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Playful reinterpretations of local hawker-stall favorites take center stage in the double-height eatery at <a href="https://destinasian.com/partner-content/unveiling-the-clan-hotel-singapores-exclusive-experiences">The Clan Hotel Singapore</a>. Run by the long-standing Tung Lok Group, <a href="https://www.qin.com.sg/?DestinAsian">Qin</a> also applies that new-nostalgic approach to the decor: wooden medicine cabinets recalling a Chinese apothecary extend from the walls to the ceiling, and a wall of tinted windows frame vistas of the nearby skyscrapers and Chinatown shophouses. But this unexpected view ultimately plays second fiddle to the food prepared in the open kitchen.
The chefs transform chili crab into a three-layered stack of bright orange gelée, shredded crabmeat, and pureed pomelo and avocado to spread on crostini; egg mimosa and homemade truffle mayo blanket the moreish thunderclap roti prata. Just as intriguing is the Franco-Japanese take on Hainanese chicken rice: waiters pour shoyu jus and cold-pressed sesame oil around a poached leg of coquelet polka-dotted with garlic chili aioli and served on broccolini—a grilled chicken-rice “onigiri” completes the dish. Qin’s sweet treats are no less inspired. The classic Teochew dessert orh nee gets an update, while balls of ondeh ondeh have been reimagined as a pandan custard tart garnished with coconut shaved ice, grated parmesan, and piped cream of gula apong, a slightly floral nipa palm sugar from Sarawak. —James Louie
<a href="https://www.qin.com.sg/?DestinAsian" target="_blank" rel="noopener">qin.com.sg</a> 
+65 6980 3535 
<a href="https://goo.gl/maps/pHkHYKdDaiX3mKTv6" target="_blank" rel="noopener">Level 4 &amp; 5 The Clan Hotel Singapore, 10 Cross St., Singapore</a>

Qin Restaurant & Bar: Western Gastronomy Meets Asian Flair