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Double-boiled Chicken Soup with Abalone, Dried Scallops, Fresh Prawns and Chinese Mushrooms served in Young Coconut
Double-boiled Chicken Soup with Abalone, Dried Scallops, Fresh Prawns and Chinese Mushrooms served in Young Coconut

Press release -

Pan Pacific Singapore's New Executive Chef of Hai Tien Lo Presents Refreshed Cantonese Menus

Helmed by New Executive Chef Ben Zeng, the menu offerings at award-winning Hai Tien Lo (海天楼) have been given a glorious makeover from March 2019, revisiting authentic Cantonese flavours with a fresh perspective. Diners can enjoy Chef Ben’s contemporary twists to classic fare,emphasising on elevating the natural taste of quality premium produce, through creative ingredient pairings and combination cooking methods, while retaining a harmonious balance of flavours in the dish. Guest will be taken on an impeccable tasting journey through top-quality seafood specialities, delicious roasts, wholesome soups, flavoursome dim sum and more.

Executive Chef Ben Zeng

Hai Tien Lo’s new Executive Chef Ben Zeng brings more than 25 years of culinary expertise to the restaurant garnered from working in several celebrated Cantonese restaurants including Hakkasan Miami in America and most recently Cassia at Capella Singapore.While retaining the distinctive freshness and balance of taste found in Cantonese specialties, he enhances traditional flavours with a modern flair, through innovative ingredient combinations as well as traditional and Western cooking techniques. Executive Chef Ben’s dishes are artfully arranged to express a stylish elegance, beautifully minimalist and clean, with a harmonious balance of colours.

Revisiting Cantonese Dining at Hai Tien Lo

Executive Chef Ben presents diners his fresh interpretations of Cantonese cuisine, while still staying true to its traditional roots.

In Hai Tien Lo’s new menu, Executive Chef Ben gives the traditional double-boiled Cantonese chicken soup a unique twist with the new Double-boiledChicken Soup with Abalone, Dried Scallops, Fresh Prawns and Chinese Mushrooms served in Young Coconut ( 椰皇干贝生虾花菇鲍鱼炖鸡汤), for a nourishing delicacy enriched with the flavourful taste of premium seafood.

Other creative specialties include the indulgent Stir-fried Lobster with Truffle Sauce served in Whole Pumpkin (松露酱金盅炒龙虾球) where the hearty lobster meat flavour combines harmoniously with the western-inspired truffle sauce. Guests can also opt for the aromatic Baked Sea Perch Fillet with Kumquat Chilli Sauce (金桔辣酱银鲈鱼), where Executive Chef Ben uses refreshing orange peel to add a pleasant citrus taste and balance out the fish flavour.

For a refreshing conclusion to the refined dining experience, diners can choose to partake in the newly added Chilled Lemongrass Jelly and Lime Sorbet (香茅冻青柠雪吧), a light fruity treat that zests up the palate with invigorating flavours of lemongrass, fresh lemon and lime.

The all-time best sellers at Hai Tien Lo will continue to pamper, such as the nourishing Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth (竹笙花胶鱼骨汤) and Steamed Supreme Chicken Stock and Egg White with Seafood ( 荷塘海鲜金豆腐). The melt-in-your-mouth Wok-fried Diced Beef Tenderloin with Mushrooms in Black Pepper Sauce (黑椒蘑菇牛柳粒) continue to please even the most discerning palates. Popular desserts of Double-boiled Imperial Swiflet’s Nest with Rock Sugar (椰皇炖官燕) and Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste (猫山榴莲米滋卷), are still available for enjoyment.

The refreshed menu is extended to Hai Tien Lo’s four set lunch menus and six set dinner menus, prices starting from $58++ and $88++ per diner respectively.

Weekday and Weekend Dim Sum Buffet Experience

Featuring an extensive repertoire of more than 50 delicate handmade dim sum and signature a la carte delicacies, Hai Tien Lo’s refreshed Weekday and Weekend dim sum buffet offers diners a gastronomic experience with their loved ones, friends or colleagues.

Dim sum lovers can look forward to savouring authentic Cantonese flavours with new offerings such as the Steamed Charcoal Barbecue Pork Bun with Black Truffles (松露金炭叉烧包 ) and Steamed Pork and Prawns Dumplings with Fish Roe (魚籽燒賣皇).

Further enhancing the dining experience are Executive Chef Ben’s new culinary creations of Double-boiled Mini Buddha Jumps over the Wall with Morel Mushrooms (羊肚菌炖迷你佛跳墙), Stir-fried Sliced Grouper with Salted Fish and Ginger Spring Onions (姜蔥梅香炒海斑球), Braised Classic Whole Abalone and Beancurd accompanied with Broccoli in Supreme Stock (黄焖原粒大吉鲍豆腐伴西兰花) and more.

To enjoy these premium delicacies in a cosy setting or for intimate meetings and celebrations, Hai Tien Lo offers one large Private Dining room (Ruby Room), four medium-sized private dining rooms, and four semi-private dining spaces. The Ruby Room, a grand 20-seater private dining room comes complete with its own private washroom, sofa and television, making it a popular choice to host corporate functions or an extended family gathering.

Helmed by Executive Chef Ben Zeng, award-winning Hai Tien Lo epitomises traditional Cantonese dining with a contemporary twist. Since its inception in 1987, Hai Tien Lo has consistently been recognised as one of the leading local F&B establishments through multiple awards.

Hai Tien Lo’s New A la carte and Set Menus

Time:

Lunch: 11:30am to 2:30pm

Dinner: 6:30pm to 10:30pm

Prices: A la carte items from SGD12Desserts from SGD10

Hai Tien Lo’s New A la carte and Set Menus can be found in here.

Hai Tien Lo’s Weekday Dim Sum Lunch Buffet Experience

Time:

11:30am to 2:30pm

Prices:
SGD60.80 per adult
SGD33.80 per child (six to 11 years old)

Hai Tien Lo’s Weekday Dim Sum Lunch Buffet Menu can be found in here.

Hai Tien Lo Weekend Dim Sum Lunch Buffet

Time:

11:30am to 2:30pm

Prices:
SGD128.80 per adult inclusive of unlimited house pour champagne, house wines, beers, juices and soft drinks
SGD98.80 per adult inclusive of unlimited house wines, beers, juices and soft drinks

SGD68.80 per adult (12 years old and above)

SGD38.80 per child (six to 11 years old)

Hai Tien Lo’s Weekend Dim Sum Lunch Buffet Menu can be found in here.

Venue: Hai Tien Lo, Pan Pacific Singapore, Level Three

Prices may vary during special occasions determined by the hotel, unless otherwise stated. All prices are subject to 10% service charge and 7% GST, unless otherwise stated.

For dining reservations and enquiries, please speak with us at +65 6826 8240 or email dining.ppsin@panpacific.com.

Subjects


Pan Pacific Hotels Group

Pan Pacific Hotels Group is a wholly-owned hotel subsidiary of Singapore-listed UOL Group Limited, one of Asia’s most established hotel and property companies with an outstanding portfolio of investment and development properties.

Based in Singapore, Pan Pacific Hotels Group owns and/or manages more than 40 hotels, resorts and serviced suites including those under development across 24 cities in Asia, Oceania, North America and Europe.

Voted “Best Regional Hotel Chain” by readers in Asia in 2017 and 2018, Pan Pacific Hotels Group comprises two acclaimed brands: its signature brand, Pan Pacific and its deluxe brand, PARKROYAL.

Sincerity is the hallmark of Pan Pacific Hotels Group. The Group is known to its guests, partners, associates and owners for its sincerity in people and the sense of confidence which alleviates the stresses of today’s complex world.

Pan Pacific Hotels and Resorts

With hotels, resorts and serviced suites across Asia, Oceania and North America, Pan Pacific provides a safe harbour in an ever-changing world. Places with less to worry about because, when you stay with us, rest assured that all will be taken care of. For this is where you will find your balance.

PARKROYAL Hotels & Resorts

A big city or cosy enclave – where there is a PARKROYAL hotel, resort or serviced suite, there is a celebration of people. Our passion for creating real connections and joyous moments can be felt when you enter any of our properties across Asia and Australia. After all, this is the place to bring out the best of you, by us.

Press contacts

Sirinate Meenakul

Sirinate Meenakul

Press contact Vice President, Brand Marketing & Communications Pan Pacific Hotels Group +65 6808 1256
Pamela Chow

Pamela Chow

Press contact Manager, Communications Pan Pacific Hotels Group +65 6808 1265
Elaine Chan

Elaine Chan

Press contact Director of Marketing Communications PARKROYAL COLLECTION Marina Bay, Singapore +65 6845 1239
Zareen Huang

Zareen Huang

Press contact Director of Marketing Communications PARKROYAL COLLECTION Pickering, Singapore +65 6809 8806
Michelle Whittemore

Michelle Whittemore

Press contact Director, Marketing Communications Pan Pacific London +44 7516 030766
Ellen Zhang

Ellen Zhang

Press contact Marketing Communications Manager Pan Pacific Tianjin +86 22 5863 8888 8816
Eloise Pierce

Eloise Pierce

Press contact Marketing & Communications Manager Pan Pacific Perth +61 8 9224 7720
Christina Wu

Christina Wu

Press contact Marketing Communications Manager Pan Pacific Ningbo +86 574 8911 8888 Ext.6578
Han Nguyen

Han Nguyen

Press contact Marketing Executive PARKROYAL Saigon +84 3842 1111 Ext 723
Jeanize Low

Jeanize Low

Press contact Marketing Communications Manager PARKROYAL Penang Resort +60 4 886 22 88 Ext. 7604
Sayaka Saito

Sayaka Saito

Press contact Marketing & PR CERULEAN TOWER TOKYU HOTEL, A Pan Pacific Partner Hotel +81-3-3476-3348
Nguyen Thuy Linh

Nguyen Thuy Linh

Press contact Marketing & Communications Manager Pan Pacific Hanoi +84 (0)24 3823 8888

Theresa Goh

Press contact Director of Marketing Communications +60124884112
Pai Wiboonsuk

Pai Wiboonsuk

Press contact Marketing Manager - Victoria +61 3 9027 2114
Lim Zhi Yu

Lim Zhi Yu

Press contact Assistant Marketing Communications Manager Pan Pacific Singapore +65 81614133
Chris Lim

Chris Lim

Press contact Marketing Executive, PR & Communication Pan Pacific Melbourne, PARKROYAL Monash Melbourne, PARKROYAL Melbourne Airport +61411281537

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