Having reopened early 2018 after a four-month multi-million renovation, Hua Ting now sports a more luxurious and prestigious interior design within Orchard Hotel – a masterful blend of traditional Chinese motifs and character with modern day art styles and clean simplicity – as befitting of its 26 years of serving award-winning fine Chinese cuisine and acclaimed service.

Not only has its look changed, its menus have been redesigned to feature new line-ups of exquisite flavours and curated ingredients such as the Chilled Marinated South African Baby Abalone with Japanese Sake, Double-boiled Chicken Soup with Sea Whelk, Spike Sea Cucumber and Organic Black Garlic, Steamed Fresh Crab Claw with Egg White, Spring Onion and Ginger Purée and Stuffed Sliced Crispy Suckling Pig with Prawn Paste and Foie Gras – all of which showcase Head Chef Chung Lap Fai’s bold creativity while staying faithful to the respect for the ingredients and diligence in the cooking – signatures of fine Cantonese cuisine.

Not to be missed is their Signature Crispy Roast Duck; but this is no usual Peking duck. The roasted fowl is also smoked to bring forth a deeper fragrance and earthy notes coupled with an aged Pu-Er tea infusion with citrusy Yuzu sauce; this dish stands out among all other Peking ducks in flavour and ingenuity.

One note-worthy main dish is its Dong Xing Garoupa Rice made with slices of wild garoupa on crispy rice and lightly poached in superior stock, resulting in a bowl of warm soupy comfort and swirling flavours perfectly melded together. The Appetizer Selection changes accroding to the most fresh produce and ingredient available at the time of serving, favourites include the roasted pork with its delightfully crispy skin, succulent duck slices as well as marinated jelly fish served on an aromatic shiso leaf.

Diners may be hard-pressed to find many other alluring options like Braised Australian Green Lip Whole Abalone with Supreme Oyster Sauce; Japanese Wagyu Beef with Wild Mushrooms and Black Peppercorn in Hot Stone Bowl; Charcoal-grilled Iberian Pork Char Siew and various dim sum like Signature Baked Mango Chicken Tartlet and Wok-fried Turnip Cake with Homemade X.O. Sauce in Hot Stone Bowl. A highly popular choice is the pan fried Turnip Cake looks simple yet tasting divine, super soft and flavourful.

Of course, no Chinese restaurant is complete without specially selected teas to refresh palates after each dish. Diners can choose from Hua Ting’s nine premium-grade teas and exclusive tea blends inspired by the seasons (changes quarterly) to pair with their meals. The teas go well with Fried Hor Fun, with tender kurobuta pork topped with raw egg in a heated stone pot. Mix well before diving in, a must for the carbohydrates lovers.

Overall, the excellence of Hua Ting’s cuisine and thoughtfulness in its craft under the leadership of Head Chef Chung is a testament to its decades-old history of serving up great Cantonese cuisine that continues to impress generations of diners, and the multiple awards and recommendations by international authorities on culinary arts attest to that. The dessert of Japanese purple sweet potatoes made into a custard topped with vanilla ice cream in a smoky bowl with pipe is as good a ending to your meal as one can ask for. The custard is smooth yet with slight textures and overall not too sweet.

Table ware are exclusively designed by LEGLE France, bespoked to the highest standards for guests dining pleasure. The restaurants has a main dining hall with semi private rooms as well as fully private rooms according to diners preference and subjected to minimum charges and availability. Service here is exemplary, prompt yet never intrusive. Some of the knowledgeable staff have been with the restaurants for many years and when asked they smile to say that they are happy in what they do now then ever before.

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ADDRESS:
Orchard Hotel Singapore, Level 2, 442 Orchard Rd, 238879
PHONE:
6739 6666
WEBSITE:
www.huatingsingapore.sg