Hai Tien Lo Presents a Revitalised Menu Showcasing Cantonese Classics with Elegant Modern Touches
Hai Tien Lo new menu highlights
Pan Pacific Singapore’s award-winning Cantonese restaurant Hai Tien Lo (海天楼) has recently refreshed its menu repertoire, offering diners new flavourful additions to savour. The menu features artfully plated dishes boasting authentic Cantonese flavour and elevated with contemporary accents. From exquisite classic specialities and delicious roasts, to wholesome soups and flavoursome dim sum, guests will be taken on a gastronomic journey through the finest tastes of the orient.
A new starter is the delicious Chilled Marinated Abalone accompanied with Jelly Fish, Black Caviar and Golden Flakes (金箔鱼子海蜇凉拌鲜鲍鱼), luxuriously taking the delicacy’s taste to the next level. A feast for the eyes, the mouth-watering dish is also presented with dry ice for a theatrical “mist-effect”. Guests can also choose to kick-start their meal with the Signature Trio of Treasures (海天楼三小品 – 海蜇片皮鸭，奶柠虾球，龙须带子卷), featuring crispy Sliced Barbecued Beijing Duck with Jelly Fish, Deep-fried Prawns with Lemon Butter Sauce, as well as the Deep-fried Scallop and Prawn Paste wrapped with Vermicelli.
For mains, noteworthy specialities include the tantalising Braised Pork Spare Ribs with Fermented Red Yeast Rice Sauce (红曲酱烧肉排), Chef Ben’s rendition of a humble Cantonese heritage dish. Succulent pork spare ribs are first marinated with sugar, seasoning and fermented red yeast rice sauce, then braised on low heat till tender. After which he drizzles two special sauces and flavour-packed braising liquid on the ribs, then oven-bakes them to perfection. Another superb delicacy is the Stewed Lobster with Thick Noodles in Signature Homemade XO Chilli Sauce (极品酱带子捞面卜), where the delectably chewy noodles are achieved by meticulous control of the cooking temperature.
For a refreshing conclusion to the refined dining experience, a must-try is the Chilled Taiwanese Oolong Tea Jelly with Rose Petals (玫瑰花台湾乌龙茶冻), inspired by Chef Ben’s first trip to Taiwan where he chanced upon the country’s fragrant oolong tea leaves. Lightly sweet Taiwanese Oolong is beautifully accented by fresh rose petals, resulting in a delicate aromatic jelly both delicious and calming. Hai Tien Lo’s well-loved best-sellers will continue to pamper palates, such as the comforting Double-boiled Chicken Soup with Abalone, Dried Scallops, Fresh Prawns and Chinese Mushrooms served in Young Coconut ( 椰皇干贝生虾花菇鲍鱼炖鸡汤), Baked Sea Perch Fillet with Kumquat Chilli Sauce (金桔辣酱银鲈鱼) and Wok-fried Diced Beef Tenderloin with Mushrooms in Black Pepper Sauce (黑椒蘑菇牛柳粒).
Weekday and Weekend Dim Sum Buffet Experience
Hai Tien Lo’s popular dim sum lunch buffet continues to please diners with its extensive repertoire of more than 50 delicate handmade dim sum and signature a la carte delicacies.
Dim sum lovers can look forward to savouring new flavourful additions such as the Deep-fried Taro Puff with Prawns, Chicken and Mushrooms(黑天鹅酥), Deep-fried Scallop and Prawn Paste Wrapped with Vermicelli (千丝带子卷) and Steamed Teochew Spicy Dumplings with Minced Pork, Dried Shrimps, Chives and Peanuts (潮州粉果).
Hai Tien Lo’s New A la carte and Set Menus
Lunch: 11:30am to 2:30pm
Dinner: 6:00pm to 10:00pm
A la carte items from SGD10
Lunch Set Menus from SGD58
Dinner Set Menus from SGD88
Hai Tien Lo’s Weekday Dim Sum Lunch Buffet Experience
11:30am to 2:30pm
SGD60.80 per adult
SGD33.80 per child (six to 12 years old)
Hai Tien Lo Weekend Dim Sum Lunch Buffet
11:30am to 2:30pm
SGD129.80 per adult inclusive of unlimited house pour champagne, house wines,
beers, juices and soft drinks
SGD99.80 per adult inclusive of unlimited house wines, beers, juices and soft drinks
SGD69.80 per adult
SGD39.80 per child (six to 12 years old)
Venue: Hai Tien Lo, Pan Pacific Singapore, Level Three
Prices may vary during special occasions determined by the hotel, unless otherwise
stated. All prices are subject to 10% service charge and 7% GST, unless otherwise stated.