Chinese

Chinese

Featuring Tim Ho Wan 添好运 (Plaza Singapura), Wan Hao 万豪中餐厅 (Marriott Tang Plaza Hotel), Shang Palace (Shangri-La Hotel Singapore), Hua Ting Restaurant (Orchard Hotel), Jiang-Nan Chun (Four Seasons Hotel Singapore), Crystal Jade Hong Kong Kitchen 翡翠港式小厨 (Takashimaya), East Ocean Teochew Restaurant (Takashimaya), Wee Nam Kee Chicken Rice 威南记海南鸡饭 (United Square), Fatty Cheong (ABC Brickworks), Min Jiang (Goodwood Park Hotel)
Ợ Địt
Ợ Địt

The ambience is typical Four Seasons - intimate, understated chic. The same goes for the food and service. Except for some dim sum dishes, the offerings are not terribly innovative, just classics made with superior ingredients and very well executed. Even a mundane dessert dish like glutinous rice balls in almond cream is a great pleasure to eat! Service is impeccable - unobtrusive but efficient and pro-active. So, what are the drawbacks? The menu could be longer, and prices are such that few people can afford to come often: About $9++ per PIECE of dim sum; the Buddha Jump Over the Wall is delish, but $128++ for a bowl of soup is a bit extravagant!

The ambience is typical Four Seasons - intimate, understated chic. The same goes for the food and service. Except for some dim sum dishes, the offerings are not terribly innovative, just classics made with superior ingredients and very well executed. Even a mundane dessert dish like glutinous rice balls in almond cream is a great pleasure to eat! Service is impeccable - unobtrusive but efficient and pro-active. So, what are the drawbacks? The menu could be longer, and prices are such that few people can afford to come often: About $9++ per PIECE of dim sum; the Buddha Jump Over the Wall is delish, but $128++ for a bowl of soup is a bit extravagant!

The ambience is typical Four Seasons - intimate, understated chic. The same goes for the food and service. Except for some dim sum dishes, the offerings are not terribly innovative, just classics made with superior ingredients and very well executed. Even a mundane dessert dish like glutinous rice balls in almond cream is a great pleasure to eat! Service is impeccable - unobtrusive but efficient and pro-active. So, what are the drawbacks? The menu could be longer, and prices are such that few people can afford to come often: About $9++ per PIECE of dim sum; the Buddha Jump Over the Wall is delish, but $128++ for a bowl of soup is a bit extravagant!

The Peking duck isn’t the best in town, but otherwise Hua Ting serves excellent Cantonese dishes. The overall style is conservative, but there are some innovative and yummy creations, usually off the menu. Service, while friendly, does have lapses and is not top-of-class as it lacks warmth. For a private group Chinese meal, this is one of the best venues in Singapore, especially if you work with them to design the menu.

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The Peking duck isn’t the best in town, but otherwise Hua Ting serves excellent Cantonese dishes. The overall style is conservative, but there are some innovative and yummy creations, usually off the menu. Service, while friendly, does have lapses and is not top-of-class as it lacks warmth. For a private group Chinese meal, this is one of the best venues in Singapore, especially if you work with them to design the menu.

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Michelin guides are often clueless and wrong when it comes to Asian food, but they’ve got it right in this case. One of our favs in town. Add liver lapchong and salted fish for extra umami and hypertension.

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Unless you like duck for dessert, avoid this limited-time special offer: it is so sweet (without even a hint of sour flavour to balance) that it might knock out the diabetics among us. Adobo is better!

Thus special limited-time offer is a a steal and not bad!

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We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

Farting is healthy (the wet type, less so)

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