Located at Orchard Hotel on a quiet stretch of Orchard Road, Hua Ting was first opened in 1992 and comprises a 116-seater main dining room and five private rooms. Neutral orange, browns and beiges meld together to give the interiors a cosy vibe. Expect reliably good Cantonese fine dining cuisine here from masterchef Chung Lap Fai and his team.

Some highlights on the menu are luscious delicacies like South African whole abalone (six-head) and homemade fish paste stuffed in beancurd pocket braised with superior duck sauce, and fresh seafood such as Boston lobster and double-headed wrasse so mei.

Apart from seafood, other stellar dishes to order include Peking duck, braised handmade fish paste noodle with live prawns in homemade X.O. sauce, and pan-fried lotus root stuffed with minced pork and shrimp in fragrant truffle. True to its Cantonese roots, a range of flavourful doubleboiled soups are their speciality, such as double-boiled chicken and black garlic soup with fish maw, and double-boiled king eel with Chinese herbs.

The restaurant is also a good choice if you only want to have a light dim sum meal. From a comprehensive menu that offers different selections on weekdays and weekends, choose items like crispy beancurd sheet rolls with fresh prawn and seaweed, steamed emerald rice noodle rolls with pumpkin and cordyceps flower, or more exotic numbers like the crispy large pig’s intestines and stewed chicken claw with abalone sauce.

Attentive and friendly service staff augment the dining experience.