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Jin Shan Lou

AsianCantoneseChineseSichuan
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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

$50 based on 16 submissions
After Work (6 votes), Business Dining (6 votes), Dinner (6 votes)
Chiwa

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
Community submitted Favourites:
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Based on 16 votes
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21 Apr 2014 • 473 reviews • 68 followers

Extremely disappointing lunch

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
Reception area
06 Mar 2014 • 20 reviews • 1 follower

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.
15 Nov 2013 • 1911 reviews • 258 followers

Quality Chinese Food

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.
02 Aug 2013 • 168 reviews • 11 followers

Jin Shan Lou @ MBS

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.
21 Jul 2013 • 158 reviews • 110 followers

By Master Chef Huang Qing Biao

Jin Shan Lou (金山楼) is a modern and elegant Chinese restaurant designed to excite and create an intriguing dining experience within the hotel of Marina Bay Sand. 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.

Read more: http://www.misstamchiak.com/jin-shan-lou-at-marina-bay-sands/   Renowned Master Chef Huang Qing Biao is the man behind this restaurant. He is definitely not a stranger in the local culinary scene. Chef Huang came from Yilan. He started when he was 13 years old and moved to a foreign land when he was 28 years old. Having been in the industry for close to 50 years, Chef has a strong basic foundation of Chinese cooking skills while he aims to continue to innovate and push culinary boundaries while keeping true to the roots of Chinese cooking.   Our dinner started with Jin Shan Special Combination (金山特色三拼) which is a combination of roasted pork cube, roasted duck, chicken with soya sauce. Especially love the pork belly, simple in its entirety but non-greasy, crispy and has a lovely crackling sound.   Bring in more inviting texture with Golden Sands Fresh Prawn with Salted Egg (咸蛋明虾球). Battered and deep fried, they are crispy despite the blanket of salted egg yolk sauce. The prawns pack a punch from sliced chilli padi and deep fried curry leaves. These add aroma and heat to salted egg yolk. It’s a beautifully presented dish.   Actually, sometimes the simplest dish taste best. Like this bowl of Poached “Xian Cai” Served in Cartilage Soup (鲨鱼骨浸苋菜), the double boiled soup is thick and richly-flavoured. And the best part, it is brimming with healthy goodness from the spinach.   Steamed Cod Fillet with Chinese Wine and Egg White (蛋白花雕蒸鳕鱼) is my favourite for the night. he cod is soft and as it melts in your mouth you can taste the sweetness of the fish and the slight savouriness from the wine and egg white.   Good to know that Jin Shan Lou also offers supper frm 11pm to 4am. And if you are American Express cardholder, you will be entitled 10$ off total bill with minimum spending of $100 for lunch, high tea and supper. Valid till 31 Dec 2013.