Jin Ting Wan

Cantonese fine-dining restaurant on Level 55 of Marina Bay Sands Hotel Tower 1, opened 23 July 2025 as the resort’s own developed-and-operated Chinese flagship rather than a leased banquet brand. Executive chef Albert Li, Guangxi-born with Michelin and Black Pearl experience in China, runs a seasonal Yue brief that can pull Shunde, Teochew, and Hakka threads; critics keep returning to roasted pipa duck, sculptural seafood plates, and precise dim sum. AvroKO’s Song Dynasty-inspired interiors use deep blues, gilt, and dragonfly motifs across about 162 seats, private rooms for ten, suites for twelve and fourteen with dedicated service stations, and an eight-seat chef’s table facing the kitchen. The MICHELIN Guide Singapore 2026 gave Jin Ting Wan a first star; head sommelier Joe Yang took the Sommelier Award the same cycle for a Chinese-wine list that local coverage puts above one hundred labels and sometimes nearer 130, while tea master Jacky Zhao Gang runs a dedicated tea lounge rather than a courtesy pot. Open daily for lunch and dinner with a smart-casual dress code; book through Marina Bay Sands and confirm tasting add-ons, private-room minimums, and current hours before you diary a bay-view celebration. Bayfront MTR is the practical rail stop; allow lift time when conventions peak downstairs. Useful when hotel Chinese needs to prove height, tea, and Chinese wine as equal pillars of the booking, not scenery alone, and when corporate hosts want a private suite with its own service station above the bay.