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.
I spent the weekend at the ultra-luxurious Capella Singapore over the weekend with my family to celebrate a number of birthdays and occasions. As one of Singapore's only pet-friendly hotels, Capella allows pet owners to bring their fur kid along for a stay - your pets are still not allowed in the restaurants for obvious reasons being able to be with family (pet included) is an amazing experience indeed. During my stay, I decided to check out the Weekend Dim Sum Afternoon Tea experience at the property's fine dining Cantonese restaurant, Cassia.
Jade Restaurant at The Fullerton Hotel Singapore is one of the longest-standing Cantonese restaurants in Singapore. The restaurant has recently undergone a revamp of the interiors as well as a refocused culinary direction with an anchor around a dramatic work from the Tang Dynasty - A Variety of Tunes from the Story of the West Wing. Decking pastel blues and greens, the brand new colour scheme deviates away from the warmer feel to create an ambience of elegance and intimacy.
The Mandarin Oriental, Singapore officially unveiled the refreshed poolside Italian restaurant, Dolce Vita about a month ago and while I have been to the restaurant on multiple occasions, I have not dined there since the refresh. I was recently invited down to the restaurant to check out the modern new interiors and also to enjoy a carefully-prepared meal by one of the chefs to celebrate this joyous occasion.
From 05 May 2017 to 31 May 2017, savour authentic Fujian delicacies as Guest Chef Raymond Hu from the Pan Pacific Xiamen showcases some of his specialties at the Pan Pacific Singapore's award-winning Cantonese restaurant, Hai Tien Lo. The special a la carte and set menus will be available until 31 May 2017 but the guest chef will only be in the kitchen until 14 May 2017 so make sure you get in fast if you want to see the chef in action.
Ever since the relaunch of Jiang-Nan Chun at the Four Seasons Hotel Singapore last year, it has consistently been rated as one of the best Chinese restaurants in Singapore. The restaurant was also listed within the MICHELIN Guide 2016 as a notable establishment to check out for quality Cantonese cuisine. Jiang-Nan Chun has just launched a brand new 6-course Seasonal Menu to showcase some of the finest produce and ingredients that are currently in season.
When I visited Taipei earlier this month, I checked out EVA Air's famous Royal Laurel class from Singapore to Taipei and absolutely loved it - I am glad I chose it over the Singapore Airlines' Regional Business class! During my week-long stay in Taipei, I stayed at the Shangri-La’s Far Eastern Plaza Hotel, Taipei for three nights and took the opportunity to check out the highly-acclaimed Japanese restaurant within the hotel - ibuki by Takagi Kazuo.
Located on the top floor (level 31) of the luxurious W Taipei is YEN Chinese Restaurant (紫艷中餐廳) which serves up contemporary dim sum (as well as traditional ones with an alternative take) by Chef Wo Hoi Ming. The Hong Kong chef who possesses Michelin-starred culinary experience marries the best of Chinese cooking with innovative presentation to create delicious and modern dishes that are both visually and gastronomically stunning.
I fell in love with the Grand Hyatt Taipei when I visited it back in 2015 (read my review of the hotel here!) and therefore, I decided to return to this beautiful property (especially after the refurbishments and renovations) this year in April 2017. During my stay, I checked out one of the restaurants that I have missed out on during my last visit - the Yun Jin Chinese Restaurant (located inside the Grand Hyatt Taipei) which serves up authentic Chinese and Taiwanese cuisine. Check out my review of Yun Jin in Taipei below!
One of my favourite lunch spots around the City Hall and Promenade area is the Pacific Marketplace at the Pan Pacific Singapore. If you are ever searching for a spot that is comfortable, quiet and still serves delicious food, the Pacific Marketplace could be that dream destination. The menu here has just recently been refreshed to include new items that are inspired by cuisines from Hawaii, Europe and the Middle East (alongside the delicious Asian Delights that they already have).
Located within the Grand Park Orchard, Mitzo Restaurant & Bar offers progressive Cantonese cuisine with a modern touch. The renowned restaurant has introduced over 30 new dishes in the month of March (2017) and the cocktail list has also been given a slight refresh with the inclusion of new tipples such as Uncle Negroni and Chinese Collins. The newly-revamped food menu at Mitzo showcases the culinary skills of Executive Head Chef Nicky Ng in be able to combine the best elements of traditional Cantonese cooking with a modern twist.