Jin Ting Wan, the Cantonese fine-dining restaurant at Marina Bay Sands, is having a busy few months. The restaurant has announced a series of collaborations and seasonal menus. Running through August, centred on heritage Cantonese cooking and ingredients sourced across China.
Jin Ting Wan Teams Up With Hong Kong’s Michelin-Starred Duddell’s
For diners asking where to eat in Singapore this July, the headline event is a four-hands lunch on 4 July 2026 with one-Michelin-starred Duddell’s from Hong Kong. It is Jin Ting Wan’s first such collaboration. Executive Master Chef Chan Yau Leung from Duddell’s will join Jin Ting Wan’s Executive Chef Albert Li to present a menu inspired by the grand banquet cooking of an earlier era.
The dishes draw on several Cantonese regional traditions, including Teochew, Hakka and Shunde. Many are rarely found in restaurants today. Fried Scallop Custard with Caviar is one example, a technically demanding classic that requires precise timing and skill. Another is Barbecued Honey-glazed Handon with Lard and Chicken Liver, a roast described by the chefs as a relic of traditional Yue cuisine. There is also Boneless Roast Duck Stuffed with Abalone, Conpoy and Eight Treasures.
Teochew influences show up in a dish of Fresh Fish Maw Stuffed with Preserved Mustard Greens and Jellyfish. A Duddell’s Signature XO Sauce, made with Jinhua ham, dried scallops and dried shrimp, accompanies several courses. The meal is rounded off with an Eight-Treasure Glutinous Rice Roulade.
Guests may also select tea and wine pairings from Jin Ting Wan’s beverage programme. Those attending the lunch seating will have access to dim sum as well.
A summer menu built around gourds
Running separately from 1 June to 30 July 2026, Jin Ting Wan has a seasonal summer menu. The focus is on gourds and produce associated with Chinese summer cooking. The ingredients are sourced from specific regions. Lotus root from Mata Lake in Shandong, winter melon and hairy gourd from Shunde, and white jade bitter melon from Guangdong.
These are not the kind of ingredients that usually get top billing on a restaurant menu. At Jin Ting Wan, they are paired with bird’s nest, conpoy and Alaskan crab, and prepared using Cantonese techniques to draw out their natural sweetness and texture.
Standout dishes include Chilled Shandong Mata Lake White Lotus Root served cold as a refreshing starter. The Double-Boiled Shunde Winter Melon Soup with Bird’s Nest and Eight Treasures is a nourishing preparation. Also on the menu is Braised Guangdong White Jade Bitter Melon with Horsehead Fish, and Stuffed Hairy Gourd with Conpoy. The meal ends with Double-Boiled Hashima with Snow Lotus Seeds and Xinjiang Melons.
Yunnan mushrooms arrive in August
The third event is a four-hands lunch on 21 August 2026 featuring YIJINSTING (ไพ้ฆไธๅบญ), a one-Black Pearl Diamond restaurant from Kunming, Yunnan. The collaboration will centre on Yunnan’s seasonal mushroom harvest, interpreted through both teams’ cooking approaches.
YIJINSTING is known in China for its work with Yunnan’s biodiversity. The province produces some of the most varied wild mushroom species in the world. The restaurant has built its reputation on cooking them with care and precision.
Chinese Fine Dining
Together, the three events position Jin Ting Wan as one of the more active fine-dining venues in Singapore for Chinese cuisine. Each event addresses a different question diners might have: what does old-school Cantonese banquet food taste like, where do Singapore’s best seasonal Chinese menus come from, and what is Yunnan cuisine actually about.
Jin Ting Wan
10 Bayfront Avenue, Marina Bay Sands,
Hotel Tower 1, Level 55
Singapore 018956
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