Ling Kitchen

Ling Kitchen has been on my list of restaurants that I want to try out since they opened up. My husband and I finally decided to make a reservation for a Saturday evening.When you arrive, they offer you a choice of complimentary champagne or hot tea. They do not offer wine pairing but they have a fairly extensive wine/sake menu. We also got to meet Ling. She was nice and I could tell she was really passionate about food.Although $150 might seem expensive for the meal but I can tell they spent a lot of time on the preparation and the presentation/decoration of every dish. My favorite dishes were the cantonese style steamed fish, peking duck, fried taro with crab, and the dumpling trip. We also enjoyed the "different" proteins like pig ear and duck tongue they served - ive never had them before and i loved how it was prepared.I thought it was pretty cool they allowed us to walk around the kitchen to observe and take pictures halfway through the meal. We also really liked the ambiance and the music they played. Overall, I really enjoyed the food and dining experience and I will definitely be back.

I wanted to love this experience so badly. I've been eyeing this restaurant for months but I never had a reason to spend $150/person on a meal until my brother came to visit to celebrate my belated birthday. I made a reservation two weeks in advance. There is only one seating per night at 6:30 pm. All of the details of the restaurant are sent out in advance via text, including how to enter the private parking lot behind the restaurant which is gated for security.When we arrived, we were escorted through the kitchen into the front waiting room. The kitchen staff seemed genuinely happy to see us, which was really nice! The host in the front was super friendly and engaging. He served us welcome drink options of prosecco or hot jasmine tea. All 13 of the guests were asked to introduce themselves and we were given a question card from the game "We're Not Really Strangers" to ask the group. The host really emphasized that tonight we're not strangers and the dinner is about making new connections.We were seated in the dining room at a large group table, which was a bunch of steel prep tables pushed together. They added a "Happy Birthday" decoration to the table in front of me, which was a nice touch! The host introduced all of the chefs and gave some background on each of them. He then began the meal using a gong. There were 10 courses in total, with a few extra surprises from the chef. My favorites were:- Fried Taro with Spicy Crabmeat Aioli: The taro was crispy on the outside and fluffy in the middle, and the crabmeat was creamy and just a tiny bit spicy.- Pork Belly with Yangmei Sauce: My favorite part of this dish was actually the pickled watermelon rinds that were served on the side! They were sweet, tangy and really cut through the richness of the pork belly.- Rainbow Pepper Steamed Seabass: This dish was not a crazy innovation, but it was perfectly tender and seasoned so well. I absolutely love the broth that it came with paired with the saffron on top.- Coco Lobster Puff: This was by far my favorite course! The puff looked like an adorable little mouse. The dough was made of mochi, so it was pleasantly chewy and a little bit crispy on the outside. The inside was a slightly sweet, creamy lobster filling. Coco should definitely create more courses!Many plates were creative reimaginations of classic Chinese or dim sum dishes. Despite having a menu listing each course, I never knew what to expect. The presentation was absolutely gorgeous, and I love that they explained every ingredient on the plate, including the flowers! All of the dyes used in the foods were derived from natural sources, such as beets and charcoal, which was really neat.However, as creative as the food was, overwhelmingly I found it to be under seasoned. Several of the dishes just seemed to be lacking salt. At this price point, I had very high expectations for the food, and I was quite disappointed. Almost every course left me with thoughts like "the pork belly should have been more tender" and "the skin on the peking duck should have been crispier."At the end of the meal, they gave us a gift of a pair of chopsticks and a printed out thank you note and copy of the menu.As far as tasting menus go, I liked the progression of the courses and the concept overall, but for $150 per person, I expect every dish to be on point. I would recommend this restaurant based on the experience alone, but I felt that the food was a little bit lacking.

This was our second time here and the experience and service was still amazing. The setting is their test kitchen area for their restaurants. They clean it up and seat around 18 people each night. The staff makes you feel right at home and they are super caring. The dishes were different and still delicious compared to the first time. Our favorites were the dumpling trio and the smoking duck.

Fiancée took me here for a belated Valentine's date. They have a meet and greet prior to dinner which we had to miss. After waiting in a small area, we're moved into the kitchen that is also the dining room. We were spaced well enough that you could chat with your group but also mingle with others. The table decor was stunning as was the entire 10 course meal.Every dish looked like art. The meal started light but definitely got heavier as it progressed. My partner couldn't eat meat that evening due to religious reasons, so sadly we did not have the same experience. The highlight for me was the peking duck which is delivered in a box. So juicy! They also give you duck tongue that was very seasoned. I also really enjoyed the lobster puff, although it arrived looking like a derpy mouse. The puff was super soft and bouncy. Overall a great date experience. Definitely on the pricier side though. I can't say I was super full but the pacing kept me satisfied. They also gifted us chopsticks with their name on it, which works out for me since I have the same surname!

Amazing experience! All of the food was amazing, service was impeccable and we got to meet the chef behind it all! Just a great time and such an intimate night able to see all things behind the amazing food! Put this on your list!!

It's so much deeper than food. Ling Kitchen is a community experience where food connects perfect strangers to each other. Before we were even in the building, we were greeted warmly by someone from the staff who happened to be walking past us in the parking lot. It was then that we knew this was going to be an exceptional experience. We were escorted to a side room to sip tea, order drinks, and introduce ourselves to the other guests before dinner started. Cavione was the host with the very most and walked us through how our night would go. He let us know that the goal was for us all to know each other better by the end of the night and to feel satisfied and not like we needed to grab a cheeseburger afterward. He also made the amazing playlist that was playing all night --we couldn't sit still in our seats. Once it was time for dinner, we were taken into an area just off of the kitchen at a long stainless steel table. I loved how unpretentious the vibe was (even though we'd all paid an arm and a leg to sit there). Dinner was amazing! It didn't feel like your typical chef's tasting menu of frou frou food that takes itself too seriously where you're pretending to even know what the hell has been placed in front of you. No, this felt like the food that you'd have at a close friend's small dinner party. You could taste the love in each dish. These folks don't just love cooking, they love cooking for people and it shows. The dishes were fresh, well seasoned, diverse, and creative af. Between courses, we went around the table and shared tidbits about ourselves --where we're from, favorite restaurants and vacation spots, etc. And the cooks (including Chef Ling herself) also came around and chatted with each of us about their love for food, cooking, and community. We felt so welcomed and connected. Because connection is so important right now --when loneliness has been deemed an epidemic, we find it highly important that we prioritize community and connection and this was the ultimate example of that. Chef Ling and her staff are ahead of the curve and are making the world a more connected place one dinner service at a time. For that reason, they absolutely deserve a 5/5 connection rating (yes, I made up that metric but it's important!). Other ratings:Food - 5/5Ambiance - 5/5Service - 5/5

There's a lot of thought put in at Ling Kitchen. However, personally, it did fall short in meeting the bar for an elevated, Chinese dining experience. I appreciated the crafted chef's table experience and warmness provided by the staff. They were welcoming from the get go, providing warm tea, hot napkins, and lovely introductions. The dishware and chopsticks selections were also fabulous. I was so excited to see the next set of chopsticks per course. There was also finesse with the dumpling trio course; they were stunning to look at and incredibly designed. The details in these little things are not going unseen. However, I will never let these aspects outweigh the tasting experience. There, it fell short for me. The pros:There were expectedly good dishes for the price point, like the refreshing meal opener: salmon and kanpachi crudo, the seared seabass with crispy skin, the pork wraps. There were absolute standouts, like the mushroom soup, which had immense flavor and unforgettable savory earthiness. The ox tail curry was also delicious, easily an item I would order again and again elsewhere. The dessert was also very tasty; it had a great citrusy and sweet balance. The cons:The rest of the food tasted quite forgettable. I'm not positive if it is due to growing up with Chinese food, but I wanted wows. While the dumpling trio was cute, none of them stood out in my mouth except for the ox, whose outer shell felt like it was fried too long and sat too thick; it was leaving sores in my mouth from trying to break it apart and chew it. The skin of the crispy shrimp was unpleasant to break apart for my friend and I; I've eaten shrimp shell in other instances that were more pleasant to chew while still remaining flavorful. Their take on Peking duck was something to look forward to. It was dressed up with fois gras and caviar, but the duck itself was just alright. The cute, poo looking lobster cream egg, also just okay. It was a couple bites I would've been fine not taking. Another thing I notice in some tasting menus is an ingredient theme that floats throughout the courses. Funnily enough, theirs was charcoal for our experience. It was infused in everything... lol. May not a bad thing, just interesting is all. Overall, the effort put into the dinner experience is to be fully acknowledged. I'm glad to hear that many others have thoroughly enjoyed the tastings, though personally I could not justify a better rating for the price point.

All I have to say is WOW! What an incredible experience it was. The experience starts with a warm welcome from one of the kitchen team members & tea/champagne. It's a 10 course meal showcased in unique styles. The best part is, you get to experience this in the kitchen on the table they have prepped the food. The chef and team, the food, the ambiance felt so touching! I would 100% recommend this dining experience.

We see you, Chef Ling!! If there was any way to one-up your game in the mastery of culinary arts, this place is it! I'll say this might be the best dining/quality experience you will have in Austin. From the initial Tea Room in the front area while you wait for everyone else to arrive (approx. 16) people in total... to the explanations of each dish, you will be amazed at the attention to detail here. Not wanting to give too much info away, but one fun fact.. you will receive a different pair of chop-sticks to use for each dish, and you'll even get a spork at one point! I said that, a damn Spork!! It's glorious.She just changed the menu for the first time on our visit on 2/25. There is one dish with a truffle broth that is utterly out of this world. Order a couple bottles of wine and sit back, make some new friends, and enjoy. I would go watch the movie The Menu prior to going, because once you hear a gong you'll instantly start to reference the movie points. Ha! She treats you like family while dining in this establishment. Parking is located in back, they will open the gate. (Cavian or Gavian?) I'm sure I got your name wrong, blame it on the two bottles... but you made the entire night my friend, great hosting and exceptional descriptions, loved the interaction questions aspect. Gets my vote for best dining in ATX!!

This small format (up to 16 people at dinner) is located off 183 at the off-site kitchen for Chef Ling Wu's other restaurants (Lin's, Qi). Chef has a rockstar team with her husband Jimmy, Albert, Rocky , Micon and a few others (met them all but I'm terrible with names). Parking is to the right of the building as you pull in with a chain link fence opening to let you in. You'll be greeted and led through the kitchen to the front where you'll wait for seating (offered some tea as you wait or drinks if you order some). If you rideshare, you'll be dropped out front and walk in through the door to the waiting area). Once everyone and the kitchen is ready, you'll be led back to the dining area/kitchen.You dine just off the kitchen surrounded by refrigerated cabinets and equipment and atop prep tables on counter height chairs. Each dish replete with its own setting and utensils (really really loved the unique look and plating of each dish - adds visual appeal!)Menu for the kitchen will be seasonal and will feature elevated dishes that showcases a different side of Asian cuisine and uses ingredients that help push your palate. High quality ingredients used and all the coloring for the foods are derived naturally (i.e. beet juice for red, etc.). Experience is omakase so the menu is set (although they may be able to accommodate for allergies).Without further ado our meal:Kanpachi and Salmon Salad - Sashimi grade cuts of salmon and amberjack in Chef Albert's mom's fish sauce with a slice of kumquat and pomegranate seeds. That fish sauce!!Dumpling Trio (Lobster, sea cucumber, crawfish) - a lobster dumpling (if you've had this at Qi or Lin's - you've seen the cute rabbit) with a baby carrot, crispy sea cucumber in a charcoal wrapper garnished with edible gold, sachet of crawfish. All so good.Taro Cake with Spicy Aioli and Caviar - lightly crispy crust on this cake with soft center topped with caviar. Incredibly deliciousChinese Steam Egg with Foie Gras and Truffles - I love chawanmushi so this dish speaks to me. velvety, silky steamed egg with such a smooth texture the foie gras butter adds umami quality contrasting against the sweet of the egg and the earthiness of the truffle. Love this one.Stuff Shrimp with King Oyster Mushroom and Chicken with Morel Mushrooms - stuff a chicken stuff a mushroom. I wish this dish were on the dim sum menus. Two bites and they're gone.Crispy Quail with Oolong Quail Egg - Quail quarter marinated in 12 spices for a day and then crisped up - perfectly glazed skin that traps all of the flavors (I tasted hints of anise and peppercorn amongst other flavors). House made garlic salt to sprinkle over the top or to dip pieces of the fried taro "nest" or the oolong quail eggs (think tea egg). Smoked Duck with Szechuan Meat Sauce - served in a box that wafts up applewood smoke when you open it to delight your sight and olfactory senses. Super tender slices of duck with just the right hint of smokiness. Left me wanting more!Hainanese Chicken Rice - This dish was a lighter fare with chicken over a round of rice (cooked in broth?) served with cashews and some fried mini sardines. Cucumber vase held edible flowers (I do eat garnish sometimes).Coco's Chicken Turnover - This came in a little basket and looked like a gray house with a curly tail and two silver sugar bead eyes. As cute as it was it was delicious - a slightly stick rice wrapper containing savory chicken inside.Desserts - Coconut rabbit, Orange with edible butterfly, and a chocolate bun.Can't wait to go back.