Tina’s Kitchen Private Dining – A Refined Showcase of Technique and Ingredients

Tina's Kitchen Private Dining is helmed by Chef Tina, a Taiwanese chef trained at Le Cordon Bleu. She does not host private dining sessions regularly, usually opening her cosy home kitchen only a couple of times each month, so securing a dining slot felt especially fortunate. Priced at $188 per pax, we were treated to a thoughtfully curated 10-course dinner that showcased her culinary skills and training.

While the menu does not strictly focus on Taiwanese cuisine, it felt more like a personal culinary résumé — highlighting refined techniques, quality ingredients and elegant presentations, with subtle Taiwanese influences woven through the courses.

Filo Pastry Cone, Cream with Kaffir Lime Zest, Caviar by Nomad, Chives 4.2/5

Dinner began with a series of bite-sized snacks, starting with the Filo Pastry Cone topped with Kaffir Lime Zest Cream, Caviar by Nomad and Chives. Crisp and delicate, the filo pastry delivered a satisfying contrast of textures, while the citrusy cream and briny caviar came together harmoniously for a multi-sensory opening bite.

Amaebi Tartare, Avocado Cream, Ponzu Cured Egg Yolk, Microgreen 4.2/5

The Amaebi Tartare was paired with Avocado Cream, Ponzu Cured Egg Yolk and Microgreens. The natural sweetness of the amaebi was allowed to shine, complemented rather than overshadowed by the creamy avocado and savoury egg yolk.

Salmon Tartare, Cured Yolk Shredded, Tobiko, Edible Flower 4/5

Served atop toasted bread, the Salmon Tartare was finished with Cured Yolk Shredded, Tobiko and Edible Flowers. Each bite delivered a burst of oceanic flavours, with the tobiko adding pops of salinity and texture.

Foie Gras Chawanmushi, Truffle Sauce, Squid Ink Tuile 4.5/5

One of the standout dishes of the night was the Foie Gras Chawanmushi with Truffle Sauce, which reminded me of the excellent version at Shisen Hanten. The egg custard was smooth and silky, enriched by the luxurious truffle sauce. A Squid Ink Tuile accompanied the dish, providing a welcome textural contrast when broken and eaten together.

Edible Oyster Shell, Oyster, Champagne Sauce Foam, Green Oil, Edible Flower 4.5/5

Creativity shone through in the oyster course. A plump, briny Oyster was presented in an Edible Oyster Shell, topped with Champagne Sauce Foam, Green Oil and Edible Flowers. Visually striking and thoughtfully composed, the flavours were elegant and well-balanced.

King Crab Bisque, Torched King Crab, Saffron, Edible Flower 4.2/5

The King Crab Bisque was comforting and deeply flavourful, packed with robust crustacean sweetness. Infused with Saffron and garnished with Edible Flowers, the bisque was further elevated by a generous portion of Torched King Crab on the side for a fuller appreciation of the prized ingredient.

Beef Consomme, Slow-Cooked 4 Hour Beef Shin, Homemade Chilli Oil 4.2/5

Inspired by Taiwanese beef noodle soup, this course featured Slow-Cooked Beef Shin, braised for four hours until fork-tender. The accompanying Beef Consomme was light yet richly flavoured, and a few dollops of Homemade Chilli Oil added depth and warmth to the dish.

Uni Risotto, Torched Scallop, Smoked Cherry Chips 4/5

Next came the Uni Risotto, paired with a torched scallop, lightly smoked with cherry chips for a subtle smoky finish. While the dish was enjoyable, the uni flavour could have come through more prominently in the risotto itself.

Watermelon, Granita

A refreshing Watermelon with Granita was served as a palate cleanser, effectively refreshing and resetting the palate before the main course.

Wagyu Beef Cheek, Truffle Sauce, Glazed Veg Assortment 4/5

The main course featured Wagyu Beef Cheek, cooked until meltingly tender and served with truffle sauce and glazed vegetables. Rich, comforting, and well-executed, it was a satisfying centrepiece to the meal.

Hazelnut Tiramisu, Crumbs, Cacao Tuile 4/5

To conclude, dessert was a Hazelnut Tiramisu paired with Cacao Tuile for added crunch. Simple yet satisfying, it wrapped up the dinner on a pleasant and sweet note.

Tina's Kitchen Private Dining offers an intimate and refined dining experience that highlights Chef Tina's training and culinary finesse. With thoughtfully composed dishes, quality ingredients and elegant execution, it is a memorable experience — especially for those who appreciate technique-driven cuisine in a cosy home setting.


Tina's Kitchen Private Dining
Upper Bukit Timah Road Area
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Nearest MRT: Cashew (DT Line)

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]