Hua Ting: Cantonese Dining, Redefined
by Darinee Durai & Qian Leung
@ 14 May 2018
Since 1992,
Hua Ting Restaurant has established a firm reputation for its authentic Cantonese cuisine that has been the highlight of many family and corporate gatherings. The restaurant has recently undergone a multi-million dollar revamp to reveal a brand-new space that provides diners an even more distinctive dining experience. Hua Ting at Orchard Hotel’s Masterchef Lap Fai and the hotel's General Manager Tina Sim tells us more.
Cuisine & Wine Asia (CWA): Please tell us how has Hua Ting’s positioning changed since its rebranding?
Orchard Hotel (OH): Hua Ting has not rebranded and neither has its positioning changed. Rather, we see this revamp as an evolution, where we keep up with the times in the competitive dining scene. More importantly, the refurbishment brings about a brand-new space that provides diners an even more distinctive dining experience. We see this revamp as an evolution, where we keep up with the times in the competitive dining scene. We are now well poised to usher in a new era of excellence with its sophisticated new look and revitalised menus, while keeping with the tradition of serving Cantonese cuisine that stays true to its roots.
Chairman's Room
CWA: Why did Hua Ting work with Legle France for the showpieces and the tableware for Hua Ting?
OH: A great dining experience is akin to a feast for the senses and attractive tableware makes for a tasteful overall experience.
Legle France is known for their bespoke tableware and the unique RUYI collection is a clever blend of elegance and exquisiteness that allude to Hua Ting’s fine Cantonese fare, and aptly echoes the art of Cantonese craftsmanship that underpins every dish.
double-boiled chicken, sea whelk, spike sea cucumber & organic black garlic
CWA: What does Chef Lap Fai want to showcase in the new menu and how significantly different is it from the old menu?
OH: More novel and intriguing interpretations have been introduced as palates become more educated and refined. One of the new highlights is our seasonal tea degustation menus. These tea-infused dishes are specially curated and each is paired with an exquisite tea for a refreshing experience. The fundamentals of traditional Cantonese culinary techniques remain a key feature, coupled with a devotion to the freshest, quality ingredients used. Our valued guests who have known and like Hua Ting Restaurant for its classic Cantonese fare will delight in the best of Chef Lap Fai's signatures, which are still available on the menus.
stuffed sliced crispy suckling pig with prawn paste & foie gras
CWA: Could you share more on the tea and what is Hua Ting’s focus with these new premium teas?
OH: We have worked with a local tea purveyor and conceived a thoughtfully-curated tea collection. There are nine premium grades to choose from such as ‘Jade Spring’, ‘Long Jing’ and ‘Jin Jun Mei’; while exclusive blends inspired by the four seasons appeal to tea connoisseurs, namely ‘Dawn of Spring’ (Jasmine Pearl with Rosemary); ‘Golden Rays of Summer’ (Raw Pu-Erh with Glutinous and Pandan; ‘Colours of Autumn Foliage’ (Szechuan Pepper with Oolong); and ‘Warmth of Winter Glow’ (Circa 2007 Imperial Pu-Erh with Red Dates and Logan). Like wine, tea deserves to be at the centre of dining experiences. Chef Lap Fai is inspired to introduce more creations infused with Hua Ting’s teas with the aim of adding a new dimension to diners’ experience, allowing the taste profile and aroma of teas to complement, or even better, enhance his masterpiece.
tea-infused creations
From now till end June, Hua Ting is presenting a 6-course summer tea degustation menu. Priced at S$98++ per person (minimum 2 pax), the menu features dishes such as smoked duck roll with 10 years pu-erh, crispy sea bass with summer fruit and fruity noon tea, and braised pork rib with bacon crisp and lychee red tea. Reserve your seats
here.
