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Jin Shan Lou (金山楼)

3.6

Eatability rating

11 reviews

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Jin Shan Lou is a modern and elegant Chinese restaurant designed to excite and create an intriguing dining experience within the hotel lobby area.  The cuisine presents the best of Cantonese, Hunan and Szechuan flavours. It is a fashionable blend of taste that delights the palates of demanding gourmets.

Daily: 06:30 - 10:30

Daily: 12:00 - 15:00

Daily: 15:00 - 17:00

Daily: 18:00 - 23:00

Daily: 23:00 - 04:00

+65 66887733
$50 based on 17 submissions
After Work (6 votes), Business Dining (6 votes), Dinner (6 votes)
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4

Classy Chinese restaurant

Came here for dinner on a Saturday night. The dishes were good. The pumpkin soup is definitely a must-try. Crispy skin roasted chicken was great too. However, the dishes were a tad saltish for me. The pyramid fried rice was quite disappointing though it was a signature dish.

The HGW community like this place for...

  • 蛋白花雕蒸鳕鱼 Steamed Cod Fillet with Chinese Wine and Egg White4 votes
  • 金山特色三拼 Jin Shan Special Combination (烧肉,烧鸭,油鸡)3 votes
  • dim sum2 votes
  • 金盅海鮮湯 Seafood Soup Served in Mini Pumpkin2 votes
  • kobe beef1 vote
  • salted fish fried rice1 vote
  • 咸蛋明虾球 Golden Sands Fresh Prawn with Salted Egg1 vote
  • Read more Must-try Dishes
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Latest Community Reviews:
29 Mar 2015 • 15 reviews • 1 follower

There are better restaurant

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Had chosen this restaurant as wifey wanted to go MBS. She was quite excited when she open up the menu and saw that the celeb chef was the one she told me she wanted to have a try. Overall food experience is best to be above average going by the price. The biggest let down was the service staff. They appears like everyone owes them money or owes them a living with their blackest face I ever come across with my dinning experience till date. With the increasing number of good restaurant available in Singapore, they will have to work very hard especially, they are situated in MBS. Sorry pal, I will never come back at least for now
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21 Apr 2014 • 484 reviews • 67 followers

Extremely disappointing lunch

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Was itching to try out somewhere new for dim sum instead of the usual favourites thus settled for Jin Shan Restaurant (金山楼) at Marina Bay Sands one late Saturday morning.   Located within the confines of the hotel (not the shopping mall), Jin Shan sat on an elevated platform on the ground floor. Natural sunlight peered through the huge glass panels that lined the side, making for a comfortable and cheery atmosphere. Unfortunately this also meant that some tables were subjected to more sunlight than others.    Abalone Pork Dumpling - We started off with the abalone siew mai, which was a joke, seriously. The siew mai itself was decent without encapsulating too much fatty meat but the abalone had a very raw taste that spoilt the whole dish. Gross.    Jin Shan Signature Rice Rolls - The signature cheong fun was actually a combination of scallop, BBQ pork and deep fried beancurd skin rice rolls. The fillings were decent but the rice rolls were too thick for my liking and lacked the silkiness of good cheong fun.     Steamed Custard Buns - Rich custard oozed out when we broke into the buns but sadly, the custard was just sweet without the saltiness and rough texture of egg yolk which would have made this dish great.   Deep Fried Prawn with Mango - This dish was a little interesting although not exactly in a good way. The prawns and mango bits were    BBQ Combination - I think a good yardstick of any dim sum place is its roasted/BBQ meats (烧腊) and as pretty as our BBQ combination (roasted pork & soya sauce chicken) looked, it didn't quite match up. For starters, even though the roasted pork's skin was crisp, it wasn't evenly roasted (as evident from the different hues of brown on the skin) and a tad overly salty. The soya sauce chicken fared slightly better with tender meat and a spot of sweetness.   Bird's Nest Egg Tart - Flaky but sans the buttery goodness that I would normally associate with tarts. The custard was mildly sweet whilst the strands of birds nest offered a nice gelatin texture to the mix. Decent but no great shakes.    BBQ Pork Puff - One of my favourite dim sum dishes, Jin Shan's rendition of the BBQ pork puff was average at best and nowhere near my personal favourite at Yan Ting. The pastry was too thick and as with the egg tarts, lacked the buttery, oven baked goodness that I personally like. And I could only make out the taste of the pork floss atop as the char siew filling was rather bland.    With a 10% discount, the 4 of us chalked up a bill of about $180, which is quite a bit higher than what I usually pay at Wah Lok. Food quality was average at best and service was definitely below that of a restaurant in a 5 star hotel. Read. Grouchy at times and unhelpful to say the least. The only thing going for the restaurant is its bright, cheery ambience. Will I go back? Definitely not!

See my entire review and pictures here
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06 Mar 2014 • 20 reviews • 1 follower

Classy Chinese restaurant

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Came here for dinner on a Saturday night. The dishes were good. The pumpkin soup is definitely a must-try. Crispy skin roasted chicken was great too. However, the dishes were a tad saltish for me. The pyramid fried rice was quite disappointing though it was a signature dish.
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Value
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Service
  • Reception area
15 Nov 2013 • 2005 reviews • 255 followers

Quality Chinese Food

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Helmed by celebrity Master Chef Huang Qing Biao, this place serves quality Chinese food for the discerning diner.

A good way to start the meal is with a soup, and the seafood soup served in a pumpkin or a sharkfin’s cartilage with abalone soup would do well to warm up the soul. Those who love their beef would do well with the Kobe Beef. I like my beef simple so I usually ask for less sauce to go with it. From the seafood menu try the Golden Sands Fresh Prawn with Salted Egg, or for something lighter, try the Steamed Cod Fillet with Chinese Wine and Egg White. One of my favourite dishes is their braised duck which has a nice firm bite.

Finally, end with their chilled mango sago.

The place also serves a heartwarming teochew supper till 3am in the morning.
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02 Aug 2013 • 168 reviews • 11 followers

Jin Shan Lou @ MBS

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For the complete post with uploaded pictures, please view:

http://www.thefoodnomads.com/2013/08/01/jin-shan-lou-mbs/

Jin Shan Lou takes after its Taiwanese chef, Huang Qing Biao, a celebrity chef used to serving diplomats and celebrities. His trophies are shelved nonchalantly beside bottles of cognac (VSOP Martell, for sure). A quiet confidence sustains a prolific menu: singular signatures of expensive Chinese delicacies like abalone; mid-range standards that are adopted zi-char staples; and a Taiwan porridge option, typically small dishes and porridge, available at intervals that eventually ends at four in the morning. Mr Huang is Taiwanese, and is the reason for Jin Shan Lou’s Hunan, Cantonese and Sichuan influences, trained in strict and proper Chinese fashion.
From the evidence of traditional roasts, Mr Huang imparts his mastery to his kitchen well. Thin roast duck skin has near contact with flesh bearing fragrant juices, separated not by a pad but a thin web of fat. Soy chicken, occasionally dry, was tender and flavoursome. The pork cubes- crackling skin that was flat and crisp, cap off sleek cubes of pork belly. The bony lower bits have been excised, a show of its fine dining accent. Wasabi dots accompany as green colored mustard, nothing new but a thought nonetheless.
“Food writers would buy any claim made by chefs,” but Mr Huang prefers no-nonsense; a double boiled shark cartilage soup, an unctuous equivalent of tonkotsu, is revealed to have been simmering for only 4 hours. Fillers are fresh goji berries and a tangle of spinach, the latter marring things a little with a slight medicinal aftertaste.The menu diction runs almost too literally.
There’s a cooked pumpkin arriving with its lopped-off top kept on, so you have the honor of un-lidding it. You’ve ordered a dish of seafood soup welling in the pumpkin cavity, sweet and complex, but remain unaware that the seafood you will excavate is specifically scallops and prawns.
Less austere is a trending catch on salted egg yolk sauce, frothy liquid sand stir fried with butter, curry leaves and chili padi. Watch it; its gritty texture gags at times. But it is undeniably delicious, a good case of appeal for the limp prawn batter.
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Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned