Since taking the helm at modern Asian restaurant QIN Restaurant and Bar at The Clan Hotel in October 2025, Chef Marvas Ng is beginning to leave his mark on the restaurant’s culinary direction. As the third chef to lead the kitchen since QIN opened in March 2021, following Chef James Tay and Chef Maksym Chukanov, he brings an impressive track record and a style shaped by bold creativity. Formerly Head Chef of Path, Chef Marvas combines East Asian flavours with classical French techniques, introducing a fresh perspective to QIN’s evolving dining identity.
Our last visit to QIN Restaurant and Bar was on 3 July 2024, when dinner came with an added bonus, sunset views and post-meal cocktails at QIN’s Level 5 bar. If you’re planning a date night or looking for a more intimate setting, dinner is worth considering. Arrive a little earlier, and, if timing is on your side, you may catch the sky turning shades of orange through the floor-to-ceiling windows as the sun sets.
This visit was a lunch affair instead, with a selection of two- to four-course business-lunch options alongside the à la carte menu. For those looking for a more indulgent experience, the 10-course Premium Set Menu is available for both lunch and dinner. The Premium Set Menu requires a minimum order of four diners.
One thing that has remained constant at QIN Restaurant & Bar, regardless of who has led the kitchen, is its knack for making the bread course interesting. This time, Chef Marvas Ng opens with his Prosperity Mantou, served warm with a glossy, burnished crust and a soft, pillowy centre. It is glazed with sobacha, red date honey and Okinawan brown sugar and served with a side of French butter. It does get a little rich after a few bites and leaves your fingers oily. Go easy on the butter, nice as it is.
The 10-course Premium Set Menu continues with a trio of starters. The familiar Caramelised Mermaid Fish brings together crispy baby sole fish with Thai chilli, sesame, light soy and chilli for a sweet, savoury and mildly spicy bite. The Hokkaido Snow Pork Belly is deep-fried with prawn paste, sesame oil and hua tiao, giving it a richer, more aromatic profile. For something lighter, the Japanese Amela Fruit Tomato is served with Korean nashi pear, jambu, preserved plum and aged soy balsamic glaze, adding a refreshing lift to the sequence.
Kagoshima Hamachi “Lao Sheng” gives the familiar festive raw fish toss a more refined Japanese-leaning treatment, pairing hamachi with shungiku, tubers and a yuzu white soy vinaigrette for freshness and lift.
This is followed by Shiro Ika, where the squid is served with ulam salad, ginger scallion purée and ikura, bringing together crunch, aromatics and a gentle briny pop.
The menu then moves into something deeper with the Iberico Pork Spareribs “Mei Ren Guo”, served with soy collagen, ginseng, daikon and tofu. Having been slowly simmered with old hen and Iberico pork, it feels more comforting and Chinese in spirit, with the ginseng and soy collagen giving it that nourishing, double-boiled soup energy. The Straits Wild Caught Threadfin brings the focus back to fish, this time with yellow chilli ragu and pickled baby lotus root, adding spice, acidity and texture without making the dish feel too heavy.
The La Rou “Donabe” brings the menu into proper comfort food territory. It is built around Japanese pearl rice cooked with liver sausage, lardo, XO sauce, artisan waxed pork belly and waxed meat, so expect something deeply savoury, fatty and aromatic. After the seafood and brighter acidic notes from the earlier courses, this feels like the heavier rice course that anchors the meal, with the XO sauce adding umami and the preserved meats giving it that familiar claypot rice-style richness. It is the kind of dish that should be eaten hot, while the rice is still fragrant and the oils from the meats have worked their way through every spoonful.
The meal ends with two dessert courses that keep the Chinese flavour references clear without feeling too heavy. Nai “Cha” brings together nai gai (milk cap in Chinese), buckwheat and roasted black tea, giving it a gently roasted, tea-led profile with a nutty edge. It works as a calmer transition after the richer La Rou “Donabe”, almost like a refined take on milk tea flavours.
The final bite is “Ma Shu”, built around coconut, brown sugar and warabi mochi. It leans softer and more comforting, with the brown sugar adding depth, the coconut bringing fragrance, and the warabi mochi giving that chewy, jelly-like finish. It closes the menu on a familiar, Asian dessert note – Kuih Kosui.
You can also enjoy a first drink at $9++ on a selection of wines, beers and cocktails, available all day with any main course or set menu.
QIN Restaurant & Bar is located within The Clan Hotel at 10 Cross Street, Level 4, Singapore 048417. Lunch operating hours are from 11.30am to 2.30pm and Dinner from 6pm to 10pm. Make reservations via Chope.