Hua Yi Kitchen

by | Oct 29, 2025 | Uncategorized | 0 comments

Hua Yi Kitchen stands as a testament to culinary consistency and authenticity in Singapore’s competitive dining scene. Located in the International Building at Orchard, this unassuming Shanghainese restaurant has been serving authentic Chinese cuisine for over two decades. Before the arrival of modern chains like Din Tai Fung and Paradise Dynasty, Hua Yi Kitchen was the original destination for quality xiao long bao in Singapore.

Rating: 7.5/10

What Makes It Special

  • Heritage: Over 20 years of consistent quality
  • Authenticity: Traditional Shanghainese cooking techniques
  • Value: Affordable prices in a premium location
  • Hidden Gem Status: Maintains quality without the hype

Ambience & Atmosphere

Interior Design

The restaurant embraces a philosophy of understated simplicity. The decor is deliberately modest, allowing the food to take center stage. Chinese paintings adorn the walls, providing the only decorative elements in an otherwise functional space.

Seating Arrangement

Layout: Closely packed tables create an intimate, bustling atmosphere typical of authentic Chinese eateries. The cramped setting may not appeal to those seeking spacious dining, but it contributes to the authentic, no-frills experience.

Capacity: Limited seating means the restaurant fills up during peak hours, particularly during lunch and dinner rushes.

Atmosphere

The ambience reflects a “quiet confidence” – there’s no need for flashy decor or trendy design elements. The restaurant has maintained its original layout for two decades, demonstrating that excellent food speaks for itself. The environment is casual and welcoming, perfect for both quick lunches and relaxed dinners.

Best For:

  • Casual dining
  • Small groups (2-4 people)
  • Food enthusiasts seeking authenticity
  • Budget-conscious diners in Orchard area

Complete Menu Analysis

Featured Dishes

1. Minced Pork Noodles (Zha Jiang Mian) – $6.80+

Description: Hand-pulled la mian noodles served with thick gravy made from soybean and fermented wheat paste, garnished with chye sim, julienned cucumbers, and sliced chillies.

Taste Profile:

  • Gentle sweetness with light bitterness
  • Clean, non-oily sauce
  • Umami-rich gravy
  • Refreshing vegetable garnishes

Texture:

  • Bouncy, al dente noodles
  • Made from flour, salt, and water only
  • No alkaline aftertaste
  • Firm bite with good chewiness

Analysis: This signature dish showcases traditional hand-pulling techniques. The higher proportion of wheat paste creates a unique flavor profile that distinguishes it from competitors. The reduced oil content makes it less jelak (cloying), allowing you to finish the entire bowl comfortably.

Recommended For: First-time visitors, noodle lovers, those seeking authentic Shanghainese flavors

2. Dry Chicken Cutlet Noodles (Special Sauce Chicken Cutlet Noodles) – $7.80+

Description: Hand-pulled noodles tossed in a robust sauce, topped with fried chicken cutlet and house-made special dressing.

Taste Profile:

  • Explosive salty and peppery notes
  • Strong umami punch
  • Creamy, savory house dressing (reminiscent of nacho cheese)
  • Well-seasoned chicken with salt and pepper

Texture:

  • Same bouncy la mian as minced pork version
  • Succulent chicken with crunchy exterior
  • Crispy coating that stays crunchy

Analysis: This dish delivers bold, aggressive flavors that create an addictive eating experience. The house-made dressing is the secret weapon – its unexpected cheese-like creaminess adds a fusion element while maintaining Chinese flavor foundations. The chicken cutlet is perfectly executed with a juicy interior and shatteringly crisp exterior.

Recommended For: Those who enjoy bold flavors, fried chicken enthusiasts, adventurous eaters

3. Steamed Juicy Minced Pork Dumpling (Xiao Long Bao) – $6.50+

Description: Classic Shanghai soup dumplings filled with minced pork and rich broth.

Taste Profile:

  • Rich, flavorful pork broth
  • Porky richness balanced with ginger
  • Savory with subtle sweetness
  • Clean aftertaste

Texture:

  • Delicate dumpling skin (though uneven thickness noted)
  • Juicy filling with good meat-to-soup ratio
  • Tender minced pork

Analysis: The filling quality rivals Din Tai Fung’s offerings at a fraction of the price. The broth demonstrates proper technique with gelatinized stock that melts into soup when steamed. The ginger adds aromatic brightness that cuts through the richness. However, inconsistent fold thickness creates textural unevenness – some parts of the wrapper are thicker than others.

Comparison to Competitors:

  • Din Tai Fung: More consistent wrapper thickness, higher price
  • Paradise Dynasty: More innovative flavors, but less traditional
  • Hua Yi Kitchen: Best value, authentic taste, slightly inconsistent execution

Recommended For: XLB enthusiasts, budget-conscious diners, those seeking authentic Shanghainese dumplings

4. Red Bean Pancake – $6.80+

Description: Crispy pan-fried pancake filled with sweet red bean paste and sprinkled with sesame seeds.

Taste Profile:

  • Sweet red bean filling
  • Nutty sesame flavor
  • Subtle savory notes from sesame seeds
  • Balanced sweetness

Texture:

  • Crispy exterior
  • Mochi-esque interior
  • Chewy, bouncy bite (similar to well-stretched prata)
  • Not overly springy or tough

Analysis: This dessert pancake showcases excellent technique in achieving contrasting textures. The exterior crispness gives way to a stretchy, chewy interior that’s satisfying without being exhausting to eat. The sesame seeds provide textural interest and a savory counterpoint to the sweet filling. The red bean paste is smooth and not overly sweet.

Recommended For: Dessert lovers, those seeking traditional Chinese sweets, fans of textural contrasts

Recipe Recreation: Home Cooking Guide

Recipe 1: Zha Jiang Mian (Minced Pork Noodles)

Ingredients (Serves 4)

For Hand-Pulled Noodles:

  • 400g all-purpose flour
  • 200ml water (room temperature)
  • 1 tsp salt
  • Additional flour for dusting

For Zha Jiang Sauce:

  • 300g minced pork (20% fat content ideal)
  • 3 tbsp soybean paste (dou ban jiang)
  • 2 tbsp fermented wheat paste (tian mian jiang)
  • 2 tbsp cooking oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 tbsp Shaoxing wine
  • 1 cup water or stock
  • 1 tsp sugar
  • 1/2 tsp white pepper

For Garnish:

  • 1 cucumber, julienned
  • 2 stalks chye sim, blanched
  • 2 red chillies, sliced
  • 2 spring onions, chopped

Cooking Instructions

Step 1: Make the Hand-Pulled Noodles

  1. Mix flour and salt in a large bowl
  2. Gradually add water while mixing with chopsticks
  3. Once shaggy dough forms, knead by hand for 10 minutes until smooth
  4. Cover with damp cloth and rest for 30 minutes
  5. Knead again for 5 minutes, then rest another 30 minutes
  6. Divide dough into 4 portions
  7. Roll each portion into a long rope about 1cm thick
  8. Coat generously with oil and rest 15 minutes
  9. Hold both ends and stretch gently, folding and stretching repeatedly
  10. Continue until noodles reach desired thickness (about 5mm)
  11. Cook immediately in boiling water for 2-3 minutes

Note: Hand-pulling requires practice. Beginners can use a pasta machine or purchase fresh la mian.

Step 2: Prepare the Zha Jiang Sauce

  1. Heat wok over medium-high heat, add oil
  2. Stir-fry garlic and ginger until fragrant (30 seconds)
  3. Add minced pork, breaking it up with spatula
  4. Cook until pork is no longer pink (3-4 minutes)
  5. Add Shaoxing wine, stir for 30 seconds
  6. Reduce heat to medium-low
  7. Add soybean paste and wheat paste, stir to combine
  8. Add water/stock gradually, stirring constantly
  9. Add sugar and white pepper
  10. Simmer for 15-20 minutes, stirring occasionally
  11. Sauce should thicken and oil should separate slightly
  12. Adjust seasoning if needed

Step 3: Assembly

  1. Drain cooked noodles well
  2. Place noodles in serving bowls
  3. Top with 3-4 tablespoons of zha jiang sauce
  4. Arrange cucumber, chye sim, chillies around the noodles
  5. Garnish with spring onions
  6. Serve immediately and mix well before eating

Pro Tips:

  • Rest the dough adequately for extensibility
  • Don’t overcook the noodles – they should be al dente
  • Simmer sauce low and slow for depth of flavor
  • Adjust paste ratio to taste (more wheat paste = more bitter/sweet)

Recipe 2: Chicken Cutlet with Special Sauce

Ingredients (Serves 4)

For Chicken Cutlet:

  • 4 chicken breast fillets (about 150g each)
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • Oil for deep frying

For Special Sauce:

  • 3 tbsp mayonnaise
  • 2 tbsp condensed milk
  • 1 tbsp ketchup
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp white pepper
  • Pinch of salt

For Noodles:

  • 400g fresh la mian or thick wheat noodles
  • 2 tbsp cooking oil
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 2 cloves garlic, minced
  • 2 spring onions, chopped

Cooking Instructions

Step 1: Prepare Chicken Cutlet

  1. Butterfly chicken breasts to create even thickness
  2. Pound gently with meat mallet to 1cm thickness
  3. Season both sides with salt, pepper, and garlic powder
  4. Let rest for 15 minutes
  5. Set up breading station: flour, beaten eggs, panko
  6. Coat each piece: flour → egg → panko, pressing firmly
  7. Refrigerate breaded cutlets for 20 minutes (helps coating stick)
  8. Heat oil to 170°C (340°F) in deep pan or wok
  9. Fry cutlets 4-5 minutes per side until golden brown
  10. Internal temperature should reach 75°C (165°F)
  11. Drain on wire rack, not paper towels (keeps crispy)
  12. Rest 5 minutes before slicing

Step 2: Make Special Sauce

  1. Combine all sauce ingredients in bowl
  2. Whisk until smooth and creamy
  3. Taste and adjust seasoning
  4. Refrigerate until serving (can be made ahead)

Step 3: Prepare Noodles

  1. Cook noodles according to package instructions
  2. Drain well and toss with 1 tbsp oil to prevent sticking
  3. Heat wok over high heat with remaining oil
  4. Add minced garlic, stir-fry 20 seconds
  5. Add cooked noodles, toss vigorously
  6. Add soy sauces, sesame oil, sugar, white pepper
  7. Continue tossing until noodles are well-coated and slightly charred
  8. Add spring onions, toss briefly

Step 4: Assembly

  1. Place noodles in serving plate
  2. Slice chicken cutlet into strips
  3. Arrange chicken on top of noodles
  4. Drizzle special sauce over chicken
  5. Serve immediately with extra sauce on the side

Pro Tips:

  • Double-coat for extra crispy chicken (flour-egg-panko-egg-panko)
  • Maintain oil temperature for crispy results
  • Don’t overcrowd the pan when frying
  • The sauce mimics a creamy cheese flavor without dairy heaviness

Recipe 3: Xiao Long Bao (Soup Dumplings)

Ingredients (Makes 24 dumplings)

For Soup Aspic:

  • 500g pork skin
  • 2L water
  • 3 slices ginger
  • 2 spring onions
  • 2 tbsp Shaoxing wine

For Filling:

  • 300g ground pork (30% fat content)
  • 200g pork aspic (from above), diced small
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 1 tbsp ginger, finely minced
  • 2 spring onions, finely chopped

For Wrapper:

  • 300g all-purpose flour
  • 150ml warm water
  • Pinch of salt

For Serving:

  • Black vinegar
  • Julienned ginger

Cooking Instructions

Step 1: Make Pork Aspic (Day Before)

  1. Clean pork skin, remove excess fat
  2. Blanch in boiling water for 5 minutes
  3. Scrape off remaining fat and impurities
  4. Cut into small pieces
  5. Add to pot with 2L water, ginger, spring onions, wine
  6. Bring to boil, then simmer 3-4 hours
  7. Strain liquid, discard solids
  8. Pour into shallow container
  9. Refrigerate overnight until solidified

Step 2: Make Wrapper Dough

  1. Mix flour and salt
  2. Add warm water gradually while mixing
  3. Knead for 10 minutes until smooth and elastic
  4. Cover with damp cloth, rest 30 minutes
  5. Roll dough into long rope, cut into 24 pieces
  6. Roll each piece into thin circle (8-9cm diameter)
  7. Edges should be thinner than center
  8. Keep covered to prevent drying

Step 3: Prepare Filling

  1. Dice solidified pork aspic into small cubes
  2. Mix ground pork with all seasonings
  3. Stir in one direction for 2 minutes to develop texture
  4. Gently fold in diced aspic
  5. Refrigerate until ready to use

Step 4: Wrap Dumplings

  1. Place wrapper in palm of non-dominant hand
  2. Add 1 tablespoon filling in center
  3. Pleat edges while rotating: make 18-20 pleats
  4. Pinch top to seal (should look like money bag)
  5. Place on parchment paper squares
  6. Keep covered while wrapping remaining dumplings

Step 5: Steam

  1. Prepare steamer with boiling water
  2. Line steamer basket with cabbage leaves or parchment
  3. Place dumplings with space between (they expand)
  4. Steam over high heat for 8-10 minutes
  5. Don’t open lid during steaming
  6. Dumplings should be translucent when done

Step 6: Serve

  1. Transfer carefully to serving plate with soup spoon
  2. Serve immediately with vinegar and ginger
  3. Eating technique: bite small hole, sip soup, then eat dumpling

Pro Tips:

  • Fat content in pork is crucial for juiciness
  • Aspic creates soup when it melts during steaming
  • Thin wrapper edges prevent thick dough at pleats
  • Practice pleating – consistency takes time
  • Steam immediately after wrapping for best results

Recipe 4: Red Bean Pancake

Ingredients (Makes 4 pancakes)

For Dough:

  • 250g all-purpose flour
  • 125ml warm water
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp vegetable oil

For Filling:

  • 200g red bean paste (store-bought or homemade)
  • 2 tbsp sugar (if using unsweetened paste)

For Coating:

  • 4 tbsp white sesame seeds
  • 3 tbsp cooking oil (for pan-frying)

Cooking Instructions

Step 1: Make Dough

  1. Mix flour, sugar, and salt in bowl
  2. Add warm water gradually while mixing
  3. Add oil and knead for 8-10 minutes
  4. Dough should be soft and smooth
  5. Cover with damp cloth, rest 1 hour

Step 2: Prepare Filling

  1. If using canned red bean paste, use as is
  2. If making homemade: mash cooked red beans with sugar
  3. Cook in pan until moisture evaporates and paste forms
  4. Cool completely before using

Step 3: Shape Pancakes

  1. Divide dough into 4 equal portions
  2. Roll each into circle about 15cm diameter
  3. Place 3 tablespoons red bean paste in center
  4. Fold edges toward center, pinching to seal
  5. Flip sealed side down
  6. Gently flatten with palm to 1cm thickness
  7. Brush top with water
  8. Press sesame seeds onto surface

Step 4: Cook

  1. Heat flat pan or skillet over medium-low heat
  2. Add 1 tablespoon oil
  3. Place pancake sesame-side down
  4. Cook 4-5 minutes until golden brown
  5. Brush top with oil, flip carefully
  6. Cook another 4-5 minutes
  7. Press gently with spatula to ensure even cooking
  8. Both sides should be crispy and golden

Step 5: Serve

  1. Remove from pan, let rest 2 minutes
  2. Cut into wedges or serve whole
  3. Best enjoyed warm when exterior is crispy

Pro Tips:

  • Don’t overfill or paste will leak during cooking
  • Low heat ensures crispy exterior without burning
  • Pressing while cooking creates crispy, flaky layers
  • Can add chopped nuts to filling for texture
  • Reheat in oven to restore crispiness

Complete Menu Overview

Complete Menu Overview
Noodle Dishes
DishPriceDescriptionSpice Level
Minced Pork Noodles (Zha Jiang Mian)$6.80+Hand-pulled noodles with fermented paste sauceMild
Dry Chicken Cutlet Noodles$7.80+La mian with fried chicken and special sauceMedium
Soup Noodles (Various)$6.00-$8.00+Traditional soup-based noodle dishesVaries
Dumplings & Dim Sum
DishPriceDescriptionPieces
Steamed Juicy Minced Pork Dumpling (XLB)$6.50+Classic Shanghai soup dumplings6-8 pcs
Pan-Fried Dumplings$6.00-$7.00+Crispy-bottom pot stickers6-8 pcs
Steamed Pork Dumplings$6.00+Traditional steamed dumplings6-8 pcs
Rice & Mains
DishPriceDescriptionNotes
Yangzhou Fried Rice$7.00+Classic egg fried rice with assorted ingredientsServes 1-2
Braised Pork Belly$10.00+Red-cooked pork in savory sauceTraditional Shanghai style
Sweet & Sour Pork$9.00+Crispy pork with tangy saucePopular choice
Vegetables
DishPriceDescriptionVegetarian
Stir-Fried Seasonal Vegetables$6.00+Fresh vegetables in garlic sauceYes
Braised Bamboo Shoots$7.00+Tender bamboo in savory brothYes
Desserts
DishPriceDescriptionNotes
Red Bean Pancake$6.80+Pan-fried pancake with sweet fillingSignature dessert
Sesame Balls$5.00+Deep-fried glutinous rice ballsTraditional sweet
Note: Prices are subject to GST and service charge

Note: Prices are subject to GST and service charge

Detailed Dish Analysis

Why Hua Yi Kitchen Stands Out

1. Authenticity

The restaurant maintains traditional Shanghainese cooking methods:

  • Hand-pulled noodles made fresh daily
  • Traditional fermented pastes imported from China
  • Classic steaming and braising techniques
  • No shortcuts or modernized fusion attempts

2. Value Proposition

Price Comparison:

  • Hua Yi Kitchen XLB: $6.50+ (6-8 pieces)
  • Din Tai Fung XLB: $12.80+ (10 pieces)
  • Paradise Dynasty XLB: $15.80+ (8 pieces)

Value Analysis: Hua Yi Kitchen offers comparable quality at 40-50% lower prices than competitors, making it the best value option in Orchard.

3. Consistency

  • Operating for 20+ years with minimal menu changes
  • Same recipes and techniques maintained
  • Reliable quality across visits
  • No decline despite reduced publicity

4. Location Advantage

  • Central Orchard location
  • Accessible via Orchard MRT and Somerset MRT
  • Within International Building (shopping convenience)
  • Less crowded than chain restaurants

Weaknesses to Consider

1. Limited Space

  • Cramped seating arrangements
  • Not ideal for large groups (5+ people)
  • Can feel uncomfortable during peak hours
  • No private dining rooms

2. Ambience

  • Minimal decor may disappoint Instagram-seekers
  • Dated interior (unchanged for decades)
  • Fluorescent lighting
  • No air of luxury despite Orchard location

3. Service

  • Functional but not exceptional
  • Limited English proficiency among some staff
  • No-frills service approach
  • May feel rushed during busy periods

4. Menu Variety

  • Focused menu (strength and weakness)
  • Limited options for vegetarians
  • No halal certification
  • Not suitable for those with dietary restrictions

Delivery Options & Ordering

Delivery Availability

Note: Based on the review document, specific delivery options are not mentioned. However, here’s general guidance:

Delivery Platforms (To Be Verified)

  1. GrabFood: Check app for availability
  2. Foodpanda: Search for “Hua Yi Kitchen”
  3. Deliveroo: May be available in Orchard area

Direct Restaurant Contact

  • Phone: 6235 3156
  • Call to inquire about:
    • Direct delivery service
    • Takeaway orders
    • Minimum order requirements
    • Delivery fees and radius

Takeaway Recommendations

Best Dishes for Takeaway:

  1. ✅ Minced Pork Noodles (request sauce separate)
  2. ✅ Chicken Cutlet Noodles (sauce separate)
  3. ⚠️ Xiao Long Bao (must eat immediately, doesn’t travel well)
  4. ✅ Red Bean Pancake (reheats well)
  5. ✅ Braised dishes (improve with resting time)

Not Recommended for Takeaway:

  • Soup noodles (noodles become soggy)
  • XLB (soup leaks, skin breaks)
  • Crispy items (lose texture)

Ordering Tips

For Dine-In:

  1. Visit during off-peak hours (2:30pm-5pm)
  2. Call ahead for large groups
  3. Arrive early during lunch/dinner (11:45am or 6pm)
  4. Order XLB immediately (takes 15-20 minutes)

For Takeaway:

  1. Call at least 30 minutes before pickup
  2. Request sauces packed separately
  3. Ask for extra containers for noodle dishes
  4. Pick up immediately when ready

For Delivery:

  1. Order during non-peak hours for faster service
  2. Request separate sauce containers
  3. Reheat noodles in microwave if cold
  4. Consider ordering rice dishes instead of noodles

Visiting Guide

Getting There

By MRT:

  • Orchard MRT (NS Line): 5 minutes walk
  • Somerset MRT (NS Line): 6 minutes walk

By Bus:

  • Stop at Orchard Road: 7, 14, 16, 77, 106, 111, 123, 174
  • Short walk to International Building

By Car:

  • Limited street parking in Orchard
  • Nearest carparks:
    • International Building car park
    • Orchard Central
    • Plaza Singapura

Best Time to Visit

Least Crowded:

  • Weekday afternoons (2:30pm-5pm)
  • Late evening (8:30pm-9pm)

Most Crowded:

  • Weekday lunch (12pm-1:30pm)
  • Weekend dinner (6:30pm-8pm)
  • Public holidays

What to Order (First-Time Visitor)

Essential Orders:

  1. Steamed Juicy Minced Pork Dumpling ($6.50+) – The signature
  2. Minced Pork Noodles ($6.80+) – Must-try classic
  3. Red Bean Pancake ($6.80+) – Perfect ending

For 2 People ($30-35):

  • 1x XLB
  • 1x Minced Pork Noodles
  • 1x Chicken Cutlet Noodles
  • 1x Red Bean Pancake
  • 1x Vegetable dish

For 4 People ($60-70):

  • 2x XLB
  • 2x Noodle dishes (different types)
  • 1x Braised pork belly
  • 2x Vegetable dishes
  • 2x Red Bean Pancakes
  • 1x Fried rice

Dining Etiquette

XLB Eating Technique:

  1. Use chopsticks to gently lift dumpling
  2. Place on soup spoon
  3. Bite small hole at top
  4. Sip hot soup carefully
  5. Dip remaining dumpling in vinegar-ginger mix
  6. Eat in one or two bites

General Tips:

  • Tea is usually complimentary
  • Wet towels provided
  • Share dishes family-style
  • Don’t feel pressured to order extensively

Final Recommendations

Go Here If You:

  • ✅ Appreciate authentic Chinese cuisine
  • ✅ Want quality XLB at affordable prices
  • ✅ Don’t mind casual, no-frills atmosphere
  • ✅ Are dining in small groups (2-4 people)
  • ✅ Love hand-pulled noodles
  • ✅ Seek value in expensive Orchard area

Avoid If You:

  • ❌ Need spacious, comfortable seating
  • ❌ Want Instagram-worthy ambience
  • ❌ Require halal-certified food
  • ❌ Prefer modern, trendy restaurants
  • ❌ Are bringing large groups (6+ people)
  • ❌ Have extensive dietary restrictions

Overall Assessment

Strengths:

  • Exceptional value for Orchard location
  • Authentic Shanghainese cooking
  • Consistent quality over 20 years
  • Hidden gem status (no long queues)
  • Affordable alternative to Din Tai Fung

Weaknesses:

  • Cramped dining space
  • Minimal ambience
  • Limited menu variety
  • Basic service standards

Best For: Food enthusiasts who prioritize taste and value over ambience, regular diners seeking affordable quality in Orchard, and anyone wanting authentic XLB without Din Tai Fung prices.

The Verdict

Hua Yi Kitchen exemplifies the philosophy that great food needs no fanfare. While chains invest in sleek interiors and marketing, this family-run establishment lets its cooking speak for itself. The recipes haven’t changed in two decades because they don’t need to – when you’ve perfected traditional techniques, consistency becomes your greatest asset.

At $6.50 for XLB that rivals $15 versions elsewhere, Hua Yi Kitchen offers perhaps the best value proposition in Singapore’s Chinese dining scene. Yes, the space is cramped. Yes, the decor is dated. But none of that matters when you’re savoring perfectly al dente hand-pulled noodles or breaking into a soup dumpling with impeccable broth.

This is not a restaurant for those seeking an “experience” – it’s for those seeking excellent food at honest prices. And in an era of overpriced, over-designed eateries, that authenticity is increasingly rare and valuable.

Rating: 7.5/10 – A classic that deserves more recognition.

Contact & Information

Hua Yi Kitchen 📍 360 Orchard Road, #02-11/12, International Building, Singapore 238869
📞 6235 3156
🕐 Daily 11:30am-3pm, 5:30pm-9:30pm
💳 Cash and cards accepted
🚇 Orchard MRT / Somerset MRT
⚠️ Not halal-certified

This guide is based on the review published by Eatbook.sg in May 2019. Prices and menu items may have changed. Please verify current information with the restaurant.