Hai Tien Lo (Pan Pacific Singapore) to unveil New Menu on 01 March 2017

Award-winning Cantonese restaurant, Hai Tien Lo (海天楼), will be unveiling a refreshed menu from 01 March 2017. Located within the luxurious Pan Pacific Singapore, Hai Tien Lo is led by Executive Chef Lai Tong Ping (黎东平) to present a menu that will feature premium seafood and uniquely crafted dishes. A comprehensive Fine Wine List will also be made available for diners who would appreciate perfect food and wine pairing.

Click HERE to find out more about Hai Tien Lo!

Barrbecued Honey-glazed Pork and Marinated Foie Gras | Deep-fried Crispy Prawn with Mango and Pomelo Sauce Hai Tien Lo - Pan Pacific Singapore

Barrbecued Honey-glazed Pork and Marinated Foie Gras | Deep-fried Crispy Prawn with Mango and Pomelo Sauce
Hai Tien Lo - Pan Pacific Singapore

The refreshed menu at Hai Tien Lo represents a gastronomical journey towards a blissful marriage between traditional Cantonese cuisine and modern interpretations that make sense. The first dish that I sampled as a duo of Barbecued Honey-glazed Pork and Marinated Foie Gras (卤水鹅肝叉烧皇) as well as Deep-fried Crispy Prawn with Mango and Pomelo Sauce (柚子香芒脆虾球). My personal favourite has got to be the prawn as the combination of flavours were truly quite interesting -  I really like how the pomelo and mango provided texture and sweetness to this dish.

Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth Hai Tien Lo - Pan Pacific Singapore

Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth
Hai Tien Lo - Pan Pacific Singapore

If I had to pick my favourite dish that afternoon, it would definitely have to be the Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth (竹笙花胶鱼骨汤). Carefully simmered with fish bone for up to six hours, this meticulously prepared soup is incredibly nourishing and comforting to drink - the thick consistency is just brimming with collagen and that flavour burst that you get from the broth is just infinitely satisfying. If you enjoy quality fish maw, you will definitely fall in love with this dish - the extensive preparation and cleaning of this fish maw takes up to two days. 

Stir-fried Fresh Scotland Bamboo Clam with Chef’s Signature XO Chilli Sauce Hai Tien Lo - Pan Pacific Singapore

Stir-fried Fresh Scotland Bamboo Clam with Chef’s Signature XO Chilli Sauce
Hai Tien Lo - Pan Pacific Singapore

As a gradual move towards offering more premium seafood and ocean-fresh dining experience, the Stir-fried Fresh Scotland Bamboo Clam with Chef’s Signature XO Chilli Sauce was also quite a dish to behold. While the emphasis of the dish wasn't on the little battered and fried enoki mushrooms, I loved how addictive they were. I am not a huge fan of the bamboo clam so I can't quite comment on them but the dish features the Chef's Signature XO Chilli Sauce which in my opinion is one of the best in Singapore. 

As a modern interpretation of the western salt-crusted baked chicken, Hai Tien Lo unveils the classic Chinese beggar's chicken and the traditional herbal chicken. Featuring a little bit of showmanship as well, the Salt-Crusted Traditional Stewed Chicken with Dried Scallops in Lotus Leaf ( 荷香元贝富贵鸡 ) involves hours of preparation - the chicken is wrapped in fragrant lotus leaves with a selection of premium ingredients like dried scallops, mushrooms, bamboo shoots, carrots and Chinese Angelica before being encased in a layer of salt crust which brilliantly seals in all the aromas and flavours. The result of this is an amazingly-tender and delicious chicken that is cooked thoroughly in that delicious sauce. 

Stewed Egg Bean Curd with Diced Chicken and Aubergine in Fragrant Vinegar and Spicy Bean Paste Sauce Hai Tien Lo - Pan Pacific Singapore

Stewed Egg Bean Curd with Diced Chicken and Aubergine in Fragrant Vinegar and Spicy Bean Paste Sauce
Hai Tien Lo - Pan Pacific Singapore

If I had to pick a second favourite, it would definitely have to be the Stewed Egg Bean Curd with Diced Chicken and Aubergine in Fragrant Vinegar and Spicy Bean Paste Sauce (香醋豆瓣鸡粒蛋豆腐). I love how delicate the texture of bean curd is and that batter that surrounds that gentle goodness is not at all oily (even though it has been deep-fried). The Diced Chicken and Aubergine in that delicious sauce is just bursting with umami flavours! 

Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine Hai Tien Lo - Pan Pacific Singapore

Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine
Hai Tien Lo - Pan Pacific Singapore

or that mandatory rice or noodle dish to round up the savoury courses, Executive Chef Lai presents a new fusion delight – the Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine (花雕蛋白蒸大虾稻庭面). The handmade Inaniwa Udon is selected for its thin and smooth texture in comparison to the regular udon, and its superb texture remains even after steaming. Each mouthful of this high quality udon brings along rich flavours of the fragrant Chinese wine and egg white broth. The king prawn is carefully prepared to retain its natural sweetness and makes a perfect pairing with this delicate noodle.

Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste | Steamed Egg Custard Buns with Cheese Hai Tien Lo - Pan Pacific Singapore

Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste | Steamed Egg Custard Buns with Cheese
Hai Tien Lo - Pan Pacific Singapore

Those with a penchant for sweet treats will be rewarded with new innovative desserts to conclude the refined dining experience, with highlights such as the Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste (猫山榴莲米滋卷). Indulge in the generous serving of creamy Mao Shan Wang durian puree encased within soft and chewy glutinous rice rolls and delight in the fragrance of this King of Fruits. For a hot and steamy treat, go for the doubly oozy c (秘制芝士流沙包) to cap the sumptuous meal.