Hua Ting is one of the most talked about Chinese restaurant in Singapore due to its history and quality of Chinese food. In particularly, Cantonese food.
Located at the slightly aging Orchard Hotel, after all these years Hua Ting still stayed put at this quiet corner of Orchard Road when many already moved to newer and better locations.
We were there on a weekday night, just days before the Dumpling Festival. As there was a promotional UOB Chef's Creation Dinner Menu (S$128 for 2 persons), we decided to stick to that to save us from the trouble of choosing from the menu.
The ice water is served in a glass which is "locked" in a metal handle. Mine was kind of wobbly.
This appetizers (S$3.80) reminded me of a vegetarian dish. A bit salty for me.
I am not a fan of these small deep fried fish. However, Hua Ting's Deep Fried Hong Kong yellow flower fish glazed with salt and pepper changed my view. Although it is still difficult to eat such a small fish with small bones (I still don't like to swallow these small bones), however the fish meat was smooth and sweet. Seasoning was kept to a minimum so that diners can enjoy the fresh taste of the fish.
It was Dumpling Festival. We tried Hua Ting's version of the Hong Kong Rice Dumpling (S$14.80). It was HUGE.
The texture of the rice and pork was good, and there were some conpoy, mushrooms, chestnuts and duck egg yolk. However, I don't enjoy the yellow beans. There is just too much of it. Prefer the ordinary Hokkien Pork Dumplings.
A bowl of Braised Shark's Fins with Crab Meat added some extra value to our set dinner. But there is nothing unique about the shark's fins soup here. Taste almost identical to those served at Chinese weddings.
I enjoyed this unique Stewed Lamb Shank with Chinese Parsley. It's quite refreshing to see this in a Chinese restaurant. The meat was really tender and really flavourful. But for those who detest the gamey taste, you may have some discomfort with their lamb shank. However, it is no problem for me. I wolfed down the entire lamb shank in record time.
A well sauteed fresh lily buds with wild mushrooms and seasonal greens dish.
We are quite full now due to finishing the rice dumpling earlier. However, I still managed to finish my Egg fried rice with fresh shrimps as it was delicious.
Ended our UOB set meal with Chilled Hawthorn berries jelly with aloe vera and fresh fruits. Not too sweet and was a refreshing end to our heavy dinner.
442 Orchard Road,