Hai Tien Lo @ Pan Pacific Singapore - A Top-tier Choice For a Luxurious Lunar New Year Celebration

Hai Tien Lo at Pan Pacific Singapore ushers in the Year of the Snake with a luxurious Chinese New Year feast curated by Chef Ricky. The feast showcases premium ingredients and masterful execution. The festive menu blends traditional flavours with innovative touches, making it a celebratory dining experience perfect for the season.

Fortune Yu Sheng with Classic Whole Abalone, Smoked Salmon and Jelly Fish 4.2/5

The feast began with the customary Lo Hei, featuring the Fortune Yu Sheng with Classic Whole Abalone, Smoked Salmon, and Jellyfish. A vibrant mix of flavours and textures, the combination of fresh seafood, crisp vegetables, and tangy sauce set the stage for an auspicious year ahead.

Double-boiled Buddha Jumps Over the Wall 5/5

A true showstopper, the Double-boiled Buddha Jumps Over the Wall was an absolute delight. Made with premium ingredients such as abalone and matsutake mushrooms, the soup was rich, nourishing, and deeply flavourful. The dish showcases the essence of luxurious Chinese cuisine.

Braised South African Whole Abalone with Truffles and Crispy Sea Cucumber 4.5/5

For another indulgent treat, the Braised South African Whole Abalone with Truffles and Crispy Sea Cucumber delivered in both flavour and texture. The succulent abalone was beautifully braised in a luscious sauce, while the crispy sea cucumber — coated in a delicate batter — added an exciting contrast of textures.

Baked Lobster with Butter, Signature Homemade XO Chilli Sauce 4.8/5

One of the most talked-about dishes of the night was the Baked Lobster with Butter and Signature Homemade XO Chilli Sauce. The rich, umami-packed XO sauce elevated the sweet, juicy lobster meat, which had everyone at the table raving. The butter infusion added a layer of indulgence, making this dish a definite highlight of the meal.

Stewed Inaniwa Udon with Fish Maw, Pan Fried Scallops, Sliced Barbecued Beijing Duck 4.5/5

A unique and unexpected addition to the menu was the Stewed Inaniwa Udon — a departure from the usual rice or noodle dishes found in Chinese restaurants. The silky, delicate udon absorbed the essence of the fish maw, scallops, and barbecued duck, creating a luxurious and well-balanced dish. Though the udon stood well on its own, the addition of premium ingredients elevated the overall experience.

Double-boiled Imperial Swiftlet's Nest with Red Dates and Rock Sugar 4.2/5

Dessert was a nourishing and refined Double-boiled Imperial Swiftlet’s Nest with Red Dates and Rock Sugar. The light, refreshing sweetness made it a perfect ending to the meal, striking a balance between tradition and indulgence.

Gold Ingot Cake coated with Finely-ground Nuts and Shredded Yam 5/5

We also had the Gold Ingot Cake coated with Finely Ground Nuts and Shredded Yam. Though simple in appearance, the nian gao was exceptionally delicious, with the nutty crunch and yam shreds adding layers of texture and flavour, making it surprisingly enjoyable.

Hai Tien Lo’s Chinese New Year menu is an extravagant and well-crafted feast, perfect for celebrating with family and loved ones. Standout dishes include the Double-boiled Buddha Jumps Over the Wall, Baked Lobster with XO Sauce, and Braised South African Abalone. With its meticulous execution and premium ingredients, the restaurant continues to be a top-tier choice for a luxurious Lunar New Year celebration.

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 destination. Journey time about 5 minutes. [Map]

Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]