Mum’s birthday meal was at Hua Ting this year. We like the stuff there. Not too oily, not too salty and the dishes are fuss-free Cantonese fare. Service was a little slow (the bill took forever to come) but it was a good meal that showcased the kitchen’s mastery of Chinese cooking techniques- braising, steaming, and double-boiling
Soups here are served in individual portions. I always pick old cucumber soup.
Tender braised whole abalone
Our de facto choice for steamed fish- soon hock (marble goby)
Pork Chops, one of their best sellers. We opted for a portion for two since we don’t take much meat. It had a good bite to it, not overly tenderized