Open For Business

Sea Treasure Flambe.
Sea Treasure Flambe.PHOTO: HUA TING STEAMBOAT

1 HUA TING STEAMBOAT

The latest restaurant to heat up the hotpot scene is a sister outlet to Orchard Hotel's popular Cantonese restaurant Hua Ting.

The 60-seat Hua Ting Steamboat is at Claymore Connect (the former Orchard Hotel Shopping Arcade).

Apart from the typical offerings on steamboat menus, there are soup bases such as tomato soup with century egg and coriander, shark's bone cartilage soup with fresh beancurd sheets, and bak kut teh with whole pork bone.

For something unusual, try the Sea Treasure Flambe. To prepare the soup base, flower crab, clams and other ingredients are first flambeed in Chinese wine. Then, prawn stock is added to the pot to cook the ingredients.

If hot pot is not your thing, there is a gan guo (dry pot) set lunch ($26 a person, includes dessert). Options include spicy chicken, Kurobuta pork belly and sea perch.

Towards the end of the meal, you can add soup and cook the mushrooms, vegetables and noodles that come with the set.

Dinner set menus are also available at $48 and $58.

Ingredients are made to order, such as handmade minced pork meatball with water chestnut; dace fish paste ball with preserved tangerine peel; and shrimp paste ball stuffed with minced pork.

For a la carte dinner, expect to spend an average of $50 a person. The restaurant has an opening special deal of 50 per cent off the Pot of the Day. The offer is until Nov 30.

Where: 01-08 Claymore Connect, 442 Orchard Road, mezzanine level

Open: 11.30am to 2.30pm, 5.30 to 10.30pm daily

Info: Call 6739-6628 or e-mail huating.steamboat@millennium hotels.com


2 THE EAST BUREAU

The new rooftop garden at Marina Square welcomes The East Bureau, which is helmed by the team behind the Supply & Demand restaurants at Esplanade Mall and Orchard Gateway as well as Equilibrium at Capitol Piazza.

Inspired by his childhood days and travels around South-east Asia, Singaporean chef-owner Samdy Kan returns to his roots at the pan-Asian restaurant.

Highlights include seafood on tom yam ice ($13); lychee martini infused sweet and sour pork ($13); and Thai "gai yung" roasted chicken leg ($17).

South-east Asian-inspired pastas include The Bureau Signature ($18 to $20) with chicken, pork or prawn, a twist on the usual aglio olio cooked with Thai spices and fish sauce; and The Jakarta Post ($18 or $20) with chicken or sliced beef as well as pasta sauteed in rendang sauce with tomatoes and chilli.

Dessert options include Menage A Trois ($19, left), a mini croquembouche tower of "bo luo" choux puffs filled with salted egg yolk creme patisserie and orh nee paste.

Kick back after work with cocktails such as Spiced Milk Tea ($25), a milk tea-based cocktail with white pepper and Asian herbs, Boyd & Blair vodka and teh tarik.

Where: 03-03 Marina Square, 6 Raffles Boulevard

Open: Noon to 3pm, 6 to 10.30pm (Sunday to Thursday), 11.30am to 3pm, 6pm to 1am (Friday and Saturday)

Info: Call 6837-0148 or go to www.facebook.com/theeastbureau/


3 PRIVE AT ACM

The Prive Group opens its newest restaurant at the Asian Civilisations Museum. It has two other branches at Keppel Bay and Chijmes.

Lunch and brunch (until 5pm) items include Eggs Benedict ($16), masala chicken breast wrap ($15), and a weekday set lunch combo ($18) with a Do-It-Yourself sandwich or wrap with a salad and soup.

Other dishes include pepper-crusted tuna salad ($14), red wine braised oxtail ($26), seafood laksa ($15, left), and desserts such as sticky date pudding ($12) and Oreo mud pie ($12).

Get 50 per cent off cake slices with any order of hot coffee or tea from 3 to 6pm. Daily happy hour promotions are available from 5 to 8pm.

From now till the end of the year, museum visitors can also get 10 per cent off food and drinks.

Where: 01-02 Asian Civilisations Museum, 1 Empress Place

Open: 8.30am to 10.30pm (Monday to Thursday), 8.30am to midnight (Friday, Saturday and eve of public holidays), 9am to 10.30pm (Sunday and public holidays)

Info: Call 6776-0777 or e-mail info@priveacm.com.sg


4 NAN HWA FISHBOAT

One of Singapore's oldest fish head steamboat restaurants opens its second outlet tomorrow.

Its main branch at North Bridge Road - known as Nan Hwa Chong Fish Head Steamboat - was established in 1927.

It is famous for its signature charcoal fish head steamboat (left) and zichar dishes, which are also available at the new outlet.

For the steamboat, pick your choice of fish - red snapper (from $28), red garoupa (from $38) or pomfret (from $38).

There are also more premium options (at market price), such as potato cod garoupa, dragon garoupa and white tiger prawns.

Zichar dishes include crispy pork belly with fermented beans ($9.80 or $14.80), golden salted egg pork ribs ($11.80 or $15.80) and Nan Hwa signature oyster omelette ($10.80 or $14.80).

Where: 93/95 Owen Road

Open: 5 to 11.30pm daily

Info: Call 8518-1927 or go to www.facebook.com/Nan-Hwa-Fishboat- 1419677588358302/?fref=nf


5 OVEREASY ORCHARD

The 3,500 sq ft all-American diner and bar has taken over the space formerly occupied by Burger King in Liat Towers.

Dishes include popcorn chicken with salted caramel popcorn ($16, left); Mac & Cheeks ($22), with gruyere and bechamel cheese sauce and braised Australian beef cheeks cured for five hours in rosemary, thyme and veal jus; and crispy brussels sprouts ($12).

Other highlights include The Truffle burger ($28), topped with house-made truffle mayonnaise, sauteed onions and mushrooms; reuben pastrami sandwich ($18) with Swiss cheese, sauerkraut and pastrami; and Waffles & Wings ($22) with maple syrup and honey butter.

Milkshakes, cold-pressed juices, cocktails and other alcoholic drinks are available.

The brand, started in 2010 at One Fullerton, is by The Lo & Behold Group.

Where: 01-01 Liat Towers, 541 Orchard Road

Open: 11am to 11pm daily

Info: Call 6684-1453

Eunice Quek

•Opening a new restaurant? Send the details to stlife@sph.com.sg

A version of this article appeared in the print edition of The Sunday Times on November 01, 2015, with the headline 'Open For Business'. Print Edition | Subscribe