Review of the outlet at Takashimaya SC. The ramen is not the best but quite good - firm, excellent noodles but so-so broth. A waiter splashed someone’s broth on the floor without bothering to replenish the bowl. Prices are high for the quality. There are as good alternatives at better value at Isetan Scott basement, ION Orchard B4, or Paragon.

Michelin guides are often clueless and wrong when it comes to Asian food, but they’ve got it right in this case. One of our favs in town. Add liver lapchong and salted fish for extra umami and hypertension.

Unless you like duck for dessert, avoid this limited-time special offer: it is so sweet (without even a hint of sour flavour to balance) that it might knock out the diabetics among us. Adobo is better!

Thus special limited-time offer is a a steal and not bad!

If you happen to be in the neighbourhood, this is not a bad place to go to. Decent food, efficient service, and reasonable prices (except for a few ridiculously-priced, gimmicky dishes). However, we’ve all had better Assam Laksa, char kway teow, etc.

If you happen to be in the neighbourhood, this is not a bad place to go to. Decent food, efficient service, and reasonable prices (except for a few ridiculously-priced, gimmicky dishes). However, we’ve all had better Assam Laksa, char kway teow, etc.

Decent ramen place to go to, especially now that Tsuta has relocated. The Tsukemen is different from the run-of-the-mill dry ramen, but not very delish as the broth is a bit thick before adding the soup. The Tamago Ikura is refreshing.

Decent ramen place to go to, especially now that Tsuta has relocated. The Tsukemen is different from the run-of-the-mill dry ramen, but not very delish as the broth is a bit thick before adding the soup. The Tamago Ikura is refreshing.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.

We used to go to Hua Ting every month, but haven’t been back for many years; today’s visit shows why. The Cantonese food remains as good as ever, with some brilliant innovations (baby abalone in sake, squid tentacles). Only a few dishes were not best in class, like the pork rib or the crabmeat fried rice with black garlic. However, we were seated in the lobby (because it was a day-before booking), and that looked kind of cheap. Worse is the service. The staff are very competent and gracious. However, the place is so understaffed (and it was not full!) that service is not worthy of a restaurant of this calibre: we had to ask for things (chilli, hot water refill for the tea pot, bowls for fried rice, knife and fork for ribs) SEVERAL times before being served. At $130 per pax for lunch (no alcohol), it was not good value.

This has been mentioned elsewhere, but the dude taking reservations sounds curt and unfriendly.