Discover Jin Ting Wan, Singapore’s highest Cantonese restaurant at Marina Bay Sands, where timeless recipes meet elegant reinvention with seasonal ingredients and refined service.
Marina Bay Sands introduces its latest dining concept, Jin Ting Wan, perched 55 storeys above the city in Tower 1 of Marina Bay Sands. Poised to be Singapore’s highest authentic Cantonese restaurant, Jin Ting Wan is where Cantonese cuisine meets contemporary culinary artistry.
Jin Ting Wan offers a multi-sensory journey through the soul of Yue cooking, where flavour meets finesse. From intimate private spaces and larger communal settings to the thoughtful blend of oriental motifs and modern minimalism featuring intricate latticework and vibrant silks, every table is designed to feel personal, allowing each guest to immerse themselves in the experience.
At the helm of this culinary vision stands Executive Chef Albert Li, whose two-decade career includes leading Michelin-starred kitchens. Under his guidance, Jin Ting Wan takes diners on a journey through a new era of Cantonese cuisine, where legacy meets reinvention on every plate. Ensuring the experience is seamless from kitchen to table, General Manager Rose Jiang brings her expertise in luxury hospitality and fine dining ensuring every guest receives refined, personalised service delivered with the highest standard of precision, and grace.
A Bold Reinvention of Cantonese Tradition
Each dish at Jin Ting Wan captures the spirit of the season, offering a distinctive experience that is as much about the artistry of the food as it is about the cultural depth it represents. This dedication to the essence of Yue cuisine is elevated by the use of premium, seasonal ingredients sourced globally, including rare delicacies like wild game. Chef Li’s mastery is particularly reflected in his signature dishes, where he reinterprets beloved traditional recipes with an eye for perfection and a dedication to ingredients of the highest quality.
Chef Li’s interpretation of Cantonese cuisine shines in the signature dish, the Roasted Duck with Black Pepper. Unlike Peking or conventional roast duck, this traditional Cantonese roast duck employs a unique technique that flattens the duck to resemble the pipa, a traditional Chinese string instrument, which increases its surface area for quicker cooking and more even marination. At Jin Ting Wan, this heritage technique is honoured with precision: the duck is slow roasted over fragrant lychee wood in a custom-built oven, where every detail, from marination to controlling the fire, is meticulously calibrated. The result is a golden, crisp-skinned masterpiece, delicately infused with smokiness and rich, layered flavour.
The menu also extends beyond traditional Cantonese dishes, as Chef Li draws inspiration from other Guangdong cuisine, including Teochew, Hakka, and Shun De styles. Another signature dish at Jin Ting Wan is Drunken Mantis Shrimp with Chinese Celtuce, an inventive dish inspired by Teochew-style marinated cold dishes. Jin Ting Wan uses mantis shrimp in season, which will be cured in an exquisite marinade of aged huadiao wine, rock sugar, preserved plum, and citrus peel, achieving a glistening ‘candied’ texture.
Rounding out the menu are timeless favourites such as assorted dim sum, prepared with care and precision and Cantonese classics that highlight the freshest, premium ingredients, such as the Alaskan King Crab.
A Journey of Taste and Tradition
Beyond its cuisine, Jin Ting Wan celebrates the deeper rituals of Cantonese culture through its in-house tea programme, led by Head Tea Master Jacky (Zhao Gang). Guests are invited to savour tradition through a thoughtfully curated tea collection featuring seven categories of Chinese tea and over 80 varietals, brought to life through the artistry of a Gong Fu-style tea ceremony, an iconic hallmark of Cantonese culture. The ceremony is offered both in the Art Room, the first immersive touchpoint of the Jin Ting Wan journey, and throughout the dining experience.
Inspired by its tea offerings, Jin Ting Wan’s signature cocktail concept reimagines the revered tea culture through a series of nuanced, tea-infused creations, including a thoughtful selection of zero-proof cocktails. Beyond the tea programme, guests can also explore a curated collection of Chinese liquors, with specially sourced Baijiu taking centre stage.
Located on Level 55 of Hotel Tower 1 at Marina Bay Sands, the 162-seater restaurant will be open for lunch and dinner daily. Apart from the main dining area, the restaurant features two private dining rooms for 10 guests each and two private dining suites for 12 and 14, respectively. The private dining suites are thoughtfully designed to include a dedicated service station and personal server, ensuring a highly tailored and seamless experience. For a more intimate encounter with the cuisine, the restaurant also offers a Chef’s Table for eight, where guests can enjoy a curated, behind-the-scenes dining experience.
Photos credited to Marina Bay Sands