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]

Xita Lao Tai Tai (西塔老太太) @ Bugis+ - Launches 4 Pax Feastive Feast

Suppose you enjoy tasty barbecue, hearty dishes, and the lively atmosphere of communal dining. In that case, Xita Lao Tai Tai Bugis+ is ready to welcome you for a season of feasting and gatherings this holiday season. Known for its Korean-influenced Clay Stove Barbecue grills, signature marinades, and charmingly nostalgic interior, Xita Lao Tai Tai has built a following in Singapore’s ever-evolving BBQ scene. It is also well worth joining their membership programme, as members get to enjoy special deals and attractive discounts.

Festive Set BBQ Platter

Their seasonal Festive Set is priced at $108 for members (usual price $151.80) and includes four types of BBQ meat: the Xita BBQ Meat Tower, pork belly, pineapple-glazed beef rib fingers, and secret-marinated chicken chop. It consists of a cold-dressed chicken appetiser, joyful sesame balls, and strawberry ice burst for dessert.

We also ordered some a la carte items to complement our experience. I was pleasantly surprised that the team helped grill all the meats for us, which made the experience relaxed, enjoyable, and completely fuss-free. We could focus on eating and chatting while the staff refilled our plates.

Banchan/Accompaniments, Drinks

Along with our meal, we were served a generous selection of accompaniments, including kimchi, fresh lettuce for wraps, potato salad, and a comforting pumpkin soup. We also enjoyed some refreshing iced slushies, which were perfect for cooling down between all the grilling and feasting.

The highlight of the Festive Feast has to be the Xita BBQ Meat Tower, dressed for the festivities with charming decorations and stacked generously with assorted cuts. Each cut is well-seasoned, tender, and neatly portioned for easy sharing.

Pineapple Glazed Beef Rib Fingers

The Pineapple Glazed Beef Rib fingers come with a tangy, lightly sweet glaze that helps tenderise the meat, and the natural richness of the beef pairs beautifully with these flavours. The grilled pineapple slices were a delightful treat as well.

Pork Belly

No barbecue meal feels complete without Pork Belly, and the slices here are deeply marinated, allowing the fat to render into a crisp outer layer with a soft, melty centre.

Pork Collar

The Pork Collar, which is not part of the Festive Feast but is a recommended add-on, is another excellent choice. It is slightly leaner than the belly yet still wonderfully succulent, and it grills beautifully over the claypot heat. Both cuts are the sort of crowd-pleasing staples that disappear quickly once the grilling begins.

Secret Marinated Chicken Chop

The Secret Marinated Chicken Chop is juicy and stays wonderfully tender on the grill, with a comforting flavour that makes it an easy crowd-pleaser at the table.

Golden Tofu

Cold Dressed Chicken

For a light side dish, golden tofu is satisfying yet straightforward, adding a pleasant contrast to richer meats. The Cold Dressed Chicken appetiser, part of the set, is served chilled and refreshing, offering a gentle, clean-tasting start before the grilled items begin to arrive.

Seafood Pancake

Golden Glutinous Rice Ball

The Seafood Pancake came out nice and crispy, but unfortunately, we found it a little too oily for our liking. The Golden Glutinous Rice Ball, on the other hand, was satisfyingly yummy and chewy, with a slight sweetness.

Clam Soup

The Clam Soup is light, clear, and subtly sweet from the clams. It helps cleanse the palate between bites and is also comforting to sip while waiting for the next round of grilling, especially amid all the smoke and warmth from the stove.

Joyful Sesame Balls

Strawberry Ice Burst

Two desserts are included in the festive set. The Joyful Sesame Balls are pleasantly crisp on the outside and chewy on the inside, with a sesame filling. To conclude, the Strawberry Ice Burst is light, fruity and refreshing, making it ideal after a table full of smoky and savoury dishes. It is, however, on the sweeter side.

In conclusion, dining at Xita Lao Tai Tai Claypot Stove BBQ is lively and well-suited for gatherings. If you are looking for a fun place in town to celebrate with friends or simply enjoy a good BBQ with quality meats, Xita Lao Tai Tai is a wonderful option this season.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Xita Lao Tai Tai (西塔老太太)
Bugis+
201 Victoria Street
#04-06
Singapore 188067
Tel: +65 6908 4181
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Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Cross the road. Turn left and walk down Victoria Street. Walk to destination. Journey time about 5 minutes. [Map]

Song Yue Taiwan Cuisine (松悦台式料理) @ Kallang Leisure Park - Dive into the ‘Taste of Hakka’ with Reimagined Hakka Classics

Song Yue Taiwan Cuisine (松悦台式料理), located in Kallang Leisure Park, has been a popular choice for comforting Taiwanese fare prepared with fresh and quality ingredients. The restaurant has recently unveiled an exciting seasonal ‘Taste of Hakka’ menu, featuring reimagined renditions of traditional Hakka classics. Available from now until 31 December 2025, the menu pays homage to the rich culinary heritage of the Hakka community with a modern touch.

Wok-Fried Abacus Beads 4.8/5

I was most excited for the Wok-Fried Abacus Beads ($20.90), a rare Hakka delicacy that’s hard to come by these days. It didn’t disappoint at all - each abacus bead was soft yet pleasantly chewy, perfectly coated in a fragrant stir-fry of shredded yam and beancurd. Every bite was loaded with umami and kissed with an addictive hint of wok hei.

Hakka Stir-Fry with Pork Belly and Chives 4.2/5

The Hakka Stir-Fry with Pork Belly and Chives ($21.90) may look simple, but it impressed with its balanced mix of textures and flavours. The fragrance of the chives was pronounced in the combination of pork belly, beancurd and peanuts.

Lobster in Superior Broth with Hakka Sweet Rice Wine 4/5

The Lobster in Superior Broth with Hakka Sweet Rice Wine (Market Price) was served bubbling hot in a claypot, peppered with wood ear mushrooms, white shimeiji mushrooms and slices of angelica root. The lobster chunks were a little tough, but otherwise, the nourishing broth was satisfying.

Traditional Hakka Salt Baked Chicken 4.2/5

The Traditional Hakka Salt Baked Chicken ($36.90) features a whole spring chicken encased in salt and slow-baked. The result was tender, juicy meat infused with a subtle herbal fragrance. We also appreciated how it wasn’t overly salty.

Traditional Mee Sua in Superior White Pepper Broth 4.2/5

My dining companions were fans of the Traditional Mee Sua in Superior White Pepper Broth with Sliced Pork Fillet, Meatballs and Pig’s Stomach ($23.90). Full of warmth, the lightly peppered broth paired nicely with tender pork fillets, meatballs, and cleanly prepared slices of pig’s stomach.

Grandpa’s 3-Hour Slow Braised Pork Belly with Cabbage and Dried Bamboo Shoots 4.5/5

We ended with Grandpa’s 3-Hour Slow Braised Pork Belly ($36.90), a dish that would satisfy fans of fatty pork belly. The pork belly was melt-in-the-mouth tender, balanced by the crunch of cabbage and bamboo shoots. I’d highly recommend pairing this and its rich sauce with a bowl of white rice.

In conjunction with this limited launch, diners can also receive a limited-edition Song Yue jute bag with a minimum order of at least one Hakka dish and a spend of $138 for members or $168 for non-members.

Photos and words by Jo, who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Song Yue Taiwan Cuisine (松悦台式料理)
Leisure Park Kallang
#01-38/39
5 Stadium Walk
Tel: +65 6988 3322
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Nearest MRT: Stadium (CC Line), Tanjong Rhu (TE Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 530pm - 930pm
Fri-Sat, Eve PH: 1130am - 330pm, 5pm - 10pm

Direction:
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Rhu MRT station. Take Exit 2. Walk towards the river. Cross the bridge to indoor stadium. Cut across the open air carpark towards Stadium Crescent Road. Walk to Kallang Theatre. Turn right onto Stadium Walk. Walk to destination. Journey time about 6 minutes. [Map]

Filo Bistro @ Upper Thomson Road - Family-Run Bistro Offering Western Cuisine with Asian and Local Influences

"First in, last out" is what Filo Bistro set out to achieve when it first opened its doors at Upper Thomson a year ago. Unlike the more casual dining spaces in the vicinity, Filo offers a more elevated yet cosy experience, one meant to be so memorable that guests feel reluctant to leave, living up to its motto of being the "first in, last out." The team has now decided to bring together the most beloved dishes from both the Brunch and Dinner menus into a single Unified Menu, launching on 1 September.

Crispy Halibut 3/5

To start, the Crispy Halibut with Yuzu Mayo ($18) made for a delightful finger food. The airy batter encased firm and flaky slices of halibut, while the citrusy yuzu mayo added a creamy lift to the overall mouthfeel. However, I preferred a thinner crust, considering that the flesh is rather delicate.

Asahi Clams with Sourdough 5/5

From the appetisers, the Asahi Clams with Sourdough ($22) was a standout. Its soul lay in the broth, crafted with Asahi beer and Japanese sake, an aromatic mix carrying a waft of alcohol, a depth of umami from kombu, and natural sweetness from the clams. The toasted sourdough bread was served as a vehicle to soak up all the goodness of the broth, though it would be more practical to serve them warm in a basket lined with cloth rather than in a dim sum steamer.

Hokkien Mee Paella 4/5

The menu highlights Western cuisine with Asian and local influences, most evident in the Hokkien Mee Paella ($32). The rice was well infused with the flavours of a rich pork bone and prawn broth, offering both bite and depth. An assortment of seafood ingredients gave the dish a hearty texture, while the use of calamansi in place of lemon was a brilliant nod to a local delight. Still, the addition of a punchy sambal further reinforced that connection.

Aged Crispy Pork Belly 2.5/5

Less successful was the Aged Crispy Pork Belly ($32). While the skin delivered the desired crunch, the meat itself was tough, and the flavours didn't quite benefit from the ageing process. The accompanying Thai curry barley risotto, though robust in flavour, leaned overly creamy and somewhat cloying, as the barley seemed to have been stirred into a curry cream base rather than cooked together. A more balanced approach could be presenting the risotto topped with bite-sized pieces of crispy pork belly, allowing one to enjoy both elements in a single spoonful and achieve a better harmony of textures and flavours.

Eternal Blossom, Filo Signature

To complement the food, the drinks menu features curated gin-based cocktails such as Eternal Blossom, alongside a thoughtful selection of coffees and teas. An interesting option is the iced Filo Signature, a mild coffee infused with pandan extract, prepared in-house.

For those seeking a more intimate dining spot in the Upper Thomson area, Filo Bistro offers a distinctive alternative, presenting an elevated yet homely experience.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Filo Bistro
265 Upper Thomson Road
Singapore 574392
Tel: +65 8347 5888
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Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Thur - Tue: 1130am - 3pm, 530pm - 10pm
(Closed on Wed)

Direction:
Alight at Upper Thomson MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]