Award-winning Cantonese restaurant Hai Tien Lo at Pan Pacific Singapore welcomes diners to explore its newly refreshed Set, À La Carte and Dim Sum menus. Helmed by Executive Chinese Chef Edden Yap and his culinary team, the refreshed offerings showcase the artistry of Cantonese cuisine, bringing together time-honoured cooking techniques, premium ingredients and contemporary interpretations alongside the restaurant's signature favourites.
For my visit, I tried the Hai Tien Lo Chef's Signature Menu ($238++ per person), a six-course dining experience with a minimum of two diners. The menu features a thoughtfully curated selection of seafood, premium meats and comforting Cantonese creations, offering a progression of flavours and textures throughout the meal.
Appetiser 4.5/5
We started with a trio of appetisers, each offering a different flavour profile and texture. The Sliced Crispy Barbecued Suckling Pig topped with Caviar delivered a satisfying crunch, with crisp skin and tender meat underneath, elevated by the caviar's delicate brininess. The Poached Cuttlefish with Garlic Chilli Sauce was refreshing and pleasantly chewy, with the garlic chilli sauce providing a punch of savoury heat. Rounding off the trio was the Chilled Cherry Tomato Marinated in Plum Jelly, which offered a refreshing sweet-tangy note to cleanse the palate. A lovely assortment of bite-sized starters to set the tone for the meal.
Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup 5/5
The next course was a comforting bowl of Double-boiled Yunnan Wild Yellow Mushrooms Fish Maw Soup, accompanied by abalone, sea whelk and dried scallop. Slowly double-boiled to extract the ingredients' essence, the broth was clear yet deeply flavourful, with a natural sweetness from the seafood. The Yunnan wild yellow mushrooms contributed an earthy aroma and depth to the soup, while the fish maw added a pleasant gelatinous texture. The abalone, sea whelk and dried scallop further enriched the overall flavour, making this a nourishing and elegant bowl of soup. This was easily one of my favourite courses of the evening.
Steamed Sea Perch Fillet 4.5/5
For the seafood course, we had Steamed Sea Perch Fillet with Aged Tangerine Peel and Teochew Aged Preserved Radish in Black Bean and Garlic Sauce. The sea perch was steamed just right, retaining its natural sweetness and delicate, flaky texture. The combination of aged tangerine peel and Teochew aged preserved radish brought an interesting interplay of citrusy fragrance, sweetness and savoury umami. Meanwhile, the black bean and garlic sauce added another layer of robustness, complementing the fish without overpowering its delicate flavour. A well-executed dish that showcased the beauty of Cantonese steaming.
Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce 5/5
The indulgence continued with the Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce. A familiar flavour profile that Singaporeans would appreciate, the dish pays homage to the local love for white pepper seafood dishes. The lobster meat was succulent and bouncy, coated in a creamy white pepper sauce that delivered a fragrant peppery warmth. Rich, aromatic, and full of flavour, the sauce complemented the lobster's natural sweetness beautifully. I particularly enjoyed how the white pepper provided a gentle, lingering heat, making this one of the menu's highlights.
Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime 4.2/5
Next was the Deep-fried Iberico Pork Spare Ribs with Creamy Sauce and Shredded Lime. The spare ribs were deep-fried until golden, with crisp edges giving way to juicy and tender pork. The creamy sauce added a luscious coating, while the shredded lime introduced a refreshing citrus fragrance that helped balance the richness. It was an enjoyable combination of crispiness, savouriness and creaminess, with the citrus notes providing a pleasant lift.
Stewed Inaniwa Udon with Sea Cucumber, Minced Pork, Preserved Vegetable 4.5/5
For the final savoury course, we had Stewed Inaniwa Udon with Sea Cucumber, Minced Pork and Preserved Vegetables. The Japanese Inaniwa udon, known for its fine, silky strands, was an interesting choice in this Cantonese-inspired preparation. The noodles were well coated in the savoury broth, with sea cucumber and minced pork adding contrasting textures and flavours. The preserved vegetables brought a gentle tanginess and savoury depth, cutting through the richness of the earlier courses. It was a comforting noodle dish that provided a satisfying finish to the savoury progression.
Chilled Cream of Avocado with Lotus Flower Pudding 4.5/5
To round off the meal, dessert was Chilled Cream of Avocado with Lotus Flower Pudding. The chilled avocado cream was smooth and refreshing, offering a mild natural sweetness and creamy texture. Paired with the lotus flower pudding and seasonal fruits, each spoonful brought together different textures and fruity notes. A light and cooling dessert that provided a refreshing contrast after the rich and indulgent savoury courses.
Overall, the Hai Tien Lo Chef's Signature Menu presents a well-rounded showcase of Cantonese cooking, balancing traditional flavours with contemporary touches. The refreshed menus also offer diners more reasons to revisit Hai Tien Lo, whether for a celebratory Chinese dinner, a business meal or a gathering with family and friends. For those looking to experience refined Cantonese cuisine in an elegant hotel setting, Hai Tien Lo at Pan Pacific Singapore is worth considering. Beyond the Chef's Signature Menu, diners can also explore its refreshed à la carte and dim sum selections.
Note: This is an invited tasting.
Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
Website
Nearest MRT: Promenade (CC Line, DT Line)
Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm
Direction:
1) Alight at Promenade MRT station. Take Exit A. Walk to the destination. Journey time is about 5 minutes. [Map]
