QIN Restaurant & Bar @ The Clan Hotel - Maxthon

A Comprehensive Dining Review

Location: Level 4 & 5, The Clan Hotel, 10 Cross Street, Singapore 048417
Nearest MRT: Telok Ayer (DT Line), Exit B – 3 minutes walk
Contact: +65 6980 3535
Operating Hours: Daily 12pm – 3pm, 6:30pm – 10:30pm

Executive Summary

QIN Restaurant & Bar represents an exciting new chapter in Singapore’s dining scene with the arrival of homegrown culinary talent Chef Marvas Ng, formerly of the MICHELIN-Selected Path Restaurant. Perched on the fourth floor of The Clan Hotel along historic Cross Street in the Telok Ayer district, QIN delivers a sophisticated East-meets-West dining experience that balances refined French techniques with familiar Asian flavours. The restaurant’s elevated position offers sweeping city views through floor-to-ceiling windows, while the interior design pays homage to Singapore’s heritage through rustic Asian-inspired décor accented with antique Chinese medical hall cabinets.

About Chef Marvas Ng

Chef Marvas Ng brings impressive credentials to QIN’s kitchen. A two-time gold medalist for Singapore at the 2022 Culinary World Cup, he spent a decade refining his craft in critically acclaimed establishments including Le Pan in both Hong Kong and Tianjin. His previous restaurant, Path, earned MICHELIN selection status and garnered recognition for its refined fusion cuisine. Now at QIN, Chef Marvas channels his extensive experience into a menu that showcases premium local and regional produce through chef-driven creativity, maintaining accessibility while pushing culinary boundaries.

Ambience & Design

Interior Setting

QIN’s dual-level layout creates an intimate yet spacious dining environment. The restaurant embraces a “rustic elegance” aesthetic that seamlessly blends contemporary design with traditional Asian elements. One of the most distinctive features is the wall of antique Chinese medical hall cabinets from the 1800s, which serves as both functional storage for the bar’s extensive wine collection and a striking visual tribute to the neighbourhood’s heritage.

Views & Atmosphere

The floor-to-ceiling windows dominate the dining space, offering magnificent bird’s-eye panoramas of the Telok Ayer district and Singapore’s evolving skyline. During daylight hours, natural light floods the restaurant, while evening dining transforms the space with warm spotlighting that creates an intimate, romantic ambience suitable for both business dinners and special occasions.

Seating & Layout

The restaurant features comfortable cushioned chairs paired with gleaming marble-topped tables. The open kitchen on the lower level allows diners to observe culinary preparations, adding an element of theatre to the experience. The upper level houses the bar area, flanked by wine cabinets and offering an alternative perch for pre-dinner cocktails or casual drinks.

The Bar Experience (Level 5)

QIN Bar occupies a dedicated section on the fifth floor, themed around traditional Chinese medical halls with cabinet displays showcasing over 60 wine selections. The cocktail menu features signature creations named after Chinese zodiac animals, with happy hour promotions (5pm-8pm) offering 1-for-1 deals. Notable cocktails include “The Five Kings” (a pineapple pisco blend popular among female diners) and “The Roar,” both incorporating unique ingredients and sometimes featuring surprising elements like hints of durian.

The Menu Philosophy

QIN’s culinary approach centres on harmonising Western gastronomy with Asian sensibilities. Chef Marvas Ng’s refreshed menu leans into creative expression while maintaining roots in recognisable flavours. The dishes showcase French precision applied to Asian ingredients, creating compositions that feel both familiar and innovative.

Menu Structure

Small Plates / Appetisers: $22-$28
Signature Dishes: $20-$42
Business Lunch Sets: $38++ to $65++ (includes rice or salad)
Desserts: $7-$12 (per piece) / $18 for 3 pieces

The menu design follows a Chinese naming convention where each dish carries a romanised Chinese descriptor in quotation marks (e.g., “Hai Diao,” “Qian Cheng,” “Dou Hua”), adding cultural context while maintaining international accessibility.

Signature Dishes: Detailed Analysis

1. Local Marinated Cherry Tomatoes – $22

Rating: 4.2/5

Composition: Cameron Highlands cherry tomatoes, chrysanthemum jelly, citrus broth

Dish Analysis: This opening salvo establishes QIN’s refined approach to familiar ingredients. The tomatoes, sourced from Malaysia’s Cameron Highlands, possess concentrated natural sweetness that contrasts beautifully with the delicate floral notes of chrysanthemum jelly. The citrus broth provides acidity and brightness, effectively preparing the palate for subsequent courses.

Technique: The chrysanthemum jelly demonstrates precise temperature control and gelatin ratios, maintaining a tender wobble without becoming overly firm. The marination process allows the tomatoes to absorb complementary flavours while preserving their structural integrity.

Approximate Cooking Method:

Blanch cherry tomatoes briefly and peel skins
Create marinade with light soy, rice vinegar, and sugar
Prepare chrysanthemum jelly by steeping dried flowers in hot water, straining, then adding gelatin
Compose citrus broth using yuzu or calamansi juice, dashi, and seasoning
Plate with precision, ensuring visual balance

2. Straits Wild Caught Sea Bream “Hai Diao” – $28

Rating: 4/5

Composition: Wild sea bream slices, local vegetable spring roll

Dish Analysis: This dish showcases QIN’s commitment to sustainable, locally-sourced seafood from Singapore’s waters. The sea bream’s clean, delicate flavour profile receives minimal intervention, allowing its inherent quality to shine. The accompanying spring roll provides textural contrast and incorporates crunchy local vegetables, demonstrating the kitchen’s resourcefulness with seasonal produce.

Technique: Raw fish preparation requires impeccable knife skills and freshness. The spring roll wrapping demands precise folding technique to achieve crispness without greasiness.

Cooking Approach:

Sea bream must be extremely fresh, properly scaled, and filleted
Slice against the grain for optimal texture
Spring roll filling: julienned vegetables (carrots, cabbage, bean sprouts) lightly seasoned
Wrap tightly in spring roll wrappers, seal with cornstarch paste
Deep-fry at 170-180°C until golden and crisp

3. Sarawak Pork Ear Terrine “Qian Cheng” – $22

Rating: 4.2/5

Composition: Pork ear terrine, pickled mountain pepper gastrique, local vegetables

Dish Analysis: Perhaps the menu’s most technically ambitious small plate, this terrine transforms a humble ingredient often relegated to hawker fare into haute cuisine. The inspiration draws from classic Chinese pig trotter preparations, where cartilaginous cuts are braised until gelatinous, then pressed and chilled into a firm terrine that slices cleanly.

Technique: Creating a successful terrine requires extended braising (4-6 hours minimum) to break down collagen into gelatin, careful seasoning throughout the cooking process, and proper pressing/chilling to achieve the desired consistency.

Recipe Framework:

Clean pork ears thoroughly, removing any hair
Blanch to remove impurities
Braise with aromatics (ginger, scallions, star anise, Shaoxing wine, soy sauce, rock sugar) for 4-6 hours until tender
Cool slightly, slice into small pieces, place in terrine mold
Pour reduced braising liquid over, press with weights, refrigerate overnight
Prepare gastrique: reduce vinegar with sugar, add pickled mountain pepper (Sichuan peppercorns)
Slice terrine, serve with gastrique and pickled vegetables

4. Shanghainese Hairy Crab Roe “Dou Hua” – $22

Rating: 4.8/5 ⭐ REVIEWER’S TOP PICK

Composition: Housemade silken tofu (dou hua), brown crab meat, hairy crab roe, pickled chilli, toasted bread

Dish Analysis: This dish represents the apex of QIN’s culinary philosophy. Dou hua (silken soy curd) is a delicate Chinese staple, typically served as a sweet or savoury breakfast dish. Here, it becomes a luxurious canvas for premium crab components. The brown crab provides sweet, meaty flavour, while the hairy crab roe (a prized seasonal ingredient from late autumn) contributes rich, briny complexity. Pickled chilli cuts through the richness with bright acidity and gentle heat.

The stroke of genius lies in serving toasted bread alongside, inviting diners to spread the crab-topped tofu like a refined pâté. This cross-cultural bridge connects French terrine service with Chinese comfort food, exemplifying fusion done thoughtfully.

Technique: Making silken tofu from scratch requires precise control of soy milk concentration, coagulant (typically gypsum or nigari) ratios, and temperature. The curd must set to a custard-like consistency – firm enough to hold shape but tender enough to dissolve on the tongue.

Cooking Instructions: For Silken Tofu:

Soak soybeans overnight, blend with water, strain to extract soy milk
Heat soy milk to 70-80°C
Dissolve gypsum (calcium sulfate) or nigari in warm water
Pour coagulant into soy milk while stirring gently
Let set undisturbed for 15-20 minutes
Serve directly (very delicate)

For Assembly:

Extract meat from cooked brown crab
Scoop hairy crab roe (if available; substitute with sea urchin or tobiko)
Finely chop pickled chilli
Toast artisanal bread, brush with butter
Plate tofu, top generously with crab and roe, garnish with chilli

5. Wagyu Beef “Hei Hu Jiao” – $6/piece, $16 for 3

Rating: 4.2/5

Composition: Wagyu beef filling encased in black sphere, black pepper sauce, shallot, mustard seed

Dish Analysis: This innovative bite takes inspiration from Taiwanese Hu Jiao Bing (black pepper buns), a beloved street food featuring flaky pastry filled with peppered pork. QIN elevates the concept with premium wagyu beef and presents it as a sophisticated sphere that explodes with flavour when bitten.

Technique: The black exterior likely employs activated charcoal or squid ink in the pastry dough. The filling requires proper seasoning and binding to maintain cohesion when hot. The cooking method must crisp the exterior while keeping the interior molten.

Cooking Approach:

Mix finely minced wagyu beef with black pepper sauce, caramelized shallots, and mustard seeds
Prepare black pastry dough (using activated charcoal powder mixed into wheat flour dough)
Wrap portions of filling in dough, seal completely, form into spheres
Deep-fry at controlled temperature (170°C) until crisp, or bake until exterior sets
Serve immediately while interior remains warm and saucy

6. Hokkaido Pork Belly “Har Cheong” – $20

Rating: 4.2/5

Composition: Thinly sliced Hokkaido pork belly, prawn paste (har cheong) marinade, deep-fried

Dish Analysis: Har Cheong Gai (prawn paste chicken) ranks among Singapore’s most nostalgic hawker dishes, typically featuring chicken wings marinated in fermented shrimp paste, then deep-fried until aromatic and addictive. QIN’s interpretation swaps chicken for premium Hokkaido pork belly, whose higher fat content becomes extraordinarily crispy when fried.

The prawn paste marinade penetrates the meat, imparting its distinctive umami-funk that divides palates but captivates devotees. Thinly slicing the pork belly ensures maximum surface area for crisping and marinade absorption.

Technique: The key lies in proper marination time (minimum 4 hours, ideally overnight), slicing uniformity, and frying temperature control to achieve crispness without burning the marinade.

Recipe:

Slice Hokkaido pork belly thinly (3-4mm thick)
Prepare marinade: fermented shrimp paste (har cheong), five-spice powder, white pepper, sugar, Shaoxing wine, sesame oil
Marinate pork belly for 4-24 hours
Heat oil to 170-180°C
Fry pork belly slices until golden and crispy (3-4 minutes)
Drain on paper towels, serve immediately

7. Spanish Bellota Ribs “Shao Kao” – $35

Rating: 4.2/5

Composition: Spanish Ibérico bellota pork ribs, Chu Hou sauce, tomato, crispy aromatics

Dish Analysis: Bellota-grade Ibérico pork comes from acorn-fed black pigs, producing meat with exceptional marbling and nutty flavour notes. These ribs receive Chinese barbecue treatment through Chu Hou sauce – a Cantonese fermented soybean paste sauce traditionally used for beef brisket and clay pot dishes.

The preparation achieves fall-off-the-bone tenderness while maintaining structural integrity. The tomato component adds acidity to cut through richness, while crispy aromatics (likely fried garlic, shallots, or scallions) provide textural contrast.

Technique: Low-and-slow cooking methods (braising or sous vide followed by finishing) break down tough connective tissues while preserving moisture. The Chu Hou sauce penetrates deeply during cooking.

Cooking Method:

Source Spanish Ibérico bellota pork ribs (rack or individual ribs)
Season with salt and five-spice powder
Braise ribs in mixture of Chu Hou sauce, garlic, ginger, star anise, rock sugar, Shaoxing wine at 150°C for 2.5-3 hours
Remove ribs, reduce braising liquid to glaze consistency
Glaze ribs, finish under broiler or grill to caramelize
Top with diced tomato and crispy fried aromatics

8. Straits Line Caught Local Threadfin “Qing Zheng” – $42

Rating: 4.2/5

Composition: Local threadfin (kurau fish), Cantonese-style steaming, shallot soy vinaigrette

Dish Analysis: Threadfin (kurau) is prized in Southeast Asian cuisines for its delicate, sweet flesh and relatively few bones. The Cantonese steaming method (Qing Zheng – literally “clear steaming”) represents one of the most demanding cooking techniques, as it offers nowhere to hide deficiencies in fish freshness or timing precision.

The shallot soy vinaigrette is a classic Cantonese accompaniment, combining soy sauce, sugar, and thinly sliced shallots briefly fried in smoking hot oil to release their aromatic compounds.

Technique: Steaming fish requires careful timing (typically 8-10 minutes per inch of thickness at the thickest point), ensuring the wok or steamer maintains vigorous steam throughout, and serving immediately upon completion.

Cooking Instructions:

Select whole threadfin (around 600-800g), cleaned and scaled
Score fish diagonally on both sides (aids even cooking)
Place fish on heatproof plate, top with ginger slices
Steam over high heat for 8-12 minutes depending on size (fish eyes should turn white, flesh should just turn opaque)
Discard steaming liquid, remove ginger
Heat neutral oil until smoking, fry thinly sliced shallots briefly
Mix shallot-infused oil with light soy sauce, sugar, white pepper, dash of Shaoxing wine
Pour vinaigrette over steamed fish, garnish with scallions and cilantro

Desserts: Innovative Endings

9. Cameron Highland “Nai Cha” – $12

Rating: 4.5/5

Composition: Roasted black tea cream custard, cream cheese espuma, black tea boba, buckwheat, sea salt

Dish Analysis: This dessert demonstrates QIN’s playful approach to modern Asian fusion by deconstructing bubble tea – arguably Asia’s most iconic beverage export – into an elegant plated dessert. The Cameron Highlands black tea provides earthy, malty depth when roasted and infused into custard. Cream cheese espuma (foam) adds tangy richness, while actual boba pearls maintain connection to the source inspiration.

Buckwheat contributes nutty crunch and nutritional substance, while sea salt performs the crucial role of balancing sweetness and amplifying all flavours.

Technique: The custard requires precise temperature control (82-85°C) to set properly without curdling. The espuma demands a cream whipper charged with N2O for proper aeration.

Recipe Framework:

Steep roasted black tea leaves in warm cream, strain
Make custard: whisk egg yolks with sugar, temper with tea-infused cream, cook gently until thickened
Prepare cream cheese espuma: blend cream cheese with cream and sugar, charge in whipper
Cook tapioca pearls for boba in brown sugar syrup
Toast buckwheat groats until fragrant
Plate custard, top with espuma, boba, buckwheat, and sea salt flakes

10. Gula Melaka “Ma Shu” – $9

Rating: 4/5

Composition: Warabi mochi, gula melaka syrup, coconut flakes

Dish Analysis: This dessert draws from ondeh-ondeh, the Southeast Asian pandan-coconut rice cake filled with liquid gula melaka (palm sugar). However, the execution employs warabi starch (bracken fern starch) from Japanese mochi-making traditions, creating a uniquely translucent, chewy texture.

The reviewer notes it resembles kueh kosui (steamed tapioca-rice cakes) more than traditional ondeh-ondeh, suggesting a firmer, more substantial chew than the soft rice flour exterior of authentic ondeh-ondeh.

Technique: Warabi mochi requires cooking the starch mixture while stirring constantly, cooling in ice water, then coating immediately.

Cooking Method:

Mix warabi starch with water and gula melaka
Cook over medium heat, stirring constantly until thick and translucent
Pour into molds or shape by hand
Cool in ice water bath
Cut into pieces, roll in desiccated coconut
Serve with additional gula melaka syrup drizzled over

11. Sesame “Su” – $7/piece, $18 for 3

Rating: 4/5

Composition: Filo pastry spring roll, Okinawan brown sugar, black sesame filling

Dish Analysis: The final dessert takes the familiar spring roll form and transforms it into a sweet conclusion. Filo pastry provides maximum crispness with minimal thickness, shattering satisfyingly with each bite. The filling combines Okinawan brown sugar (kokuto) – darker and more mineral-rich than standard brown sugar – with ground black sesame seeds for nutty, toasted depth.

Technique: Working with filo requires keeping unused sheets covered to prevent drying. The rolling must be tight enough to contain filling but not so tight that the pastry tears.

Recipe:

Toast black sesame seeds, grind to paste with Okinawan brown sugar
Lay out filo pastry sheet, brush with melted butter
Place sesame filling at one end, roll tightly, tucking in sides
Brush exterior with more butter
Bake at 180°C for 12-15 minutes until golden and crispy
Serve warm with optional dusting of powdered sugar

Business Lunch Sets: Value Proposition

QIN offers three tiers of business lunch sets ranging from $38++ to $65++, making the restaurant’s elevated cuisine accessible for weekday dining. Each set includes a choice of accompaniment: fluffy, fragrant rice (recommended for heartier appetites) or a refreshing salad dressed with oyster-shallot vinaigrette (suitable for lighter preferences).

The lunch sets typically feature a rotating selection of proteins, seasonal vegetables, and smaller portions of signature dishes, allowing CBD workers and tourists to experience Chef Marvas’s cooking without the commitment of a full dinner service.

Service & Hospitality

Multiple reviews consistently praise QIN’s service quality. Staff demonstrate comprehensive knowledge of both the regular menu and daily specials, describing dishes with sufficient detail to guide ordering decisions. The service style strikes a balance between attentiveness and discretion – drinks are refilled proactively, finished plates cleared efficiently, and diners’ preferences noted for subsequent visits (some reviewers report being greeted by name on return visits).

For guests of The Clan Hotel, QIN provides in-room dining service with menus accessible in guest rooms and order fulfillment guaranteed within 30 minutes, extending the restaurant’s hospitality beyond its physical space.

Pricing & Value Analysis

Price Points:

Small plates: $22-$28
Signature mains: $20-$42
Desserts: $7-$18
Business lunch sets: $38++-$65++
Historical 6-course dinner menu: $198++ (wine pairing +$98++)

Value Assessment: QIN positions itself in the premium-accessible category – not destination fine dining requiring special occasion justification, yet elevated beyond casual restaurant pricing. The business lunch sets represent particularly strong value, offering chef-driven cuisine at prices competitive with upscale casual dining.

Portion sizes appear moderate and refined rather than generous, appropriate for the multi-course style of dining QIN encourages. The quality of ingredients (Hokkaido pork, Spanish bellota ribs, line-caught local seafood, hairy crab roe) justifies the premium pricing.

Delivery & Takeaway Options

Based on available information, QIN primarily operates as a dine-in establishment, leveraging its ambience, city views, and plating presentation as integral parts of the experience. For guests staying at The Clan Hotel, in-room dining provides an alternative delivery option with full menu access.

The restaurant does not appear on major Singapore delivery platforms (GrabFood, Foodpanda, Deliveroo) as of the review date. This aligns with QIN’s positioning as a destination dining venue where the complete sensory experience – ambience, service, and food – creates value beyond individual dishes.

For potential takeaway or delivery implementation, dishes like the Har Cheong Pork Belly, Wagyu Beef “Hei Hu Jiao,” and Spanish Bellota Ribs would travel well, while delicate items like the Shanghainese Hairy Crab Roe “Dou Hua” and steamed threadfin would suffer from transport time and temperature loss.

Final Verdict

Overall Rating: 4.3/5

Strengths:

Chef Marvas Ng brings proven MICHELIN-level technique and creativity
Menu successfully balances innovation with accessibility
Exceptional views and sophisticated ambience
Consistent execution across diverse cooking methods
Strong value proposition through business lunch sets
Attentive, knowledgeable service
Unique bar program with heritage-inspired design

Considerations:

Premium pricing may limit frequency of visits for average diners
Some dishes, while excellent, don’t fully reach “destination dining” distinction
Limited delivery/takeaway options reduce accessibility

Who Should Visit:

Diners seeking refined East-meets-West fusion cuisine
Business lunches with impressive but accessible options
Date nights and special occasions (utilize bar for cocktails)
Food enthusiasts interested in contemporary Singaporean culinary evolution
Hotel guests seeking convenient yet elevated dining

Recommendation: QIN Restaurant & Bar represents a worthy addition to Singapore’s competitive dining landscape. Chef Marvas Ng’s arrival injects fresh perspective and technical prowess into a venue already blessed with strong fundamentals – excellent location, thoughtful design, and capable service infrastructure. The menu demonstrates confidence without pretension, offering both crowd-pleasing signatures and more adventurous compositions for curious palates.

The business lunch sets provide an accessible entry point for first-time visitors, while the full dinner experience justifies repeat visits to explore the menu’s breadth. Whether you’re here for the value-driven lunch, a romantic cityscape dinner, or creative cocktails at the heritage-inspired bar, QIN delivers a polished, contemporary dining experience that honours Asian culinary traditions while pushing creative boundaries.

Best Time to Visit: Weekday lunch for value; Friday/Saturday evening for full ambience and bar experience

Must-Order Items: Shanghainese Hairy Crab Roe “Dou Hua,” Hokkaido Pork Belly “Har Cheong,” Cameron Highland “Nai Cha” dessert

Practical Information

Reservations: Highly recommended, especially for dinner and weekends. Can book through Chope, direct phone call, or website.

Dress Code: Smart casual recommended; business casual appropriate for lunch.

Parking: Limited street parking; nearest public carpark at The Clan Hotel or nearby buildings.

Accessibility: Elevator access to restaurant floors; wheelchair accessible.

Dietary Accommodations: Contact restaurant in advance for vegetarian, halal, or allergy requirements.

Special Features:

Happy hour cocktails (5pm-8pm) with 1-for-1 promotions
Hotel guest discounts available
Private dining options may be available for groups

Languages Spoken: English, Mandarin

Payment Methods: Cash, all major credit cards, contactless payments

Note: This review is based on an invited media tasting in November 2025. Prices and menu items subject to change. All ratings reflect reviewer’s personal assessment at time of visit.