Thursday, February 7, 2013

Hai Tien Lo's Chinese New Year Specialties

Hai Tien Lo is now at the 3rd floor of Pan Pacific Hotel
Did you know Hai Tien Lo is now a totally new restaurant, relocated to the third floor of the Pan Pacific Hotel? Gone are the top floor views, the subtle hues of gold, peach and black. Now it's made over in sultry red and black, with contemporary elements. Perhaps it was time; I did think the Cantonese restaurant was showing its age. But you do miss the panoramic views from the very top. Let's hope the dim sum is still good.

Anyway, for the lunar new year, Hai Tien Lo has got the usual crowd-pleasing items like yusheng and pen cai (treasure pot).

A large glass top for tossing the yusheng
"Wealth" Fresh Lobster with Hokkaido Scallops and Tuna Fish Yusheng
Tossing yusheng on a separate large glass table top. You know this is serious business, cos it means "get ready to get messy"!

Lo-Hei at Hai Tien Lo
"Huat ah!" Lots of joy, prosperity and good health to all in the new year.

The stewed chicken is baked in a spiced salt-crust
Even though the decor and location is new, the chefs remain the same. Chef Lai Tong Ping is still here, and he showed us a wonderful stewed chicken baked in a spice-studded salt crust.

Traditional Stewed Chicken with Eight Treasures and Lotus Seed
Traditional Stewed Chicken with Eight Treasures and Lotus Seed (S48++)
Here it is...and I was pleasantly surprised by how wonderfully the chicken had soaked up the perfectly balanced flavours. This kind of dish normally underwhelms me, but I really enjoyed Hai Tien Lo's version.

Double-boiled Fish Maw with Dried Scallop and Chinese Cabbage
Double-boiled Fish Maw with Dried Scallop and Chinese Cabbage
Cantonese soups are always so comforting, especially when served piping hot.

Hai Tien Lo Traditional Treasure Bowl - pencai
Hai Tien Lo Traditional Treasure Bowl (S$328++ for 6 pax; S$468++ for 10 pax)
Whole abalone, dried oyster, sea cucumber, pork knuckle, mushroom, prawn, Hokkaido scallop, deer tendon, chicken wing, bean gluten, lotus root, black moss and Chinese cabbage are the cast in this "pen cai" performance.

Pen Cai
Ah beautifully done. There's usually a wealth of premium seafood in pen cai, but somehow my favourite item is always the roast pork or in this case, the pork knuckle. I'll happily pass the abalone to someone else.

This is the ceramic bowl for pencai takeaway
This is the pen cai claypot that you get when you do a takeaway. A cute keepsake.

Special set menus are available from now til 24 Feb 2013. These include 7-course set menus from S$98++ per person (minimum two to dine), and 8-course set menus per table (S$388++ for 4 diners, S$588++ for 6 diners and S$999++ for 10 diners).

By the way, Hai Tien Lo also features a grand 20-seater table in a private dining room that also has its own washroom, sofa and TV. This is great for big dinners where you don't want everyone to be split into two tables. The minimum spending is $2000++ for lunch and $3000++ for dinner, for food only. Corkage charge of wine and champagne at S$25.00++ per bottle; hard liquor at S$50.00++ per bottle.

Level 3, Pan Pacific Hotel
7 Raffles Boulevard, Marina Square
Singapore 039595
Tel: 6826-8240
Open daily
Operating Hours:
Lunch: 12:00pm to 2:30pm daily
Dinner: 6:30pm to 10:30pm daily
Yum Cha: 11:30am to 2.30pm on Saturdays, Sundays and Public Holidays

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