Ling Long

The dining room feels airy, minimal and fresh, with just one wisteria plant as the centrepiece. In the semi-open kitchen, the young head chef with around ten years of experience deftly prepares his seasonally inspired menus, consisting of up to seven artfully plated inventions that taste unmistakably Chinese. Most of the ingredients are sourced locally, including the beef from Shandong, oyster sauce and fermented condiments which are all made in house.

An airy, minimal dining room with a single wisteria plant as the centrepiece. A semi-open kitchen turning out season-driven plates that taste unmistakably Chinese, even when the presentation runs modern. Local sourcing is emphasised and key sauces and ferments are made in-house.

Beef from Shandong, used as a headline protein in the set menu. House-made oyster sauce and fermented condiments that act as the restaurant's flavour base. Seasonal seafood that rotates through the menu, including conch when it is in season.

Seasonal Chinese tasting menu, typically up to seven courses, built around local sourcing and house-made condiments.

The cooking reads modern on the plate but stays rooted in Chinese flavours, with a focus on ferments, sauces, and careful knife work.