Hai Tien Lo offers an extensive menu of Cantonese fare given a creative touch. Start with appetisers such as crispy barbecue suckling pig with prawn paste, chilled crabmeat in sake, and deepfried prawns with raspberry sauce. Chef Ben Zeng’s adventurous twist on Beijing duck features condiments such as caviar, avocado and beancurd skin for added creaminess and crunch, while baked silver cod is served with a zesty kumquat chilli sauce. For dessert, the chilled glutinous rice rolls with durian paste is a crowd favourite. Dim sum buffets are available daily.