QIN Restaurant and Bar @ The Clan Hotel - Unveils an Exquisite New Menu Helmed by Incoming Homegrown Icon Chef Marvas Ng

Perched on the fourth floor of The Clan Hotel, QIN Restaurant & Bar continues to make its mark on the local dining scene with its cityscape views and refined East-meets-West culinary philosophy. With the arrival of homegrown chef Marvas Ng, formerly from the MICHELIN-Selected Path Restaurant, QIN ushers in an exciting new chapter. His refreshed menu leans into chef-driven creativity while staying rooted in familiar Asian flavours elevated with French finesse. From small plates to signatures, diners can expect thoughtful compositions using premium local and regional produce — a renewed identity that brings fresh energy to QIN's dining experience.

Local Marinated Cherries Tomato 4.2/5

A light and elegant start is the Local Marinated Cherry Tomatoes ($22). Sweet tomatoes sourced from Cameron Highlands are paired with delicate chrysanthemum jelly in a refreshing citrus broth that whets the appetite for what's to come.

Straits Wild Caught Sea Bream "Hai Diao" 4/5

Next is the Straits Wild Caught Sea Bream "Hai Diao" ($28). Clean-tasting slices of sea bream sit atop a local vegetable spring roll, offering a light and crisp bite with textural contrast from the crunchy vegetables.

Sarawak Pork Ear Terrine "Qian Cheng" 4.2/5

An innovative execution, the Sarawak Pork Ear Terrine "Qian Ceng" ($22) transforms humble pig ears into a delicate terrine inspired by classic pig trotter preparations. It is paired with pickled mountain pepper gastrique and local vegetables for acidity and depth.

Shanghainese Hairy Crab Roe "Dou Hua" 4.8/5

One of my favourite dishes of the evening is the Shanghainese Hairy Crab Roe "Dou Hua" ($22). Smooth housemade soy curd is topped with brown crab, hairy crab roe and pickled chilli — a savoury, robust and aromatic combination that complements the creamy curds beautifully. A slice of toasted bread is served on the side, perfect for spreading the rich mixture like a pâté.

Wagyu Beef "Hei Hu Jiao" 4.2/5

The Wagyu Beef "Hei Hu Jiao" ($6 per piece, $16 for 3 pieces) comes in the form of a black sphere filled with wagyu beef, black pepper sauce, shallot and mustard seed. Bite into it for an explosion of peppery, aromatic flavours reminiscent of a Taiwanese Hu Jiao Bing.

Hokkaido Pork Belly (Yume No Daichi) "Har Cheong" 4.2/5

Another addictive dish is the Hokkaido Pork Belly "Har Cheong" ($20). Instead of the usual prawn paste chicken, the prawn paste marinade is used on thinly sliced Hokkaido pork belly. Deep-fried to a crisp, it carries the unmistakable aroma of har cheong — a moreish bite that's hard to stop at one.

Spanish Bellota Ribs "Shao Kao" 4.2/5

The Spanish Bellota Ribs "Shao Kao" ($35) impress with their tenderness. Coated in a savoury Chu Hou sauce and topped with tomato and crispy aromatics, the ribs are delicious and fall off the bone with ease.

Straits Line Caught Local Threadfin "Qing Zhen" 4.2/5

The Straits Line Caught Local Threadfin "Qing Zheng" ($42) is steamed Canton-style with a shallot soy vinaigrette that highlights the natural sweetness and freshness of the fish.

During lunch, QIN offers three business set menus ranging from $38++ to $65++, each accompanied by either rice or salad. The rice is fluffy and fragrant, and I recommend it unless you prefer a lighter meal; in that case, the refreshing oyster-shallot vinaigrette salad is a suitable choice.

Cameron Highland "Nai Cha" 4.5/5

A creative dessert is the Cameron Highland "Nai Cha" ($12), inspired by bubble tea. Roasted black tea from Cameron Highlands is infused into a cream custard, served with cream cheese espuma, black tea boba, and buckwheat for textural contrast. A sprinkle of sea salt subtly lifts the flavours.

Gula Melaka "Ma Shu" 4/5

The Gula Melaka "Ma Shu" ($9), made with warabi starch, takes inspiration from ondeh-ondeh. Chewy and coated in coconut flakes, it reminds me more of kueh kosui in texture.

Sesame 'Su" 4/5

Lastly, the Sesame "Su" ($7 per piece, $18 for 3 pieces) resembles a spring roll, with crisp filo pastry wrapped around a filling of Okinawan brown sugar and nutty black sesame — a simple but satisfying end to the meal.

With Chef Marvas Ng at the helm, QIN Restaurant & Bar enters a refreshing new phase, bringing elevated Asian flavours and polished French techniques into a cohesive, contemporary menu. The dishes are thoughtfully executed with quality ingredients, presenting both comfort and creativity in equal measure. Whether you're here for their value-for-money business lunch sets or a leisurely dinner overlooking the city skyline, QIN offers a refined yet approachable dining experience worth returning for.

Note: This is an invited tasting.


QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Boon Tong Kee @ River Valley Road - Heritage Cantonese Chicken Rice & Zi Char Delights

Boon Tong Kee is a household name in Singapore since 1979, recognised as a heritage brand for Cantonese-style Chicken Rice. Over the years, it has expanded beyond a humble chicken rice shop into a full-fledged zi char–style Cantonese restaurant, offering a wide selection of comforting dishes alongside its signature chicken rice.

Signature Boiled Chicken 4.5/5

I visited the River Valley branch, and of course, we had to order their Signature Boiled Chicken ($19 for half). The chicken was poached perfectly to tenderness with a beautiful layer of gelatinous skin. These days, most poached chickens are dunked in an ice bath to achieve that silky jelly-like layer. To avoid serving it icy cold, I noticed the kitchen gives the chicken a quick rinse in hot water before serving, so it arrives warm at the table.

The staff then drizzle soy sauce over the chicken, enhancing its savoury depth. The rice was fluffy and fragrant, while the chilli sauce packed a spicy, tangy punch, precisely what you want for a satisfying plate of chicken rice. It’s easy to see why Boon Tong Kee remains one of the most recognised names for chicken rice in Singapore, with the Balestier flagship even earning a spot in the Michelin Guide Bib Gourmand.

Fried Bean Sprouts with Salted Fish 4.2/5

Fried French Bean with Spicy XO Sauce 4.2/5

To complement the chicken rice, we ordered a couple of zi char dishes. The Fried Bean Sprouts with Salted Fish ($14) was stir-fried to a lovely crunch, with the salted fish adding a punch of umami depth. The Fried French Bean with Spicy XO Sauce ($18) was equally well executed. The beans remained crunchy and were coated in a savoury, spicy XO sauce that added layers of flavour.

Crispy Beancurd 4.5/5

A perennial favourite at Boon Tong Kee is the Crispy Beancurd ($12). Deep-fried to a perfect golden brown, the tofu is crisp on the outside while luxuriously silky within. It’s served with a wasabi mayonnaise dipping sauce, which adds a pleasant tang and slight heat that beautifully lift the dish.

Fried Threadfin in Superior Sauce 4.2/5

The Fried Threadfin in Superior Sauce (market price) was another highlight. The fish was deep-fried to a crisp skin while the flesh remained moist and tender. The superior sauce was the soul of the dish — rich, aromatic, and enhancing the natural sweetness of the fish.

Crispy Cereal Prawn 4.8/5

A favourite of ours was the Crispy Cereal Prawn ($49.80). The prawns were large and deep-fried to a delightful crispness; even the shell was edible. The meat was sweet, firm, and bouncy, coated in a sweet-savoury cereal mix infused with salted egg and aromatic curry leaves. Each bite was addictive and indulgent, a dish that truly stood out among the spread.

Overall, Boon Tong Kee continues to deliver consistent quality across its classic Cantonese offerings. Whether it’s for their signature chicken rice or a comforting zi char meal with family and friends, the restaurant remains a trusted name in Singapore’s dining scene. It is a true testament to its enduring legacy since 1979.

Note: This is an invited tasting.


Boon Tong Kee
425 River Valley Road
Singapore 248324
Tel: +65 6736 3213
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 5pm - 915pm

Direction:
1) Alight at Great World MRT station. Take Exit 4. Walk to bus stop at The Cosmopolitan (Stop ID 13079). Take bus number 32 and 139. Alight 1 stops later. Walk to destination. Journey time about 6 minutes. [Map]

Chui Huay Lim Teochew Cuisine (醉花林品潮轩) - Launches Teochew Muay Lunch with Exciting New Dishes

After three months of renovation, Chui Huay Lim Teochew Cuisine (醉花林品潮轩) has reopened its first floor, unveiling a modern and elegant 188-seat dining space with a show kitchen. To mark this milestone, Consultant Chef Chan Ka Cheong, a veteran of Teochew cuisine, has introduced a Teochew 'Muay' Menu, offering both classic favourites and exciting new dishes — exclusively available for lunch daily from 11:30 AM to 2:30 PM.

Teochew Braised Platter 4.5/5

We began our meal with the Teochew Braised Platter ($42), a delightful selection of large pig intestines, pig trotters, goose web, and squid. Each ingredient is braised individually in a rich, aromatic broth made from over 20 carefully selected ingredients. The standout for me was the braised squid — a rare find in braised platters, adding a tender chewiness to the mix.

Poached Threadfin served with Fermented Bean Paste 4.2/5

A nod to the fishermen of Shantou, the Poached Threadfin served with Fermented Bean Paste ($8.80 per 100g) poaches fresh threadfin in a light broth of salt water, ginger, and spring onion, preserving its delicate sweetness and buttery texture. The real magic happens when you pair the tender fish with the Puning fermented bean paste sauce, which adds a deep umami richness to the dish.

Teochew Puning Fermented Bean Chicken 5/5

A crowd favourite, the Teochew Puning Fermented Bean Chicken ($13/$26/$48) features kampung chicken slow-cooked in a braising sauce made from Puning soybeans, ginger, spring onion, and pandan leaf. The highlight is undoubtedly the braising sauce — a rich, aromatic concoction that perfectly complements the tender chicken. This dish is a must-order.

Preserved Radish Omelette 4.5/5

The inch-thick Preserved Radish Omelette ($7) is made using premium Chaoshan radish, which is stir-fried with fragrant garlic and pork lard before being whisked into the egg mixture. The result is a thick, fluffy omelette with a satisfying bite in every mouthful.

Puning Beancurd 3.5/5

This speciality Puning Beancurd ($7) from Chaoshan is handcrafted by a Chinese artisan, ensuring a silky smooth texture inside and a crispy golden crust outside. It's served with a flavourful seasoning dip of Chinese chives, salt, sesame oil, and white pepper, elevating its delicate, nutty taste.

Hand Minced Pork Patty Steamed with Aged Preserved Radish 4.2/5

The Hand Minced Pork Patty Steamed with Aged Preserved Radish ($11) features an Iberico pork patty chopped by hand and mixed with prawn, 20-year-aged preserved radish, and water chestnut. The combination offers a juicy, umami-packed bite with a delightful crunch from the water chestnuts.

Chaoshan Aged Preserved Radish, Conpoy and Pork Porridge 4.8/5

To complete the Teochew porridge experience, we had the Chaoshan Aged Preserved Radish, Conpoy, and Pork Porridge ($7.50). Made with Wuchang rice, known for its exceptional quality and firm texture, the porridge is flavoured with Japanese dried scallops, aged radish, and Iberico pork. This dish takes a humble comfort food and turns it into an indulgent delight.

Chui Huay Lim Teochew Cuisine successfully marries tradition with modernity, offering a revitalised dining space while staying true to its Teochew culinary roots. Whether you're a Teochew porridge lover or new to the cuisine, the Teochew 'Muay' Menu is an authentic and comforting experience that is worth revisiting.

Note: This is an invited tasting.

Chui Huay Lim Teochew Cuisine 醉花林品潮轩
Chui Huay Lim Club
190 Keng Lee Road
#01-02
Singapore 308409
Tel: +65 6732 3637
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 11pm

Direction:
1) Alight at Newton MRT station. Take Exit A. Walk to bus stop at Newton MRT station (Stop ID 40181). Take bus number 5, 54, 143, 162 or 167. Alight at next stop. Cross the road. Take the path between Newton 18 and Newton Life Church to Keng Lee Road. Turn left on Keng Lee Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Newton MRT station. Take Exit B. Walk to Newton Circle and make your way to Keng Lee Road. Walk to destination. Journey time around 15 minutes. [Map]

Asia Grand (亚洲金阁) @ Fairmont Hotel Singapore - Experience the Passion and Heritage of Cantonese Cuisine

Located at Fairmont Hotel Singapore, Asia Grand (亚洲金阁) is a celebrated dining destination renowned for its exquisite Cantonese cuisine, notably its legendary Peking Duck. With glowing recommendations from food enthusiasts, I finally made my way there for a weekday dinner with fellow foodie friends.

Double Boiled Apple Soup with Fish 4.5/5

The meal began on a heartwarming note with the Double Boiled Apple Soup with Fish ($75). This comforting broth was a revelation — it was my first time experiencing such a unique combination. While the solid ingredients tasted mild, their essence had been beautifully infused into the soup, resulting in a rich and flavourful dish. It was so delightful that I couldn't resist having three bowls.

Roasted Australia Quail 4.5/5

Finding quail on the menu of a Chinese restaurant is a rarity, which made the Roasted Australia Quail a delightful surprise. The quail was roasted to perfection, with its skin crisp and golden, while the meat retained a juicy tenderness. The execution was spot on, making it a standout dish.

Crispy Peking Duck 4.8/5

Asia Grand’s Crispy Peking Duck ($108) lived up to its stellar reputation. The duck was expertly roasted, delivering a thin, crackling skin that was a delight to wrap in soft egg crepes with hoisin sauce. The presentation and precision in slicing the duck elevated the entire experience.

Peking Duck 2nd Serving - Stir Fried Diced Duck with Lettuce 4.8/5

For the second serving of the Peking Duck (an additional $20), we opted for the Stir-Fried Diced Duck with Lettuce, a refreshing take on enjoying the leftover duck meat. Served as a wrap, this dish provided a lighter, herbaceous contrast to the richness of the first course.

Portuguese Style Baked Scallop with Prawn 4.2/5

The Portuguese Style Baked Scallop with Prawn ($18/pc) was a showstopper among the contemporary offerings. The sweetness of the scallop and prawn paired harmoniously with the creamy, cheesy sauce, delivering an indulgent and satisfying finish.

Homemade Mushroom Beancurd with Sesame & Crab Meat 4.5/5

Another highlight was the Homemade Mushroom Beancurd with Sesame & Crab Meat ($20). Topped with a sesame crust, the silky tofu offered a delightful crunch and nutty aroma. Coupled with sweet, succulent crab meat, the dish exuded elegance and finesse.

Steamed Fresh Pa Ting with Minced Ginger 4.5/5

A must-try for seafood lovers, the Steamed Fresh Pa Ting with Minced Ginger (market price) showcased the fish’s natural fattiness and richness. The minced ginger and light soy sauce complemented the tender fish, enhancing its flavour profile without overpowering it.

Slow Cooked Claypot Rice with Preserved Meat 4.5/5

Ending the savoury courses was the comforting Slow Cooked Claypot Rice with Preserved Meat ($18/pax). Fragrant and well-tossed in superior soy sauce, the rice itself was a treat. However, the preserved meats — Lap Cheong, Cured Duck, Yun Chang, and La Rou — took the dish to new heights, adding layers of umami and savoury richness.

Sweeten Almond Cream with Peach Gum in Young Coconut 4.8/5

For dessert, we enjoyed the Sweetened Almond Cream with Peach Gum in Young Coconut ($16). This warm, velvety treat was infused with subtle coconut notes, creating a harmonious blend of nutty and tropical flavours. The peach gum added a luxurious touch, making it a perfect ending to the meal.

Asia Grand offers a sophisticated dining experience with its masterful execution of Cantonese classics and innovative touches. Whether it's their famed Peking Duck or the indulgent Portuguese Baked Scallops, each dish is crafted with precision and care. Asia Grand is a must-visit for anyone seeking authentic Cantonese cuisine in Singapore.

Note: This is an invited tasting.


Asia Grand Restaurant (亚洲金阁)
Fairmont Singapore
252 North Bridge Road
#03-22B
Singapore 179103
Tel: +65 6887 0010
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction:
1) Alight at City Hall MRT station.

Nan Hwa Chong Fish Head Steamboat (南华昌(亚秋)鱼头炉) - Singapore Oldest Fish Head Steamboat Restaurant

Nan Hwa Chong Fish Head Steamboat, located at the corner of North Bridge Road, is Singapore's oldest fish head restaurant since 1927. The restaurant is also popularly known as Ah Chew Fish Head Steamboat among the regulars. Ah Chew has now retired, and the restaurant is run by his partner, Lee Hong Chuan's son, Michael now.

Fish Head Steamboat Grouper 3.5/5

A must-have at Nan Hwa Chong has to be their Fish Head Steamboat. You can choose the type of fish for the fish head steamboat. There are four choices - Pomfret, Grouper, Snapper and Song Fish. We had the grouper ($39/$48/$72) that was cooked with other ingredients such as cabbage, yam, and tofu in a rich pork bone broth and sole fish. However, the sole fish flavour is less prominent than it used to be. I was hoping for a richer flavour.

Signature Pork Belly 4/5

Besides the fish head steamboat, the restaurant also woks up a delicious selection of cooked dishes. The Signature Pork Belly ($12) is coated in fermented beancurd and deep-fried to a delightful bite. I enjoyed that the fermented beancurd was not overpowering, crispy on the exterior and succulent.

Signature Homemade Tofu 4/5

The Signature Homemade Tofu ($10) will delight both young and old. A soft and flavoursome tofu is encased inside the light and crisp batter coat. I can't pinpoint what they have done to make the homemade tofu, but it has been seasoned to elevate the taste profile.

Cuttlefish Kang Kong 4.2/5

Another lovely dish is the Cuttlefish Kang Kong cooked in a fragrant sambal sauce which is very shiok. The thickly sliced cuttlefish was firm and bouncy too. It is a simple stir-fried dish, but the cooking timing was perfect, retaining that crunch in the vegetable.

Prawn Paste Chicken Wings 4.2/5

Lastly, we had the Prawn Paste Chicken Wings ($10/$15/$20) deep-fried to a beautiful golden brown. Not only was it crispy and juicy, the distinct prawn paste flavour was well marinated into the chicken wings. It is one of the better versions I have eaten in a long while.

I have not returned to Nan Hwa Chong Fish Head Steamboat for years. The flavour was lighter for the fish head steamboat on my recent visit. However, the zichar items were better than what I had previously eaten.

Note: This is an invited tasting.


Nan Hwa Chong Fishhead Steamboat
南华昌(亚秋)鱼头炉
812 North Bridge Road
Singapore 198779
Tel: +65 62979319
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Nearest MRT: Lavendar (EW Line), Nicoll Highway (CC Line)

Opening Hours:
Daily: 11am - 12midnight

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and walk to the end. Continue onto Jalan Sultan until traffic junction of North Bridge Road and Jalan Sultan. Journey time about 8 minutes.[Map]

2) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavendar MRT station (Stop ID 01319). Take bus number 107. Alight 2 stops later. Cross the road and walk to destination. Journey time about 8 minutes.[Map]

3) Alight at Lavender MRT station. Take Exit A. Turn left and cut across the carpark towards the canal. Walk along the canal and across over. Cut through the blocks of flats to the main road. Turn right onto North Bridge Road. Continue on North Bridge Road until traffic junction of North Bridge Road and Jalan Sultan. Journey time about 12 minutes.[Map]