Hua Ting Restaurant
Partner Restaurant
Partner Restaurant
|
Hua Ting’s look has been changed into a modern interplay of east-meets-west environment. Not only does the interior exudes a modernistic simplicity feel, it has at the same time distinguished itself by its own historical significance through the decorative antique art pieces displayed throughout the restaurant. The work of art pieces have been carefully handpicked from China, Vietnam, Burma and Thailand. These artefacts, contrasted against a contemporary milieu sums up an Orientalism - Modernism theme. Patrons will feel a sense of ongoing discovery as each area of Hua Ting is explored. To make the dining experience even more spectacular, specially designed and custom-made crockery and showplates will make the visual and culinary treat more complete.
Aiming to capture the prevailing spirit of the new millennium, the restaurant exudes a sophisticated and elegant ambience, enforcing an architectural statement without sacrificing welcome warmth. The overall effect is one of dramatic visual harmony. |
|
| Address: | 442 Orchard Road, Level 2, Orchard Hotel Singapore, Singapore 238879 |
| Tel: | +65 6739 6666 |
| Email: | huating.ohs@millenniumhotels.com |
| Website: | Click here to view |
| Cuisine: | Chinese |
| Resident Chef: |
Chung Lap Fai |
| Download: |
WGS Featured Menu * Menu subject to change without prior notice |
|
Events Information Sunday 19 April 2015 WGS Sunset Celebration Featured Activities Monday 06 April 2015, 7:00pm - 11:00pm Drunken Feast 每位$148.00++ $148++ per person (minimum order of 2 sets per reservation)
the drunken feast features cantonese cuisine inspired by an extensive range of liquors from the east and paired with western world wines. It is created with the freshest ingredients and presented with flair and a contemporary twist. be tempted by an array of the finest creations prepared by chef chung lap fai.
hua ting restaurant monday, 6 april 2015 醉宴 drunken feast 日本清酒浸扇贝拼台湾酒糟浸鹌鹑 chilled combination of *hokkaido scallop marinated with japanese sake *quails marinated with taiwan rice wine 2013 grand bateau, blanc *** 绍兴花雕樱花鸡炖花胶 double-boiled sakura chicken soup and fish maw with zhejiang shaoxing yellow rice wine *** 君度酒炒日本水晶梨龙虾 sautéed live lobsters and japanese pears with cointreau 2010 grand bateau, secret blanc *** 法国x.o.酒石窝日本顶级哇高 japanese wagyu beef in hot stone pot topped with martell x.o 2011 grand bateau, rouge aoc bordeaux *** 苏格兰威士忌葡式海鲜焗饭球 baked rice and seafood with portuguese sauce flavour with macallan 18yrs 2008 amiral de beychevelle *** 辉师傅特色甜品: 咖啡甜酒蒸蛋拼香槟巧克力糯米糍 chef fai choice of dessert: steamed egg with coffee liquor accompanied with champagne chocolate ball
2009 marabino, moscato della torre moscato di noto
  |
|
