Hua Ting Restau­rant


This Chi­nese restau­rant stal­wart needs lit­tle in­tro­duc­tion. In the last 10-odd years, mas­ter chef Lap Fai has helmed the kitchen and steered it from strength to strength.

To keep up with the times, Hua Ting re­cently un­der­went a multi-mil­lion-dol­lar re­fur­bish­ment. In­deed the makeover is ex­ten­sive, with sleek, mod­ern in­te­ri­ors, plush fur­nish­ings and fine chi­naware from Le­gle to match. But reg­u­lars can rest as­sured that the changes are mostly cos­metic. The restau­rant’s menu is still head­lined by long­stand­ing sig­na­tures such as roasted meats, es­pe­cially its sig­na­ture char­coal grilled Span­ish Iberico pork char siew, dou­ble-boiled soups and live seafood, pre­sented in new and ex­cit­ing ways.

New cre­ations, mean­while, in­clude smoked Pek­ing duck in­fused with aged pu-erh and fresh crab claw gen­tly steamed with egg white, spring onions and gin­ger puree. Also well worth a men­tion is Dong Xing garoupa fish with crispy rice in a del­i­cate but flavour­ful broth, served topped with crunchy puffed rice for a lovely melange of tex­tures.

Of course, no men­tion of Hua Ting is com­plete with­out a word on its dim sum. Stand­outs in­clude the chunky wok-fried car­rot cake with beansprouts and egg, an ex­cel­lent choice with mor­eish savoury flavours that hit the spot. Or­chard Ho­tel Sin­ga­pore, Level 2, 442 Or­chard Road. Tel: 6739 6666

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