A contemporary take on the classic har gow (shrimp dumpling). The traditional thin, translucent wrapper and plump shrimp filling feature truffle aroma — subtle, earthy, and not overdone. This is fine dining dim sum that respects tradition while adding refinement.
Tips from diners
The truffle aroma should be gentle and delicate, not overpowering. If it smells aggressively funky, it may be truffle oil rather than real truffle.
A signature dim sum item combining traditional Siew Mai (open-top pork dumpling) with a piece of braised Hokkaido dried scallop on top. The scallop adds brine and umami depth to the pork filling. The wonton skin is delicate and slightly translucent — texture-perfect. A refined take on a hawker classic.
Tips from diners
The scallop topping is the key differentiator — it's not a standard Siew Mai. Order multiple pieces to appreciate the scallop's briny sweetness.
A savory pastry item featuring a light, crispy fried wrapper encasing a filling of shredded white radish (mild, slightly sweet) mixed with diced Chinese ham (salty, fragrant). The contrast of crispy pastry to soft filling is satisfying. A less common dim sum item that showcases the kitchen's range.
Tips from diners
Eat these immediately while hot — the pastry loses its crispness quickly. The radish filling is mild and subtle, balancing the ham's saltiness.
A creative dim sum dish combining two techniques: soft steamed glutinous rice encasing shrimp and minced pork, then pan-fried until the exterior crisps and chars. The result is a textural contrast — crispy outside, tender inside — with the sweetness of shrimp and umami of pork. Indulgent comfort food.
Tips from diners
This style is less common than the steamed, cheong-fun style rice rolls. The crispy exterior adds a new dimension — worth trying if you're familiar with standard versions.
A premium variation on Siu Mai where the top is crowned with a piece of braised abalone instead of scallop or roe. Abalone adds a subtle oceanic sweetness and slightly chewy texture. This demonstrates the kitchen's commitment to ingredient-driven dim sum — each protein topping changes the entire character of the dish.
Tips from diners
Abalone siu mai is pricier than standard versions but worth trying to compare. The abalone should be tender, not tough or chewy.
Jin Ting Wan is Singapore's highest Cantonese fine-dining restaurant, perched on the 55th floor of Marina Bay Sands Tower 1. Opened in July 2025, it's the first and only Chinese restaurant fully developed, owned, and operated by Marina Bay Sands itself. Led by Executive Chef Albert Li (with a two-decade career including Michelin-starred kitchens), the 166-seat restaurant blends traditional Yue cuisine with artistic modernity. The Song Dynasty-inspired interiors feature regal blue and gold tones, bespoke dragonfly motifs, and sweeping views of the city and sea.
The 55th-floor location offers unobstructed views of Marina Bay and the city skyline — reserve a window seat if possible. The Song Dynasty-inspired design with blue and gold tones is visually stunning.
This is Singapore's newest fine-dining Cantonese restaurant (opened July 2025), so reservations are highly recommended, especially weekends and evenings. Book 1-2 weeks in advance.
Lunch service (12:00-14:30) offers the same refined dim sum experience as dinner at a moderately lower price. Peak times are Fri-Sun lunch and Fri-Sat evenings.
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