Orchard Hotel Singapore has a full table for May and June 2026, with five dining experiences spread across its restaurants and bars. From Dragon Boat Festival traditions at Hua Ting Restaurant to a returning Filipino-Spanish culinary celebration at The Orchard Cafe, the season offers a reason to dine at every turn.
Hua Ting Restaurant marks the Dragon Boat Festival with its annual rice dumpling offering, available from 18 May to 18 June 2026. Each dumpling is crafted with premium ingredients and refined technique, presented for both gifting and indulgent gathering. Reservations are required at least three days in advance and are subject to availability.
Celebrate the tapestry of two cultures through the live grill and action stations featuring highlights such as Lechon Baboy, Sizzling Sisig, Pinoy Style Fish Paksiw and Spanish Seafood Paella, while the dessert selection includes Tarta de Santiago, Maja Blanca, Halo-Halo and Turon.Â
Available for both lunch and dinner from 1 May to 30 June 2026, Hua Ting Restaurant’s Chef Tasting Menu is curated by Master Chef Lap Fai.Â
The menu presents a structured journey through authentic Cantonese cuisine, featuring a Dim Sum Platter, Stewed Bird’s Nest and Kurobuta Pork Ho Fun for lunch, alongside highlights such as Pan-Seared Lobster Fillet and Braised Noodles with Irish Duck for dinner.Â
Returning from 1 May to 30 June 2026, the Filispano Afternoon Tea at Bar Intermezzo offers a refined take on the culinary dialogue between the Philippines and Spain. Priced from SGD 39 per person, the 14-piece set presents a thoughtfully curated selection of sweet and savoury delights.
Savoury highlights include King Crab Lumpiang Sariwa, Spanish Mackerel Kesong Puti Pandesal, Crispy Oyster with Dalandan Mayo, and Wagyu Beef Dinakdakan Tart.
The experience concludes on a sweet note with Tarta de Santiago and Chocolate Dulce de Leche, bringing together rich flavours and heritage in every bite.
From May to June 2026, Hua Ting Restaurant presents Treasures of the Sea—a curated menu spotlighting two premium ingredients, with dishes priced from SGD 32 each.
South African 22-head dried abalone is braised to tender perfection in a rich, velvety abalone sauce, showcasing depth and refinement in every bite.
Boston lobster takes centre stage across a range of preparations—steamed with silken egg white, infused with aromatic rice wine, enriched with aged tangerine peel and black bean, elevated with black truffle, or paired with garlic and glutinous rice.
Each dish is a celebration of technique and flavour, offering a refined take on the finest seafood.
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