Jin Ting Wan Singapore

Jin Ting Wan Singapore Cantonese cuisine, elevated to new heights. Located on Level 55 of Marina Bay Sands.

Our team at Jin Ting Wan was honoured to be part of the Black Pearl Gala Dinner, held in celebration of the Black Pearl ...
27/03/2026

Our team at Jin Ting Wan was honoured to be part of the Black Pearl Gala Dinner, held in celebration of the Black Pearl Restaurant Guide Awards Ceremony.

Presented by executive chef Albert, our Braised Angus Short Rib with Preserved Vegetables wrapped in straw leaves brought a Jin Ting Wan signature to the evening’s eight-hands table — slow-braised, aromatic, and centered on the mellow sweetness of preserved greens.

We are grateful to have shared the evening alongside many esteemed talents, and for the continued support of our guests.

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At Jin Ting Wan, the wine programme begins with Joe Yang. As Head Sommelier, Joe brings a deep knowledge of both classic...
18/03/2026

At Jin Ting Wan, the wine programme begins with Joe Yang. As Head Sommelier, Joe brings a deep knowledge of both classic and emerging wine regions, with a particular fluency in the language of Chinese wine.

Originally from Guangdong and with more than a decade in fine wine, Joe has built his career across acclaimed Michelin-starred restaurants in Macau. An award-winning sommelier with the Wine & Spirit Education Trust (WSET) Level 4 Diploma and Advanced Sommelier Certificate, he has shaped one of Singapore’s most comprehensive Chinese-focused wine lists, alongside rare international vintages, inviting guests to explore bottles chosen to complement the nuances of our Cantonese table.

Allow Joe to guide your next glass at Jin Ting Wan.
Please enjoy responsibly. Alcohol is for guests aged 18 and above.

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From Hokkaido’s cold northern waters, our Rocket Squid is gently poached to preserve its natural sweetness and firm, ten...
13/03/2026

From Hokkaido’s cold northern waters, our Rocket Squid is gently poached to preserve its natural sweetness and firm, tender bite.

Served as one of our appetisers, it comes with a choice of house-made chilli oil infused with golden garlic and crushed peanuts, or a scallion dressing with the fresh, citrusy edge of green Sichuan peppercorn.

One of the signatures we love to begin the table with.

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Spring arrives tomorrow at Jin Ting Wan, and the table begins to bloom. Seasonal dishes will follow through the months a...
03/03/2026

Spring arrives tomorrow at Jin Ting Wan, and the table begins to bloom. Seasonal dishes will follow through the months ahead, guided by the best ingredients from China's regions.

Starting with our Chilled Tamarillo with Osmanthus Honey. In China, spring marks the fleeting window when Yunnan tamarillo are at their most plump and bright, marinated here with Guangdong honey and Zhejiang osmanthus for a bright, lightly floral start.

We welcome you from tomorrow for the season’s first plates. To reserve, visit http://mbssg.com/jintingwan-fb.

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28/02/2026

We're grateful to have hosted your celebrations this season. If you're still planning a visit, our Chinese New Year favourites will be served until 3 March.

Reserve through http://mbssg.com/book-jintingwan.

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Gather again with flavours that carry wishes for the year ahead. From Steamed Spotted Coral Grouper with Dried Radish an...
25/02/2026

Gather again with flavours that carry wishes for the year ahead. From Steamed Spotted Coral Grouper with Dried Radish and Crispy Garlic (年年有余) and Braised Pork Trotter with Dried Oyster and Black Moss (发财好市), to Fried Glutinous Rice with Chinese Preserved Meats and Sakura Ebi (金玉满堂), Prosperity P**n Choi prepared for sharing (骏马奔腾), and Alaskan King Crab Leg with Broccoli (花开富贵), the season continues at Jin Ting Wan.

Our Chinese New Year festive menu is available until 3 March. There is always room for one more celebration.
Reserve through http://mbssg.com/book-jintingwan

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Chinese New Year Eve is made for reunion. Tonight at Jin Ting Wan, we celebrate with a few seasonal favourites. The col...
16/02/2026

Chinese New Year Eve is made for reunion. Tonight at Jin Ting Wan, we celebrate with a few seasonal favourites.

The colours land first on our Prosperity Louhei: a platter framed by two delicate dragonflies, shaped from Japanese kinmedai and fresh tuna, with delicately scored squid and Kaluga caviar, then tossed through ribbons of radish, grapefruit and ice-plant beneath a citrus-bright house dressing.

Depth follows in Prosperity P**n Choi, its tiers slow-braised with South African abalone, Boston lobster, sea cucumber and fish maw, until every layer meets in a glossy, savoury broth.

A brighter note returns in Ningbo’s Red Beauty mandarin, served as a mochi-wrapped mousse and in its purest form, simply cut and jewel-bright on the plate.

Here’s to a New Year of good company, good fortune, and meals worth gathering for.

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05/02/2026

Our Prosperity P**n Choi is now on the menu, layered with premium seafood, meats and vegetables, simmered until the broth settles into every layer.

With two days’ advance order, let it set the tone for your Chinese New Year table. Available until 3 March.

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29/01/2026

Winter draws to a close, but there’s still time for one last taste. Return for long braises and seafood served with a light hand. Begin with something crisp, take your time, and end with a fragrant wok finish, a simple pleasure of a Cantonese table.

Our Winter Menu is available until the end of this month. We'd be delighted to welcome you back before the season turns.

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A silent friend between engagements: a brief pause, a cup of tea and Tony Leung at Jin Ting Wan. Photos by Darren Gabrie...
24/01/2026

A silent friend between engagements: a brief pause, a cup of tea and Tony Leung at Jin Ting Wan.

Photos by Darren Gabriel Leow.

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Chinese New Year is best celebrated around a generous table. This season at Jin Ting Wan, festive dining stretches from ...
23/01/2026

Chinese New Year is best celebrated around a generous table. This season at Jin Ting Wan, festive dining stretches from à la carte additions to set menus, designed for celebrations both lively and intimate.

The table is set with familiar Cantonese favourites dressed for the occasion, from crisp roasts and long braises to seafood served with a light hand. Wild-caught Spotted Coral Grouper is delicately steamed with dried radish and crisp garlic, while Alaskan King Crab with broccoli adds a bright note to the spread. Complete the table with Prosperity P**n Choi, or gather over our Spring Prosperity Feast for four guests and above.

Available from 2 February to 3 March, we look forward to welcoming you for the season.

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In the heart of winter, flavours deepen and textures speak of time. At Jin Ting Wan, the season unfolds in dishes such a...
16/01/2026

In the heart of winter, flavours deepen and textures speak of time. At Jin Ting Wan, the season unfolds in dishes such as Braised Sturgeon Tendon with White Radish and Shrimp Roe, where a long braise gives the tendon its prized, springy bite.

There is brightness too in Marinated Purple Cabbage with Hokkigai, using cabbage from Yunnan’s cooler highlands for clean crunch and natural sweetness, followed by Conpoy Fried Rice with Australian Scallop and Nostoc, wok-finished and fragrant at the table, with more winter highlights waiting across the menu.

View our seasonal winter menu, available until 1 February:https://www.marinabaysands.com/content/dam/marinabaysands/restaurants-listing/jin-ting-wan/menus/seasonal-menu.pdf

Reservations: http://mbssg.com/book-jintingwan

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Address

10 Bayfront Avenue, Marina Bay Sands, Hotel Tower 1, Level 55
Singapore
018956

Opening Hours

Monday 11:30 - 14:30
17:30 - 21:30
Tuesday 11:30 - 14:30
17:30 - 21:30
Wednesday 11:30 - 14:30
17:30 - 21:30
Thursday 11:30 - 14:30
17:30 - 21:30
Friday 11:30 - 14:30
17:30 - 21:30
Saturday 11:30 - 14:30
17:30 - 21:30
Sunday 11:30 - 14:30
17:30 - 21:30

Website

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