The Place One of the most popular private dining spots in Singapore, I am glad I made time for Linda’s Table located in the west. Helmed by Linda, a self-taught home chef who started this private dining few years ago, Linda’s specialty is Peranakan cuisine even though she is Cantonese. Her peranakan cooking started after her marriage with her Peranakan husband, and it is now one of the most highly sought after private dining experiences where bookings are currently full till mid-2024. 

The Food There are options within the set menu (S$125/pax) where you can choose which dish to go for, and here is what I had: 

Kerabu Jambu 
For a start, I had the appetising apple salad with white baits along with Sarawak pineapple. 

Kueh Pie Tee 
One of my favourite Peranakan snacks, every part here is homemade including the Kueh Pie Tee shell. Served with vinegar and garlic chilli as well, you get the usual mix of shredded turnips, carrot, bamboo shoot in a crispy pastry tart shell topped with prawn. Delicious! 

Ngoh Hiang 
One of the best Ngoh Hiang I have had, the best part about the version here at Linda’s Table is the minced pork meat which uses pork jowl, along with water chestnuts wrapped in bean curd skin. 

Hu Pioh T’ng (Fish Maw Soup) 
I always love a good soup and this fish maw soup is rich and nourishing for the soul. Served with minced pork, tofu and shredded bamboo shoots, the broth is luscious, made from a mix of prawn shell, chicken stock and pork. The meatball within is flavourful and tasty, and is best enjoyed with some sambal Belacan. The Sambal Belacan here is really good, a mix of fresh chilli and prawn paste with home-grown citrus & herbs. 

Beef Rendang 
Another staple in Peranakan cuisine, expect a tender caramelised beef curry stewed in coconut and spices where the beef is cooked over charcoal fire for over 4 hours. 

Babi Tohay 
A vanishing aromatic pork-based dish that is cooked in a fermented shrimp, red rice yeast and brandy. 

Nonya Chap Chai 
Another crowd’s favourite is the Chap Chai, a comforting mixed vegetables stew where the stew is prepared from prawn and pork stock. 

Sambal Prawns With Belimbing 
This dish is a surprise favourite for me as I thought it was just another prawn dish. Instead, the sea prawns are tossed in sambal along with belimbing & lardons in a spicy tangy sauce. You get a burst of flavours, and it is best enjoyed with some rice. 

Pork Lard Rice (add S$2/pax) 
The rice dish which I could have multiple servings. It looks simple, but the taste is extraordinary. Imagine aromatic and fragrant rice topped with copious amounts of crispy pork lard, I could go on forever. 

Dessert 
For dessert, it is prepared tableside where we had the Sago Gula Melaka. The main element here is the use of Indonesian Gula Jawa, which has a more fragrant taste to me as compared to the more commonly used Gula Melaka. 

Rants The waiting list is a long one at Linda’s Table and the last we heard, it is already fully booked till at least mid-2024.

Will I Return Again? I love the flavours at Linda’s Table where every dish is impressive yet comforting. That Pork Lard Rice really got to me, and it is not a matter of whether I want to return but rather, if there is a spot available for me.

TheRantingPanda says:
Taste bud: 4.5/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5

Linda’s Table
Email: lindatable.pd@gmail.com

Ranted by The Ranter