Itek Sio reimagined through a French lens. Duck leg confit finished with crisp golden skin, served in a rich Peranakan coriander-assam braising sauce. Deeply nostalgic, yet refined in texture and technique.
Buah Papaya Masak Titek
A humble Nonya home-style soup of green papaya in a light, peppery broth gently infused with dried shrimp and sambal belachan, served with handmade tender pork and prawn balls. Comforting, savoury, and quietly layered with umami.
A Cantonese home cook who mastered Peranakan flavours, Linda turned her love for food into one of Singapore’s most sought-after private dining experiences. She shares how she learnt how to cook Nyonya food and her journey from facility management to Linda's Table, her private dining venture. Read more in the article 👉
🔗https://shorturl.at/FolpQ
#LindasTable #SGPrivateDining #PeranakanFood #SGHomeBasedBusiness #HospitalityCareersSG #HospitalityCareers
A Cantonese home cook who mastered Peranakan flavours, Linda turned her love for food into one of Singapore’s most sought-after private dining experiences. She shares how she learnt how to cook Nyonya food and her journey from facility management to Linda's Table, her private dining venture. Read more in the article 👉
🔗https://shorturl.at/FolpQ
#LindasTable #SGPrivateDining #PeranakanFood #SGHomeBasedBusiness #HospitalityCareersSG #HospitalityCareers
One of my favourite Private Dinings in Singapore…
Linda’s Table, honest to goodness, it’s absolutely delish! When the motivation for putting food on the table for others is right, the outcomes are completely different. At Linda’s Table, you enjoy genuineness on top of some of the best home cooked Peranakan dishes Singapore will get.
Linda’s Table has a six-month waitlist. I am surprised it’s only six months. Linda feeds you the way she would her family and that’s what differentiates her from many. She puts you at ease, as if you are visiting an auntie and she insists you stay for dinner. Her stories of a Peranakan household are ticklish and informative, help you contextualise the Peranakan dishes enjoyed at her table.
Brought some close friends and discerning foodies this round. We went for a ‘go big or go home’ menu, I believe they gave Linda 10/10, some 11/10, and all wanted another reservation as door gifts, on top of bottles of Sambal Belachan they purchased.
If noise was the measurement of how much we enjoyed the food, the decibel was that of a rock concert from start to end. “Yes”, “Ooohs”, “Ahhhs” and “Wows”, with frequent spikes to jet engine levels when Linda’s signature Ngoh Hiang, off menu (then) ABK (Ayam Buah Keluak) Wings, Bawan Kepiting, Babi Tohay, Sambal Prawns with Belimbing were served. Wait, these were half the menu…
I was gladly prepared to take care of ‘The Legendary Pork Lard Rice’ myself since most of them had polished off half the menu, were health freaks and gym bunnies. The plot failed. Boy was I rudely shock, these people kept going and inhaled the must have at Linda’s.
Scoops of that ultra fragrant soy-mixed rice, topped with more ridiculously delicious crispy (but not oily) pork lard, some Sambal Belachan, and repeats with a capital S. True self or superpower?!
What a night. There are private dinings in Singapore and there is Linda’s Table. Till this date, I still get cheeky messages from this group… “Leon, how are you….”. Before they can send me the next message, I will reply “Good, but ask Linda yourself”. I queue like everyone else.
#noneedmeepok @lindatable.pd
Five years at the table!
Running a private dining experience has been one of the most humbling and fulfilling journeys of my life. What began with passion has grown into a space where stories, laughter, and flavors meet.
There have been late nights, quiet doubts, and the endless work behind every meal. But there has also been joy, in the smiles across the table, the friendships formed, and the affirmation that food truly has the power to connect hearts.
The first year felt like an appetizer: new, fresh, and full of anticipation. The third year was like the main course : steady and grounding. And now, the fifth year feels like dessert: sweet, layered, and leaving me deeply grateful.
To everyone who has dined here, thank you for making this journey possible. Here’s to the seasons yet to come, and the stories still waiting to be shared at the table. Cheers!
Ang Mo Fried Rice with Chinese Ham
A playful take on tradition — orzo is dry-roasted to evoke the golden edges of wok-fried rice, then tossed with Chinese ham, a hint of shrimp paste, and finely sliced kai lan stem. Savoury, aromatic, and full of texture. East meets West in a bowl that surprises and comforts in equal measure.
Dinner at Linda’s Table was like flipping through a beautifully seasoned Peranakan recipe book, except every page came alive on the table. Derrick gathered us at this private home dining spot in Pandan Valley, and the evening unfolded like a joyful makan session among friends who all speak the same language: food.
From the very first bite of the kerabu, a tangy, spicy jumble of seasonal fruits and veg with a zesty lime-chilli dressing, we knew we were in for something special. Then came the perfectly crisp Kueh Pie Tee and fragrant, juicy Ngoh Hiang, all signalling that Chef Linda doesn’t just cook, she curates.
The buah paya masak titek was a surprise hit. The gentle broth with young papaya had that comforting old-world charm. And just when I thought I had a favourite, the dishes kept coming - a soulful Nonya chap chye, richly spiced beef rendang, that ridiculously good sambal prawns with belimbing, and the legendary pork lard rice. Yes, it was as sinful and glorious as it sounds.
The finale? A bowl of freshly scooped tau huay draped in thick, smoky gula jawa syrup. Silky. Sweet. Soulful.
There is no fuss or frills here. Just heartfelt cooking in a cozy setting where wine flowed freely (thank you, BYO and no corkage), laughter lingered, and the warmth of shared stories outshone the candlelight. A night of old friends, new faces, and flavours that linger long after the plates are cleared.
#lindastablesg #privatedining #peranakancuisine #foodwinelife #chefandsommelier
Private Dining - @lindatable.pd - Tabao (Leftover) Edition plated with tablewares from @artifactt_official
Thanks to @ken_leem for the jio and @cheekenwingz for sharing the booking, I got to enjoy Linda’s cooking! So so good.. it’s everything that I’ve heard, and more!
Was lucky enough to bring back some of the leftovers to share with milady.
And some platewares on loan from Artifactt, I love this series so much, I can’t bear to return them! Hahaha, so decided to have some fun with them… and the struggle I have with shooting food that I’m gonna eat at home, is often the temperature of the food.. as we are often eat cold food whilst on shoot, due to whatever reason.. I really hate eating cold food that was meant to be eaten hot or warm at least. But, thankfully, Linda slid me a box of Nasi Ulam after hearing it was my fav of the night, together with the Kueh Pie Tee amongst many others. And she specifically mention that it is a dish, meant to be consumed at room temperature. Perfect! Boiled up a salted egg I had left over from a dumpling shoot and added it in as Linda liked having it that way!
#peranakan #lindastable #privatedining #artifactt
Nonya Babi Assam is a Peranakan dish of pork braised in a tangy,mild spice tamarind-based gravy. It features tender pork simmered with a fragrant spice paste of shallots, garlic, dried chilies, candle nut and belacan. The dish is balanced with palm sugar and fish sauce, offering a rich, sour, slightly sweet flavor profile. Often served with rice (even better - lard rice) it’s a comforting and bold dish that highlights the sweet-sour-spicy harmony of Nonya cuisine.
It’s one of Linda’s favourite 🤩
