Pan Pacific Singapore invites you to celebrate the year of the Water Rabbit with exquisite selections of curated set menus, showcasing the finest of Cantonese dining at award-winning Hai Tien Lo. Executive Chef Ricky Leung presents a selection of eight impeccable set menus that will capture our imagination.
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| Hai Tien Lo - Entrance |
We got the front seat to try out the Meteoric Success Menu (飞黄腾达宴; $298 per pax, min 2 persons) and Hai Tien Lo Superior Treasure Pot (海天楼精选豪华聚宝盘; $598 for 6 pax, $938 for 10 pax).
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| Yu Sheng |
Yu Sheng with Lobster, Whole Abalone, Smoked Salmon and Silver Fish (龙虾鲍鱼烟三文鱼白饭鱼捞起). We had a great time tossing the Yu Sheng filled with the bountiful treasure of the seas. Accompanying the assortments of shaved fresh vegetables and pickled vegetables are abalones that are sweet and crunchy, bouncy sliced lobster meat and smoked salmon, which add a touch of smokiness and saltiness in the dish. The fried fish skin, silver fish and crispy crackers provided a crumbly and crunchy texture. To top it off, the yu sheng sauce is a combination of kam quat and lime giving the overall dish a refreshing sweetness with a slight twist of citrus.
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| Fresh Vegetables and Pickled Vegetables |
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| Abalone, Lobster & Smoked Salmon |
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| Ready to Toss |
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| My Portion |
Double-boiled Fish Maw with Bamboo Pith and Dried Scallops in Fish Bone Broth (瑶柱竹笙花胶鱼骨汤). When I saw the milky white colour of the fish bone broth, I know the soup going to be delicious. It is filled with collagen, extracted from the fish maw and nicely paired with the nourishing bamboo pith. The dried scallops added the umami flavour while the wolfberry for a touch of sweetness. While we were enjoying the soup, the silence around the table is just deafening, telling you how yummy it is.
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| Double-boiled
Fish Maw with Bamboo Pith and Dried Scallops in Fish Bone Broth |
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| The Fish Maw |
Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables (青边鮑金蚝福袋时蔬). The fresh abalone is wholly infused with the braising sauce, which is bold, robust and filled with umami. The dried oyster sits on top of the bean gluten just bursting with the flavour of the braising sauce, infused with the uniquely delicious flavour of the dried oyster. While the abalone and oyster have a bold and robust flavour, the gluten and broccoli balanced the overall dish.
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| Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables |
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| Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables |
Combination of Sliced Crispy Barbecued Suckling Pig and Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing (脆皮乳猪件伴松露鲜蟹肉干贝燕窝酿鸡翼). The paper-thin suckling pig skin is light and crispy. However, without a doubt, the star of this dish is the chicken wing. It is deboned and stuffed with bird’s nest, fresh crab meat, dried scallops and truffle then deep-fried. When I bit into the wings, it was bursting with the natural flavours of each ingredient. Yummy!!
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| Combination
of Sliced Crispy Barbecued Suckling Pig and Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing |
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| Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing |
Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock (金汤龙虾稻庭面). The silky udon in superior stock would have been a simple and perfect savoury end for the meal. Yet, it was elevated with lightly charred lobster meat, which adds a lovely smoky aroma and bouncy texture to this dish. The crunchy and slightly bitter kai lan helps to counter the richness of the dish.
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| Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock |
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| Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock |
Double-boiled Almond Cream with Imperial Swiftlet’s Nest, Maltose and Sesame Dumpling in Young Coconut (椰皇杏汁炖桃膠官燕汤丸), served with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam (金沙芋丝贺年糕).
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| Double-boiled
Almond Cream with Imperial Swiftlet’s Nest, with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam |
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| Double-boiled Almond Cream with Imperial Swiftlet’s Nest, with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam |
A generous serving of double-boiled almond cream filled with bird nest, peach gum and a sesame dumpling. Each slurp of the dessert delivers a smooth, creamy and comforting flavour at the same time. Completing the dessert nian gao coated with finely-ground nuts and shredded yam.
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| Sesame Dumpling |
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| Peach Gum |
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| Nian Gao |
On top of the Meteoric Success Menu, we were also served the Hai Tien Lo Superior Treasure Pot (海天楼精选豪华聚宝盘). The ingredients consist of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Dried Scallop, Roast Duck, Homemade Fish Bean Curd, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom (八头鮑魚, 金蚝, 海参, 魚鰾, 元蹄, 龙虾, 干贝, 烧鸭, 自制鱼腐 , 豆筋, 花菇, 发菜, 莲藕片, 云南耳菌).
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| Hai Tien Lo Superior Treasure Pot - 6 pax |
Popularly known as Pen Cai / Poon Choy, the Hai Tien Lo version of Superior Treasure Pot is filled with luxurious and bountiful ingredients bound by superb and robust gravy. Each ingredient is cooked just right and I like the dried oyster, abalone, lobster and Chinese mushrooms that absorb the broth. If there are no other dishes after this, I will not hesitate to get a bowl of rice and wipe out the broth. A superb “rice thief dish”. Absolutely Delicious!!
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| Hai Tien Lo Superior Treasure Pot - My Serving |
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| Hai Tien Lo Superior Treasure Pot - My Serving |
Overall, it was a treat testing the Meteoric Success Menu and Hai Tien Lo Superior Treasure Pot. All the dishes are beautifully plated and delivered multi-texture and in-depth flavour Cantonese flair. A total #Foodgasm dining experience. Cheers!!
Hai Tien Lo – CNY Lunch and Dinner Menu
When: 6 January to 5 February 2023
Time: 11.30 – 14.30, 18.00 – 22.00
Hai Tien Lo 2023 CNY Set Menu is available here
Hai Tien Lo 2023 CNY A la Carte Menu is available here
Price starting from $128++ per person.
Hai Tien Lo – Weekend Dim Sum Buffet
When: 7, 8, 14, 15, 28 & 29 January 2023 and 4, 5 February 2023.
Time: 11.30 – 14.30
Price: $99++ per adult, $49.50++ per child (6 to 12 years old)
Every table, with a minimum of two diners, will receive a complimentary Abundance Yu Sheng with Smoked Salmon and Crispy Silver Fish, one serving of Double-boiled “Buddha Jumps over the Wall”, Half Baked Lobster with Cheese in Superior Stock.
Hai Tien Lo – Chinese New Year Goodies
When: 27 December 2022 – 5 February 2023.
Pre-order the Chinese New Year goodies is available at ppsinshop.com from 19 December 2022 and collect their purchases from 27 December 2022 to 5 February 2023 at the hotel’s Chinese New Year Booth on Level 2 from 10:0am to 8:00pm (excluding 21 January 2023 – collection before 3pm).
To place an order, contact 6826 8240, email specialevents.ppsin@panpacific.com, or visit ppsinshop.com.
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| Part of the Dining Area |
Thank you very much team Pan Pacific Singapore for hosting us.
Food & Drink: 9.5/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $81 and Above
Hai Tien Lo
7 Raffles Boulevard
Level 3, Pan Pacific Singapore
Marina Square, Singapore 039595
T: +65 6826 8240
IG: @Haitienlo
OH:
Daily Lunch, 11.30 – 14.30 (LO 14.00)
Daily Dinner, 18.00 – 22.30 (LO 22.00)
Menu available online
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