Singapore Restaurants|Singapore, Singapore

Jin Ting Wan

Name: Jin Ting Wan
Telephone: 6688-9969

Elevated Chinese cooking overlooking Marina Bay

VERIFIED LUXURY

Learn How We Inspect

Named for the shimmering bay at its base, Jin Ting Wan crowns the iconic Marina Bay Sands Tower 1, showcasing sweeping panoramas from its 55th-floor perch. Bold interiors make a striking first impression — Song Dynasty-influenced design gets a modern overhaul courtesy of NYC-based firm AvroKO with rich blues, gilded fixtures and subtle dragonfly decor.

The kitchen draws from Guangdong's regional breadth — Cantonese, Shunde, Teochew and Hakka traditions — under executive chef Albert Li, whose menu rotates seasonally. A dedicated Art Lounge centers on a curated tea program led by head tea master Jacky Zhao Gang, including rare and limited-edition varieties. The combination of serious Chinese cooking, a considered beverage program and one of Singapore's most dramatic dining rooms makes Jin Ting Wan a destination for both special-occasion diners and those simply seeking a benchmark Cantonese meal that’s a cut above.

Our Inspector's Highlights

The view earns its billing. Floor-to-ceiling windows frame a sweeping panorama of both the city skyline and the sea. Depending on where you're seated, that's either Marina Bay or Keppel Harbour below you.
Hospitality at Jin Ting Wan begins before you reach your table. Staff have been known to offer to carry guests' bags from the lift while attention remains consistently hands-on throughout the meal.
The tea program is an experience unto itself. More than 80 varieties spanning seven Chinese tea categories are served through a traditional Gong Fu ceremony, hosted in the serene Art Lounge.
Elevate your experience further at the Chef's Table, an eight-seat counter that offers curated dishes alongside a direct view of the kitchen's inner workings.
Staff knowledge runs deep. Servers are well-versed in every dish and happy to explain the thinking behind each one.

The Food

Jin Ting Wan’s menu rotates seasonally, with each edition anchored around premium regional ingredients — the a spring menu, for instance, featured the vibrant tomato-like tamarillo and Zhejiang bamboo shoots.
It requires advance notice, but the pipa duck is the essential order. The bird is butterflied to resemble a Chinese pipa instrument. It’s slow-roasted over lychee wood for a crisp golden skin and served atop homemade pandan bread.
The Hokkaido geoduck in seafood broth is a tableside highlight — thin slices of geoduck are poached in a broth simmered for four hours with kombu, chicken, pork, scallop and regionally caught fish.
Seafood is the star at the Singapore restaurant. Poached Hokkaido squid with peanut and garlic in chili oil draws on both Teochew and Sichuan influences, swiftly poached to preserve its snap, then finished in a Sichuan-inspired sauce.
The homemade fresh bean curd skin — made from Heilongjiang soybeans using a traditional separation technique — arrives in a delicate fish broth, showcasing the kitchen's range beyond showpiece proteins.

Amenities