Media Tasting at Hai Tien Lo – Pan Pacific Singapore
With a refreshed menu of authentic Cantonese dishes from a contemporary twist to classic fare available from March 2019. New Executive Chef Ben Zeng from award-winning Hai Tien Lo (海天楼) presents various seafood specialities, roasts, soups, dim sum. Chef Ben believes in elevating the natural taste of quality premium ingredients through innovative pairings and mixed cooking strategies while holding an amicable parity of flavours in the dish.
Chef Ben has reinvented the suckling pig by stuffing springy sweet prawn paste with water chestnut. What’s surprising with this dish is that despite its ‘porky’ nature, the pork taste is kept to a minimum in Thai sauce while keeping the pig’s skin to the degree of snap-in-your-mouth perfection. While the mildly sweet Fresh Australian scallops with a beautiful golden brown base when lightly pan-fried. Not to mention, they’re firm yet soft on every bite.
The double-boiled chicken soup was light yet packed with immense flavours from the ocean including South African abalone, dried scallops, fresh prawn, dried Japanese scallops alongside with Chinese mushrooms and goji. This nutritious soup is simmered with chicken, Chinese ham and pork meat for up to eight hours and deepened the taste by double-boiled in a fresh coconut shell for another 1.5 hours. I think it is brilliant as the coconut acted as a natural stock with its aromatic coconut scent, subtly sweetness and ended with a refreshing taste.
A deliciously unconventional deep-fried sea cucumber stuffed with minced pork and shrimps. The meaty taste of the minced pork is complemented by the sweetness of the crunchy shrimps well cushioned by a smooth and gelatinous texture of the sea cucumber with the appetising preserved vegetables.
The sea perch is marinated with kumquat chilli sauce for up to two hours and then baked with orange peel. The refreshing orange peels actually added a nice citrus taste and balanced out the fish flavour. Baked Silver Sea Perch Fillet was moist and flaky with a nice charred edge and an alluring hint of smokiness in the flavour. If you feel a spicy aftertaste like I do, there are sliced radishes that help to neutralise the spiciness.
Gorgeous presentation with Stir-fried Scallops with Pumpkin and Black Bean Sauce just enough to whet your appetite. Simple vegetable dish with luxurious soft scallops while the black bean sauce gave this dish an intense robust and savoury flavour. Pssst, who are eyeing on the baked pumpkin?
Wok-fried Rice with Lobster and Ginger Spring Onion gave all the components of full-flavoured fried rice. The lobster flavour is sealed and nicely plated over a bed of comforting wok-fried rice with fragrant shreds of ginger and spring onions.
Aromatic lemongrass jelly with a scoop of lime sorbet is the perfect way to finish off a meal without overloading your tummy.
The refreshed menu is extended to Hai Tien Lo’s four-set lunch menus and six set dinner menus, prices starting from S$58++ and S$88++ per diner respectively. Overall, found their set menus are good value for money. Think of lobster, abalone, scallop, sea cucumber and more! Food was served at a relatively good pace and the dishes were perfectly executed.
*Service charge(10%) and GST(7%) applicable.
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