With the reopening of Pan Pacific Singapore after their $80 million dollar transformation, the popular Hai Tien Lo restaurant reemerges with a fresh look and new location on the 3rd floor. The new space playing on the translation of “Hai Tien Lo” as sea and heaven, includes motifs of clouds in unique places like the wood dividers between the semi private dining areas, of which they have 4.
For parties or dinner/lunch meetings, Hai Tien Lo has 4 private dining rooms for groups of 10 and 1 exclusive dining suite that fits up to 20 patrons and has it’s own lounge area and bathroom. This room will book up fast during Lunar New Year for reunion dinners.
Hai Tien Lo Trio of Treasures ($18)
Hai Tien Lo epitomises traditional Cantonese dining with a contemporary twist. The restaurant’s signature dishes include the must try Trio of Treasures, Chilled Lobster Salad with Chinese Vinegar Sauce, and Deep-fried Spare Ribs with Chef’s Special Sauce. The Trio of Treasures pairs 3 separate flavours: crispy prawn tossed in sesame sauce, sliced barbecued duck and deep-fried fresh oyster with garlic peppered salt. The crispy prawn sits upon an unexpected surprise of fresh watermelon while the deep-fried oyster is juicy and full of flavour.
Deep-fried Aubergine, Prawn Paste & Salted Egg served with Mayonnaise Sauce ($5.20)
From the Dim Sum menu, I tried the Deep-fried Aubergine, Prawn Paste & Salted Egg served with Mayonnaise Sauce. A bite into the crispy aubergine and inside is a wonderful mixture of flavours from the spongy prawn paste and soft salted egg.
Pan-fried Beef Tenderloin with Sesame Sauce ($18)
Stewed King Prawn & Prawn Dumpling in Superior Stock ($16)
From the seafood menu, diners may select from a variety of seafood and choose how they would like it cooked. Options include “Deep-fried with Chef’s Special Homemade Champagne Sauce”, “Japanese Style Barbecued with Honey”, “Steamed with Green Minced Ginger and Wolfberries” or “Stewed with Preserved Vegetables”. I chose to have my king prawn deep-fried with chef’s special homemade champagne sauce, and it was superb.
Stewed Inaniwa Udon with Foie Gras in Supreme Chicken Stock ($28) Individual portion pictured.
From the large selection of noodles and rice, Nathalyn my host from Pan Pacific Singapore chose the Stewed Inaniwa Udon with Foie Gras in Supreme Chicken Stock, a favourite she had enjoyed before. The large bowl could easily feed 4 people, but between the two of us we hardly made a dent.
Recently reopened, Hai Tien Lo restaurant is an ideal spot for business meetings and get togethers, all made easier by the new entrance that can be accessed directly from Marina Square Mall. Book your table in advance, especially during Lunar New Year celebrations.
Operating Hours: Lunch: 12:00pm to 2:30pm (Daily), Dinner: 6:30pm to 10:30pm (Daily)
Signature Dishes: Trio of Treasures, Chilled Lobster Salad with Chinese Vinegar Sauce, Deep-fried Spare Ribs with Chef’s Special Sauce
Appetisers from $12++, Barbecued meats from $20++, Desserts from $8++
Dress Code: Smart Casual