Qin Restaurant & Bar

Had my year end team dinner at Qin. Took the chance to try this place with no prior site visit and food tasting. Was Blown away by their arrangement to arrange a private area at the bar for our group. The food was really top notch and service is impeccable by Sean, Gwen and their team. They even made sure our table always look presentable for photo ready.So drinks topped up, napkins folded and food served timely! Highly recommend this place for any kind of celebrations My tips: Choose a place that serves you with warm hearts not just warm food. The memories will linger:) Happy 2026 to all at Qin and well done!

Here without a special occasion but loved every single dish that I ordered with my husband Definitely will be back again!!! Shout out to the brilliant team here— the chef and kitchen crew, service crew; Emphriam(?) and Zi An, as well as Sean, the manager! We had a really pleasant experience dining here and hope for the team and business to continue to flourish

Had a wonderful dining experience at Qin Restaurant. The service was excellent — the staff thoughtfully explained every dish served, which made the experience even more enjoyable. The fusion cuisine was beautifully presented and tasted amazing. Every single bite came with a pleasant surprise. Great atmosphere, great food, and great service. Highly recommended

Everything here is wonderful. Service from every staff was warm, friendly and helpful. They are knowledgeable about the food. Chef Marvas made not just delicious food, but also beautiful. Each dish was beautifully presented, almost too pretty to eat. The freshness of the ingredients could be tasted. Highly recommend. The set lunch options are very affordable.

Dinner set meal cost $88++ 4 course dinner but there are complementary stuff. Bread with thyme was a good synergy plus the creaming butter! Appetizer heirlom tomato was like a molecule gastronomy experience. Looks like soup but was mildly acidy jello. Oriental hairy crab plus soy kurb was definitely my favorite pair with the crushy bread stick the mildy spicy crab meat just goes so well on it. Beef cheek was tender, puree and beef jus kinda over powered it since the beef taste was very strong. But char within was still distinct. The nuts thought was a nice added topping to compliment the texture of the beef Had bite of the toothfish I feel that it was too salty. Persimmon was not very sweet. But slightly difficult to eat with just the smooth. I squeezed in the lime as i feel it can do more with the sourness. Pistachio, nuts and goat kurb was also a wonderful dish that was pretty complex. The saltiness of the pistachio helps to tone down the gela kurb. Nama chlocolate was bitter and melt right in the mouth, can feel a bit heaty though. Service staff and chef was very attentive and explained how to best eat each dishes.

Great ambience! You can actually see the sunset and thier service, very attentive. Food was great, the chef explain each dish with details and passion. Each dish was presented and prepared exquisitely. I am so proud of the team. Really worth trying out.

My partner and I had a wonderful first dining experience at Qin Restaurant and Bar. We were seated by the window with a lovely view of the Telok Ayer skyline, which set the perfect tone for the evening. The restaurant manager, Sean, was incredibly patient and took the time to walk us through each dish. His knowledge and passion for the menu made us want to try everything. He also made sure we were comfortable throughout the night, especially after noticing that we enjoy having a slow, relaxed dinner. We truly appreciated the ambience, the quality of the food, and the attentive service. We’re already looking forward to returning soon to try more dishes.

It had been a good 44 years together. Thank you Angie Tang Yeo for being the 包山包海 all these years - homemaker, chauffeur, teacher, “Chief Financial Officer”. Planned for a quiet dinner at this “somewhat new” restaurant. Read about QIN Restaurant in Tunglok Posts and their new Executive Chef, Marvas Ng. I was very curious over their new menu, thence made a reservation to have our Anniversary Dinner there. QIN was located in The Clan Hotel. We were greeted by the warm and polite staff on the 4th level, even though we were late by about 20 minutes (due to rain). Not a big restaurant I thought, but on stepping in, realized there was another level (5th level) accessible by a stairway. And there was even open air sitting area at one end of the floor. When the affable hostess, Gwen came to explain the Menu, she was surprised that we had already decided on our Main Courses and Appetizers. But asked for recommendation for one more appetizer. Our orders were: Shanghainese Hairy Crab Roe “Dou Hua” Hokkaido Pork Belly “Har Cheong” AUS Wagyu Short Rib “Tan Shao” Local Threadfin “Qing Zheng” The Hairy Crab Roe Soy Bean Curd was unique. The crab roe topped the housemade bean curd, with crab meat at the bottom. There’s some other condiments sprinkled and infused into the bean curd. So we needed to stir and mix the bowl and the dipped in with the slices of toast. Simply delightful. The Prawn Paste Pork belly was deep fried. They were crispy (like koropok). Teochew chilli sauce was provided for dipping. However, I preferred to consume the Crispy Pork Belly without the chilli dip (a little sourish). I felt the chilli marred the taste of the flavorful koropok. The Wagyu Beef Short Rib was marvelous. Wifey said “highly recommended”. Indeed the short rib was marinated deliciously. It was still very tender inside but “charred” on the outside. I love it too. Fortunately, we ordered just one portion to share as it was “too rich”. And the pistachio purée made this dish really great. Wow! We cleaned up all the purée . The Threadfin fillet was steamed just right. The Cantonese Sauce was nice. Another healthy dish. The Executive Chef, Marvas Ng came to our table and we had a really nice chat and got to know his F&B journey in China and Singapore. Must say Marvas is very creative. Congratulations! We were surprised that the restaurant brought us a Wedding Anniversary Cake and presented us with Complimentary Desserts of Peach Gum with Red Dates and fresh fig. We said we were really very full, but Chef Marvas said, “Don’t worry. Not so sweet and very healthy dessert.” And indeed it was. Thank you Chef Marvas. We must thank all the staff of QIN for a memorable evening and 44th Anniversary Dinner. We thought we would have a quiet dinner (just the two of us)…but ended up a chatty and happy evening. Glory be to God!