In conjunction with the Pan Pacific Singapore's 30th Anniversary celebrations, Executive Chef of Hai Tien Lo, Lai Tong Ping, has curated 30 signature claypot delicacies to commemorate this important milestone. From 11 September 2016, savour any two claypot dishes for only S$33.30++ at Hai Tien Lo during dinner from Sundays to Wednesdays - usual price for these dishes range between S$22 to S$28++ each so you are essentially saving up to 40% off!
With 30 different claypot dishes to choose from, select from creations like the Beef with Asparagus in Honey Pepper Sauce, Chicken with Pine Mushrooms in Szechuan Dried Chilli, Pork Shoulder with Bitter Gourd in Black Bean Sauce, Grouper Fillet with Vermicelli in Chef’s Signature Homemade XO Chilli Sauce, Prawns with Aubergine and Salted Fish, or Nyonya Claypot Prawns with Superior Soya Sauce and Chilli. Other notable dishes include the Roasted Duck with Sea Cucumber in Abalone Sauce; Drunken Chicken with Sesame Oil, Ginger and Chinese Wine; Bean Curd with Minced Beef in Szechuan Spicy Chilli Sauce; and Vermicelli with Scallops and Aubergine.
Helmed by Executive Chef Lai Tong Ping, award-winning Hai Tien Lo epitomises traditional Cantonese dining with a contemporary twist. With more than 20 years of culinary experience under his belt, Executive Chef Lai has steered Hai Tien Lo to be one of Singapore’s top Chinese restaurants. In 2014 and 2015, Hai Tien Lo was named one of ‘Singapore’s Best Restaurants’ by Singapore Tatler and was further recognised as one of ‘Regional Best Restaurants’ in 2014. Hai Tien Lo was most recently named one of ‘Singapore’s Top Restaurants’ by Wine & Dine in 2016.