Looking for quality dim sum and exquisite Cantonese food?

Hua Ting Restaurant at Orchard Hotel can be said to be one of the best, and earliest Chinese hotel restaurants in Singapore – established since 1992.

As one of the 5 dining establishments in Orchard Hotel, Hua Ting Restaurant is an award-winning restaurant specialising in an outstanding repertoire of classic and modern Cantonese dishes.

Note: It is different from Hua Ting Steamboat, which is an offshoot of Hua Ting Restaurant offering gourmet Cantonese hotpots.

For many years, it has graced family and company get-togethers. Thus you are likely to find many regulars dining there – a testament to its reputation and quality.

The new Hua Ting’s entrance and reception area looked grander and more impressive, definitely an improvement from the previous seemingly more dated area.

As you enter the spacious corridor, you would be greeted by the wide selection of wines (and the staff, of course).

MasterChef Chung Lap Fai, who has been with Hua Ting for over a decade, is still the head chef. An exceptional culinary professional, he was once crowned Asian Cuisine Chef of the Year at the World Gourmet Summit Awards of Excellence.

Aside from a more sophisticated space, the renovation also brought with it a revitalised menu to level up their game.

Signatures include Chilled Marinated South African Baby Abalone with Japanese Sake, Double-boiled Chicken Soup with Sea Whelk, Spike Sea Cucumber and Organic Black Garlic, and Stuffed Sliced Crispy Suckling Pig with Prawn Paste and Foie Gras.

But wait, there’s more. Here are 12 Hua Ting recommended dishes you can look out for:

Smoked Peking Duck infused with Aged Pu-Erh, Yuzu Sauce ($49 for half, $92 for whole)
Iconic Hua Ting dishes include the Peking Duck; and the Hua Ting Signature Crispy Roasted Duck.

Picture this: the duck fat has been perfectly rendered off to create a crisp, caramelised skin, while the meat remains succulent and tender.

Now you are probably drooling.

The smokiness added an alluring fragrance and earthiness, which you get when you eat it after freshly cut. (So please don’t wait too long.)

This is really one of the most memorable Peking Ducks I had in Singapore of late. My dining partner took a bite, and kept going “Hou sik, hou sik…” – eyes wide opened with an exclamation of its deliciousness.

Baked Empress Chicken Drumstick, Abalone, Fungus Chinese Herbs ($32)
If you want something head-turning (and playful, perhaps?), order the Baked Empress Chicken Drumstick, Abalone, Fungus and Chinese Herbs.

You get a chicken-sculpted crust encasing some baked chicken, abalone and fungus. The crust can be dipped into the marinade with Chinese herbs.

It reminded me of the dish of the nutritious-tasting “Yao Cai Ji”, otherwise known as Herbal Chicken, with the added doughy crust.

I had the chance to see MasterChef Chung Lap Fai create this dish from scratch – from the dough to a baked chicken with fillings. Certainly demonstrated his intricate skills.

Do remember to order this 45 minutes in advance, as this is lovingly handmade.

Dong Xing Garoupa Rice, Crispy Rice, Superior Stock ($28)
Likewise, the Dong Xing Garoupa Rice is a must try. With the different colourful ingredients, this was inspired by Korean bibimbap.

Served with slices of wild-caught Dong Xing Garoupa fish, hot superior stock ispoured over , instantly cooking the fish and also adding comfort to this rice porridge dish.

The surprise came in the form of added crispy rice, which provided this light textured crunch every spoonful.

Lovely – I could just have this if I was in need of a lighter meal.

Chilled Marinated South African Baby Abalone with Japanese Sake ($12)
Some ‘drama’ in this dish, with dry ice adding that smoky effect. Beyond the presentation aspect, the splash of sake attached that subtle sweetness.

Charcoal Grilled Spanish Iberico Pork Char Siew ($18)
Not sure if it is a coincidence that both my favourite dishes happen to be the under the “barbecue roast” section.

I had the Trio Combination ($38). Not saying that the Crispy Roasted Pork and Soy Marinated Chicken were no good, but the Char Siew was the overall winner with its appealing honeyed sweetness, glossy exterior and tender yet lean meat.

Crispy Squid Tentacle, Chilli Padi, Almond Flake ($15)
A family favouriteof scrumptious tender squid tentacles in light batter. The almond flakes added some crunch while the chilli padi gave the dish a suitable kick.

Stuffed Golden Crab Shell, Fresh Crab Meat, Wild Mushroom ($22)
Rich stuffed shells packed with a mixture of crabmeat and mushrooms, then deep-fried to a golden-buttery exterior.

Steamed Fresh Crab Claw, Egg White, Spring Onion, Ginger Puree ($28)
The Steamed Fresh Crab Claw is intricately delicate with egg white, spring onion and ginger puree.

Japanese Wagyu Beef in Hot Stone Bowl ($68)
Tender wagyu beef with outstanding marbling instantly cooked, when the black peppercorn sauce is poured into the hot stone bowl.

Fried Rice, Fresh Crab Meat, Salmon Roe, Egg White with Black Garlic ($34)
My friend believes that Fried Rice is the true test of a Chinese Chef’s skills. This rendition passed with flying colours.

Even though it has been left on the table for a while, steam was still ‘released’ from the inside as I scooped up the rice.

A gorgeous lightly browned colour, chunks of crab meat, fluffy grains that were not sticky and fragrance from the fermented black garlic fried in the midst.

Signature Baked Mango Chicken Tartlet ($6.60 for 3 pieces)
For dim sum, there is a wide selection from Steamed Shrimp Dumpling with Cordycep Flower ($6.60), Steamed Shrimp Dumpling with Dried Yamakurage ($6.60), Steamed Custard Bun with Salted Egg ($6), Deep-fried Fresh Scallop Pastry and Garlic ($6.60) and Deep-fried Shrimp with Seaweed in Crispy Bean Curd Sheet Roll ($6.60).

Try the Hua Ting Signature Baked Mango Chicken Tartlet – an all-time favourite.

Or indulge in a delicacy with the Baked 16-Head Abalone Tartlet with Diced Chicken and Abalone Sauce ($11.80 per person).

Wok-fried Turnip Cake with Homemade X.O. Sauce in Hot Stone Bowl ($12.00 per order)
The Wok-fried Turnip Cake with Homemade X.O. sauce and served on a hot stone bowl is also a popular choice.

Rumoured to be MediaCorp’s ‘Queen’ Zoe Tay’s favourite dish at the restaurant.

Teas are a must, available from $3.50 per person.

Choose from nine premium grades of tea such as ‘Jade Spring’, ‘Long Jing’ and ‘Jin Jun Mei’; while exclusive blends inspired by the four seasons appeal to tea connoisseurs, such as Dawn of Spring’ (Jasmine Pearl with Rosemary); and ‘Golden Rays of Summer’ (Raw Pu-Erh with Glutinous and Pandan).

In the revamped Hua Ting menu, MasterChef Lap Fai has also introduced a new unique tea pairing experience with the Hua Ting Tea Degustation Menu (SGD98++ per person).

As dishes may change, Tasting Menus are the way to go for that total Hua Ting experience, available for both Lunch and Dinner.

The Tasting Lunch Menu ($68++ regular, $88++ premium, per person, minimum of 2) has the house specials including Hua Ting Signature Crispy Roasted Duck, Turnip Cake, and Kurobuta Pork.

Those who have tried the Tasting Dinner Menu ($138++ regular, $168++ premium, per person, minimum of 2) raved about the Charcoal-Grilled Spanish Iberico Pork Char Siew and the Japanese Wagyu Beef with Wild Mushroom and Black Peppercorn in Hot Stone Bowl.

Depends on your taste (and budget), you can choose from 5 Set Dinner Menus, all good for a table of 10 persons, priced from $888++ to $1888++.

For those looking at doing a corporate booking, the main dining space is flanked by 3 semi-private areas and a naturally-lighted main dining room. There are 7 private rooms with different capacities.

The ultra-luxe private Chairman’s Room is the biggest of the 7, with a 4-meter 20-seater-table with an automated Lazy Susan.

Lavish carpeting adds elegance to the space. The interiors combine luxe furnishings with modern chinoiserie influences, including the exclusive gold-kissed tableware from RUYI by French design house LEGLE. In some areas, the wall coverings are specially-commissioned hand-painted silk.

For those who have yet to dine there, this revamped stalwart should impress.

Hua Ting Restaurant
Orchard Hotel Level 2, 442 Orchard Road, Singapore 238879
Tel: +65 6739 6666
Opening Hours: Lunch 11:30am – 2:30pm (Mon – Fri), 11am – 2:30pm (Sat – Sun);
Dinner 6pm – 10pm (Mon – Sun)
Email: huating.ohs@millenniumhotels.com
Website: www.huatingsingapore.sg

* This entry is brought to you in partnership with Orchard Hotel Singapore.


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