Michelin-starred Jin Ting Wan’s four-hands dinners, forgotten Cantonese banquet dishes, and a Yunnan mushroom takeover you need to know about.
Jin Ting Wan at Marina Bay Sands has lined up three distinct experiences! A four-hands lunch with one-Michelin-starred Duddell’s from Hong Kong. A summer menu centred on seasonal gourds and produce of Chinese tradition. An upcoming Yunnan mushroom collaboration with one of Kunming’s most celebrated dining names. Read on to find out more.
From now through August 2026.
The Four-Hands: A Tribute to Cantonese Dishes That Almost Disappeared
On 4 July, diners get to experience Jin Ting Wan’s inaugural four-hands collaboration with Duddell’s, the Hong Kong Michelin-starred restaurant.
Executive Master Chef Chan Yau Leung from Duddell’s and Jin Ting Wan’s Executive Chef Albert Li have built a menu featuring dishes from the golden age of Cantonese dining.
The menu spans Hong Kong and Guangdong culinary traditions, with Teochew, Hakka and Shunde influences woven through. Some of the standout dishes are:
- Fried Scallop Custard with Caviar, a Cantonese classic that requires exceptional skill and timing to execute
- Barbecued Honey-glazed Handon with Lard and Chicken Liver, a relic of the golden age of Yue cuisine
- Boneless Roast Duck Stuffed with Abalone, Conpoy and Eight Treasures. This dish that alone would take a skilled kitchen team most of the day to prepare.
- Teochew-style Fresh Fish Maw Stuffed with Preserved Mustard Greens and Jellyfish. This is accompanied by Duddell’s Signature XO Sauce (made with Jinhua ham, dried scallops, and dried shrimp), which anchors several dishes.
Sharing plates include Roasted Suckling Pig and Eight-Treasure Glutinous Rice Roulade. These dishes were created to honour celebratory centrepieces that once marked the most important occasions.
The lunch seating comes with dim sum, and the full experience is complemented by Jin Ting Wan’s curated tea and wine pairings. If you’ve ever wanted to taste what Cantonese fine dining looked like at its historical peak, this is probably the closest you’ll get in Singapore.
The Summer Menu: Gourds, Bird’s Nest and the Art of the Double-Boil
Running from 1 June to 30 July, Jin Ting Wan focuses on the gourds and seasonal produce that occupy a central place in Chinese summer cooking:
- Mata Lake lotus root from Shandong, prized for its exceptional crunch and clean flavour
- Winter melon and hairy gourd from Shunde;
- White jade bitter melon from Guangdong.
These are ingredients that Chinese cooks have celebrated for generations, selected here at their seasonal peak from specific growing regions.
What makes the menu interesting is how Jin Ting Wan handles them. Rather than using luxury ingredients as the main event, the kitchen pairs these humble seasonal vegetables with premium delicacies such as bird’s nest, conpoy, Alaskan crab. Think classic cooking methods such as double-boiling, slow braising.
Coming in August: Yunnan Mushrooms and a Kunming Four-Hands
If you’re already planning ahead, pencil in 21 August.
That’s when Jin Ting Wan hosts its second four-hands of the season, this time with YIJINSTING (依錦上庭); a one-Black Pearl Diamond restaurant from Kunming, Yunnan, and one of China’s most respected names in Yunnan cuisine.
The timing is deliberate: August marks the peak of Yunnan’s mushroom season, when the province’s extraordinary biodiversity yields some of the world’s most remarkable fungi.
Yunnan mushrooms have developed something of a cult following among serious food travellers in recent years. The province produces varieties that simply don’t exist anywhere else, and the season is short.
YIJINSTING has built its reputation on interpreting this ingredient heritage with the precision of Cantonese culinary technique, which makes the pairing with Jin Ting Wan’s kitchen a natural fit.
The specific menu is still to be announced, but if Duddell’s collaboration is anything to go by, this one is worth clearing your August calendar for.
The Details
Jin Ting Wan is located at Marina Bay Sands, Singapore.
Duddell’s x Jin Ting Wan Four-Hands Lunch: 4 July 2026 Summer Seasonal Menu: 1 June – 30 July 2026 YIJINSTING x Jin Ting Wan Four-Hands Lunch: 21 August 2026
For reservations and more information: marinabaysands.com/restaurants/jin-ting-wan