[Updated Aug 2020] Peking Duck with Black Caviar, Lobster with Truffle Sauce, Rib Eye Fillet with Red Wine Sauce, Double-boiled Chicken Soup with Abalone… these are just some of the signature dishes that can be found at Hai Tien Lo 海天楼.

Famed for its authentic and masterfully prepared Cantonese dishes, Hai Tien Lo at Pan Pacific Singapore takes on a fresh perspective on its dishes.

The “Pan Pacific Cares” also redefines guests’ dining experience with elevated cleaning standards and protocol which are aligned to guidelines by World Health Organisation (WHO) and requirements by local authorities.

The restaurant’s Executive Chef Ben Zeng brings his own modern twists to classic Cantonese fare, a product of more than 25 years of culinary experience.

His philosophy is all about enhancing traditional flavours with innovative ingredient combinations and a mix of Asian and Western cooking techniques.

One thing I noticed about Hai Tien Lo’s dishes is its plating as well, beautifully presented in a minimalist manner, using a balance of colours, textures, and flavours.

For you to discover its different seafood specialties, delicious roasts, signature double-boiled soups, and flavoursome dim sum using top quality ingredients. Here are 10 Hai Tien Lo signature dishes:

Hai Tien Lo Style Classic Sliced Beijing Duck with Black Caviar, Avocado and Vegetarian Beancurd Skin served with Homemade Chinese Pancakes 海天楼特色片皮鸭 ($58, $108)
Peking duck is eaten with various condiments and wraps. While other restaurants serve the typical crepe skin, cucumber and hoisin sauce, Hai Tien Lo offers additional ingredients of avocado, vegetarian beancurd skin, and… black caviar, giving the dish an added luxurious element.

The avocado provides a layer of creaminess while the beancurd skin a crisp crunch.

The duck is presented at your table, then carved table-side. The chef would deftly cuts the meat into thin slices, and elegantly layers them on a plate with the skin.

Experience the crispy yet light met, which melts in your mouth with a thin layer of juicy fat.

Hai Tien Lo Chef’s Specialty Combination 海天厨师拼盘(百花乳猪件、清酒蟹肉、红桑酱脆虾球) ($26)
Begin your exploration with this 3-part specialty dish combining the flavours of pork, crab, and prawn.

Representing pork is a slice of crispy barbecued suckling pig stuffed with a prawn paste.

For the crab, taste it chilled and uniquely marinated in Japanese Sake sauce instead of the conventional ginger and vinegar, its natural sweetness complementing the rice based wine.

Completing the trio is a deep-fried fresh prawn paired with a sweet-tart sauce made with a mix raspberries and cherries.

Combination of Pan-fried Scallop and Sliced Crispy Barbecued Suckling Pig stuffed with Prawn Paste in Thai Sauce 香煎玉带伴百花乳猪件佐西施汁 ($22)
Combining two dishes this time, you can savour Australian-sourced scallops and the chef-specialty suckling pork.

The fresh scallops are dried, seasoned, and seared in a hot pan.

The result are tender, slight golden-brown scallops on the outside, free from overcooking.

Paired with them is the deep-fried slice of barbecued suckling pig, stuffed with a sweet prawn paste with crunchy bits of water chestnuts.

The crisp pork is served with a drizzling of Thai sauce to further add moisture, aroma and flavour.

Double-boiled Chicken Soup with Abalone, Dried Scallops, Fresh Prawn and Chinese Mushrooms served in Young Coconut 椰皇干贝生虾花菇鲍鱼炖鸡汤 ($38)
Inspired by the flavours of the sea, this new dish is brimming with premium seafood such as dried Japanese scallops, South African abalone, and fresh prawn.

Equally important is the broth where everything comes together, a special double-boiled chicken soup made by simmering chicken bones for up to 6 hours.

Together with Chinese mushrooms and goji berries, the hearty soup is double-boiled in a fresh young coconut shell for at least 1-1/2 hours to allow the sweet coconut taste to infuse into the broth. A comforting treat for the belly.

Australian Abalone with Japanese Mushroom and Black Truffles 黑松露红烧澳洲三头鲜鲍日本花菇 ($68)
This East-meets-West rendition of a revered delicacy is one dish you shouldn’t miss.

A whole Australian-sourced abalone takes the center stage, backed up with a Japanese mushroom and sliced black truffles.

The abalone’s naturally buttery and salty taste is enhanced with the mushroom’s umami and the truffle’s strong earthy and meaty taste. A simple yet luxurious dish.

Stir-fried Lobster with Truffle Sauce served in Whole Pumpkin 松露酱金盅炒龙虾球 ($34)
Artfully presented in a pumpkin bowl are treasures to be found – chunks of fresh Boston Lobster meat stir-fried and mixed with a luxurious truffle sauce.

This Western-inspired sauce combines sliced mushrooms with fresh truffles to amplify its earthy flavour and aroma.

Baked Sea Perch Fillet with Kumquat Chilli Sauce 金桔辣酱银鲈鱼 ($24)
This seafood main starts with a fresh fillet of Chilean Cod, marinated in a sauce blending the sweetness of kumquat and the heat of chillies for up to two hours.

Once it has soaked up the flavours, the cod is baked with orange peel that adds a citrusy freshness and aroma.

The baked fish is served alongside sliced radishes to balance out your palate and, if needed, neutralise the spiciness.

Wok-fried Rib Eye Fillet with Red Wine Sauce 红酒汁香煎雪花牛柳 ($42)
Although Hai Tien Lo is a Chinese restaurant, you may find more European takes on some of the new dishes.

This is a robust steak dish with a red wine sauce, featuring succulent rib-eye fillet cooked in two steps: braising and frying.

It is first braised in melted butter, garlic, spring onions and seasoning, then quick fried in a wok. To achieve a more fragrant and sweeter taste, only the white parts of the spring onions are used.

As for the sauce, it is a rich blend of foie gras, red wine, and flavour-rich pan drippings, and served separately from the steak.

An order of this steak also comes with mushrooms, asparagus, and fried onion rings on the side.

Chilled Lemongrass Jelly and Lime Sorbet 香茅冻青柠雪吧 ($12)
This cool dessert highlights the herb lemongrass, popular for its unique taste and invigorating aroma.

Along with lemon leaves, the lemongrass is double-boiled in water until it achieves full infusion.

This imbued liquid is combined with Taiwan specialty Aiyu powder to create a natural soft jelly.

Served with lime sorbet and finished off with squeeze of lemon juice. A refreshing dessert for the hot day and a fitting ending to your meal.

Weekend Dim Sum Buffet Experience
Imagine more than 50 delicate handmade dim sums and signature a la carte delicacies in one buffet.

That’s what you get in Hai Tien Lo’s refreshed weekend dim sum buffet.

Look forward to tasting authentic Cantonese flavours with their offerings such as the Steamed Charcoal Barbecue Pork Bun with Black Truffles (松露金炭叉烧包) and Steamed Pork and Prawns Dumplings with Fish Roe (魚籽燒賣皇). Diners can also get a serving of Double-boiled Mini Buddha Jumps over the Wall with Morel Mushrooms (羊肚菌炖迷你佛跳墙).

Hai Tien Lo 海天楼 Dim Sum Weekend Lunch Buffet Experience, 11:30am – 2:30pm
Weekend Pricing:
– $68.80 per adult, and $38.80 per child (6 to 11 years old)
– $98.80 per adult inclusive of unlimited house wines, beers, juices and soft drinks
– $128.80 per adult inclusive of unlimited house pour champagne, house wines, beers, juices and soft drinks

(More details on Weekend Dim Sum Buffet available here.)

Hai Tien Lo Credit Card Promotions:
– OCBC, Maybank, HSBC and CIMB: Year-long 10% savings on dining
– Citibank: Year-long 15% savings on dining
– UOB: Year-long 20% savings for base cards, 30% for premium cards
– Amex: Year-long 15% savings on dining

T&C:
– Not valid on the eve of and on public holidays, as well as blackout dates and special occasions as determined by the hotel, unless otherwise stated.
– Valid for dine-in only, unless otherwise stated.
– Discount at Hai Tien Lo is valid for a la carte food items and house pours only. Not valid for set menus.
– Advance reservation is required and subject to availability at time of reservation.
– Not valid in conjunction with any other discount, membership privileges, promotions and/or vouchers.

Hai Tien Lo 海天楼
Pan Pacific Singapore, Level 3, 7 Raffles Boulevard, Singapore 039595
Tel: +65 6826 8240
Opening Hours: Lunch 11:30am – 2:30pm, Dinner 6:30pm – 10:30pm (Mon – Sun)
Email: dining.ppsin@panpacific.com
Website: www.panpacific.com/singapore

* This post is brought to you in partnership with Pan Pacific Singapore.

1 COMMENT

  1. Hello I realize I missed the 25% odd dim sum lunch promotion! Will it be on again? Thinking of going in early August.

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