg rice, and my friend had one of the best chicken rice experiences here.
An Zhen’s Thin Pancakes are recommended by Michelin. The pancakes are slightly sweet, but you can ask them to reduce the sugar. Their little golden cups are a must-try.
Xi Jie’s Fried Kway Teow has a 20-minute wait, and while it’s quite tasty, it’s not the best I’ve had. Jia Ji’s zongzi (rice dumplings) are quite famous, especially the mung bean and salted egg zongzi, which can rank in the top three. The regular salted egg and pork zongzi must be thoroughly steamed to be delicious.
Quan Neng Qiao Ma Ma’s Laksa has a great flavor, and their Bak Kut Teh (pork rib soup) has a very rich broth. There’s also a video from my visit in 2022. That day, I ate at Yue Lai, one of the best claypot cooking restaurants in Singapore. Mr. Jerald Chua has visited twice, and every dish there is a masterpiece.
2025年跨年是在新加坡金沙MOTT32公馆度过的，感觉很不错！我们两个人点了一整只42天饲养的苹果木烤鸭，那味道简直绝绝子！
烤鸭皮脆肉嫩，鸭肉鲜美多汁，每一口都是满满的幸福感。剩余的鸭做成鸭松生菜包，生菜的清爽搭配上鸭松的醇香，口感层次分明，非常好吃！
竹笙菜胆炖花胶，汤汁浓郁醇厚，花胶软糯，满满的胶原蛋白
招牌龙虾配麻婆豆腐，龙虾肉质紧实，麻婆豆腐的麻辣鲜香与龙虾的鲜美完美融合，绝了！
干煸和牛松炒四季豆，和牛松的鲜嫩与四季豆的爽脆相得益彰，每一口都是享受。
这四个菜里，烤鸭、鸭松生菜包和花胶汤真的太惊艳了！
主厨KWONG MING是新加坡粤菜界的传奇人物，拥有四十多年的烹饪经验，曾在香港和新加坡的多家顶级餐厅工作，他的手艺真的是没得说，每一道菜都是艺术品，让人回味无穷！
Located in the heart of a bustling city, Atrium Buffet has attracted numerous diners with its halal certification and a wide variety of delicious dishes.
🍽️ First Impressions
Upon entering, I was immediately drawn to the dazzling array of food. From Hainanese Chicken Rice to Jumbo Prawns, from Curry Chicken to Satay Skewers, each dish exudes an enticing aroma.
🍛 Signature Dishes
• Hainanese Chicken Rice: A classic Singaporean flavor, with tender chicken and rich sauce.
• Jumbo Prawns: Fresh and springy, each bite is a gift from the sea.
• Curry Chicken: Fragrant and spicy with a hint of sweetness, leaving a lingering aftertaste.
• Satay Skewers: The meat is grilled just right and paired with special satay sauce, offering a unique flavor.
🍝 Pasta and Rice
• Spicy Seafood Pasta: A perfect blend of spiciness and seafood, captivating from the first bite.
• Creamy Shrimp Penne: The richness of cream combined with the freshness of shrimp creates a rich texture.
🐟 Seafood and Fish
• Entire Chilled Steamed Salmon: It doesn’t look very appetizing.
• Cold Seafood: Including abalone, shrimp, scallops, etc., the freshness is acceptable.
🍣 Sushi and Sashimi
Although the freshness is average, the variety is extensive, satisfying different tastes.
🍲 Indian Cuisine
Freshly made roti and curry sauces, fragrant and mouthwatering, one of the favorites of the day.
🥩 Grilled Meats
• Wagyu Rump: The meat is delicious, but not very memorable.
• Otak-Otak, Squid Rings, Chicken Wings: Grilled to perfection, crispy on the outside and tender on the inside.
🍮 Desserts
• Chocolate Fountain: Although the taste is average, it provides a unique dessert experience.
• Durian Flavored Ice Cream: Rich and thick, with a strong cream flavor, highly recommended!
🍰 Dessert Highlights
It’s worth mentioning that although the variety of desserts at Atrium is not very large, each one is made with high-quality ingredients and tastes incredibly delicious, rivaling the desserts of a five-star hotel buffet. Whether it’s the exquisite appearance or the rich taste, they are all praiseworthy.
🙌 Special Thanks
Here, I would also like to express my gratitude to Weixuan, Sakinah, and Albin for their excellent service. Their professionalism and enthusiasm made the entire dining experience more enjoyable. Thank you for your attentive service, making this meal more memorable! 🌟
📝 Overall Review
Although the freshness of the ingredients and the price are not top-tier, the 50% discount makes this dining experience quite cost-effective. Some dishes, such as crabs, lack freshness, but overall, it’s worth trying.
这家小而美的餐厅，就藏在River Valley Road上，复古的装饰让人一秒回到70年代，满满的怀旧感！
🏠【环境】
新潮园占据了两层空间，一楼是厨房和小小的用餐区，适合快速解决一餐；而二楼则是主餐厅，更适合想要慢慢享受一顿传统潮州大餐的你。这里的装潢让人想起那些已经消失的老潮州餐馆，仿佛穿越了时空。
🍲【美食】
我们点了卤味拼盘，只要18新币，味道超级棒！麻油鸡12新币，香气扑鼻，让人回味无穷。咸鱼肉碎只要10新币，简直是下饭神器。最后还加点了猪耳朵，8新币一份，口感爽脆，让人停不下来。
今天要和大家分享一个特别的庆生经历，我们去了一家叫Cultivate的素食餐厅，这里装饰得像图书馆一样，超级精致漂亮！
🌱【午市套餐】S$38++
我们选择了午市套餐，主食是无麸质披萨——“无麸质小披萨配晒干番茄沙司、烤传家宝番茄、腰果奶马苏里拉奶酪、辣椒油和调味有机芝麻菜”。虽然只有这一个选项，但味道真的还可以，就是如果能多一个主食选择就更好了，这样我们就可以交换尝试不同的美味。
🥬【前菜】
前菜是炸甘蓝叶，口感脆脆的，带点微辣，很开胃。
🍰【甜品】
甜品是“橄榄油、蜂蜜和柠檬蛋糕配酸奶”，甜而不腻，是完美的餐后甜点。
🎉【生日惊喜】
因为是庆祝生日，餐厅还送了我们一块蛋糕，真的是太贴心了！
💁♀️【服务】
特别感谢Phoebe的服务，她是个非常开朗热情的女孩子，让整个用餐体验更加愉快。
虽然选择不多，但餐厅的环境和氛围真的很棒，我们度过了一个很开心的生日。如果你也在寻找一个特别的素食餐厅，Cultivate绝对是个不错的选择！
藤椒上上签，19新币
鲍鱼肉切块加上泡椒腌制而成，比较简单的调味，但是挺开胃
汉源花椒排骨26新币
长长的一条摆盘排骨炸完之后，像小石头一样排在盘子上，摆盘漂亮，很精致的感觉，肉的口感和味道比较普通
白灼菜心，14新币
辣炒脆鳝 38新币，鳝鱼肉先油炸后再炒，有一点点腥但不明显，还是更喜欢江浙的做法，因为这道菜改良了川渝的辣度，没能更好地掩盖鳝鱼的泥腥味
贵妃荔枝马蹄虾球26新币，造型很独特虾球油炸后制作成荔枝的形状，挂在盆栽上。虾球的表面面粉有明显的荔枝香味，挺特别的一道菜，好玩好吃好看。
椰糖慕斯玉米，9新币
造型很独特，奶呼呼的，口感还可以，甜度适中
这家店我收藏了非常久，一直没有来打卡，因为他的位置比较隐秘，但是其实它已经经营了23年了，
最初是被他的风格和家具装饰所吸引，很有年代感，非常的漂亮，
服务员Ms Cheng会说中文，很认真的小姑娘，给我介绍地超仔细，我点了三个菜都是她推荐的
第一道是冬阴功汤，这个汤的口感不俗，酸味在口腔中一下迸射出来，汤里的海鲜料也非常的丰盛，许多人推荐，我也觉得很好吃
第二道菜是当日蔬菜，调味和味道都很好
第三道菜是仁当牛肉，这道菜如果是第一次来的话，一定要点一下来尝一尝，牛肉有嚼劲，给的部位带牛筋调味也很好，整体很不错
这家店我一定会再来的，下一次多叫一些人一起可以尝不一样的味道
主食价格都非常实惠，我们分别选了照烧炸鸡和日式芝士和牛排，两份主食非常不错，超过期待的味道
其次是沙拉吧，最推荐的莫过于日式生食蛋五吃，其他的沙拉也都处理地很干净，新鲜感十足。
工作日晚上会看到很多人排队，今天来地比较早，就直接入座
花姐表示非常满意，下次还可以来
