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 new 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, and offers new options to its loyal patrons.
The restaurant’s new 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.
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One thing I noticed about Hai Tien Lo’s new dishes is its plating as well, beautifully presented in a minimalist manner, using a balance of colours, textures, and flavours.
The refreshed menu specialties are available as ala carte orders, or in the four set lunch menus, prices starting from $58++ per diner and six set dinner menus, prices starting from $88++ per diner.
For you to discover its different seafood specialties, delicious roasts, signature double-boiled soups, and flavoursome dim sum using top quality ingredients. Here are 12 Hai Tien Lo new dishes and revitalised renditions of old favourites.
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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.
The duck is generally is crispy yet light, melts in your mouth with a thin layer of juicy fat.
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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.
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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.
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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.
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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.
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Deep-fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps accompanied with Preserved Vegetables 脆炸酿海参伴惠州梅菜 ($24)
Sea cucumbers, traditionally a Cantonese delicacy, are the star of this dish and is a rendition I have never seen before.
Each braised sea cucumber is stuffed with a flavourful paste that blends together prawns, minced pork and diced mushrooms, then deep-fried to achieve a crisp exterior.
Yes, deep-fried.
It tastes lightly salty, dons a fragrant aroma, and bears an exterior crunch and interior softness. Accompanying these specialty sea cucumbers are sweet and sour preserved vegetables, braised in ginger, garlic and onions.
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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.
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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.
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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.
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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.
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Weekday and 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 Weekday and Weekend dim sum buffet, best enjoyed with the company of your fellow dim sum-loving friends.
Look forward to tasting authentic Cantonese flavours with their new 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).
Hai Tien Lo 海天楼 Dim Sum Lunch Buffet Experience
Time: 11:30am – 2:30pm
Weekday Pricing:
– $60.80 per adult, $33.80 per child (6 to 11 years old, children above 12 to be charged adult rates)
(More details on Weekday Dim Sum Buffet available here.)
Weekend Pricing:
– $128.80 per adult inclusive of unlimited house pour champagne, house wines, beers, juices and soft drinks
– $98.80 per adult inclusive of unlimited house wines, beers, juices and soft drinks
– $68.80 per adult, and $38.80 per child (6 to 11 years old)
(More details on Weekend Dim Sum Buffet available here.)
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Hai Tien Lo X DanielFoodDiary.com Exclusive Promotion
Receive 25% OFF the total bill, applicable to Hai Tien Lo’s A la Carte items, Set Menu, and Weekday Dim Sum Buffet.
Terms and conditions
– Applicable only to A la Carte items, Set Menu, and Weekday Dim Sum Buffet (Buffet available Mon – Fri).
– 25% OFF total bill, excluding Fine Wines
– Promotion valid from 2nd April 2019 (Tues) to 30th June 2019 (Sun). Offer excludes eve of PH, PH, Father’s Day and Mother’s Day.
– Please quote “DanielFoodDiary” upon reservation to enjoy the promotion.
– Reservation via Email dining.ppsin@panpacific.com, OR Tel +65 6826 8240
– The set lunch is available from 11:30am to 2:30pm, and set dinner from 6:30pm to 10:30pm.
– Not valid in conjunction with other promotions, discount cards, promotional vouchers and in-house offer discount cards
– Prices quoted are subject to 10% service charge and prevailing Goods & Services tax, unless otherwise stated.
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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
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* This post is brought to you in partnership with Pan Pacific Singapore.