HazelDiary

Hai Tien Lo (海天楼) at Pan Pacific Singapore, famed for its Cantonese cuisine launches new dinner and dim sum dishes by new Executive Chef Ricky Leung. Chef Ricky is born and raised in Hong Kong has 30 years of culinary experience brings the essence of Cantonese flavours to the dishes. From exquisite classic specialties and roasts to inventive and exquisite dim sum, guests will be taken on a gastronomic journey through the finest tastes of the orient.

The new menu is available from 10th October onwards. Lunch Sets and Dinner Sets are priced from S$58.00++ and S$88.00++ respectively. A la carte dishes are priced from S$10.00++.

Dim Sum Trio

A trio platter that consists of Deep-fried Yam Puff with Foie Gras, Shredded Chicken and Dragon Chives, Steamed Fish Dumpling with Queensland Grouper and Fresh Crab Meat, and Steamed Siew Mai with Quail Egg and Black Truffle. The tasting portions are available in the dim sum menu.

Crispy Chicken Smoked with Royal Tie Guanyin

The whole preparation including dry-ageing process takes ten hours to prepare including smoking the chicken with lychee wood and Royal Tie Guanyin tea leaves. By doing this, it allows for that smoky flavour to saturate the chicken, but the higher temperature allows for the crispier skin. Therefore, it gets so tender and delicious. It is served with tangy, spicy, and sweet sauce concocted from a mix of fermented sour plum, pomelo pulp and chilli. For me personally, I enjoyed the original taste of the chicken but dipping it with the sauce can elevate the flavour as well.

Traditional Steamed Grouper in Superior Stock

Presenting Chef Ricky’s rendition of a humble Cantonese heritage dish. Instead of the traditional techniques where the Cantonese restaurants debone the whole fish, and piece it back together, Chef decided to have it fillet instead.Chicken and mushroom shreds are added into the dish for the earthy flavour. Pre-order one day in advance is recommended.




Fresh Crab Meat and Egg White stuffed in Chicken Wing

Instead of the usual fillings we tried in other restaurant, Chef Ricky uses fresh crab meat and egg white stuffed in chicken wing. The flesh and bones of the wings are carefully removed before stuffing the firm crab meats and other ingredients into it. Chef shared that this dish is traditionally paired with birds’ nest but he decided to go change it for masses.

Stewed Eight Treasure Wagyu Beef Cheeks with Spring Onion and Garlic

Delectably tender beef cheeks are achieved from a 7-hour sous vide and the flavour is further amplified by the aromatics, stewed for hours over a traditional claypot. Incredibly flavourful!

Stewed Japanese Rice Vermicelli with Pan-fried Australian Scallop, Fresh Crab Meat and Kimchi in Superior Stock
Comforting bowl of carbs with seafood ingredients like scallop and crab meat cooked with minimal seasoning to preserve their natural flavours. The broth paired well with the tangy kimchi.

We are ending off with Chilled Taiwanese Oolong Tea Jelly with Rose Petals. Refreshing, cold dessert with fragrant tea and floral taste.

Click here for the full menu.
Pre-purchase your cash voucher here before you head down to the restaurant.

Hai Tien Lo
Address: Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
Website: https://www.panpacific.com/en/hotels-and-resorts/pp-marina.html
Facebook: https://www.facebook.com/PanPacificHotelsandResorts/

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