Hai Tien Lo at Pan Pacific Singapore welcomes new Executive Chef Ben Zeng who has more than 25 years of culinary experience working in several celebrated Cantonese restaurants including Hakkasan Miami in Amercia and most recently Cassia at Capella Singapore. He has also refreshed the menus, showcasing reimagined traditional and contemporary delicacies.
Hai Tien Lo Chef's Specialty Combination 4/5
Our dinner started with the Hai Tien Lo Chef's Specialty Combination which features Pan Fried Scallop and Sliced Crispy Barbecued Suckling Pig stuffed with Prawn Paste in Thai sauce. The scallop was beautiful cooked, plump and juicy. As for the suckling pig, the addition of the prawn paste for the texture contrast and was well received.
Double Boiled Chicken Soup served in Young Coconut 4.5/5
The Double Boiled Chicken Soup served in Young Coconut is first boiled for hours with ham, pork bone and chicken to extract the essence. It is then transfer to the young coconut and boiled another 1.5 hours to infuse the refreshing and sweetness of the coconut. You can also find abalone, dried scallop, fresh prawn and Chinese mushrooms in the soup.
Deep Fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps 4.2/5
Sea cucumber can be an acquire dish for some but the rendition from Chef Ben in the Deep Fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps will change that perspective. The deep frying gives the sea cucumber a more delightful texture while the stuffed minced pork and shrimps adds on to the texture. Even my table of diners, some of them that do not eat sea cucumber find it acceptable with out the mushy or slimy texture.
Baked Silver Sea Perch Fillet with Kumquat Chilli Sauce 4.5/5
Another beautifully cooked dish is the Baked Silver Sea Perch Fillet with Kumquat Chilli Sauce. The freshness of the fatty silver sea perch is complemented by the kumquat and chilli sauce, allowing the buttery flavour of the sea perch to shine through. It is rounded off with the fruity orange peel flavour which is baked together with the fish.
Stir Fried Scallops with Pumpkin and Black Bean Sauce
The Stir Fried Scallops with Pumpkin and Black Bean Sauce reminds me of the flaming pineapple dish at Lokkee. However this is way much better and different. Chef Ben has brought something new to the table, cooking scallops with pumpkin and black bean sauce. Unlike the flaming pineapple which merely reinterpreted a traditional dish with premium ingredients and put on a gimmicky show.
Wok Fried Rice with Lobster and Ginger Spring Onion 4/5
Like all Chinese dinner, we end the savoury dishes with a noodle or rice dish. We have the Wok Fried Rice with Lobster and Ginger Spring Onion. The fried rice is packed with wok-hei boosted by the egg aroma. It even comes with half a lobster for a luxe enjoyment.
Chilled Lemon Grass Jelly and Lime Sorbet 4/5
Wrapping up the dinner, we have the light and yet refreshing Chilled Lemon Grass Jelly and Lime Sorbet. The sweet Aiyu jelly is served with the lime sorbet and drizzle with lemon juice for a zesty finish.
Diners can enjoy Chef Ben’s contemporary twists to classic fare, emphasising on elevating the natural taste of quality premium produce, through creative ingredient pairings and combination cooking methods, while retaining a harmonious balance of flavours in the dish. Guest will be taken on an impeccable tasting journey through top-quality seafood specialities, delicious roasts, wholesome soups, flavoursome dim sum and more.
Note: This is an invited tasting.
Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Tel: +65 68268240
Nearest MRT: Promenade (CC Line)
Daily: 1130am - 230pm, 630pm - 1030pm
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]