2017 Review 2018 Review

Located on the third floor of Pan Pacific Singapore, Hai Tien Lo, helmed by executive chef Lai Tong Ping, is an award-winning Chinese restaurant that serves Cantonese cuisine with a contemporary twist.

To start, order the Signature Trio of Treasures comprising sliced barbecued Beijing duck, pan-fried scallop with minced ginger, and marinated foie gras with five spice.

If you prefer seafood, the deep-fried crispy prawns with mango and pomelo sauce is a must-try. Double-boiled soups are a speciality here—the double-boiled fish maw with bamboo pith in fish bone broth is rich and full of flavour. Other notable highlights not to be missed include the steamed seafood in supreme chicken stock and egg white, barbecued pork with honey-glazed sauce, and steamed king prawn with Inaniwa udon in egg white and Chinese wine.