Marina Bay Sands has unveiled Jin Ting Wan, a new destination for Cantonese cuisine. Overlooking views of the city skyline and sea, the restaurant honours authenticity while embracing modern sophistication in Chinese dining.
Leading the kitchen is Executive Chef Albert Li, a Guangxi-born talent who seeks to shine a light on the regional depth of Guangdong province, including influences from Shunde, Teochew, and Hakka culinary traditions. The result is a distinctive menu enriched with subtle accents from other Chinese regional styles such as Szechuan.
 |
| Source: Jin Ting Wan. Executive Chef Albert Li presents the Angus short rib with preserved vegetable wrapped in straw leaves (九九梅菜安格斯牛肋). |
Jin Ting Wan’s menu features roasted meats, dim sum, and comforting soups. Signature dishes include roasted pipa duck with black pepper (堂剪黑胡椒枇杷鸭), presented on a customised pipa-shaped dish, and the Angus short rib with preserved vegetable wrapped in straw leaves (九九梅菜安格斯牛肋). The preserved mustard greens are prepared using the traditional “nine-steam, nine-sun (九蒸九晒)” technique, adding depth and authenticity.
Chef Li demonstrates a wide repertoire of techniques and textures across the menu. Take the poached Hokkaido squid with peanut and garlic in chilli oil (脆爽北海道火箭鱿鱼蒜香红油), where rocket squid, caught at peak freshness, is swiftly poached to preserve its texture and served with a Szechuan-inspired sauce.
Another highlight is the simmered homemade fresh beancurd skin with baby spinach in fish broth (自制鲜腐竹鱼汤菠菜苗), featuring tofu skin delicately separated using a time-honoured technique from housemade soy milk. The soybeans are specially sourced from Heilongjiang, China’s largest soybean-producing province, lending the dish a rich character.
For soup, the Hokkaido geoduck with seaweed in clear seafood broth (海藻冲浪北海道海蚌片) stands out with delicate slices of mini geoduck clam gently poached tableside in an umami-laden broth. This clear soup is simmered for four hours using kombu, chicken, pork, scallop, and regional fish varieties, delivering depth in every sip.
A fitting finale comes in the form of the baked taro tart with bird’s nest and ginkgo nut (燕窝银杏芋泥挞), where the velvety richness of taro is balanced with delicate bird’s nest, long prized in Chinese culinary culture for its elegance and nutritional value.
Complementing the cuisine is a beverage programme that offers depth, heritage, and innovation. The Art Lounge at Jin Ting Wan offers an immersive tea experience led by Head Tea Master Jacky Zhao Gang, one of the region’s most respected experts in Chinese tea.
With over 20 years of mastery, Zhao curates a collection of more than 80 carefully sourced teas many of which are rare, limited-edition selections from private producers. Guests are invited to explore varieties such as feng huang dancong from Guangdong, aged pu’er from Yunnan, and the house-exclusive fu yu jin ting, a poetic fusion of wildflower-scented raw pu’er and moonlight white tea.
In parallel, the wine programme curated by Head Sommelier Joe Yang brings into focus the excellence of Chinese winemaking with around 100 labels.
Aligned with Jin Ting Wan’s philosophy of seasonality, provenance, and ingredient-led storytelling, the restaurant will debut its first seasonal tasting menu this September, celebrating the bounty of early autumn with wild foraged mushrooms from the highlands of Yunnan. Guests will be among the first in Singapore to savour freshly flown-in matsutake (pine mushrooms), cherished for their intense aroma, alongside rare golden fungus, revered for its gelatinous texture, in new dishes that capture the transition of the season.
