In an exciting evolution, award-winning creative Chinese vegetarian restaurant LingZhi, steps into a new era as LingZhi Greens, unveiling a stunning new home at Palais Renaissance, a refreshed menu, and a contemporary dining experience.
At the heart of this new chapter remains the uncompromising dedication to food purity. Moving completely away from the highly processed, gluten-heavy imitation meats common in traditional vegetarian dining, LingZhi Greens champions a modern, whole-foods approach. The culinary team focuses on the integrity of premium vegetables, prized wild mushrooms, seasonal harvests, and carefully selected organic ingredients to build depth and texture naturally. Through refined Chinese culinary techniques, the chefs artfully bring out the inherent richness of these ingredients without relying on heavy artificial enhancements.
While the setting has been elevated, the restaurant remains guided by the timeless philosophy that has inspired generations of diners since 1991. Beloved signature dishes continue to be served alongside innovative new creations, each crafted to showcase the versatility of plant-based gastronomy. Whether you are a long-time patron or a first-time guest, LingZhi Greens invites you to rediscover the art of modern Chinese vegetarian dining in a warm, sophisticated, and artfully inspired setting.
Led by Executive Chef Michael Huang
The kitchen cooks up pure vegetarian soul by the hands of Executive Chef Michael Huang. A native of Guangxi, China, Chef Huang brings over seventeen years of distinguished culinary experience, rooted in Chinese cuisine and enriched by refined expertise in Western and Japanese techniques.
Since beginning his career in 2009, he has trained in respected establishments in Shanghai, earning recognition for his creativity, precision, and dedication to the craft. In 2017, he was appointed Executive Chef at Wujie in Shanghai, a Michelin-starred vegetarian restaurant, where he played a key role in shaping the kitchen’s direction and strengthening its reputation for modern vegetarian cuisine.
Now leading the kitchen at LingZhi Greens, Chef Huang combines his mastery of modern vegetarian with a deep respect for premium seasonal ingredients. He reimagines classic Chinese flavours with a touch of finesse, creating dishes that are elegant, innovative, and full of character. His vision is to celebrate the beauty, diversity, and sophistication of vegetarian cuisine, inspiring every guest through plates that honour both tradition and creativity.
A New Menu for a New Chapter
In its new home, LingZhi Greens serves up a series of new dishes to welcome new and long-time customers.
Dig into Sweet & Sour Lotus Roots Ribs ($22), a brilliant, plant-based reimagining of the traditional Pork Rib King that pairs the crunch of premium lotus root with crispy you tiao fried dough sticks to seamlessly mimic the hearty texture of ribs. Tossed and glazed in a decadent, sticky sweet-and-sour sauce, it delivers a balance of textures and nostalgic flavours without the use of processed substitutes.
Also new is the ‘Mapo’ Tofu with Peach Gum in Stone Pot ($24), a luxurious interpretation of a classic Sichuan staple. Replacing processed meat alternatives, the culinary team introduces premium gelatinous peach gum into the mix, adding a velvety depth that absorbs the signature spicy and numbing sauce. Served sizzling in a rustic stone pot, it retains its aromatic heat from the first bite to the last.
The Golden ‘Yun Zhen’ Mushroom ($28) is a stunning showcase of plump oyster mushrooms expertly fried to a perfect, golden crisp to retain their juicy, meaty interior. Dusted with a savoury-spicy chili powder blend, it offers a highly addictive crunch and a bold kick of flavour.
Not to miss is the Crispy Lion’s Mane Mushroom Steak ($28) that elevates the humble mushroom letting its natural structure take center stage. Fried to an airy, golden crunch and paired with a classic sweet and sour sauce, it stands as a testament to the kitchen’s mastery of transforming whole ingredients into sophisticated, crave-able culinary art.
Classic Favourites That Never Fail
The new dishes join a stellar lineup of long-time crowd favourites that continue to please.
The Wasabi-Mayo Monkey Head Mushroom in Fresh Dragon Fruit ($28) includes plump, meaty monkey head mushrooms fried to a perfect crisp, then tossed in a creamy, vibrant house-made wasabi-mayo for an invigorating kick. Served inside a vibrant, hollowed-out fresh dragon fruit, the fruit’s natural sweetness beautifully balances the spicy kick of the wasabi.
Bringing a sophisticated Western flair to the contemporary Asian menu, the Truffle Mushroom Bisque in Stone Pot ($14) offers a masterful cross-cultural dining experience. A velvety, slow-simmered blend of premium wild mushrooms is infused with the luxurious, earthy aroma of black truffle, served sizzling in a piping-hot stone pot to lock in the aromatics and ensure every spoonful remains perfectly warm.
Heartiness is served with the Grilled Plant-Based Treasures in Curry Sauce ($24 for 4pcs), a deeply comforting dish of tender, grilled plant-based vegetarian fish slices bathed in aromatic curry sauce. Lending crunch is a colorful medley of okra, tomatoes, eggplant, and fried tofu puffs, offering a multi-layered culinary experience.
Freshness comes with the Chilled Tomato with Homemade Sauce ($19.80), a dish that celebrates the unadulterated freshness of nature’s finest produce. Plump, skinless tomatoes are chilled and marinated in a house-made sweet and savoury glaze. The slow marination coaxes out the fruit’s natural sugars, delivering a clean, burst-in-the-mouth vibrancy.
Saucier delights include Pan-fried Stuffed Morel Mushrooms in ‘San Bei’ Sauce ($38.80), a marriage of premium forest ingredients and a beloved Taiwanese classic. Morel mushrooms, prized for their delicate honeycomb texture, are filled with savoury, artisanal stuffing that adds a satisfying heartiness to every bite before being seared to a golden bronze colour and glazed with a glossy aromatic reduction of ‘san bei’: sesame oil, soy sauce and house-made broth.
Up the crunch factor with Vegetarian Goose and Crispy Beancurd Skin Served with Wheat Wrap ($26 for 8 pcs). A playful homage to traditional Peking Duck, artisanal beancurd skin is deep-fried to a shattered-glass crispiness, then layered with a savoury vegetarian goose, perfectly seasoned with traditional five-spice aromatics. Wrap things up in a slice of soft, warm wheat wrap, complements of julienned cucumber, drizzle on some hoisin-style reduction and pop the whole thing into your mouth for a harmonious crunch.
Dine. Draw. Meet Your New Little Obsession.
To celebrate their new home at Palais Renaissance and as a thank you for all your support, Lingzhi Greens is introducing the irresistibly cute LingZhi Pals 小蔬友!
Simply dine in at LingZhi Greens and stand a chance to draw a LingZhi Pals Blind Bag. Inside every bag is one surprise plush charm from 9 adorable veggie designs, each with its own lovable look and personality.
Clip them onto your bag, bring them everywhere and collect all nine LingZhi Pals. Fluffy, irresistibly cute and full of personality, these little veggie buddies may just become your next obsession.
Which LingZhi Pal will you bring home first?
Available from 25 August to 30 October 2026, while stocks last. Terms and conditions apply.
LingZhi Greens — Where Culinary Art Meets Fine Art
Some restaurants are remembered for a particular dish. Others stay with us for the feeling they create. LingZhi Greens began its journey in 1991, originally as LingZhi Vegetarian. More than three decades on, its move to a new home marks not simply a change of address, but the beginning of a new chapter — one that brings together thoughtful vegetarian cuisine, art and the quiet elegance of Chinese aesthetics.
The new interior draws inspiration from the refined simplicity of the Song Dynasty, an era celebrated for its understated beauty. Muted tones, natural textures, graceful timber screens and generous spaces create an atmosphere of calm, while shadows of bamboo evoke the famous words of the great Song poet Su Dongpo: “Better to dine without meat than to live without bamboo.”
It is a sentiment that seems almost written for LingZhi Greens — where simplicity is not deprivation, but a conscious appreciation of the finer things in life. There is also a playful meaning behind the Chinese name “美蔬” (Mei Shu, beautiful vegetables), which sounds like “美术” (Mei Shu, fine art).
And art is very much part of the experience. The walls feature original works by accomplished artists including Ma Peng from Shandong; Feng Linzhang; Meng Yuxiao from Hebei; Shanghai-born French-Chinese artist Sun Xinyi; Yao Shunxi from Fujian; and Venerable Jingkong. Their paintings of flowers, birds and nature sit quietly within the space, turning a meal into something more contemplative — a moment to appreciate not only what is on the plate, but also what surrounds it.
The same philosophy extends to the food. At LingZhi Greens, vegetarian dining is not defined by what is absent, but by what vegetables, mushrooms, grains and nature’s harvest can become in the hands of skilled chefs. Using refined culinary techniques, familiar ingredients are transformed into dishes of flavour, texture and beauty.
From fine art on the walls to culinary art on the table, LingZhi Greens brings together two expressions of beauty. That, perhaps, is the new spirit of LingZhi Greens.
