LINKUS Opens Stunning New Takashimaya Outlet Serving Refined Minnan Cuisine With Premium Seafood & Exclusive Opening Deals

Chinese restaurants often compete by being louder. Bigger flavours. Richer sauces. More spectacle. LINKUS (临家) takes the opposite approach.

At the helm is Executive Head Chef Lin Qiuyong, whose more than 20 years of experience in Minnan cuisine are evident in every dish. Rather than masking ingredients with heavy seasoning, he focuses on bringing out the natural sweetness of premium seafood through traditional Southern Fujian cooking techniques.

A Taste Of Southern Fujian

That commitment to freshness is best illustrated by the Da Hong Pao Pepper Baked Deep-Sea Yellow Croaker. The fish is flown in fresh and cooked the very next day, never frozen, preserving its delicate texture and natural sweetness. Lightly baked with fragrant Da Hong Pao peppercorns, the seasoning adds a gentle numbing aroma that enhances, rather than overpowers, the fish. Every bite is moist, flaky and remarkably clean-tasting.

Then comes the Hokkien Rice Cake Steamed with Mud Crab, perhaps the most beautiful dish of the afternoon. As the mud crab steams, its natural juices seep into the glutinous rice cake below, leaving it soft, chewy and deeply flavoured with the sweetness of the sea.

Comforting Minnan Classics

While the seafood impresses, it was the Quanzhou Ginger Duck with Abalone that completely won us over. Slow-cooked with generous amounts of old ginger and black sesame oil, the duck is coated in a glossy, aromatic sauce that clings to every piece. The meat remains wonderfully tender, while the ginger brings warmth and fragrance. The premium abalone adds a satisfying bite and an extra touch of luxury. This was easily our favourite dish of the meal and one we’d gladly return for.

The Yakou (Quanzhou) Pork Bun is a reminder that some of the best dishes are often the simplest. The fluffy steamed bun encloses a juicy, savoury pork filling that’s comforting enough to order more than the required minimum.

Soup is an essential part of Southern Fujian cuisine, and LINKUS serves two excellent versions. The Linjia Free-Range Local Pork Soup offers a naturally sweet broth that develops from hours of slow simmering, while the Quanzhou Intangible Cultural Heritage Beef Soup tastes very similar to our local Bak Kut Teh. They also have the Minnan Nourishing Sea Eel Soup, featuring wild-caught sea eel slowly simmered with traditional Chinese herbs.

End your meal on a sweet note with the elegant Taro Paste with Bird’s Nest in Coconut Cup or Xiamen-style Mashed Taro Bun Served with Peanut Soup.

Grand Opening Promotions

From 19 to 31 July 2026, diners can enjoy several exclusive promotions at the Takashimaya outlet. 

The first 15 tables during both lunch (from 11.30am) and dinner (from 5pm) daily will receive a complimentary serving of the restaurant’s Fortune Sea Cucumber Soup.

Order any one of LINKUS’ five Signature Must-Try Dishes — including the Da Hong Pao Pepper Baked Deep-Sea Yellow Croaker, Authentic Fujian Buddha Jumps Over the Wall, Red Mushroom & Crab Stir-Fried Hutou Rice Noodle, Hand-Hooked Squid Tubes in Chilli Oil, or Bird’s Nest Taro Paste Cup — and receive a voucher to enjoy the same dish during your next visit. 

Guests who sign up for the LINKUS Membership can also prepay five times the value of their bill and enjoy their current meal complimentary, with the prepaid amount credited towards future visits.