It is the sister outlet of Orchard Hotel's popular Cantonese restaurant Hua Ting.
From Orchard Hotel’s Hua Ting Restaurant comes a brand-new steamboat concept named Hua Ting Steamboat. Located on the mezzanine floor of Claymore Connect, the restaurant which opened in October offers Cantonese steamboat with over 150 dishes and 8 soup bases.
This new F&B concept by Millennium Hotels and Resorts boasts of featuring quality ingredients and some of the most inventive soup bases prepared fresh from scratch everyday.
Hua Ting Steamboat features a contemporary and fresh look food haven with a casual ambience. It has two private dining rooms and an open kitchen allowing diners have a first-hand view of live seafood being freshly prepared. Generally, the restaurant claims to be one perfect venue for a convivial get-together over a hearty hotpot experience with business associates or loved ones.
According to the general manager of Orchard Hotel, Richard Ong, Steamboat is something Singaporeans - young and old alike, hold very dear to their hearts and clearly a prevalent staple in the dining culture on casual occasions and certainly over the Lunar New Year season.
“Riding on the success and recognition Hua Ting restaurant has established over the years, we aim to take the competitive hotpot dining scene to a new level with Hua Ting Steamboat, bringing the communal culinary experience to gourmands with discerning palates who appreciate the simple pleasure of cooking super fresh ingredients in homemade soups simmered for hours on end,” said Richard.
While the newly-appointed Chef Desmond Wooi will lead Hua Ting Steamboat. He has more than 10 years of culinary experience under his belt, and prides himself on bringing quality steamboat experiences to his diners.
One of the restaurant’s menu highlights “Xiang Guo” which is done casserole-style. It is a uniquely delightful alternative to the traditional soup-base Cantonese steamboat. Served cooked, diners can immediately tuck into the hotpot, followed by adding soup base to complete the meal with assorted mushrooms and vegetables - the best of both worlds.
Richard notes that the restaurant will also constantly introduce new and value-for-money set menus to cater to their range of diverse guests.
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