Hai Tien Lo in Pan Pacific Singapore introduces its 10th anniversary menu in honour of their chef
With all the job-hopping being done these days, it is rare for someone to stay at the same job for a decade. Hai Tien Lo’s Chef Lai Tong Ping is one of them, and he is celebrating his decade-long career at the restaurant with a celebratory menu.
The six-course menu comprises ten items ($108) and features traditional Chinese dishes with handmade ingredients.
Eat Like a King
The meal begins with a trio plate of Sliced Barbecued Duck and Shredded Jelly Fish, Braised Homemade Beancurd with Minced Pork, and Pine Mushrooms in the chef’s Signature XO Chili Sauce and Crispy Prawn in Sesame Sauce. We especially like the sliced barbecued duck with its crisp skin.
The Braised Fish Maw with Dried Scallop in Supreme Chicken Stock and Sea Perch Fillet comes next. The Sea Perch Fillet is prepared in two ways; deep fried and drizzled with homemade champagne sauce and steamed with green minced onion sauce.
However, one of my favourite dishes is the Braised Pork Ribs with Preserved Vegetables and Deep Fried Buns. The ribs are slow cooked until fork-tender, and the savoury sauce is worth mopping up with the deep fried bun.
Piece de Resistance
Truly one of the best dishes on the menu is the Wok-fried Fish Noodles with Sea Cucumber and Scallops. The ‘noodles’ are actually strands of fish meat and the accompanying sea cucumber is cooked for more than 24 hours before serving, resulting in a rich and flavourful dish. The menu ends with a refreshing mango sago dessert.
Chef Lai says, “In my ten years with Hai Tien Lo, I have gained invaluable experience. I honed my skills and pushed my creative boundaries to present new dishes. With this celebratory menu, each selected item is prepared using a different method that best showcases the natural flavours and quality of the ingredients.”
The menu is available until Dec 31.
Hai Tien Lo, Pan Pacific Singapore, Level 3, Tel: 6826 8240, Singapore 039595
By Cheryl Chia