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
Facebook
Instagram
Website
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]

UMAI Artisanal Udon Bar @ Guoco Midtown - Exploring Japan’s Udon Traditions In One Spot

Umai Artisanal Udon Bar has been one of my go-to places for satisfying my udon cravings. The udon speciality restaurant offers four types of udon, each showcasing the unique textures and characteristics of various prefectures across Japan. The lineup includes Hoto, Sanuki, Himokawa, and Hippari, allowing diners to experience how dramatically udon can differ across regions.

Himokawa Udon with Niku Shabu 4.5/5

I have long wanted to try the Himokawa Udon, known for its exceptionally wide, ribbon-like noodles that resemble long, fluttering sheets. We went for the Himokawa Udon with Niku Shabu, served cold with a rakkayaki peanut dipping sauce. Dipping the delicate, silky noodles into the creamy, nutty sauce accentuates the udon’s smooth texture, allowing it to absorb flavours beautifully. The accompanying tender shabu-shabu slices add a savoury depth, complementing each slurp. We ordered the set, which comes with assorted tempura coated in a thin, crisp batter. It is light yet satisfying.

Smokey Kurobuta 4.2/5

For the Sanuki udon, we tried the Smokey Kurobuta, a dry-style preparation infused with the aroma of smoked Kurobuta pork. Sanuki Udon, the most famous style from Kagawa Prefecture, is known for its firm, bouncy chew and clean, square-cut strands, and it holds up well to the smokier, more robust flavours of this dish. The combination is simple yet enjoyable, highlighting the strength of quality noodles paired with premium pork.

Spicy Carbonara 4.2/5

A more flavour-forward option is the Spicy Carbonara, which we paired with the Sanuki udon for maximum chewiness. Creamy with a fiery kick, this dish quickly becomes addictive. Adding to its indulgence is a whole slab of black pork samgyeopsal, making it a substantial and complete meal. Jeju black pork is prized for its richer flavour, firmer texture, and juicier fat compared to regular pork, all of which shine through in this hearty plate of noodles.

Yakibuta Tonkatsu 4.2/5

For something more comforting and hearty, we had the Yakibuta Tonkatsu, paired with Hippari Udon, a style originating from Yamagata Prefecture. This bowl comes loaded with a slab of black pork samgyeopsal, stir-fried pork, vegetables, and noodles simmered in a savoury tori-buta soup. The result is a robust, homely bowl that leans into rich pork flavours with a comforting broth, making it an ideal choice for those who want something warm and filling.

With its diverse selection of udon styles and satisfying range of flavours, Umai Artisanal Udon Bar stands out as a spot where diners can explore Japan’s regional noodle traditions without leaving Singapore. Whether you enjoy something light and delicate or rich and indulgent, there is always an udon bowl here that hits the spot.


UMAI Artisanal Udon Bar
Guoco Midtown
128 Beach Road
#01-05
Singapore 189771
Tel: +65 87483750
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Daily: 1130am - 2pm, 530pm - 830pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]