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]

Jiak Bar @ Far East Square - A Day-to-Night Taiwanese Eatery Bringing the Spirit of “Re Chao” to China Street

Tucked away on China Street, Jiak Bar is a charming dual-concept eatery that effortlessly morphs from a casual Taiwanese lunch spot by day into a vibey izakaya-style bar by night. Inspired by Taiwan's beloved "Re Chao" culture – where small, wok-fried dishes are served at bustling local joints – Jiak Bar introduces Singapore to its take on "Xiao Chao," with comforting street-style plates and a solid lineup of cocktails and Taiwan beers perfect for winding down.

Braised Pig's Ears 3.5/5

We started with a few small bites to warm up the palate. The Braised Pig's Ears ($5.80) offered that signature crunch from the marinated and tender cartilage, a classic Taiwanese snack done well.

Golden Kimchi 4/5

Unlike its spicier Korean cousin, the Golden Kimchi ($5.80) has a refreshing balance of sweet and tangy flavours that nicely whet the appetite.

Mala Soft Bone 3/5

Another crunchy option was the Mala Soft Bone ($6.80), mildly spicy with an addictive, numbing hint of mala, offering a textural contrast from the soft cartilage.

Oyster Popcorn 3.5/5

The Oyster Popcorn ($9.80) came golden and crispy on the outside, hiding juicy, briny oysters within. Accompanied by keropok and crispy basil, it was a playful and aromatic dish, though it could use just a touch more seasoning.

Taiwanese Stir-fried Pork 4/5

One of the more comforting dishes on the menu is the Taiwanese Stir-fried Pork ($9.80), which felt like something straight out of a home kitchen. Pork belly, tofu, and greens come together in a familiar stir-fry, with a touch of heat from red chillies rounding out the dish.

Three Cup Century Egg 3.8/5

The Three Cup Century Egg ($7.80) was a standout for those who love century eggs. Deep-fried for a crispy edge, then cooked in the classic Taiwanese "three cup" style — soy sauce, sesame oil, and rice wine — this dish also featured basil and peanuts for added texture and aroma.

Naked Pepper Chicken Soup 4/5

A personal favourite was the Naked Pepper Chicken Soup ($12.80), a unique offering in the Taiwanese repertoire. The addition of clams gave the broth an oceanic sweetness, while green peppercorns added a vibrant, peppery zing. It was comforting yet bold in flavour.

Claypot Mala Tofu Stew 2.8/5

Not every dish was a hit, though. The Claypot Mala Tofu Stew ($12.80) was a miss for me. While inspired by Taiwan's classic duck blood mala stew, the tofu substitute here didn't quite capture the essence. It lacked both the expected heat and the numbing intensity of real mala.

Hsinchu Fried Vermicelli Meal 4/5

For something more filling, the Hsinchu Fried Vermicelli Meal ($7.80) was satisfying and hearty. Springy, chewy rice vermicelli came paired with a fried egg and wu xiang, making this an affordable and complete one-dish meal

Crispy Chicken Braised Meat Rice 4.2/5

Another crowd-pleaser was the Crispy Chicken Braised Meat Rice ($10.80), which arrived as a generously loaded bowl. The braised pork had the right fat-to-meat ratio for richness, paired with a whole slab of crispy chicken cutlet, braised egg, pickled cucumber, and stewed cabbage. This dish really delivered on flavour and satisfaction.

Whether you're swinging by for a comforting Taiwanese lunch or settling in for a night of drinks and nibbles, Jiak Bar manages to channel the spirit of a true Taiwanese "Re Chao" joint with a contemporary twist. While not every dish was a knockout, the playful flavours, casual vibes, and thoughtful touches throughout the menu make this a spot worth checking out — especially if you're craving a taste of Taiwan in the heart of Singapore.

Note: This is an invited tasting.


Jiak Bar
Far East Square
22 China Street
#01-01
Singapore 049564
Tel: +65 9733 9157
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Nearest MRT:

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 830pm
Fri-Sun: 11am - 9pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street to China Street. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Guo Jiang (锅匠) @ Mosque Street - The Best Of Both Worlds With Half-Half Pot

Located along Mosque Street is Guo Jiang (锅匠), a Szechuan restaurant located at the heart of Chinatown. The restaurant seemed quite popular because even when we had made a reservation, we still had to wait for a while for our table as the restaurant was full.

We decided to go for the half-half pot, which consists of Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots (烟笋芋儿鸡) and Fresh Fish Fillet in Sichuan Pickled Mustard (老坛子酸菜鱼).

I enjoyed the stewed chicken in mala sauce and fish fillet in Sichuan pickled mustard. The stewed chicken was tender with the soft yam soaking up the fragrant mala sauce. As for the fish fillet, they are fresh and generous, swimming in the pungent Sichuan pickled mustard broth.

Not to forget to have the chicken and fish with the special house sauce.

Fresh Cucumber Salad

I would recommend having the Fresh Cucumber Salad (凉拌黄瓜) to freshen up the palate. It is refreshing and crunch but also a tad spicy.

Pig Ear

Though the soft bone of the Pig Ear (猪耳朵) gives a delightful and crunchy bite, the gaminess is too strong for my liking.

Overall, I enjoyed the meal at Guo Jiang. If it is the first time visiting the place, I recommend the half-half pot, where you get to try the best of both worlds. Besides that, the portion is also quite generous.


Guo Jiang (锅匠)
38 Mosque Street
Singapore 059516
Tel: +65 62226838
Nearest MRT: Chinatown (NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk to New Bridge Road. Turn right at New Bridge Road and walk to Mosque Street. Turn right onto Mosque Street and walk to destination. Journey time about 5 minutes. [Map]

Brotzeit @ Vivocity - Celebrating Oktoberfest In Singapore

While Oktoberfest has been cancelled in the hometown of Munich, and we can't travel to Germany to celebrate one of the largest folk festivals in the world, let Brotzeit brings the celebration to Singapore from 15 September to 25 October 2020.

What is Oktoberfest without beer, right? In Munich, only six breweries have the honour of serving Oktoberfest beer. For this year Oktoberfest, Brotzeit has specially imported the Oktoberfest brew from one of the six: Hofbrau, founded by William V, Duke of Bavaria in 1589 which is still a traditional Bavarian-run brewery today.

Crispy Pork Cracklings 4.2/5

Crispy Fried Pig Ears 3.5/5

We had some snack bites to go with the beer. We tried the Crispy Pork Cracklings ($6) and Crispy Fried Pig Ears ($12). I enjoyed the pork skin for its crispiness and seasoning. As for the pig ears, I felt the seasoning was a bit lacking. It would be more enjoyable if the batter is more heavily seasoned though it is accompanied with mustard chilli dip at the side.

Preserved and Smoked Spreads 4.2/5

The Preserved and Smoked Spreads is an interesting platter that is to be eaten like a Korean bbq. You take a piece of romaine lettuce, spread it with the choice of duck confit, chicken truffle or smoked trout, and finally add some salt pretzel, wrap and eat it. It is quite a new and interesting way to appreciate German cuisine in this way.

Cold Roast Pork 4.5/5

Moving on we have the Cold Roast Pork ($16) which comes with pork collar marinated overnight in Brotzeit's 12-spice pork knuckle mix, pickled beer radish, mustard chilli sauce and crispy pork skin. This is a dish that reminds Chef Lorenz of his grandma, who always prepared cold roast meats with apricots for him after school. It seems like a start dish but its really substantial. I enjoyed everything on the plate, which is very appetising.

Giant Pretzel with Farmer Sausage 4.5/5

I have eaten pretzel, but not a Giant Pretzel ($28) sandwiched with red cabbage, pickles, mustard and farmer sausage. This is good for 2-3 people. It is really hearty and comforting. I would highly recommend ordering this.

Crispy Roasted Pork Shoulder 4.2/5

Value for money dish on the Oktoberfest menu is the Crispy Roasted Pork Shoulder ($45) which comes with Autumn vegetables and potato dumplings. The fork-tender pork shoulder comes with a layer of extremely crispy skin, that echoes a thundering crackle with every bite. The accompanying fluffy potato dumplings and vegetables provide a delightful textural and flavour contrast.

Roasted Pig Liver 4.8/5

An acquire dish on the menu is the Roasted Pig Liver ($26). Either you love it or hate it. I didn't know German cuisine has this dish on the menu. Though it is cooked using the Western technique with a blend of mustard and paired with poached apples, it tastes similar to the Asian way of cooking pig liver. I am really surprised and excited that pig liver can be prepared this way. If you are adventurous enough, you should really try it.

Battered Fried Apple Wheels 4/5

Wrapping up the meal is the Battered Fried Apple Wheels ($11). The Fiji apple is coated in a light beer batter and dusted with sugar and cinnamon. It has a delightful crunch complemented by a scoop of rich vanilla ice cream.

I really enjoyed the new Oktoberfest menu created by recently joined Group Executive Chef Lorenz Raich. He brings with him a wealth of culinary experience in highly lauded boutique venues, famous Michelin-starred restaurants as well as five-star hotels. For the new menu, he has brought a touch of finesse to the traditional dishes.

Note: This is an invited tasting.


Brotzeit
Vivocity
1 Harbourfront Walk
#01-149/151
Singapore 098585
Tel: +65 62728815
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 3 minutes. [Map]

Fat Chap (肥仔) @ Suntec City - New Asian Casual-Dining Concept At Suntec City

Located at Suntec City Mall, Fat Chap (肥仔) is a brand new Asian dining concept which offers an extensive variety of distinctively Asian dishes, coupled with a unique selection of cocktails. The food served flaunt rich bold flavours and full-bodied spices, perfect for spice and Asian food lovers! With a live charcoal grill station near the entrance of the restaurant, diners can watch the whole fish and meat skewers smoke and sizzle away or cocktails shakened and stirred at the eight-meter long open bar.

Pulled Chicken 3.5/5

The Pulled Chicken ($14) features tender chicken shreds tossed in Szechuan dressing, peanut and bean sprouts. It is a refreshing appetizer with a hint of spice fragrance.

Crispy Pig’s Ear 3.8/5

The Crispy Pig’s Ear ($12) is a crispy fried snack, coated with a special homemade curry powder mix. Exuding a spice aroma that is not too overwhelmingly spicy, the pig's ears are flavourful and crunchy. It also comes with lime and a small dish of achar to add some acidity to cut the fats.

Crispy Chicken Skin 3.5/5

The Crispy Chicken Skin ($8) though a tad blend on its own, was crunchy and addictive. Dip into the sweet plum chilli sauce to add on some flavour oomph.

“Bakmie” Goreng 4/5

The “Bakmie” Goreng ($15) comes with crispy prawn crackers, squid, achar and a sunny side up egg sitting atop. The fried goreng noodles are not too oily. Turn up the heat a few notches by pairing the dish with the sambal chilli provided, perfect for if you like your food spicy.

Oxtail Soup 3.8/5

Indulge in the robust and flavourful bowl of Oxtail Soup ($20) which is best enjoyed with a bowl fragrant jasmine rice. The dish also comes with homemade green chilli sauce, kicap manis, and slice of lime wedge to add depths to the soup.

Asam Pedas 3.5/5

A warm comforting dish, the Asam Fish ($19) has a tender texture which easily falls aparts and exudes a nonya flavour, which is not too overwhelmingly spicy.

Eggplant 3/5

Topped with okra, scallion, garlic and chilli, the Eggplant ($8) has a soft chewy texture and the combination of flavorous toppings works well on the palate.

Land and Sea Party 4.2/5

With a selection of meats on this shared platter, the Land and Sea Party ($168) is a great choice when it comes to group dining (4-5 pax). It consists of Balinese half pork rib, kampong half chicken, marinated fish, squid, ocean beef ribeye, lamb ribs with Balinese sea salt, yuzu kosho, duo sambal, lemongrass & shallot relish, lime, fresh vegetables, grilled corn on cob. My favourite got to be the well-seasoned beef ribeye which has a good ratio of juicy fats and tender meat. For these quality ingredients, this sharing platter is definitely value for money.

Klapertart 4/5

End the meal on a sweet note with the Klapertart ($12) which features rum & raisin flavoured ice cream sitting atop a smooth and fragrant coconut custard. While I feel the rum & raisin might too strong and overwhelmed the dish, it is perfect if you want a stronger alcoholic taste for your desserts.

Thai Milk Pudding 4.2/5

The Thai Milk Pudding ($12) has a distinct thai tea fragrance and the complimenting elements of azuki beans and lychee add another sweetness dimension to the silky smooth pudding.

Serving unpretentious Asian delights, the Chef at this Asian casual-dining venture carries out his unqiue take on local favourites, and offers unique modern twists to the familiar asian flavours to curate dishes that is heartwarming and satisfying to the locals.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Fat Chap (肥仔) 
Suntec City
Tower 4
3 Temasek Boulevard
#01-643
Singapore 038983
Facebook
Website
Tel: +65 68365994
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Mon-Thu, Sat: 11am - 11pm
Fri: 11am - 1am
Sun: 10am - 5pm

Directions: 
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]