Floating high on the 55th floor of the luxury hotel, Jin Ting Wan is a lavish Chinese restaurant that is designed to impress.
The palatial 162-seater, which spans the entire floor, is intricately designed, featuring elegant dragonfly motifs, bespoke hand-embroidered wall coverings and fine artefacts. Floor-to-ceiling windows frame spectacular panoramic views, yet it’s executive chef Albert Li’s artful dishes that command the table.
Start with the Hokkaido Rocket Squid, expertly poached to a delicate yet firm texture and natural sweetness, served with a mouthwatering house-made chilli oil. The restaurant also delights in unexpected touches such as the radish puff with Chinese ham, playfully shaped like a bite-sized handbag.
Soups are a hallmark of Cantonese cooking, and the aromatic Hokkaido Geoduck in Clear Seafood Broth is a standout. The fresh clam is gently poached tableside in a rich broth that is simmered for four hours.
The beautifully crisp Roasted “Pipa” Duck with Tangerine Peel and Water Chestnut is a showstopper – featuring a 90-day-old Irish duck served with 15-year-aged Guangdong tangerine peel, prawns and rich spices.
Another highlight is definitely the rarely-seen Braised Sturgeon Tendon, a seasonal winter delicacy prized for its silky, gelatinous texture, served with white radish and shrimp roe.
Head wine sommelier Joe Yang pairs the dishes with finesse, drawing from one of Singapore’s largest collections of Chinese fine wines. The 2019 Allofme Cabernet Sauvignon from the Himalaya is served from a colossal 6L Imperial, making every pour a moment of theatre and occasion.
