Chinese New Year is but once a year, so if you’re still looking for a restaurant to celebrate, you won’t go wrong with Hai Tien Lo at Pan Pacific Singapore.
Their menus start from $168++ per pax, minimum 2 diners, however the menu I tried and thoroughly enjoyed was the Glorious Riches Menu from Hai Tien Lo. At $268++per pax, it is on the steeper side, but a lot of premium ingredients are thrown in, and every single dish was so enjoyable!
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These are the dishes featured in the Glorious Riches Menu
Fortune Yu Sheng with Classic Whole Abalone, Smoked Salmon, Jelly Fish
Hai Tien Lo Double-boiled Buddha Jumps Over the Wall, Matsutake Mushroom
Baked Lobster with Butter, Signature Homemade XO Chili Sauce
Braised South Africa Whole Abalone with Truffles and Crispy Sea Cucumber
My favourite dish is possibly the Abalone with Crispy Sea Cucumber. Some people say abalone is tasteless, I say that’s because you haven’t eaten one that is prepared well. This here was literal perfection. I sliced the abalone thinly so as to be able to mop up more sauce. I thought I should forgo the broccoli to save space, but no, I used it to mop up more of the excellent sauce.
And if you’ve always disliked sea cucumber due to its springy/slimy texture, this crispy version will change your mind. It’s a wonder it’s not more commonly done!
Stewed Inaniwa Udon with Fish Maw, Pan Fried Scallops, Sliced Barbecued Beijing Duck, Superior Stock
The star ingredient to me here was the sliced barbecued Beijing Duck. The combination of sweet, savoury and crispness all in one tiny sliver was heavenly and inhaled in seconds. I am told this method of preparation where a sweet glaze is applied on the skin, is something that is more commonly done in Hong Kong than in Singapore. It’s a bit of a pity that the fish maw and scallops became relegated to second class, when they normally are the highlight. I would have preferred more of the Beijing Duck to be honest!
Well you know what that means, another visit to Hai Tien Lo to savour their dim sum menu is in order!
Double-boiled Imperial Swiftlet’s Nest with Red Dates and Rock Sugar
Well, what can I say? How does one go back to normal Chinese sweet soups after this version that has been amped up with such a generous amount of bird’s nest? The bird’s nest adds a lovely textural contrast as well. The Cantonese are indeed masters at creating soups that are palatable yet nourishing, and in this case utterly luxurious.
The CNY Gold Ingot Cake doesn’t quite seem to fit in but is nonetheless pretty palatable. If you have a chance, do try out Pan Pacific’s Edge CNY buffet where they have a fried version of the Nian Gao sandwiched between yam and sweet potato. It’s hard to stop at one when it comes to those piping hot nuggets bursting with sweet nian gao, but tapered off with the earthy yam and sweet potato. I consumed 3 before I could stop myself!
Lovely photo together with Executive Chef Ricky Leung of Hai Tien Lo, the Marketing Team of Pan Pacific Singapore and fellow foodie friends
Check out this private room that can fit 20 people! This is definitely one of the biggest Chinese restaurant private rooms in Singapore! Now nobody needs to be left out! I heard some people even book this room for intimate wedding dinners.
Find out more about Hai Tien Lo and its Chinese New Year menus here.
