After its multi-million-dollar renovation, the anew reopened Hua Ting Restaurant in Orchard Hotel now offers added clandestine rooms. They ambit from cosy corners that bench four to the Chairman’s Room with a table that can bench 20 people.
The card has been revamped, too, with new dishes added and old favourites presented in added artistic ways.
Among the new offerings is a basin I adulation alleged Dong Xing Garoupa, Rice, Crispy Rice, Superior Banal (main picture, $28 a person). The slices of angle are served raw over aflame rice in a bowl, and brim hot banal caked over it at the table to baker it. Aloof rice, absurd sole and Chinese parsley are again added. The aftereffect is a abating angle rice soup, with the aloof rice and sole accouterment adorable crisp, ambrosial bites.
If you are alienated carbs, go for the Double-boiled Craven Soup With Sea Whelk, Spike Sea Cucumber And Organic Black Garlic ($35 a person). It is presented alluringly in a bottle teapot and the full-flavoured banal is absolute for the accepted arctic weather.
WHERE: Hua Ting Restaurant, Orchard Hotel Singapore, 442 Orchard Road MRT: Orchard OPEN: 11.30am to 2.30pm, 6 to 10.30pm circadian TEL: 6739-6666
I haven’t dined at Lei Garden Restaurant in years because, with new eateries aperture all the time, it has collapsed off my radar.
But a contempo cafeteria there reminded me that the Cantonese stalwart, which was one of the aboriginal Hong Kong restaurants to accessible actuality aback in the 1980s, is still on top of its game.
Two dishes I approved stood out: Braised Live Garoupa Fillet In Bean Basin (above, $58) and Sauteed Beef Cubes, Goose Alarmist With Basil And Bounce Onion ($32),
The garoupa basin is not on the approved menu, but a table abreast me ordered it and the balm was so adorable that we asked the server what it was. And it is good. Thick slices of garoupa are absurd and again afflicted with pieces of absurd beancurd skin, capsicum and bounce onion with a adorable booze and rice wine mix in a hot bean bowl.
The beef basin boasts alike added capacity stir-fried calm – beef cubes, pieces of goose liver, onions and baron ability augment – and served on a bed of chopped lettuce.
I can aftertaste a adumbration of tenderiser in the beef, but thankfully the meat still has affluence of bite. I additionally like the antithesis of textures and how the bill cuts the fat in the beef and goose liver.
WHERE: Lei Garden Restaurant, 30 Victoria Street 01-24, Chijmes MRT: City Hall OPEN: 11.30am to 3.30pm, 6 to 10.30pm circadian TEL: 6339-3822
Thai Goldmine Kitchen, which has taken over the bounds of the Zen Fut Sai Kai vegetarian restaurant in Kitchener Road, offers the accepted Thai dishes such as salads and tom yam soup.
But it additionally appearance some dishes that you do not acquisition calmly here. One of them is the Sukhotai Mee Pok (above, $7). The dry noodles assume like a cantankerous amid wonton noodles and bak chor mee, with toppings such as burn siew, deep-fried wonton, fishcake and minced pork. There is additionally a poached egg. You breach the egg and activity it into the noodles with chilli booze – and the aftereffect is a basin that stands on its own.
As for the archetypal Thai dishes, abnormally the Charcoal Pot Tom Yam Goong ($18), the chef had bass bottomward the adhesive and chilli levels a tad too abundant at my cafeteria tasting.
But I would anticipate admirers of Thai aliment would apperceive that the cuisine is all about the antithesis of sweet-sour-spicy flavours, so hopefully, you will get the accurate recipes back you banquet there.
Chilli cowards can consistently ask for the watered-down versions.
WHERE: Thai Goldmine Kitchen, 147 Kitchener Road MRT: Farrer Park OPEN: 11am to 10pm circadian TEL: 6909-2020
It may still be 1-1/2months to Chinese New Year, but it is time to alpha planning your blithe commons afore the restaurants get appointed up.
I’ve gone for a few aboriginal tastings of what eateries accept planned for the Year of the Dog and the card at Si Chuan Dou Hua in Beach Road stands out.
One basin I acclaim is the Supreme Asian Prawn ($18 each, minimum two pieces an order). It is a large, compact prawn and there are six altered affable styles to accept from.
If you are a fan of ambrosial Sichuan cooking, opt for Chongqing Chilli. The prawn is dry-fried with broiled chillis and garlic slices (above), like in the accepted firecracker craven dish. It is ambrosial with chilli oil and the ablaze red colour would be appropriately advantageous for Chinese New Year.
You can additionally accept to accept the prawn adapted Cantonese appearance and aflame with Chinese wine or minced garlic. Other affable methods are kung pao (with broiled chilli and garlic, but with sauce), absurd with honey osmanthus booze and aflame with chopped chilli.
WHERE: Si Chuan Dou Hua, Parkroyal on Beach Road, 7500 Beach Road MRT: Nicoll Highway/Bugis WHEN: Till March 2 TEL: 6505-5722
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