Nestled within The Clan Hotel, QIN Restaurant & Bar, led by Chef Maksym Chukanov (Max) and Chef Karleen Kasim, has unveiled a unique “East Meets West” degustation menu. Chef Max, renowned for his tenure at Cure has previously worked at Ce La Vi, where he transformed the dining experience during the pandemic.

Read more: [SG EATS] QIN Restaurant & Bar Offers an Imaginative “East Meets West” Degustation Menu

QIN now primarily offers set menus for lunch starting at S$58++ , and dinner starting from S$148++. Additionally, a lounge menu is available for the bar and developing alfresco space.

During my recent visit, I indulged in their 6-course dinner menu priced at S$198++ with the option of wine pairing. The meal commenced with a quartet of contrasting snacks, embodying the East Meets West theme.

The Milk Bread glazed with Gula Melaka and the crunchy White Asparagus with Chervil and Yuzu highlighted the creative fusion. The milk bread is soft, fluffy, and pillowy texture. It’s light and airy, with a slight chewiness that makes it very pleasant to bite into. I will be back for the bread.

Next, the Kueh Pie Tee filled with Smoked Petuna Trout and Horseradish offered a heightened version of the local snack with a wasabi-like aftertaste.

Meanwhile, the Hamachi Toro tartlet with Wasabi and Ginger Crisps has balanced soft and crispy textures beautifully.

The main courses at QIN showcase the chefs’ inventive flair, using distinct ingredients. Kagoshima Yellow Tail with Kohlrabi and Cucumber Ponzu stands out as a dish that is both familiar and elegantly refined. The raw yellowtail, cured in kombu and garnished with sliced radish, is a consistently delightful combination.

The “Xing Ren Dou Fu” reinterprets a traditional Chinese dessert using apricot kernels, often mistakenly referred to as Chinese almonds. This dish blends the substance of the earlier asparagus course with almond milk and hazelnut oil, creating a rich, savory, and slightly nutty ensemble. It was my first time trying this combination, and it surprised me.

One of the most visually stunning dishes receiving high praise is the Tom Yum featuring Danish Langoustine and Calamansi. This course features langoustine presented two ways: lightly grilled over binchotan and in a thick tom yum-inspired broth with langoustine essence. Initially, I found the spice challenging, but it turned out to be manageable. I also enjoyed the delightful softness and sweetness of the langoustine.

My favorite main was the Aged Quail with Spring Alliums, Scallions “Hua Juan,” and Szechuan Pepper. This course included three components: a succulent piece of quail breast aged in-house, deboned quail legs coated in puffed quinoa and kecap manis, and scallion buns (hua juan) for dipping.

The pre-dessert was a refreshing Ice Kachang with Rhubarb and Mascarpone.

The main dessert features Japanese Strawberry with Hokkaido Milk and Soy Sauce, where a Hokkaido milk sorbet paired with strawberry jam.

The final dessert is the exclusive to the 6-course menu. Pineapple Tart Cloud with pineapple purée transformed into frozen orbs using liquid nitrogen, akin to frozen meringue.

If you haven’t been to QIN lately, the new degustation menu is a must-try. It’s imaginative, daring, and represents Tung Lok’s most adventurous concept to date. It’s also an ideal spot for a romantic dinner, offering the chance to catch a stunning sunset from the dining area if you’re lucky.

Address: QIN Restaurant and Bar

5/F The Clan Hotel
10 Cross Street, Singapore 048417
Tel: +65 6980 3535 / 9459 2388

Opening Hours:

Weekdays: 6:30AM to 10:30AM / 11:30AM to midnight

Weekends: 6:30AM to 11:30AM / 12PM to midnight

For reservations and more information, visit QIN Restaurant & Bar.

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