We had the Yuan Yang Soup ($26) of a milky, collagen-boosting Sharks Bone Cartilage base, sweetened with red dates and wolfberries, and contrasted with fresh leek and beancurd skin sheets; and the Tomato Soup, sans parsley, delicate and more tangy than Hai Di Lao's version.
Good on its own as a snack, the Crispy Fish Skin ($4) was also yummy dipped in chilli sauce or softened in the soup.
The 'Stuffed Bean Curd Skin with Salted Egg Yolk' ($6) was a bit of a misnomer. The salted egg yolk was so scant it shouldn't have been named "stuffed". On the upside: less cholesterol!!
The Kurobuta Pork ($6), fresh and beautifully marbled, was luscious.
Ditto for the Sliced US Angus Beef ($12) which fatty marbling cut through the full-bodied heft of the meat.
I loved the clean and clear flavour of the Australian Sea Scallops ($14). Just be sure not to overcook it.
We'd left the Sliced Grouper ($13) bubbling in the pot and forgotten about them, so it turned out tough and rubbery.
Half of the Four Fortune Ball ($10) were unfortunately laced with parsley. They were delicious otherwise, possessing a delightfully bouncy and chunky texture.
I liked the pairing of the Bamboo Pith Enoki ($8).
The fish paste Stuffed Beancurd Puff ($7) was also full of parsley, so we scraped the fish paste clean off the beancurd.
Shitake Mushrooms ($4) lent a lovely woody accent to the soup.
A staple order of mine, the Deep Fried Yam ($3) soaked up the soups wonderfully.
The assortment of Condiments ($3 per person) were varied, and I particularly liked the freshly fried shallots and the chilli sauce.
Hua Ting Steamboat
442 Orchard Road
Claymore Connect Mezzanine Level #01-08
Tel: 6739 6628
Open daily from 11am to 2.30pm for lunch; 5.30pm to 10.30pm for dinner