Restaurant Overview
Established: 1991
Management: TungLok Group
Executive Chef: Michael Huang (17+ years culinary experience)
Cuisine Type: Innovative Vegetarian Chinese
Price Range: $$$ (Premium)
LingZhi Vegetarian has been a cornerstone of Singapore’s vegetarian dining scene for over three decades. Under new leadership from Executive Chef Michael Huang, the restaurant has evolved to focus on health-conscious, environmentally sustainable cuisine that celebrates seasonal ingredients while honoring traditional Chinese flavors.
Location & Accessibility
Address:
LingZhi Vegetarian
Liat Towers
541 Orchard Road, #05-01
Singapore 238881
Contact:
Tel: +65 6734 3788
Nearest MRT: Orchard Station (NS Line, TE Line)
Directions from Orchard MRT:
- Take Exit 4
- Walk to Wheelock Place
- Go to first floor and exit
- Turn left along Orchard Road
- Walk approximately 5 minutes to Liat Towers
- Take elevator to 5th floor
Operating Hours:
Daily: 11:00 AM – 3:00 PM, 6:00 PM – 10:00 PM
Ambience & Interior Design
Dining Space
Located on the fifth floor of Liat Towers, LingZhi Vegetarian offers an elevated escape from the bustling Orchard Road below. The restaurant features:
Open Dining Area:
- Spacious layout suitable for casual dining
- Contemporary Asian-inspired decor
- Natural lighting during daytime service
- Comfortable seating arrangements for 2-6 guests
Private Dining Rooms:
- Available for special occasions and business meetings
- Ideal for family gatherings and celebrations
- Accommodates various group sizes
- Provides intimate, quieter atmosphere
Atmosphere
The restaurant strikes a balance between modern sophistication and traditional warmth. The setting is refined without being overly formal, making it suitable for both business lunches and family dinners. The ambience reflects the restaurant’s commitment to quality while maintaining an approachable, welcoming feel.
Service Quality
Exceptionally warm and attentive service elevates the dining experience. Staff members are knowledgeable about the menu, dietary requirements, and can guide guests through Chef Huang’s innovative creations. The service style is professional yet personable, contributing to the overall comfort of diners.
Menu Analysis
Philosophy
Chef Michael Huang’s menu represents a significant departure from traditional vegetarian restaurants that rely heavily on mock meats. Instead, the focus is on:
- Quality Ingredients: Seasonal produce and premium mushroom varieties
- Health & Sustainability: Environmentally conscious sourcing
- Creative Innovation: Unique flavor combinations and presentations
- Traditional Roots: Chinese culinary techniques with modern twists
Menu Structure
The restaurant offers:
- À la carte selections
- Set menus for groups of various sizes
- Seasonal specialties
- Both Chinese and fusion dishes
Signature Dishes Review
1. Honey Potato with Osmanthus Flower
Rating: 3.5/5
Price: $16.80
Course: Appetizer/Dessert
Description: A visually striking pyramid of soft sweet potato cubes, chilled and glazed with fragrant osmanthus syrup. The dish combines traditional Chinese ingredients (osmanthus flowers are prized in Chinese cuisine) with a contemporary presentation.
Taste Profile:
- Sweetness level: High
- Texture: Soft, smooth
- Temperature: Chilled
- Aroma: Floral osmanthus notes
Analysis: This dish leans heavily toward dessert territory with its pronounced sweetness. The osmanthus flower adds an elegant floral dimension that’s distinctly Chinese. While some diners may find it too sweet as an appetizer, it works well as a palate cleanser or light dessert. The chilled temperature makes it refreshing, particularly in Singapore’s tropical climate.
Best For: Those with a sweet tooth, dessert lovers, or as a shared appetizer
2. King Oyster Mushroom and Assorted Fungus in Sichuan Pepper Soup
Rating: 4.2/5
Price: $29.80
Course: Soup
Description: A comforting soup featuring a generous medley of mushrooms including king oyster mushrooms and various fungi, complemented by crunchy celtuce (stem lettuce) in a Sichuan pepper-infused broth.
Taste Profile:
- Heat level: Mild to moderate
- Numbing sensation: Present but gentle (málà)
- Mushroom earthiness: Strong
- Texture contrast: Soft mushrooms with crunchy celtuce
Analysis: This standout dish showcases Chef Huang’s ability to balance bold Sichuan flavors with accessibility. Unlike intensely spicy Sichuan preparations, this soup offers a gentle introduction to málà (numbing-spicy) flavors. The diverse mushroom selection provides umami depth, while celtuce adds textural interest.
The broth is the star here—flavorful enough to stand on its own yet restrained enough not to overwhelm. The warm numbing sensation from Sichuan peppercorns creates a pleasant tingling without being aggressive.
Pairing Suggestion: The reviewer astutely notes that sweet potato noodles or vermicelli would enhance this dish, providing a vehicle to enjoy every drop of the flavorful broth. Consider requesting noodles as an addition.
Best For: Mushroom enthusiasts, those seeking comfort food, diners who enjoy Sichuan flavors but prefer moderate heat
3. Crispy Plant-Based Eel in Gong Bao Glaze
Rating: 4/5
Price: $22.80
Course: Main
Description: An innovative mock eel created from thinly sliced shiitake mushrooms, fried to achieve crispiness, and paired with cashew nuts in a gong bao (kung pao) style glaze.
Taste Profile:
- Crispiness: High
- Sweetness: Mild
- Spiciness: Hint of heat
- Oiliness: Light (not greasy)
- Nuttiness: From cashews
Analysis: This dish exemplifies the restaurant’s creative approach to vegetarian cuisine. Rather than using processed mock meat, Chef Huang employs shiitake mushrooms to create texture and flavor. The thin slicing and frying technique transforms humble mushrooms into something that mimics eel’s texture without attempting to be overly deceptive.
The gong bao glaze is well-balanced—mildly sweet with subtle heat, avoiding the cloying sweetness that can plague fusion interpretations. Cashews add richness and textural contrast.
Room for Improvement: The “eel” could benefit from slightly meatier texture, though this is a minor critique. The lightness and lack of oiliness are actually positives for health-conscious diners.
Best For: Those seeking innovative plant-based dishes, guests new to vegetarian cuisine, diners who enjoy sweet-savory combinations
4. Pan-fried Stuffed Morel Mushroom with ‘San Bei’ Sauce
Rating: 4.2/5
Price: $38.80
Course: Main
Description: Premium morel mushrooms are stuffed with a savory filling, pan-fried to develop flavor, and served over crisp asparagus spears. The dish is finished with San Bei (Three Cup) sauce, a classic Taiwanese preparation.
Taste Profile:
- Earthiness: Strong (from morels)
- Sweetness and savory: Balanced (San Bei characteristic)
- Texture: Tender mushrooms, crunchy asparagus
- Aromatic: Complex from San Bei sauce
Analysis: This is arguably the most sophisticated dish in the lineup. Morel mushrooms are prized for their honeycomb appearance, meaty texture, and deep earthy flavor—they’re considered a delicacy in both Western and Eastern cuisines.
San Bei sauce traditionally contains three key ingredients in equal proportions: soy sauce, rice wine, and sesame oil. Chef Huang’s interpretation maintains the sweet-savory balance that defines this sauce while allowing the premium morels to shine.
The asparagus provides textural contrast and a fresh element that prevents the dish from becoming too rich. The pan-frying technique adds depth through caramelization.
Price Consideration: At $38.80, this is the most expensive reviewed dish, but the premium morel mushrooms justify the cost. Fresh morels are expensive and seasonal, making this a special-occasion dish.
Best For: Mushroom connoisseurs, special celebrations, those seeking refined vegetarian cuisine
5. Spaghetti with Vegetarian Bolognese
Rating: 3.8/5
Price: $24.00
Course: Main
Description: Italian pasta with a vegetarian twist—spaghetti topped with a mushroom-based bolognese sauce that balances tomatoes and fungi.
Taste Profile:
- Tomato presence: Moderate (not dominant)
- Sweetness: Restrained
- Mushroom umami: Balanced
- Texture: Traditional pasta consistency
Analysis: This dish represents successful fusion cuisine. Many vegetarian bolognese recipes lean too heavily on tomatoes and sugar to compensate for missing meat. Chef Huang’s version achieves better balance by incorporating mushrooms that provide umami and substance without creating a heavy, sweet sauce.
The restraint shown here is admirable—the dish doesn’t try too hard to replicate meat bolognese but instead creates its own identity. It’s lighter than typical bolognese yet satisfying.
Surprising Success: The reviewer’s low expectations were exceeded, suggesting this dish might be underestimated on the menu. It’s a safe choice for diners less adventurous about Chinese vegetarian cuisine or those seeking familiar comfort food.
Best For: Western food lovers, those seeking lighter pasta dishes, diners wanting familiar cuisine with vegetarian adaptation
Dish Preparation Insights
While specific recipes are proprietary, we can understand the techniques behind these dishes:
Mushroom Preparation Techniques
For Crispy Applications (Plant-Based Eel):
- Select firm shiitake mushrooms
- Slice thinly for maximum crispiness
- Coat lightly (possibly cornstarch or tempura batter)
- Deep fry at proper temperature to avoid oil absorption
- Drain thoroughly on paper towels
For Stuffed Preparations (Morel Mushrooms):
- Carefully clean morels (they’re hollow and trap dirt)
- Prepare savory stuffing (likely includes vegetables, seasonings, binding agent)
- Gently fill cavities without tearing delicate mushrooms
- Pan-fry with care to develop exterior color
- Finish with sauce to add moisture and flavor
Sauce Preparations
San Bei (Three Cup) Sauce: Traditional ratios of:
- Soy sauce (provides saltiness and color)
- Rice wine or Shaoxing wine (adds depth)
- Sesame oil (creates richness and aroma)
- Often includes garlic, ginger, basil
- Reduced to concentrate flavors
Gong Bao Glaze:
- Dried chilies for heat
- Sichuan peppercorns for numbing quality
- Soy sauce base
- Sugar for sweetness
- Vinegar for balance
- Cornstarch for glossy finish
Sichuan Pepper Broth:
- Quality vegetable stock base
- Whole Sichuan peppercorns toasted to release oils
- Aromatics (ginger, scallions)
- Mushroom varieties simmered to release umami
- Seasoned to balance málà characteristics
Cooking at Home: Inspired Recipes
Simplified Mushroom Sichuan Soup
Ingredients:
- 300g mixed mushrooms (shiitake, oyster, enoki)
- 1 tsp Sichuan peppercorns
- 4 cups vegetable broth
- 2 stalks celtuce or bok choy
- 2 slices ginger
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- Salt to taste
- Sesame oil for finishing
Instructions:
- Toast Sichuan peppercorns in dry pan until fragrant, crush lightly
- Heat sesame oil, sauté ginger and garlic
- Add mushrooms, cook until slightly softened
- Pour in vegetable broth, add crushed peppercorns
- Simmer 15-20 minutes
- Add celtuce/bok choy in final 3 minutes
- Season with soy sauce and salt
- Serve hot
Note: Restaurant version likely uses homemade mushroom stock and longer preparation for deeper flavor.
Vegetarian Gong Bao Mushrooms
Ingredients:
- 400g king oyster mushrooms, sliced
- 1/2 cup roasted cashews
- 3-4 dried red chilies
- 1 tsp Sichuan peppercorns
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp cornstarch
- 3 tbsp water
Instructions:
- Mix sauce ingredients, set aside
- Heat oil in wok, fry mushrooms until golden
- Remove mushrooms, add more oil
- Fry chilies and peppercorns briefly
- Add garlic and ginger, stir-fry
- Return mushrooms, add sauce
- Toss until glazed and thickened
- Add cashews, serve immediately
Menu Pricing & Value Analysis
Price Range
- Appetizers/Starters: $15-20
- Soups: $25-35
- Mains: $20-40
- Set Menus: Vary by group size
Value Assessment
Premium Positioning: LingZhi Vegetarian is positioned in the upper-middle to premium price range for vegetarian dining in Singapore. While not the most expensive, it’s notably higher than casual vegetarian eateries.
Justification for Pricing:
- Prime Location: Orchard Road premium rental costs
- Quality Ingredients: Morel mushrooms, seasonal produce, premium fungi
- Skilled Preparation: Chef with 17+ years experience
- Creative Innovation: Dishes unavailable elsewhere
- Restaurant Environment: Elevated ambience, private rooms
- Exceptional Service: Well-trained, attentive staff
Best Value Dishes:
- King Oyster Mushroom Soup ($29.80) – generous portion, complex flavors
- Vegetarian Bolognese ($24) – satisfying, well-executed
- Plant-Based Eel ($22.80) – innovative at reasonable price
Splurge-Worthy:
- Stuffed Morel Mushroom ($38.80) – premium ingredients justify cost
Group Dining Advantage
Set menus for groups offer better value per person than à la carte ordering, making this an excellent choice for family celebrations or business dinners.
Delivery & Takeaway Options
Note: The blog review doesn’t mention delivery services. For current delivery availability, contact the restaurant directly or check:
Potential Delivery Platforms
Singapore’s major food delivery services that often partner with restaurants in this category:
- GrabFood
- foodpanda
- Deliveroo
Considerations for Takeaway
Some dishes are better suited for delivery than others:
Travel Well:
- Vegetarian Bolognese (pasta dishes generally stable)
- Stuffed Morel Mushrooms (retain texture)
Best Consumed Fresh:
- Crispy Plant-Based Eel (may lose crispiness)
- Sichuan Pepper Soup (best served hot)
- Honey Potato with Osmanthus (texture sensitive to temperature change)
Recommendation: For the optimal experience, dine in to enjoy dishes as Chef Huang intended, especially crispy preparations.
Dietary Accommodations
Vegetarian Varieties Served
- Lacto-Ovo Vegetarian: Likely includes eggs and dairy
- Vegan Options: Inquire with staff about specific dishes
- Allium-Free: Some Buddhist vegetarian diners avoid garlic/onions – check with restaurant
Allergy Considerations
Common allergens potentially present:
- Tree nuts (cashews in Gong Bao dish)
- Gluten (soy sauce, wheat-based products)
- Soy products
- Sesame (in sauces)
Important: Always inform staff of allergies or dietary restrictions. The kitchen can often accommodate modifications.
Who Should Visit LingZhi Vegetarian?
Ideal For:
- Vegetarians & Vegans seeking upscale dining
- Mushroom Enthusiasts (extensive mushroom-focused menu)
- Health-Conscious Diners interested in sustainable eating
- Food Explorers wanting creative vegetarian cuisine
- Business Lunches (private rooms available)
- Special Occasions (refined atmosphere, quality service)
- Orchard Road Shoppers seeking quality lunch/dinner
May Not Suit:
- Budget-conscious diners
- Those seeking extensive mock meat options
- Diners who dislike mushrooms (featured heavily)
- Those expecting traditional zi char style vegetarian food
Comparison with Singapore Vegetarian Scene
Unique Positioning
LingZhi differentiates itself from:
Traditional Vegetarian Restaurants:
- Less reliance on mock meats
- More refined presentation
- Premium ingredient focus
Casual Vegetarian Eateries:
- Elevated ambience
- Higher price point
- Creative, chef-driven menu
Western Vegetarian Restaurants:
- Chinese culinary foundation
- Asian flavor profiles
- Traditional techniques with modern application
Tips for First-Time Visitors
Ordering Strategy
- Start with soup – The Sichuan Pepper Soup is a signature
- Share dishes – Portions designed for sharing
- Balance flavors – Mix sweeter dishes with savory
- Ask for recommendations – Staff knowledgeable about new menu items
- Consider set menu – Better value for groups
Reservation Recommendations
- Weekday lunch: Usually available without reservation
- Weekend dinner: Reservation strongly recommended
- Private rooms: Book well in advance for special occasions
- Peak periods: Chinese New Year, Mother’s Day, major holidays
Parking
Liat Towers has basement parking, though Orchard area parking can be expensive. Consider:
- Public transport (5-minute walk from MRT)
- Taxi/Grab drop-off at building entrance
Final Verdict
Strengths
✓ Innovative approach to vegetarian cuisine
✓ Focus on quality ingredients over mock meats
✓ Skilled preparation and presentation
✓ Warm, attentive service
✓ Suitable for various occasions
✓ Convenient Orchard location
✓ Mushroom variety and quality
Areas for Consideration
△ Premium pricing may limit frequency of visits
△ Some dishes lean sweet (personal preference)
△ Limited information on vegan/allergen options online
Overall Rating: 4.0/5
LingZhi Vegetarian successfully bridges traditional Chinese vegetarian cooking with contemporary innovation. Chef Michael Huang’s approach of highlighting quality ingredients rather than relying on mock meats sets the restaurant apart in Singapore’s competitive vegetarian dining scene.
While prices are notably higher than casual vegetarian options, the quality of ingredients, skilled preparation, refined ambience, and exceptional service justify the premium for special occasions or those seeking elevated vegetarian cuisine.
The restaurant is particularly recommended for mushroom lovers, vegetarians tired of mock meat dishes, and anyone seeking a sophisticated meat-free dining experience in the Orchard area.
Connect with LingZhi Vegetarian
Facebook: [Search “LingZhi Vegetarian”]
Instagram: [Search “@lingzhivegetarian”]
Website: [Contact restaurant for official website]
Phone Reservations: +65 6734 3788
About This Review
Reviewer: Si An (SG Food on Foot)
Visit Type: Media Invite
Review Date: December 3, 2025
Dining Party: 2 persons
“A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.”
Disclaimer: Prices, menu items, and operating hours are subject to change. Always verify current information with the restaurant directly before visiting. This comprehensive review is based on the original blog post and expanded for informational purposes.