Hua Ting

Since opening in 1992, Hua Ting has been the gold standard when it comes to Chinese fine-dining hotel restaurants. After it recently underwent a multimillion-dollar makeover, chef Lap Fai has also given the menu a complete overhaul, complete with new signatures including chilled marinated South African baby abalone with Japanese sake; spiky sea cucumber and organic black garlic; steamed fresh crab claw with egg white, spring onion and ginger purée; and stuffed crispy suckling pig with prawn paste and foie gras. But mainstays remain, such as the roasted duck and its wafer-crisp skin and succulent meat. These can be paired with premium grade teas inspired by the four seasons. With the new presentation, some of the dishes are served individually, while the wine list is very budget-friendly— all of which makes this a good venue for business entertainment.

TATLER TIP

Unbeknownst to many, chef Lap Fai handpicked the tea selection for the new teapairing programme. After ordering your dishes, ask the servers to invite the chef out to personally recommend the best tea to complement your food.

SIGNATURE DISHES

1. Hua Ting signature crispy roasted duck

2. Crispy suckling pig with prawn paste and foie gras

3. Stuffed golden crab shell, fresh crabmeat and wild mushrooms 4. Crispy rice and star garoupa in superior stock