This exquisite restaurant at Pan Pacific Singapore serves Cantonese cuisine with a modern twist. Located on level 3 of the plush property, Hai Tien Lo offers private dining spaces.
On offer are dim sum, double boiled soups, Peking duck and classic braised dishes.
To begin with, I had Hai Tien Lo Chef’s speciality combination featuring sliced crispy barbecued suckling pig stuffed with prawn paste, chilled crab meat in Japanese sake, deep-fried crispy prawn and raspberry sauce. The pig was cooked to perfection and was thoughtfully rounded in interesting Oriental flavours.
I also tried the braised fresh and dried scallops with mushrooms in supreme chicken stock. I was impressed by how the umami element from the mushroom took the dish to a whole new level.
My meal also included stewed white asparagus with scallops in superior stock and wrapped stewed fish noodles with fish fillet, which was my personal favourite.
I ended my meal with chilled lemon grass jelly and lime sorbet. The freshness from the lime sorbet was just what I needed to cleanse my palate.
Verdict: Hai Tien Lo lives up to the expectation of being one of the finest Cantonese restaurants in Singapore.
Hours: Dinner – 1830 to 2230
Price: Upwards of SG$32/ ₹1650
Contact: Hai Tien Lo, Pan Pacific Singapore, 7 Raffles Boulevard, Marina Square, Singapore 039595
Ravi Lalwani
