“ There are few unique disk that I wanted to try. The first one was the "Mango Chicken Tart" which worth for the order. I also recommended the chilli crab bun and Har Gau. The service is ok. They speak some English, but primary in Chinese Mandarin. The is not a common dim sum place, and more toward private room style Chinese restaurant. Due to CNY and they changed to limit menu which we were disappointed not able to order other dim sum. For sure, reservation is required if you are more than two people. ”

“ Amazing food and impeccable services. I started off with one of the best dim sum experiences in Singapore. Service- I entered at 11:30 opening time without reservations you usually need one. The entrance manager let me in. The dining female manager was attentive and kind to help me order one I love. The top server, Meng Chue, explained food well with warm kind services. Amazing! Food - prepared beautifully and tasted very delicate. Very impressive. I felt love of food with pride. Meng Chue brought two kinds of house-made chili sauces. I wanted to steal them in my bag as it can be great with freshly cooked rice home. I ordered Shrimp crystal dumplings, clam/shrimp porridge, Steamed Rice Flour Roll, Crispy Dough Stuffed with Prawn Paste. They were beautiful and tasted amazing. Ambience- is pretty normal, good dining. Not particularly impressive. Plain. Price - I ordered 3 dishes with jasmine tea at total $42. They charge the Chinese tea at Chinese restaurant at 3.80 sgd. That's funny. But with this amazing services and food, I don't mind. ”

“ The Peking duck isn't the best in town, but otherwise Hua Ting serves excellent Cantonese dishes. The overall style is conservative, but there are some innovative and yummy creations, usually off the menu. Service, while friendly, does have lapses and is not top-of-class as it lacks warmth. For a private group Chinese meal, this is one of the best venues in Singapore, especially if you work with them to design the menu. ”

“ I came here last weekend for dim sum brunch after couping at home for the past 2+ months during the circuit breaker period. Dining out in times of COVID-19 has definitely changed a lot. There are no more physical menus but QR code for you to scan that will lead you to the e-menu. There will be no more sharing of food too, so each dim sum item we ordered was presented to us and then the waiter will portion it out to everyone equally. It's a nice gesture although I feel that it defeated the purpose of eating dim sum where every basket is displayed on the table and everyone dig-in. But i guess for safety and hygienic reasons, we will have to make do for the time being. :( Not only that, with social distancing in place, that means the restaurant is not running at its full capacity so booking in advance is recommended. Overall a pleasant dining experience at Hua Ting. The food is delicious and each basket of dim sum is executed with finesse. We ordered the crispy duck (half), the signature mango chicken tart, bird's nest dumplings, some bits and pieces of har kow and siew mai, and end the meal with a trio of dessert. The service was attentive but not intrusive. I would definitely put Hua Ting in my list of best dim sum places to try in Singapore. It's not cheap but you get the best of ingredients for what you pay. I recommend this place if you want a leisurely dim sum brunch on a weekend, sans the crowd of the usual Chinese restaurant. ”

“ Classy Cantonese restaurant at Orchard Hotel with exquisite delectable dim sum. Excellent: - signature baked mango chicken tartlet has crumbly flaky fragrance with sweet savory patty mix. - steamed shrimp dumpling with dried yamakurage has fresh succulent shrimps and delicate skin. - rice noodle roll with crispy soft shell crab had delightful crispy flavor wrapped in soft delicate skin - siew mai freshly prepared with cordycep flower - X.O. Turnip cake delightful fragrance the moment it lands on plate, to savor its yummy goodness.. mmmmm.... - longevity peach buns shou tao prettily hanging on ornamental tree is fun to "pluck" fresh warm to enjoy its delicate fragrant lotus paste. - chilled coconut jelly in fresh coconut husk is a lovely dessert to top off a sumptuous meal Good: - xiao long bao could be better with more broth. ”

“ Loved it! Still not sure what's different between hot pot and steamboat, but I recommend this restaurant for their steamboat experience. You first pick 2 from 5 different soups: we picked siswan spicy soup and yam and mushrooms soup as these are the two most popular. This forms a base of cost at little under SGD30. Next you can order appetizers (fried soft shell crab yum), and then pick from various options of meats, seafood, vegetables, noodles, each individually priced. If you're not paying attention it will add up quickly. Set option is also available at under SGD50. We choose our own opinions and the only one I would skip next time is Japanese premium beef because it's so expensive yet when dipped in hot soup it's just over cooked and you can't tell a difference. I loved all the options we ordered: 3 kinda of mushrooms, bok choi, bamboo, shrimp dumplings, glass noodles, grouper, and many meats. I would also skip scallops next time. After you place an order you then go and "build your sauce ", our waitress did it for us and it was an amazing mix of sauce, garlic, sesame seeds, peanuts, shallots, and cilantro. You cook your food in the soup, then dip into sauce, then eat. Despite all the food, we ordered dessert because we saw sesame peanuts dumplings on the dessert menu. This is my favorite Asian dessert that recently overtook glutinous rice desserts. The service was outstanding: our waitress helped us with everything after we told her it was our first time. 20% discount for guests of the hotel. ”

“ Haven't been here in years because the service was haphazard at best. They had forgotten to serve dishes before which can be quite embarrassing if you are entertaining. So despite the Ala Carte discount card that gives very good discount, I decided not to patronise this restaurant again. Here only because it is a reunion lunch Organised by an ex-colleague. Service was okay as we were in a room and a Long time senior waitress took our order. Appetiser - fried fish. Looked like fried carrot cake. Yu Sheng - good. Abalone soup - good. Suckling pig was huge. The skin was good and the meat fried with salt & pepper was excellent; best that I've had. Huge steamed batang fish - some of us liked it but not me. Mixed vegetables with my Favourite lily bulb- nice. Mee sua (noodles) with 2 kind of large prawns in soup - very nice soup. Overall a very satisfying lunch. Burp! ”

“ This establishment is a stalwart on the Chinese restaurant scene here. We came here on a Sunday morning at 11am, a party of 3 adults and 1 toddler. The seat for this toddler didn't have a belt and a table, so parents, take note. Reservations best be booked early, if you want to enjoy a leisurely Sunday here. We ordered a multitude of things, and everything was of an acceptable standard (or better), and I am hard-pressed to find an item I remotely dislike. Special mention to the puff pastry with scallop (1), baked mango chicken tart (2), liu sha bao (3), and prawn toast (4). 1. I don't like puff pastry anything, but the garlic-scallop filling within... Um. I guess I do like puff pastry after all? 2. Mango chicken tart; doesn't sound like much, but with a "polo bun" crust, chicken pie filling, mango to set it all off... That's a party in my mouth right there. 3. The custard really flowed, with grainy bits of salted egg yolk. Thumbs up! 4. It looks like an ordinary fried item, but this is elevated fried finger food. Yum! My only grouse with this place is that pork cheek is a cut of meat ill-suited for char siew, as it was slightly chewy and not as tender. I do wish they used the shoulder or just plain ol' belly. Special thanks to fellow Yelper Lynne N for the treat! P.S. They are understaffed, but they really make an effort here. ”