Established in 1992, Hua Ting Restaurant has built a firm reputation in Singapore, winning multiple awards for consistent quality and outstanding delicacies that have been the centre of family and corporate get-togethers.

As one of the earliest Chinese fine dining hotel restaurants in Singapore, it aims to impart traditional flavours to new generations of diners, with the art of Cantonese craftsmanship underpinning every dish. Set in a brand new sophisticated space, Hua Ting’s team of accomplished chefs led by Hong Kong Masterchef Lap Fai continues to innovate new signature dishes while keeping with its enduring tradition of serving authentic Cantonese classics.

As part of our stay-in package, we had a $100 dining credit which we decided to use for dinner at Hua Ting Restaurant. The original plan was to dine at the restaurant, but due to Phase 2 (Heightened Alert) measures, only room service was available. We went with the 6-course menu – Set A with the list of dishes as indicated above.

Food was served to our suite promptly at 7.30pm as we requested. We had just came back from our shopping trip at Orchard and was feeling hungry.

The first dish is the cold starter of drunken French chicken, wolfberries, Chinese herbs, deep fried beancurd sheets, minced prawn and seaweed jelly fish. This is a standard dish served at wedding dinners. The two pieces of drunken chicken were the best of all.

The next course is the fish maw soup served in a thick broth and with conpoy (dried scallop). The soup was tasty and not too salty. There is also vinegar and pepper served on the side, for added taste.

The sauteed prawn was served with seasonal vegetables, in this case asparagus and tossed in XO sauce. It had a slightly spicy taste and the asparagus provided a nice crunch.

The next dish was the pan-fried flat dish in superior soy sauce. It was a normal tasting dish and something that I could have prepared at home. Even with the superior soy sauce used, it did not add any special element to the dish.

The braised Yifu noodles and mushrooms were my wife’s favourite dish. The noodles are a symbol of longevity and also a staple served at Chinese weddings. I would prefer these noodles to fried rice.

Last but not least, we had mango sago with pomelo for dessert. The fresh mango used added a balanced taste to the slightly sour pomelo bits. This is my favourite Chinese dessert, I really do not like hot desserts like red bean soup or yam paste. I drank all the soup quickly and the mango was so refreshing. The bowl was wrapped with cling wrap so that it would not spill.

Overall, even though it was a pity we could not dine in at the restaurant, we had an enjoyable in room dining. It felt like first class service because the staff brought the food to our room and with our large dining table, all the dishes could be spread out nicely. It was a good spread of dishes and we were really full after that. Do take note that the set menu is not available for further discounts. Hua Ting restaurant also offers takeaway options. OCBC cardholders can enjoy up to 30% discount on food at Hua Ting.