Lingzhi Vegetarian Restaurant (Velocity @ Novena Square)

Happy Mothers’ Day to all mommies! Let’s show our love and appreciation for our moms not just today, but everyday! 😀

It’s nice to go meat-less once in a while. Unfortunately, in Singapore, Chinese vegetarian food has somewhat of a bad rep. Mention Chinese veg, and images of oily, fried mock meats (made from gluten) smothered in artificially flavored sauces come to mind. Very unhealthy, and very pointless, if you ask me. Why eat fake meat if one wants to go vegetarian?

Which is why one of our long-time favs is Lingzhi (operated by Tunglok Group), because their menu emphasizes natural flavors and textures of fresh ingredients. Rick and I brought our moms here for lunch a couple of weekends ago.

Beancurd skin rolls, S$16.00

Our protein dish featured two kinds of beancurd: Beancurd skin rolls (top) and slices of braised silken beancurd (bottom), drizzled with a light, sweet-salty braising sauce and topped with wolfberries. The silken beancurd — listed as 老豆腐 or literally “old tofu” in the menu — has a rather interesting texture.

Eggplant in spicy sauce, S$16.00

This dish is originally spicy, but we asked them to tone down the spiciness level cos both our moms don’t take spicy food.

Served in a claypot, the main star of this dish was chunks of stuffed eggplant braised in savoury and mildly hot gravy (I believe the base is vegetarian oyster sauce). Button mushrooms and potato cubes were added for additional texture. Fried mini mantou (Chinese buns) were provided to soak up that scrumptiously tasty gravy!

Braised Bai Ling mushrooms with spinach and truffle, S$20.00

See those three slices of shaved black truffle? They gave off a distinctive earthy truffle scent! However, both our moms weren’t impressed with either their scent or texture, haha!

I think they enjoyed the thick, succulent Bai Ling mushrooms more. This meaty, slightly chewy mushroom variety is also known as “mock abalone mushroom” because its texture and shape resemble the abalone. Paired with lightly stir-fried spinach, this was a delightfully refreshing dish.

Deep-fried lotus root rolls, S$16.00

It seemed like something golden and crunchy was needed to bring balance to the meal, so we ordered this. Wrapped within crispy wrappers is a mixture of diced lotus root and French bean. Pleasant, but not wow.

Stir-fried ee-fu noodles, S$12.00

Stir-fried with shitake, straw, and button mushrooms, the noodles were al dente, flavorful, and moist without being soggy. A nice way to round off our light but satisfying lunch.

Prices here are on the pricier side, but LingZhi is positioned as a fine-dining establishment. No complaints about execution and presentation. In fact, even our most discerning moms were impressed with the chef’s masterful cooking and control of flavors. This isn’t our first visit (the flagship outlet is at Liat Towers), and they’ve managed to maintain the same standards over the years, which is no mean feat.

Total bill for 4 adults — inclusive of Chinese tea, rice, pickles, 10% service charge & 7% GST — was S$104.05.

Lingzhi Vegetarian Restaurant
238 Thomson Road
#03-09/10 Velocity @ Novena Square
Singapore 307683
Tel: +65 6538 2992

Monday to Friday
Lunch : 11:30am – 2:30pm
Dinner : 6:00pm – 10:00pm

Saturdays, Sundays and Public Holidays
Lunch : 11:00am – 2:30pm
Hi-Tea : 3:00pm – 5:30pm
Dinner : 6:00 – 10:00pm



  1. Betty says

    It is so refreshing go to out for all vegi meal. It like a person feel cleanse afterward. I like the lotus root rolls to me really tasty looking. I would to make a recipe of it now.

  2. suzie lee says

    aside from the above dishes, what other dish do you have with tofu as main ingredients?