Established in 1992, Hua Ting Restaurant is one of the grande dames of the Chinese fine dining scene in Singapore. Finally, after an extensive four month renovation complete with a sophisticated new look and a revitalized menu, it has re-opened.
The restaurant is debuting it's stunning multi-million dollar revamp at it's Grand Opening today. We take you inside for a first look at the reimagined space that now combines modern chinoiserie influences with luxe furnishings and intricate details such as the exclusive gold-kissed tableware from RUYI by French design house LEGLE.
The restaurant is debuting it's stunning multi-million dollar revamp at it's Grand Opening today. We take you inside for a first look at the reimagined space that now combines modern chinoiserie influences with luxe furnishings and intricate details such as the exclusive gold-kissed tableware from RUYI by French design house LEGLE.
The restaurant’s main dining space is flanked by three semi-private areas and a main dining room replete with natural light. Specially commissioned hand-painted silk wall coverings and luxurious carpeting lend an air of elegance for a cozy and intimate dining experience. The largest of the seven private dining spaces is the Chairman’s Room, where a 20-seater-table measuring four meters with an automated Lazy Susan takes center stage.
The impressive Chairman's Room in Hua Ting.
And the facelift is not just skin-deep. Masterchef Chung Lap Fai and his team of veteran Chinese chefs have been spending the restaurant's downtime rejuvenating the menu.
He has introduced intriguing new dishes and creative tea-and-food pairing menus alongside the restaurant's signatures and crowd-pleasers, all plated and presented in sleek, contemporary fashion.
He has introduced intriguing new dishes and creative tea-and-food pairing menus alongside the restaurant's signatures and crowd-pleasers, all plated and presented in sleek, contemporary fashion.
Double-boiled Chicken, Sea Whelk, Spike Sea Cucumber, Organic Black Garlic.
Steamed Fresh Crab Claw, Egg White, Spring Onion and Ginger Puree.
Baked Empress Chicken is presented in bread bowls handmade by the chef every day.
This dish of Dong Xing Garoupa Rice, Crispy Rice in Superior Stock is served in a hot stone bowl inspired by Korean bibimbap.
