Hai Tien Lo

The food is delicious and the price is reasonable. The atmosphere is also excellent. The staff are well trained and professional. However there is a shortage of staff and ence the service standard are being affected. 食物很美味而且價格也很合理。 氣氛也很棒。 工作人員訓練有素且專業。 然而，由於人手短缺，服務水準受到影響。食物美味，价格合理。氛围也很好。员工训练有素且专业。但是人手不足，因此服务标准受到影响。…Read More

For pictures and full review, pls visit:http://madamechewy.com/2015/01/23/hai-tien-lo-weekday-dim-sum-buffet/Why wait till the weekends for Dim Sum feast when you can indulge in Hai Tien Lo’s weekday Dim Sum Buffet? Award-winning Hai Tien Lo serves classic Cantonese cuisine, in a regal Oriental setting. What we liked-quality morsels, awesome setting and professional service for only $48++. However we weren’t fond of several restrictions on the menu. Diners can have unlimited orders for 15 dim sum selections, but only one serving for each Chef’s Signatures, one serving of soup and 2 servings of dessert. For Hai Tien Lo Specialty (12 in total), each table is limited to only 3 choices.It’s such a pity that I could only choose one selection out of the 2 soups on the menu. Of course, I went for the more atas Fish Maw with Shredded Abalone and Crab Meat Soup. The sweet crab meat complimented the tasty broth while the generous portion of ingredients gave the thick broth a nice bite. Wished for a couple more bowls but oh well! The other choice was traditional double-boiled soup by the way.There’re 4 Chef’s Signatures and each person is allowed one serving each. For something decadent, go for the Steamed Pastry Tart with Whole Abalone and Seafood.Baked Chicken tart with Mushrooms and Mango. The mango adds a touch of sweetness to the savory ingredients encased in the buttery tart.Steamed Dumpling with Swiftlet Nest, White Fungus and Prawn Paste. Lovely presentation, but this didn’t leave much of an impression.Stir-fried Carrot Cake with Dried Scallops in Chef’s Signature Homemade Chilli Sauce. It’s alright; I’ve tried better XO carrot cake elsewhere.We had the following from the Hai Tien Lo Specialty… Juicy and tender Barbecued DuckDeep-fried Prawns with Oat Flakes. Hugh, fresh and succulent prawns paired with fragrant oats was simply a match made in heaven.Fresh and delicate Steamed Fillet of Grouper Fish with Vermicelli in Minced Chilli.The dim sum we ordered from the All-You-Can-Eat section were all competently executed, with some outstanding morsels. Steamed Dumpling Soup with Crab Meat, Fish Maw, Scallops and Prawns in Superior stock.Steamed Xiao Long BaoSteamed Dumplings with Scallops, Prawns, Asparagus and Carrots.Creative and intriguing, the Deep-fried Purple Potato Balls with Minced Chicken and assorted mushrooms should not be missed.Pan fried Rice Flour Rolls with Chef’s Signature Homemade XO Chilli sauce. Pillowy Steamed Barbecued Honey Pork Bun BunsDeep-fried Prawns and Salted Egg Dumplings with Bread Crumbs. Rave alert!To sum up, $48++ per adult is fantastic value for the variety, taste and quality offered at Hai Tien Lo. There’ll always be something new to look forward to, as the menu refreshes every 3 months.…Read More

Full review & more food photos - http://midas400.blogspot.sg/2014/12/dim-sum-brunch-at-hai-tien-lo-pan.htmlThis was the last birthday celebration of the year for our evil sista, the grand finale took place at the Cantonese fine dining restaurant, Hai Tien Lo 海天樓, at Pan Pacific hotel. The semi open concept eatery is located at level 3 with some tables overlooking the uber chic lobby and bar below.Contemporary oriental decor theme and table settings...The Weekend Dim Sum Brunch menu ($68++ per adult, $38++ per child, exclude drinks) is Ala Carte buffet style with limited selection of premium dishes and unlimited offering of dim sum and Cantonese delights.For the premium dishes under the Chef’s Signatures section, everybody gets a serving of Mini Buddha Jumps over the Wall and Braised Abalone w/ Beancurd in Conpoy sauce, and also 2 choices (out of 5 dishes) of the restaurant's signature creations.The Buddha jumps over the wall soup was loaded with huge chunks of dried scallops, a whole abalone, bamboo pith and cordyceps flower. Every scoop of this delicious soup was bursting with flavors. The Braised abalone with beancurd was another luxurious crowd pleaser.虫草菌炖迷你佛跳墙干贝汁扒鲍鱼豆腐As for the 2 choices of chef's creations, we picked the Hokkaido Scallops & Coral Clams in Homemade XO sauce and Deep-fried Sea Fish w/ Mushrooms in Supreme stock. Both dishes were well executed and really tasty.极品酱爆带子珊瑚蚌松菇金汤炸海上鲜We ordered two servings of Cantonese Roasted Combination Platters with almost everything that's available under the BBQ dishes section. The platters were wiped out in a jiffy!烟薰鸭胸, 烧鸭, 蜜汁叉烧, 脆皮烧腩肉 & 青葱姜酱醉鸡片There is only about a dozen items under the dim sum menu but we certainly found some hidden gems in there. Staple dishes such as Har Gao and Siew Mai were expertly done. And, new creations such as Sesame Purple Potato Balls w/ Minced Chicken & Mushrooms and Fried Prawn Rolls w/ Mixed Fruit Salad were pretty impressive as well. The Fried Carrot Cake in XO sauce was quite disappointing though, the rest were passable.白玉鲜虾饺鲜肉烧卖皇芝麻蕃薯球Purple Potato Balls w/ Minced Chicken & Mushrooms什果沙律虾筒樱花酱皇萝卜糕肉酱炸豆腐Some picks from the Appetizers menu, all 3 dishes were delectable.青芒果鱼皮沙律七味椒盐白饭鱼小墨鱼海蜇沙律The myriad of Main courses we had were all great dishes made with good quality fresh ingredients, we have no complains at all.咸蛋金沙鲜中虾沙丹芥未明虾球镇江香醋排骨皇白灼海中虾鱼子鲜虾仁炒饭And last but not least, dessert and complimentary birthday cake for the birthday girl. We managed to have a small bowl of yummy Mango Sago dessert despite having 24 dishes prior to this!The complimentary chocolate fudge cake was chocolaty but too sweet for our liking.杨枝甘露Our dining experience at Hai Tien Lo was a magnificent one, food quality was exceptional and so was the service rendered. However, we felt that they should arrange additional staffs to cater to more patrons during the weekends, getting the staffs to attend to us was taking longer than it should have been for a fine dining establishment like this one. That being said, this is still a fine restaurant worthy of an occasional splurge for those special occasions.…Read More

Finally comes the dim sum buffet on weekday for business lunch, tai-tais and for those who wish to indulge themselves when they're on leave!Baked Egg Tart with Swiftlet Nest & White Fungus - I really love this exclusive egg tart! It gives off a very pleasant fragrance when you bite on the nest & white fungus.. The egg tart was melted in the mouth as well! Overall a very wonderful egg tart! :)Deep-fried Yam Paste with Foie-gras - I can say this is the BEST fried yam paste i've ever had! The exterior was super super crispy till very hard to break it! The ingredients inside were so yummy and aromatic as well, perhaps its with the foie-gras!Crab Meat with Shredded Abalone & Fish Maw in Thick Broth - The broth was quite thick and the taste was nice but not mind-blowing.. The serving was quite generous.Homemade Bean Curd with Crab Meat & Aubergine in Supreme Stock - I love the bean curd as it's really really super smooth and tender with generous portions of crab meat and crab claws.. Not forgetting the flavourful supreme stock that made the whole dish very delightful!The food quality for those 1 serving were excellent but the unlimited dim sum selection were quite disappointing...For full review and photos, please visit:http://summerlovestoeat.blogspot.sg/2014/07/weekday-dim-sum-buffet-at-hai-tien-lo.html…Read More

For more reviews, visit my blog at www.ms-skinnyfat.comThe special weekday a la carte dim sum lunch menu is created by new Dim Sum Chef Lee Siaw Cheen and diners get to feast on an extensive selection of 35 soups, signature dishes, dim sum and desserts at $48.There are 4 new enhanced signature dim sum creations which include Deep-fried Yam Puff with Foie Gras, Baked Egg Tart with Imperial Swiflet’s Nest and White Fungus, Steamed Berkshire Pork “Char Siu” Buns and Crispy Carrot Cake with Hai Tien Lo’s Signature XO Sauce. These are limited to one serving each per guest.Of the lot, the Berkshire Pork “Char Siu” Buns was absolutely heavenly. Juicy and succulent meat in a delicious barbecue sauce lovingly wrapped by a fluffy sweet bun. But why only 1 serving?? :( I also liked the carrot cake which has nice chunks of radish and chinese sausage. This is best paired with the spicy XO sauce.Diners also get unlimited servings of the classic dim sum. The Wok-seared Spinach Dumplings may look really green on the outside but it's also packed with juicy minced pork inside. Delicious!The Deep-fried Pork Dumpling “Ham Shui Gok”. It's really crispy on the outside but has a mochi-like texture inside and it is filled with juicy pork with mushrooms. When eaten all at once, it tastes like a Hakka Abacus Seed 算盘子.If dimsum alone doesn't fill you up, there are also 9 Hai Tien Lo Signatures to pick from which includes hearty dishes like Szechuan Spicy chicken, Grouper fish fillet and Cantonese Sweet and Sour Spare Ribs.. Each table is limited to one serving of any three items.The Homemade Bean Curd with Crab Meat and Eggplant in Supreme Stock comes highly recommended. Absolutely silky and fragrant tofu in a carrot, radish and chicken supreme stock. Slurps!If you like something fried (who doesn't), the Deep-fried Soft Shell Crab with Pepper Sauce is rather delightful. Just work it off later really.What is a Cantonese meal without soup right? Pick from either the Traditional Double-Boiled Soup or the Lobster with Shredded Abalone and Vegetables in Thick Broth (one serving of any one item per person). The little green puffs are made of vegetables. Now you can drink your greens too!For desserts, i went with the Double-boiled Osmanthus Tea with Pear and White Fungus which is light and refreshing. I liked that it's not too sweet.The Mango Sago with Pomelo was a hot favorite. This drinks like a mango smoothie and is surprisingly light as well. If there's more space in your dessert tummy, you could go with the Black Sesame Paste with Glutinous Rice Dumpling.So here you go, Hai Tien Lo's Weekday Dim Sum Buffet. It's perfect for business lunches and definitely for times when you simply just need to treat yourself.…Read More

Hai Tien Lo is one of the top chinese restaurants in Singapore. It serves traditional Cantonese dishes with a contemporary twist. It used to be located at level 37 of the hotel with a great to-die-for magnificent view of the marina area. After a $80 million dollar transformation in Pan Pacific Hotel, the restaurant reopens at level 3 with a modern and stylish look. Gone is the sky view. Now what one can see is the hotel's interior. Sitting by the side, one can have a great view of Edge which is located across the restaurant, and Atrium which is located at level 1.Tonight I have made a reservations for 3 persons and 1 baby. We are shown to a table with a great view of the hotel's interior. I like the fact that baby chair and kid's friendly cutlery has been prepared for the baby. In each table setting, there is also wet towel and 3 different sauces (chilli sauce, green chillies, and XO sauce). The restaurant week dinner menu costs $35++ per person and tea is not included. From the list of tea, I select White Royal Peony which costs $6 per person. It is delicate white tea with fruity apricot and flowery. It tastes quite light and smooth. The tea is served in a pot with a wamer below it.A dish of honey roasted nuts, topped with coconut is served complimentary before the start of the meal. It tastes crunchy and not too sweet. StarterHai Tien Lo Trio of TreasuresCrispy Prawn tossed in Sesame Sauce, Sliced Barbecued Beijing Duck with Jelly Fish and Pan-Fried Scallop with Minced Green GingerThe Beijing Duck is quite juicy and delicious. Under it is the jelly fish which tastes well marinated.The Sesame Sauce has a hint of spiciness. It tastes quite juicy and topped with a crispy lotus root slice.The scallop is quite juicy but there is barely any ginger sauce to go with it.MainChinese Style Boneless Chicken in Chef's Special Homemade Sauce Fork and knife is served with this dish. This knife used here is quite unique as it looks blunt without any teeth but slices through the meat quite easily. The meat is juicy but I feel that it is not tender enough.accompanied with Wok-fried Rice with Crab Meat and Eggs WhiteThe simply looking fried rice is filled with huge chunks of crab meat. So good that little JJ finishes half a bowl by himself. It is well fried but I prefer rice grains that are fully coated with egg. Maybe only egg white is used in this dish and I could barely see it.DessertChilled Crystal Jelly with Grass Jelly and Lemon SmoothiesA simply looking dessert. The grass jelly is quite bland on its own. But when mixed with the tart and sweet tasting lemon sorbet, it tastes quite refreshing and nice.Overall the meal is quite nice. Service is not bad, with tea been refilled regularly. The place is quite quite, although most of the tables by the side are all filled up. I guess we are the most noisiest table with the attention seeking little JJ making a lot of noises while eating. The staffs are also quite friendly especially with little JJ.…Read More

I usually don't take photos or write blogs about business lunches with vendors as there is lack of opportunities and inconvenient to take photos most of the time. However, this lunch session was different, the vendors themselves couldn't help taking photos of the exquisite dishes served up by this classy restaurant.We had a party of 20pax and our hosts had reserved the Ruby room which has a gigantic 20 seater table, the largest of the 4 private rooms at Hai Tien Lo. Even the fresh flower center piece was huge!Their CNY Set lunch menu were priced from $988++ onward. We had an 8 course Cantonese cuisine menu including the Yusheng platter.Yusheng w/ Norwegian salmon, surf clams & crispy fish skin. The yusheng was served on a dedicated table for convenient louhei, with an impressive presentation.The yusheng sauce was very delicious, coupled with the fresh premium ingredient used, definitely one of the best I had for the year of Horse.Double boiled Buddha jumps over the wall 佛跳墙, a luxurious soup with abalone, dried scallops, bamboo pith and pork ribs. This clear soup was powerfully flavored despite its humble looks...slurp.Steamed Soon Hock in superior soy sauce, fish was fresh and succulent...perfectly executed.Braised whole abalone 三头鲍 w/ dried oyster & black moss. Another chinese delicacy with a huge 200g whole abalone stewed in oyster sauce. The abalone was cooked just right, very tender and juicy...nice!Sauteed Hokkaido scallop & prawn w/ sakura shrimps. The plump king prawn and jumbo scallop were a delight to eat, the crispy savory sakura shrimps added a nice bite to the chunky scallop.Eight treasures herbal chicken, I'm not a fan of herbal anything and couldn't fully appreciate this bitter tasting dish. But judging from the speed this dish was devoured by fellow diners, I figured its good after all..The highlight of the day, Steamed rice w/ preserved meats in mini pumpkin. Now, usually the carbo dish served near the end of a chinese course meal is not the best dish of the meal even if it was very well cooked. But this one really stand out as the most impressive dish of the day! It scored full marks in terms of presentation, smell and taste...色香味俱全.I can already smell the fragrance of the lup cheong flavored rice while it was being served to other diners at the table. The presentation was undoubtedly cute with a nicely etched 福 word on the mini pumpkin. The steamed rice was fully infused with flavors from the chinese pork sausage, liver sausage, wax duck meat, chinese mushroom and the sweetness coming from the pumpkin flesh...thumbs up!Last but not least, the dessert which consists of two portions, Double boiled hashima w/ ginseng roots, white fungus & red dates and Prosperity CNY cakes.The CNY cakes 年糕 were pretty good...chewy and fragrant without being overly sweet.However, the luscious Hashima soup was way too sweet for my liking. I ended up scooping out the hashima to eat without drinking the soup. The ginseng roots were very bitter as well. This was perhaps the only disappointment of the day.I thoroughly enjoyed my lunch at the Hai Tien Lo and would highly recommend this place to all who has a deep pocket. The opulent ambiance, top notch service and premium grade cuisine will be worth every penny you spend here.For detail review - http://midas400.blogspot.sg/2014/02/louhei-lunch-at-hai-tien-lo-pan-pacific.html…Read More

Hai Tien Lo is now at level 3. Thou I prefer the one before renovation at level 33 which has a good birds eye viewWe went for the set lunch and add on some dim sum. The soup is very good with abalone and sharks finsThe lobster with xo sauce is delicious tooPork ribs is tender and flavorful The grouper fish is juic and fresh Ice cream dessert is refreshing …Read More

If you really want to have a big feast of fine dim sums with your loves one, here is one of your ideal choiced venue. Irregardless you are fond of the deep fried or the steamed dim sums, both catergories of dim sums taste equally nice here. My favourites are their steamed meat dumplings and deep fried yam puffs. The minced meat in the steamed dumplings are really tender and juicy and the gravy inside is sweet too. The yam paste used in making the yam puffs are really compact, smooth and in the ideal sweetness. Juicy minced meat filling can also be found in the yam puffs, which the taste really blend in well. Slightly crispy at the outer layer make this deep fried dim sum taste really unique. Go for the buffet instead of the ala-carte purchase as the prices here are really high!…Read More

I've read about Hai Tien Lo and its exquisite Cantonese cuisine and finally I've a chance to visit What deters me from visiting The high-end charge of course We spent for about $200 for two for the weekend buffet brunch ~ heart ache ....Located on level 37, it's breathtaking and relaxing to enjoy the view and meal together. It pulls one off from the hectic life and busy footsteps. Best of all, all seats are by the window side ~…Read More

buffet: pork belly, spicy fish cod, salmon sashimi, braised tofu, fried rice, awesome soupLocated on level 37, it's breathtaking and relaxing to enjoy the view and meal together. It pulls one off from the hectic life and busy footsteps. Best of all, all seats are by the window side ~They are generous in the ingredients for soup but too bad, only one serving each ~ Pork Belly is cold and not crispyThumbs up for the cod fish!…Read More

The venue for the September edition of our monthly dinner was the much anticipated Hai Tien Lo. After all the rather substandard monthly dinners we had been having over the last 2 months, it was decided that a road more familiar would be taken for once and the patronising of new places would be left to subsequent dinners.Classic Sliced Beijing Duck Accompanied with Homemade Chinese Pancakes - The skin was as I remembered it to be, crisp with minimal fats and wrapped in nice and thin pancakes. However, the meat was a little disappointing on this occasion. Some parts of the meat were a little dry and tough while some were fine. Not evenly roasted if you ask me. But its still good.Hai Tien Lo Homemade Beancurd with Minced Pork & Pine Mushroom Sauce - A signature dish of Hai Tien Lo, the tofu was a little lacklustre today. Sure, it was still silky and smooth, but I personally found the taste a little too weak as compared to a similar dish I had on a previous occasion. Nevertheless, the gravy did make up for it some sort as it came across as a little starchy and full of flavours from the minced pork and mushroom.Sautéed Snow Peas with Deep Fried Crispy Dried Scallops & Fermented Mustard Vegetables - Not a particularly exciting dish, the snow peas were crunchy and fresh though and went well with the slightly salty mustard vegetables or Cai Por as most people know it. Sadly, the dried scallops didn't really taste like scallops. In fact it didn't have much taste at all. Maybe its purpose was just to provide a nice crisp to the whole dish.Sautéed Silvers of Ostrich with Honey Pepper Sauce - A rather exotic dish which you don't commonly find elsewhere, the ostrich meat tasted to me like a softer rendition of pork and was mildy sweet and pepperish from the sauce. Served atop a bed of fresh crunchy snow peas, the colour contrast was boldly striking and enticing.Sautéed Scallops & Lobster with Garlic - I didn't expect this dish to come with asparagus as an added bonus. The lobster pieces were relatively fresh and crunchy and so were the scallops, which were both generous in size and quantity. Whats not to likeSteamed Prawns with Mashed Garlic Served in Bamboo Basket - Humongous fresh and crunchy prawns steamed and served with a nice flavourful garlic sauce, the steamed prawns were rightly one of the stars for the evening. A pity we were only allocated 2 pieces of prawns each.Stewed Fish Noodles with Ginger & Spring Onions Served with King Prawn - The honour of being the Pièce de résistance for the evening went to a very well executed stewed fish noodles. Common as it may be in most Chinese restaurants of similar standing, Hai Tien Lo's offering is a cut above the rest and yes, that includes the excellent one I had from Li Bai. Hai Tien Lo's rendition carried more flavour in the stock and the noodles were slightly thinner yet equally robust and chewy, making for a gastronomical indulgence. May I add that the king prawn was huge as well However, as with Li Bai, portions were small and this dish could well do with more of the tasty noodles.Cod Fish Baked & Glazed with Moet & Chandon Champagne Sauce - The cod fish glazed with Moet & Chandon champagne was nicely baked, a little charred along the edges and tender, albeit a tad too soft and sweet from the sauce. Couldn't quite make out the Moet or champagne though. What I liked about this dish was that it came with tiny cubes of jackfruit and strawberries, which complemented the dish very well.How much would you expect to pay for such a filling and wonderful dinner Nothing less than $564 for 6 pax. Do the math and it comes to about $94 per head, which is rather expensive. But hey, with a 25% discount, the bill drops to a more manageable $70, a price everyone was more than happy to pay. Add the fact that you are perched 37 storeys up with a bird's eye view and you have a clear winner.…Read More

I've read about Hai Tien Lo and its exquisite Cantonese cuisine and finally I've a chance to visit :) What deters me from visiting? The high-end charge of course We spent for about $200 for two for the weekend buffet brunch ~ heart ache ....Located on level 37, it's breathtaking and relaxing to enjoy the view and meal together. It pulls one off from the hectic life and busy footsteps. Best of all, all seats are by the window side ~Just two situations that irritated me a little:1) A server took the pepper and vinegar for customers at the other desk without asking if we are done with it. Even helpers at kopitiam asked the customers before taking it away ~2) I thought of giving a treat to grandma at Hai Tien Lo but the washroom is located at a lower level, which is not convenient for elderly. And the light at staircase leading to washroom is rather dim.Food are generally nice but there are a few exceptions Initially, I grumbled about the food selection which seems little for a buffet but we didn't even manage to eat everything on the menu and skipped the noodles and rice ... hehe ~Here's our feast:Many rave about the bird nest egg tart ... Hmm, the egg tart does taste different from the norm and I like the texture. Cant comment much on bird nest, think I taste more of white fungus Imperial Lobster Dumpling is a little disappointing ... skin is a little tough and chewy ~There is a self-serve bar which provides appetisers, desserts and fruits. The variety is satisfying too ...They are generous in the ingredients for soup but too bad, only one serving each ~ Pork Belly is cold and not crispy :(Thumbs up for these, especially the cod fish and carrot cake!BBQ Duck has no bbq taste and Drunken Chicken has a weird smell.Personally, I prefer this cod fish with preserved vegetables compared to the spicy one. It just taste better, lol ~This is my first time having pan-fried rice roll and it's surprisingly delicious. It's not as oily as I thought and it's better than regular steamed rice roll :)Thumbs up for all, especially the prawns and vegetables!I regret not having more prawns and mushrooms! …Read More

So many food, so little time, that's how I felt as I sat there waiting for my food to arrive. There's the dessert counter, always there, just waiting for you to pounce on. Notable likes are green tea sesame balls, BBQ char siew ribs, and fungus root sweet soup.I also love the mains from the ala-carte buffet menu, like wasabi prawns, the old so delectable cod fish, chicken and roast platter.Their one-time order soups are also exquisite. Like Shark Fin soup and chicken double boiled soup. Slurp!Too many to list, I would highly recommend you try it. 52++ now, go before they raise prices!…Read More