Hai Tien Lo @ Pan Pacific Singapore - Unveils Refreshed Cantonese Menus with New Chef's Signature Set

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
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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]

Tan Xiang (炭香) Charcoal Fishhead Steamboat @ Polaris Woodlands - Bringing the Delectable Fishhead Steamboat to the Northern Region of Singapore

Tan Xiang Charcoal Fishhead Steamboat, the brainchild of celebrity Ben Yeo and Chef Cao Yong, has swiftly become a household name in Singapore's dining scene. With their flagship outlet in Kallang already drawing crowds, their newest establishment in Woodlands promises to bring the same delectable fishhead steamboat and zichar dishes to the northern region of Singapore.

During the bustling grand opening, we seized the opportunity to indulge in their 5-6 Pax Set Menu ($158), a tantalising spread featuring a selection of signature favourites and enticing new creations.

Signature Red Grouper Head Hotpot

At the heart of our feast was the Signature Red Grouper Head Hotpot. Delighting our taste buds, the fish slices were served separately from the bubbling broth, ensuring they remained impeccably tender without being overcooked. Compared to their other outlets, the soup base at the Woodlands branch boasts an even richer depth of flavour, probably owing to some subtle tweaks and enhancements. Regardless, each spoonful of the aromatic broth was a triumph for the palate.

Signature XO Charcoal Yam Ring

An intriguing departure from the conventional yam ring, the Signature XO Charcoal Yam Ring captivated us with its striking black hue, courtesy of the infusion of charcoal powder. Beneath its crispy exterior, the yam ring exuded a delightful fragrance and a distinct yam flavour. It was adorned with succulent prawns, scallops, snow peas, and cashew nuts stir-fried to perfection in a fragrant XO sauce.

Stir-fried Mushroom with Chinese Kale

For a refreshing vegetable dish, we savoured the 3-in-1 Stir-fried Mushroom with Chinese Kale, a delightful medley of textures and flavours. Unlike the standard fare, this dish incorporated mushrooms alongside the customary beansprouts, offering an extra layer of crunch and depth to the dish.

Zhen Jiang Spare Ribs

The Zhen Jiang Spare Ribs captivated our palates with their tantalisingly sweet caramelised crust, each tender morsel bursting with succulent juiciness. The delightful balance of sweet and savoury flavours left us longing for more.

Signature Hometown Spring Chicken

A newcomer to the menu, the Signature Hometown Spring Chicken stole the spotlight with its tender, succulent meat. Poached to perfection, the chicken, likely sourced from kampong chickens, boasted a luscious texture and was beautifully complemented by a generous heap of ginger.

Claypot Fragrant Drunken Clams

The aroma of the Claypot Fragrant Drunken Clams teased our senses as it arrived at our table. Each plump, juicy clam was bathed in a fragrant Hua Diao wine, infusing the dish with an irresistible depth of flavor that left us craving for more.

In summary, Tan Xiang Charcoal Fishhead Steamboat in Woodlands continues to uphold its reputation for delivering exceptional culinary experiences. With its winning combination of signature favourites and innovative new creations, it's no wonder that this establishment has quickly become a go-to destination for discerning food enthusiasts in the North.


Tan Xiang (炭香) Charcoal Fishhead Steamboat
Polaris
101 Woodlands Ave 12
#01-06
Singapore 737719
Tel: +65 8465 5070
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Nearest MRT: Admiralty (NS Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Admiralty MRT station. Take Exit C. Cross the road and walk to bus stop opposite Admiralty MRT station (Stop ID 46771). Take bus number 904. Alight 3 stops later. Walk to Woodlands Lane. Walk to destination. Journey time about 12 minutes. [Map]

Mashi No Mashi @ Guoco Midtown - – Chef Hisato Hamada, founder of WAGYUMAFIA Opens 100% Wagyu Ramen Concept in Singapore

Mashi No Mashi, located at Guoco Midtown, is a ramen concept by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef. Since its establishment in 2019, Mashi No Mashi has been acclaimed for serving the world's first 100% Wagyu ramen.

Wagyu Tsukemen 4/5

The dish that brought Mashi No Mashi to fame is its signature Wagyu Tsukemen, featuring succulent slices of slow-cooked Ozaki beef paired with their signature noodles. The accompanying dipping broth, a 24-hour stewed Wagyu bone broth, was rich in umami and full-bodied, perfectly complementing the thicker-cut noodles with an enjoyable chewy texture. While the ramen as a whole provided a deeply satisfying mouthfeel and flavour, I found the alkaline taste of the noodles less appealing.

Ultra Wagyu Ramen 4.8/5

Ultra Wagyu Ramen ($22) is the brand's first-ever fukuoka Hakata-style ramen, and Singapore is the first outpost to permanently feature it on its menu. This beef-centric Hakata-style ramen broth is made using the finest wagyu bones, which undergo a laborious three-stage heating process to extract maximum flavour and aroma. The broth was an absolute pleasure to savour, together with the luscious pieces of wagyu char siew.

Wagyu Bak Kut Teh 4.5/5

This outlet also launched a Singapore-exclusive menu, starting with Wagyu Bak Kut Teh ($30). Served with a peppery homemade wagyu bone stock, traditional Bak Kut Teh purists may not favour this dish as much. Personally, I love this rendition, which was delightful with a heady, garlicky, and peppery broth. The texture and flavour of the meat were exceptional as well. However, with the price tag, it can definitely be more wholesome with the portions of the You Tiao and Preserved Vegetables.

Wagyu Cha Siu Donburi 4/5

There are also donburi options available, such as the Wagyu Cha Siu Donburi ($32), which showcases slices of Wagyu Cha Siu draped over Ginger Beef Akitakomachi Rice. The plump and pearly rice was so moreish mixed with flavourful minced ginger beef that it almost stole the spotlight.

Wagyu Gyoza 5/5

The Dim Sums here are highly recommended. Wagyu Gyoza ($8 for 2pc) uses 100% Ozaki Beef. Each piece was filled with four different cuts of juicy Ozaki beef and minced vegetables, achieving a succulent bite in every mouthful.

Wagyu Siu Mai 5/5

Offering a similar bite and satisfaction is Wagyu Siu Mai ($15). The texture was on point.

Sui Gyoza 4/5

The other two dim sums we tried were well executed: Black Bean Spare Ribs ($15), featuring Steamed Wagyu Spare Ribs with Black Bean and Garlic Sauce, and Sui Gyoza, boiled wagyu gyoza drizzled with tangy Japanese sansho chilli sauce. In fact, I enjoyed them much more than the traditional pork versions.

Black Bean Spare Ribs 4/5

More Singapore-exclusive dishes, such as wagyu laksa and hokkien mee, will be rolled out later in the year. An interesting beverage menu with inventive cocktails is also available, including Chef Hisato's proprietary rendition of a Singapore sling ($18).

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Mashi No Mashi
Guoco Midtown
124 Beach Road
#01-04
Singapore 189771
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Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

First Grill @ Bukit Pasoh - Grilled Gastronomy, Where Culinary Meets The Flames Of Passion

First Grill, located at Bukit Pasoh is dedicated to serving delicious grilled cuisine to customers who enjoy the beauty of grilled food over charcoal and flames. Using the renowned Josper Charcoal Grill paired with a team of chefs who have mastered the wild nature of flames. First Grill serves a comprehensive menu of grilled meats, seafood and even paella that best bring out the alluring smoky flavour of grilled food.

Australian Grass-Fed Ribeye 3.8/5

Australian Grass-Fed Ribeye ($29) is a simple dish that will satisfy your craving for a steak any time of the week. Ours was evenly cooked, with the right doneness to bring out the flavour of the beef. For fancier options, try those paired with sambal belacan for a touch of local flavours.

Iberico Spare Ribs 4.2/5

The extravagant-looking Iberico Spare Ribs ($29) were pretty spot on. The exterior was slightly charred and caramelised with an alluring smoky flavour, with the meat juicy and tender. It can be grilled even slightly longer to render more fats to get more out of the meat.

Seafood Paella 4.5/5

I love the Seafood Paella ($25) here! Perhaps due to the amount of socarrat present in the dish. Some parts of the rice at the bottom of the pan had caramelised and turned crispy due to the direct heat from the flame, adding more texture and flavour to the dish. It came brimming with many ingredients, such as shrimp, squid, salmon, bell pepper, green peas, tomato and onion.

Grilled Octopus Leg 4.8/5

The Grilled Octopus Leg ($35) is a must-try here. It is very popular and gets sold out in the afternoon. The portion was quite sizeable and evenly grilled to perfection with a delightful texture.

English Clam Chowder 3/5

The menu offers Starters as well, such as soups and salads. Unfortunately, they were rather average, with the English Clam Chowder ($9) being the best out of the lot.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


[CLOSED]
First Grill
2A Bukit Pasoh Road
Singapore 089860
Tel: +65 80449297
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Daily: 1130am - 1130pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn right onto Teo Hong Road. Walk to Bukit Pasoh Road. Turn left and walk down Bukit Pasoh Road. Journey time about 5 minutes. Walk to destination. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Turn right onto Bukit Pasoh Road. Walk to destination. Journey time about 5 minutes. [Map]

White Rose Cafe @ York Hotel Singapore - Bask In The Revelry Of The Lunar New Year Season With Auspicious Culinary Specialties

Welcome the Lunar New Year with traditional festive delights from York Hotel Singapore. The culinary team at White Rose Cafe presents an array of new and traditional creations befitting for the season of joyous reunions and feastings. 

Prosperity Lo Hei with Mini Abalone and Crispy Fish Skin 3.5/5

Besides Lunar New Year celebratory lunch and dinner menus, White Rose Cafe has put together a stellar collection of Lunar New Year takeaways. Kickstart the celebration with the Prosperity Lo Hei with Mini Abalone and Crispy Fish Skin ($58/$68) tossing to a year of prosperity and abundance.

Braised Pork Knuckle with Sea Cucumber, Black Moss, and Broccoli 4.2/5

New on the menu is the Braised Pork Knuckle with Sea Cucumber, Black Moss and Broccoli ($98). The pork knuckle is cooked perfectly to fork tender, deliciously flavoured by the braising sauce. It is paired with black moss, crunchy broccoli and bouncy sea cucumber.

Golden Treasure Seafood Pot 4/5

One of the highlights this year is the Golden Treasure Seafood Pot ($168), brimming with an assortment of seafood such as fish maw, sea cucumber, scallops, goji berry, and shark's cartilage collagen broth in a casserole pot.

Braised Chinese Spare Rib in Wuxi Style 4.5/5

One of my favourite dishes is the Braised Chinese Spare Rib in Wuxi Style ($68). The tender and juicy pork ribs are braised in an aromatic ensemble of red yeast rice and Shao Xing wine. It even comes with deep-fried buns to wipe up the addictive sauce.

Osmanthus Jelly with Coconut Pudding 4.5/5

Wrapping up the meal is the new Osmanthus Jelly with Coconut Pudding ($68), handcrafted in the shape of a carp which signifies good fortune, wealth, and luck. 

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Crystal Jade Golden Palace @ The Paragon - Refreshed Menus Of Elegant Fine Chinese Cuisine

Crystal Jade Golden Palace at The Paragon and Crystal Jade Palace at Takashimaya Shopping Centre have welcomed refreshed menus to offer new dining experiences to both new diners and regulars. Crystal Jade Palace's menu is rooted in Cantonese cuisine, while Crystal Jade Golden Palace is known for its Teochew delicacies. We tasted a few new dishes from both restaurants and thoroughly enjoyed them.

Teochew Four Delights 3.8/5

Starting with the Teochew Four Delights ($58), it is a sample platter of Chilled Lobster Crystal Jelly inspired by the Teochew pig trotter jelly, Golden Palace Teochew Crispy Crab Roll, Chilled Mala Jellyfish and Chinese Yam in Aged Vinegar. My favourite here was the appetising Chinese Yam in Aged Vinegar. Note that we had the sample platter here, while the full-sized portion would feed more pax.

Superior Bird's Nest with Fresh Crab Roe in Jinhua Ham Soup 4.5/5

The intricately put together Superior Bird's Nest with Fresh Crab Roe in Jinhua Ham Soup ($88 per person) was a pleasant surprise! It's less common to find bird's nest done savoury and even less so to find one prepared in this unique 'dry-toss' style. Superior bird's nest fresh crab roe and jellyfish are simmered in a small amount of stock and served with a bowl of savoury Jinhua ham broth. To enjoy it, diners are encouraged to taste the delicate dry-toss bird's nest on its own and then take sips of the broth in between. The light seasoning on the bird's nest allowed the crab roe's sweetness to shine, complementing nicely with the savoury broth.

Pan-fried Red Grouper with Radish & Yellow Bean in Teochew Style 4/5

The Pan-fried Red Grouper (Seasonal Price) is stewed with leeks, radish and shiitake mushrooms in a fish stock. It's reminiscent of the classic fish head steamboat but with lighter notes due to the use of radish instead of yam. This was comforting with a mild natural milkiness.

Braised Whole Thick Fish Maw 4.8/5

One of the dishes that left us with the most lasting impression was this Braised Whole Thick Fish Maw ($78 per person). The thick and tender chunks of braised fish maw were fried in a generous portion of spring onions, which helped to bring out an intense fragrance and sweetness.

Sautéed Spare Ribs with Aged Black Vinegar & Lychee 4.2/5

The Sautéed Spare Ribs with Aged Black Vinegar & Lychee ($32) was another popular dish among my dining companions. I found it a little bony, but the meat was tender, and the well-caramelised exterior had a good balance of tangy-sweet and savoury. If you're a fan of ginger, you'll enjoy pairing this with the generous side of finely sliced crispy fried ginger.

Poached Cabbage in Porridge Water with Conpoy & Garlic 3.5/5

On the lighter end of flavours among the dishes we had, was the Poached Cabbage ($26). Here we had Tianjin cabbage poached in porridge water with conpoy and garlic. Some of us thought the cabbage didn't carry the soup's flavour, but some enjoyed that it allowed the subtle sweetness of the cabbage to shine.

Crystal Jade Palace’s Mee Pok 4/5

For our noodle dish, we had Crystal Jade Palace’s Mee Pok ($28). The noodles are tossed in fragrant pork lard and XO sauce, with bits of crispy pork lard, bean sprouts and slices of roast pork belly. The XO sauce carried a mild heat. A portion feeds about 3 to 4 pax.

Chilled Beancurd with Ginger Osmanthus Syrup 3.8/5

The Chilled Beancurd with Ginger Osmanthus Syrup ($8.80 per person) was a delightful end to our dinner, with smooth homemade beancurd paired with candied ginger strips. It's accompanied by a jar of osmanthus syrup if you want an additional floral sweetness, but most of my dining companions and I enjoyed it without the syrup. I would also recommend having the ginger strips in small amounts to avoid it being too overwhelming.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Crystal Jade Golden Palace
The Paragon
290 Orchard Road
#05-22
Singapore 238859
Tel: +65 67346866
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon to Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun and PH: 1030am - 330pm, 6pm - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B. Proceed to the road level. Turn left on Orchard Road and walk down Orchard Road until junction of Orchard Road and Orchard Link. Cross the Road and walk to Paragon. Journey time about 12 minutes. [Map]