Established in 1992, Orchard Hotel Singapore’s signature restaurant Hua Ting has built a firm reputation as one of the top Cantonese fine dining restaurants in Singapore. Many spirits were shaken at the news of its closure some months ago but finally, after an extensive four-month facelift, Hua Ting Restaurant returns with a sophisticated new look and an improved menu to match.

At the helm of this grande dame is Masterchef Chung Lap Fai, and along with his team of veteran Chinese chefs, a brand new menu is introduced—one that aims to impart traditional flavours in a contemporary fashion. Look forward to a myriad of intriguing new dishes and creative tea-and-food pairing menus alongside the restaurant’s signatures and crowd-pleasers, all plated and presented in a sleek, artistic fashion.

New to Hua Ting Restaurant’s menu is their Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. Aromatic, succulent and everything you could ever want in a Peking duck dish (and more), it is one of those dishes that you’ll find yourself hankering over for days.

We are definitely loving Hua Ting Restaurant even more than we already did!

To match the restaurant’s modern furnishing and finer decorative outfits, the menu has been totally revamped but rest assured that the old favourites are still very much in place.

Having spent the restaurant’s downtime revising the menu, Masterchef Lap Fai might have elevated the look and presentation of his dishes, but at its heart, the menu still stays true to its traditional Cantonese roots.

DONG XING GAROUPA AND CRISPY RICE

Nothing defines ’comfort’ like rice in hot soup and Hua Ting Restaurant’s version will blow your mind with its wild-caught Dong Xing Garoupa and Crispy Rice in Superior Stock.

Inspired by Korean bibimbap, the dish is first presented in a piping-hot stone bowl displaying only rice with a layer of raw fish slices, to which the server pours over the hot stock that instantly cooks the fish.

At the side, you can help yourself to freshly diced scallions, fried fish bones as well as crispy puffed rice to give the indulgent rice porridge an extra punch of flavour.

Hands down, this was easily our favourite dish of all. The dish was comforting with a mixture of sweet, delicate flavours and the different textures present in the dish itself made it all the more delightful to eat.

CHILLED MARINATED 16-HEAD SOUTH AFRICAN ABALONE

True luxury knows no equal as far as the Chilled Marinated 16-head South African Abalone is concerned. A true delight to look at (let alone eat), this ocean gem is marinated with sake over a long period to give it a more intense flavour boost.

Served cold, we really enjoyed the harmony of textures and sensations that were present in our mouth upon each bite.

SMOKED PEKING DUCK INFUSED WITH AGED PU-ERH

New to Hua Ting Restaurant’s menu is the ambrosial Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. What else can we say? We are suckers when it comes to Peking duck—from its irresistibly crispy skin and succulent flesh right down to the decadent hoisin sauce that just ties in all the flavours.

This aromatic rendition is taken a notch higher than your average Peking duck with the strong infusion of fragrant pu-erh tea leaves that, aside from perfuming the meat as it cooks, add another layer of flavour that might intrigue the palate at first, but no doubt tastes brilliant.

HUA TING RESTAURANT SIGNATURE ROAST TRIO PLATTER

Boasting a similar profile to the Smoked Peking Duck, Hua Ting Restaurant’s Signature Roast Trio Platter—that features crispy roasted duck, crispy roasted pork and charcoal-grilled Spanish Iberico pork char siew—is true indulgence at its finest.

Neither gamy nor tough, every bite of the roasted duck promises an aromatic punch that is further accented by the decadent fat that oozes out from the meat. And as far as roasted pork dishes go, we dare admit that very few can beat their stellar char siew and roasted pork.

BAKED EMPRESS CHICKEN DRUMSTICK IN HAND-MOULDED BREAD

With a distinguished career that spanned more than three decades, Master Chef Lap Fai is more than just a chef; he is an artist in his own right. And the restaurant’s Baked Empress Chicken Drumstick, Abalone, Fungus and Chinese Herbs is a testament to that.

This dish is as much as a culinary masterpiece as it is a melting pot of unbelievable flavours. Encased in a hen-shaped bread bowl, of which Chef Lap Fai moulds himself daily, hides a fork-tender chicken drumstick as well as mushrooms and other edible goodies—all stewed down to tender perfection.

DIM SUM DELIGHTS

A signature on their dim sum menu and a true representative of the restaurant is Hua Ting Restaurant’s Signature Baked Mango Chicken Tartlet. Encased in a crispy, buttery bo lo bun hides bits of sweet, minced chicken and diced up ripe mangoes. While many might flinch at the thought of this unlikely pairing, we promise you that it is good.

Another item to look forward to is the Wok-fried Turnip Cake with House-made X.O. Sauce in Hot Stone Bowl. Brimming with delicious savoury, slightly spicy qualities and exuding a strong wok-hei flavour, this dish is a great accompaniment to have alongside the sweeter dim sum options.

STEAMED FRESH CRAB CLAW, EGG WHITE, SPRING ONION AND GINGER PURÉE

For something that looks presumably simple, we were rather impressed by the complexity of flavours present in the Steamed Fresh Crab Claw, Egg White, Spring Onion and Ginger Purée.

Sitting on a bed of firm and silky egg white, the crab claw was meaty and sweet. But what truly made this dish divine was the combination of the assertive, subtly spicy house-made ginger purée and salty ikura.

CRISPY SQUID TENTACLE, CHILLI PADI, ALMOND FLAKE

The Crispy Squid Tentacle, Chilli Padi, Almond Flake is something that comes highly recommended. A slight derivative of the iconic salted egg yolk crispy squid that we’re used to, this rendition features flakes of almond that add a nice crunch and nutty note to the dish.

Battered and fried till golden and crispy, the battered squid takes on the flavours of its accompaniments pretty well without being overly greasy.

Photo Credit: Hua Ting Restaurant

BRAND NEW TEA PAIRING

A new addition to Hua Ting Restaurant is their specially curated tea-pairing menu that is crafted by Masterchef Lap Fai himself. Like wine, he believes that tea has the ability to provide a new dimension to a meal, either by complementing certain dishes or enhancing them.

For S$98++ per pax, savour a whole array of fine dishes matched with premium brews, such as Fried Rice with Conpoy and Organic Black Garlic in Lotus Leaf, infused with Jasmine Pearls tea—a pairing which he believes is the most suitable in bringing out the subtleties—and more!

The entire experience will heighten your love for tea and it is the best way to truly appreciate fine tea and food.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 2 miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Hua Ting Restaurant
442 Orchard Road
Orchard Hotel Singapore, Level 2
Singapore 238879
Tel: +65 6739 6666
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

This post was brought to you by Hua Ting Restaurant.

Cantonese cuisine, more specifically dim sum, often brings to mind the usual suspects such as comforting porridge, bao, and dumplings of sorts, but over at Song Garden, there is much more than meets the eye than the conventional mix of dim sum treats.

Located on the second level of Mercure Singapore Bugis, this contemporary Cantonese restaurant astounds with its array of elaborate and mouth-watering dishes. Your taste buds are in for a tantalising treat of innovative creations such as Pan-seared ‘Otak’ Seafood Dumpling on Skewer, Baked Abalone Pastry and Deep-Fried Charcoal Chili Crab Meat Ball.

Helmed by Executive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man—both of whom have decades of experience in Cantonese cooking in Hong Kong—what diners can look forward to is an impressive array of over 30 classic dim sum staples as well as some modern interpretations that are all carefully curated by the chef duo themselves.

From now until May 31 2018 (except for Mother’s Day on 13 May), our readers can quote ‘ladyironchef’ upon making your reservation to enjoy 15% off all dim sum (with min spend of S$60++).

Here’s what you can expect from Song Garden’s stellar line-up of dim sum delights.

Decked out in shades of red and gold with traditional Chinese furnishings and gorgeous art pieces adorning its walls, this elaborate 120-seater Cantonese restaurant sets the mood for some proper dim sum dining, be it for family or friends.

There are also large private dining rooms that can sit more than twenty pax!

PAN-SEARED ‘OTAK’ SEAFOOD DUMPLING ON SKEWER

We are always game for modern dishes with a twist, especially those that creatively blend flavours and textures from our local cuisine. Chef Leung’s Pan-seared ‘Otak’ Seafood Dumpling on Skewer (S$6++ for 4 pieces) is without a doubt perfection on a skewer.

His version of the iconic Siew Mai (pork dumplings) replaces minced pork with spicy mackerel otah paste and prawns. The Siew Mai is first steamed before being wok-fried. Laced with aromatic spices, this siew mai rendition promises a nice crunch and a mildly spicy kick.

MINI EGG TARTS

As far as egg tarts go, it is more than just the yellowish custard that defines a really good one. The short-crust pastry that encases it is just as important—if not, more. Here at Song Garden, the Mini Egg Tarts (S$4.20++ for 3 pieces) are far better than your traditional flaky egg tarts. Buttery, crumbly and filled with a luscious egg filling, this is undeniably one of the best renditions in Singapore.

What we particularly loved about this was the fact that it was small enough to eat in one bite, which for one, does away with the nuisance of crumbs falling everywhere, and allows you to taste every single component at one go.

DEEP-FRIED CHARCOAL CRAB MEAT BALL

New to Song Garden’s menu is the Deep-Fried Charcoal Chili Crab Meat Ball (S$7.50++ for 3 pieces). Perfectly fried and generously filled with a lip-smacking good chilli crab filling, this is truly a treat to behold.

The initial bite excites with a pleasant crunch, followed by the sweet, savoury and spicy chilli crab filling that comes pouring out all over your tongue. The contrast between flavour and texture was struck beautifully and out of all the many chilli crab innovations we have tried over the years, we must say this is among our top few favourites.

PAN-FRIED FOIE GRAS DUMPLING

Although nothing much to shout about at first glance, their Pan-Fried Foie Gras Dumpling (S$S$4.50++ for 3 pieces) is something that left us yearning for more. If you fancy foie gras, then these morsels are the perfect thing to have.

Foie gras is mixed together with marinated pork mince which gives the dumpling a luxurious iron flavour in addition to the savoury pork. Have this with a few strands of the vinegar-soaked ginger and prepare for a flavour explosion in your mouth.

LOBSTER WITH PUMPKIN CONGEE

Boasting a bright yellow hue and robust seafood aroma, the Lobster with Pumpkin Congee (S$28++) is a showstopper in its own right. The porridge contained subtle nuances of pumpkin which made the overall flavour much sweeter than regular congee. The lobster tail was plump, tender and sweet.

BAKED ABALONE PASTRY WITH BLACK TRUFFLE

For those looking to splurge a little more than usual, consider their Baked Abalone Pastry with Black Truffle (S$8.80++ for 1 piece). These luxurious “tarts” feature a very buttery tart pastry which is filled with black truffle and topped with a braised abalone. The complex flavours will definitely get you addicted. We couldn’t stop at one!

STIR-FRIED CARROT CAKE WITH SIGNATURE CHILLI SAUCE

As fans of fried carrot cake, we must say that the Stir-fried Carrot Cake with Signature Chilli Sauce (S$8.80++) is a must-order when at Song Garden. Tossed in a mixture of egg, bean sprouts and their signature chilli sauce, the dish boasts a subtle spiciness and an apparent wok hei.

STEAMED CHEONG-FUN WITH FRESH PRAWN FILLING

If you thought that this Cantonese restaurant’s cheong fun was going to be your typical rice roll stuffed with bits of prawn, you thought wrong. In their Steamed Cheong-fun with Fresh Prawn Filling (S$6++), delicate paper-thin sheets (that are all made in-house daily) nicely wraps itself around a crispy roll filled with deliciously crunchy prawns.

Simple as it may seem, the textural variety from the sweet and succulent prawns as well as the crispy roll will have you rethink about regular chee cheong fun.

BAO GALORE

No dim sum meal would be complete without some form of stuffed bao. For a sweet treat, go for the Steamed Custard Bun (S$5.80++ for 3 pieces). Molten salted egg yolk oozing out from freshly steamed bun; oh, how we love our liu sha bao!

Both chefs also impress with their Oven Baked Snow Skin Bun (S$5.40++ for 3 pieces). The savoury and slightly sweet char siew filling still had bits of fat intact which made it such a joy to eat, and we liked that the crust was crunchy without being overly greasy.

Presenting one of their new and stellar creations is the Steamed Mushroom Bun with Black Truffle (S$5.80++ for 3 pieces). Made to look like a literal mushroom (stalk included), this adorable bun is packed full of diced up mushrooms with a sauce made with truffles. If you love mushrooms, this savoury treat will most definitely leave an impression.

For reservations and dining enquiries, call +65 6521 9299 or email song.garden@accor.com.

Song Garden
122 Middle Road
Mercure Singapore Bugis
Singapore 188973
Nearest Station: Bugis

Weekdays
Lunch: 11.30am to 2.30pm
Dinner: 6pm to 10pm
Weekends/ Public Holiday
Lunch: 11am to 3pm
Dinner: 6pm to 10pm

This post was brought to you by Song Garden.

Peach Garden @ Hotel Miramar has an unbelievable a la carte buffet which features a massive lineup of 38 Chinese delights. It is time for you to unleash your inner beast and feast on endless servings of your favourite Chinese dishes!

As we all know, authentic and high-quality Chinese cuisine does not come cheap. But if you are badly craving some Chinese food and want to avoid spending beyond your budget, Peach Garden @ Hotel Miramar’s A La Carte Buffet will be your saving grace.

From 15 May 2017 to 31 July 2017, enjoy 50% off their A La Carte Buffet when you dine in a group of four. You won’t believe it, but it is only S$24++ per adult and S$16++ per child*!

This is one unbelievably incredible promotion, especially with the impressive selection of Chinese delights that include shark’s fin, seafood and meat. Now, you really need to make your reservation at Peach Garden @ Hotel Miramar.

SHARK’S FIN/SOUP

Chinese soups have long been recognised for being extremely nourishing. The warm broth never fails to soothe and rejuvenate the tired soul.

Begin your A La Carte buffet with the Double-boiled Baby Superior Shark’s Fin with Cordyceps Flower and Chicken Soup and the Braised Baby Superior Shark’s Fin with Fresh Crab Meat and Egg White. The method of double-boiling achieves the maximum extraction of flavours without compromising the quality of ingredients, which was certainly evident in every spoonful.

Do note that diners will be limited to one order from this section only.

APPETISERS

Amongst all the appetisers, the Chilled Drunken Chicken is one signature that you must try. We thoroughly enjoyed the accents of Chinese wine that layered the finely cut chicken meat; simplicity at its best.

Other must-try appetisers are the Roasted Crispy Pork and Fried Salmon Fish Skin with Salted Egg Yolk. For a cold appetiser, the Chilled Fresh Scallop with Fruit and Fresh Mango would be a good choice.

But ultimately, the Fried Carrot Cake with X.O. Sauce was the winner for us. Huge chunky cubes of radish cake are tossed in the aromatic X.O. sauce and we could even taste a tinge of that distinct wok hei. 

THE SEAFOOD

The seafood selection at Peach Garden @ Hotel Miramar’s A La Carte Buffet is a pretty extravagant one considering the amazing price of S$24++ per pax! There are no restrictions on how much you can order and an entire fish will be served upon every order of fish. Mind-blowingly crazy, right?

You must try the Deep-fried Soon Hock Fish with Garlic and Superior Soya Sauce—crunchy on the outside yet soft on the inside.

The Steamed Pa Ting Fish with Minced Garlic in Super Soya Sauce was another classic seafood dish that we enjoyed immensely. The meat was tender and there was no muddy taste that freshwater fish are typically associated with.

A shout-out to all prawn lovers! Three types of prawns are available as part of this a la carte buffet and they include the Deep-fried Fresh Prawn with Jackfruit Sauce, Steamed Live Prawn with Chinese Wine and Herbs and the Deep-fried Fresh Prawn with Wasabi Salad Cream.

Yes, Peach’s Garden famous Deep-fried Fresh Prawn with Wasabi Salad Cream is included in this buffet so it is FREE-FLOW WASABI PRAWNS, GUYS. Astounding in all aspects, our prawns were juicy, the batter was crispy and lastly, the wasabi dip was light and not overpowering. You cannot, and must not leave Peach Garden @ Hotel Miramar without a taste of this goodness.

Just think about it, guys. The usual a la carte price of this dish is S$28++. The buffet is S$24++ per person. You know our drift.

THE MEAT

9 different varieties of meat form the lineup of the meat selection at Peach Garden @ Hotel Miramar’s A La Carte Buffet. 

We were so pleased with the execution of the Sautéed Kurobuta Pork Cube with Leek and Teriyaki Sauce. Every piece of pork was succulent and tender and the teriyaki sauce added a lovely touch to the dish.

The Sautéed Chicken with Chef’s Special “Mongolia Sauce” is another dish exclusive to Peach Garden @ Hotel Miramar that is worth trying.

More meat options in the menu include Braised Pork Belly with “Mui Choy”, Braised Beef Brisket with Radish and the Sautéed Sweet and Sour Pork with “Lychee”.

SEASONAL VEGETABLES / BEANCURD

The Poached Local Spinach with Three Kinds of Egg is a classic Chinese dish. The sauce was not too salty and complemented the young spinach well. Elsewise, you can try the Stir-fried French Bean with Scallop and X.O. Sauce.

NOODLE/RICE

Choose from either the Fried Jasmine Rice with Pork Floss and Dried Scallop or the Stewed Spinach Noodle with Mapo Tofu.

THE DESSERTS

Choose from Peach Garden @ Hotel Miramar’s selection of four traditional Chinese desserts to end your feasting.

Go for the Chilled Jelly Royale with Julienne of Coconut, Chilled Fresh Sago with Pomelo or Chilled Coconut Milk Red Bean Pudding. But if you prefer warm desserts, the Warm Black Glutinous Rice will be oh-so-satisfying.

Peach Garden @ Hotel Miramar’s A La Carte Buffet 50% Promotion
15 May 2017 to 31 July 2017
Mon to Thu: S$24++/ adult, S$16++/ child
Fri: S$26++/ adult, S$18++/ child
Sat, Sun & PH: S$29++/ adult, S$21++/ child
Minimum 4 to dine

For all dining enquiries and reservations, please call +65 6736 3833 or email miramar@peachgarden.com.sg.

Peach Garden @ Hotel Miramar 
Level 3 Hotel Miramar, 401 Havelock Road,
Singapore 169631
Tel: +65 6736 3833
Daily: 11am – 3.30pm, 6pm – 10.30pm
Nearest Station: Clarke Quay/ Chinatown

This post is brought to you by Peach Garden @ Hotel Miramar.