[Review] QĪN at The Clan Hotel’s East-Meets-West Degustation Menu Delights with Singaporean Soul

Nestled in The Clan Hotel on Telok Ayer Street, QĪN by TungLok Group presents a refreshed dining experience that artfully combines Asian ingredients with Western techniques. Helmed by Executive Chef Maksym Chukanov, the restaurant has recently unveiled a revamped selection of new dinner degustation menus and an all-new collection of a la carte items, designed to intrigue and satisfy diners looking for a bold fusion of flavours.

The new dinner degustation menus feature three sets with prices starting from $68++ per person for a three-course set menu. For guests looking to have a more extensive culinary experience, the four-course and five-course set menu priced at $98++ and $148++ per person respectively provides the perfect indulgence. Wine pairing is also available to complete the dining experience.

We were invited to sample the most extensive five-course degustation menu, priced at $148++ per person, complemented by a wine pairing for a fully immersive experience.

Our meal began with QĪN’s signature Milk Bread—a deceptively simple yet deeply satisfying appetiser.

This warm, pillowy bread is delicately glazed with gula melaka (palm sugar), which adds a caramel-like sweetness balanced by a hint of salt. Each bite, accompanied by the rich, nutty whipped brown butter, set a tone of comfort and sophistication. It’s easy to see why this dish has become a beloved staple at QĪN.

I usually do not consume much of the complimentary bread at restaurants, but I ate up my whole serving of milk bread at QĪN because the aroma was just too tempting to resist.

Next up was a beautifully plated Tom Yum broth dish, complete with a grilled langoustine on a skewer. In a small cup, you get all the goodness of a famous Thai soup, elevated with the clean, smoky seafood flavours from the langoustine.

This was followed by a bite-size beef tartare piece, resting atop fried crispy yam with caviar on the side. Delicate and decadent at the same time, this small but mighty dish packs a punch in flavours.

The first course proper was the White Pepper King Crab Mantou, a sophisticated take on the traditional Chinese bun that is only available in the five-course menu.

Served with a crisp, golden crust, the mantou is fried to perfection at precisely 200 degrees, yielding a delicate shell that gives way to a succulent filling of sweet Alaskan king crab. This dish is not just about texture. The white pepper sauce enveloping the crab adds a layer of heat that balances its natural sweetness.

Our only complaint for this dish was that the white pepper was a tad overpowering, masking the natural flavours of the opulent, yet subtle-tasting king crab meat.

Moving into the seafood offerings, the Scottish Diver Scallop Silk dish wowed us with its elegant presentation and refined flavour profile.

Sourced fresh from Scotland, the scallops are expertly sliced and poached to achieve a unique, noodle-like texture. that look and taste almost like elevated slices of the local kway chap (block-shaped rice noodle).

Chef Maksym further enhances this silky, tender dish with a house-made X.O. sauce, crafted from scallop roe, and accented by chili and chives.

The hint of spice and umami in the X.O. sauce brings out the natural sweetness of the scallops, making it one of the most unique interpretations for a scallop dish. This was our favourite dish for the night.

A whimsical local bak kut teh soup dish came next, elevated with Spanish Iberico pork dumplings. It is a playful western interpretation of a local favourite and we are glad the flavours justify the gamble.

A seafood main came after, presenting a cleanly seared halibut, with its natural flavours subtly enhanced with Thai herbs like lemongrass and basil.

The main course reached its crescendo with the A4 Kagoshima Wagyu Tenderloin, a dish crafted for discerning palates. Grilled to a perfect medium-rare, the tenderloin is served alongside braised leek sous-vide in sake, which adds a gentle sweetness and depth to the dish.

The accompanying veal jus incorporates black vinegar, green apple, and smoked fat, layering flavours that harmonise with the tender, melt-in-your-mouth texture of the Wagyu. This was another of our favourites, with its bold yet balanced flavours, not to mention the unusually artful plating for a steak dish.

A fun palate cleanser dish came next before we moved on to the dessert.

A local Ice Kachang is freshly shaved tableside, and served with Rhubarb and Mascarpone for the East-meets-West fusion.

For dessert, QĪN brings a refreshing end to the journey with the Japanese Strawberry finale, a minimalist yet decadent offering of fresh Japanese strawberries paired with Hokkaido milk and a touch of soy sauce.

The combination, while simple, highlights the natural sweetness of the strawberries and the creamy richness of the milk. The unexpected addition of soy sauce adds a hint of umami. Yes, soy sauce works very well with ice cream.

Each course was thoughtfully paired with wines that complemented and elevated the flavours. The Legras & Haas Brut Intuition NV Champagne opened the meal with bright, crisp notes that paired beautifully with the lighter courses, while Château Musar’s Levantine de Musar from Lebanon offered a rich, earthy counterpoint to mains.

Overall, QĪN’s five-course degustation menu delivers a well-curated experience that seamlessly merges cultures and flavours.

We like how Chef Maksym and his team presented a unique fusion that captures the essence of Singapore’s dynamic culinary scene. Think East-meets-West with a Singaporean accent. Both locals and foreigners will find the latest degustation menus at QĪN to be something refreshingly different and enjoyable.

QĪN Restaurant & Bar

Operating Hours (Daily):

Restaurant
Lunch: 12pm to 3pm (Last order at 2.30pm)
Dinner: 6.30pm to 10.30pm (Last order at 9.30pm)

Bar
12:00pm to 11:59pm
A la carte food menu is available until 9.30pm

Address:
Level 4, The Clan Hotel
10 Cross Street, Singapore 048417

Reservations:
+65 9459 2388 (Reservations via WhatsApp)

Phone Number:
+65 6980 3535

Email:
qin@tunglok.com