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.

TungLok Teahouse’s roaring success at its Far East Square outlet sees the reputable brand opening another similar concept at Novena’s Square 2 – and we are definitely loving this new outlet!

For those do not know, TungLok Teahouse serves a variety of delectable dim sum throughout the day and night at an affordable price. Tunglok Teahouse understands that not everyone has the luxury of time to do a leisurely dim sum lunch in the afternoon – hence making it a point to serve dim sum even during dinnertime. Such great news, and all we can think of is dim sum all day, every day! *inserts hands-up emoji*

TungLok Teahouse is introducing a new menu of 12 exquisite dishes, including the never seen before Wild Mushroom Baos that look exactly like the fungi itself. WE LOVE IT!

[ GIVEAWAY ] We are giving away S$250 TungLok Teahouse’s dining vouchers. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

Upon entrance, one will not miss TungLok Teahouse’s retro décor of 1960s old-school Chinese wording posters pinned up on the colourful tiled walls. The restaurant seeks to bring the traditional dishes and yesteryears ambience back to life without compromising on comfort. Don’t we all love such retro vibes?

With so many items to choose from, diners will find themselves spoilt rotten for choice. Well, we were! And you wouldn’t believe the feast we had.

Each dim sum is freshly handmade on the spot and steamed to order – we found ourselves hopelessly drooling over the selections of sweets and savouries! The talented culinary team has introduced a few new additions to the menu and each mouthwatering dish is created with masterly finesse.

The dim sum that unquestionably stole the limelight was the Wild Mushroom with Black Truffle Baos (S$4.80++) which has an uncanny resemblance to the fungi itself. The fluffy buns looked so real that we were fooled for a while and thought they were actual mushrooms! The robust fillings are a mixture of Morel Fungus, Tea Tree Mushroom, Japanese Shiitake, King Oyster Mushrooms and Black Truffle Oil. We were blown away by how amazingly delicious they are, and as we are typing this now, we are salivating and already planning a next trip back.

Due to its overwhelming popularity and complex preparation methods, only 50 baskets of these cutesy buns are available on a daily basis, so if you snooze, you lose!

Fans of the Black Truffle are in for a treat. Besides the Mushroom Bun, they can be found in two other items - namely Wantons with Black Truffle (S$6.80++) and Deep-fried Yam Puff with Black Truffle (S$4.80++). The former is a superior soup dish with silk-like wantons filled with black truffle, while the latter is a flaky sweet pastry stuffed with yam and black truffle. We think the latter is the bomb. What say you?

Another new divine creation is the Steamed Bird’s Nest Buns (S$8.80++). The pretty orangey-coloured soft buns, filled with nourishing bird’s nest and egg white, have a nectarous aftertaste. Despite the expensive ingredients, the buns remain an affordable luxury.

We were equally in awe upon tasting the delicate Steamed Crystal Dumplings (S$4.80++) and Steamed Glutinous Rice with Diced Chicken wrapped in Lotus Leaf (S$4.80)++. We really appreciate how we are able to indulge in dim sum made with top-notch ingredients at wallet-friendly prices.

TungLok Teahouse’s Crispy Salted Egg Yolk Custard Bun (S$4.80++) are fried to a golden brown hue. The custard filling is less “flowy” in this version but its taste remains absolutely intact.

Other new impressive treats include the Fried Potato, Red Beetroot and Pumpkin Dumpling (S$5.30) and Crispy Golden Lotus Root Pastry (S$5.30++). Now, this ultra cute lotus root pastry was more than impressive! The skin was fragrant and buttery, and the lotus root was soft yet crispy; deep-fried to perfection, this is one dish that combines different textures into one brilliant creation.

If it is your first time to TungLok Teahouse, the signature Baked Barbecued Pork Bun (S$5.30++) is a must try. The baked buns filled with tepid sweet pork and BBQ sauce are undoubtedly one of the best in town.

The Traditional Sponge Cake (S$3.80++) aka Ma Lai Gao is also a must-order. The moist brown sugar sponge cake was incredibly tender and tasted heavenly, and one that our folks enjoyed.

Steamed Truffle Dumplings with Wild Fungus (S$5.30++) and ‘Cheong Fun’ Rice Rolls (S$8.50++), two of Tunglok Teahouse’s hot favourites, also made us really happy.

The steamed artisanal dumplings with everyone’s favourite element – truffle – were unbelievably succulent. The ‘Cheong Fun’ Rice Rolls is an authentic Cantonese dish of fried dough wrapped in rice noodle rolls, best served with drizzled soya sauce.

Besides Dim Sum, TungLok Teahouse also dishes out a menu of incredibly wholesome, home-style favourites. Do try their nutritious Double-Boiled Soup with Sea Whelk and Chinese Tonics (S$32++) that has been painstakingly boiled for five hours to achieve the well-balanced broth.

The aromatic Sweet and Sour Chrysanthemum Fish (S$26++) is deep-fried and boasts a crispy outer skin with flaky, fresh flesh, and served with diced capsicums.

The Fried Rice with Crab Meat and Egg White (S$22++) was also a stunner. The generous accompaniments of premium fresh crabmeat and egg white resulted in a smooth, velvety textured ambrosial dish. Who would have thought that fried rice could be so glorious?! We had no problems helping ourselves to seconds.

Remember, when your Dim Sum cravings hit you, and you’re yearning for a fuss-free, good-old home-cooked meal, just head to TungLok Teahouse.

TUNGLOK TEAHOUSE DINING VOUCHERS GIVEAWAY

1. TungLok Teahouse is giving away 5 x S$50 TungLok Teahouse dining vouchers.
2. Leave a comment in this post and tell us which dish you would like to try from TungLok Teahouse.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 20 August 2015, 2359 hrs.
6. Winners will be notified by email.

TungLok Teahouse
#01-73/79 Square 2
10 Sinaran Drive
Singapore 307506
Tel: +65 6893 1123
Nearest Station: Novena

#01-01 Far East Square
7-13 Amoy Street
Singapore 049949
Tel: +65 6877 1123
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun & PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Raffles Place/Telok Ayer

This post is brought to you by TungLok Group.