A Glorious Decade at Hai Tien Lo

Singapore, 1 July 2014 – In celebration of Master Chef Lai Tong Ping’s (黎东平) outstanding 10 years in Hai Tien Lo (海天楼), a curated menu featuring handcrafted creations will be presented at the award-winning Cantonese restaurant. The six-course menu consists of 10 items that showcase Chef Lai’s culinary finesse. Each course is presented to create a visually alluring picture and present complementary flavours resulting from handmade ingredients.

Commence this gastronomical journey with a combination of three crowd favourites that have gained immense popularity over the years. Savour the smooth and delicate Homemade Beancurd with Minced Pork and Pine Mushrooms in Chef’s Signature Homemade XO Chili Sauce, the beancurd is made entirely from soya beans and is free of preservatives. The pine mushrooms add a slight crunch to the dish, giving it texture. The Sliced Barbecued Duck is aromatic with a golden brown crispy skin that was air dried for six hours and barbecued for 45 minutes for a crisp finish with a sweet accent from malt sugar coating. Another popular item is the Crispy Prawn tossed in Sesame Sauce where the fresh prawns are deep fried and its natural flavours enhanced with a homemade Sesame sauce that combines the nutty fragrance of sesame with mayonnaise, chili sauce and sugar.

Inspired by memories of his childhood, Chef Lai presents an enhanced rendition of the hearty and wholesome soups he grew up with. Indulge in the robust and visually enticing Braised Fish Maw with Dried Scallop in Supreme Stock that takes two days to prepare. The soup is simmered with carrots for eight hours, giving it a natural golden hue while preparation and cleaning of the fish maw takes up to two days.

The next item on the menu is a refreshing change from traditional steamed fish as Chef Lai prepares Fresh Sea Perch Fillet Two Ways. To retain the natural flavours of the fish, minimal seasoning is used and is garnished with two light homemade sauces. The green minced onion sauce takes up to six hours to prepare as the onion needs to be manually pounded with garlic and left to sit for six hours in order to extract excess water. The Homemade Champagne sauce is created by mixing Champagne, butter and sugar and steeped for two hours to remove the alcohol.

For a more robust dish, guests can indulge in the Braised Pork Ribs with Preserved Vegetables and Deep-fried Buns.  The pork ribs are simmered in a blend of spices and sauces for an hour and a half before the preserved vegetables are added in for extra flavour. This dish is best enjoyed with the delicate homemade buns, baked fresh daily, with the aromatic sauce.

To conclude the refined dining experience, enjoy Wok-fried Fish Noodles with Sea Cucumber and Scallop that presents a combination of seafood meticulously prepared to complement the taste of the noodles. More than 24 hours is spent to prepare and simmer the sea cucumber before it is cooked. Together with the noodles delicately crafted from fresh fish meat, the dish is a divine combination of natural flavours of the seafood.

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. Most of the inspiration for these dishes stems from my past experiences and dishes that I have tried and particularly like. I have also adopted a different presentation style from traditional Chinese cuisine to represent the enduring timelessness of this 27 year-old restaurant that is both elegant and sophisticated.”

This celebratory six-course menu is available from 7 July 2014 till 31 December 2014 at $108 per person for lunch or dinner.


璀璨十年 黎东平经典之作
A Glorious Decade – Chef Lai Tong Ping’s Handcrafted Creations

海天一绝的
片皮鸭海蛰、极品酱皇豆腐、胡麻脆虾球
Sliced Barbecued Duck and Shredded Jelly Fish, Braised Homemade Beancurd with Minced Pork and Pine Mushrooms in Chef’s Signature XO Chili Sauce, Crispy Prawn in Sesame Sauce


A troika of appetisers showcases classic Cantonese cooking methods while offering a taste of Hai Tien Lo’s signature dishes. A slice of traditional Barbecued Duck is a rich bite of crispy skin, roasted to perfection, encasing succulent duck meat. The overall taste is enhanced by a touch of sweetness from coating the skin with malt sugar for six hours before roasting. Another highlight is the Homemade Beancurd made entirely from soy beans; this delicate creation features a silky smooth consistency and complemented with a broth that has been simmered with chicken, turkey and bacon for eight hours. A delicate treasure, the Crispy Prawn in Sesame Sauce presents a crunchy prawn coated with a creamy sauce of sesame with a hint of chilli.

然高贵的
瑶柱花胶炖黄鸡浓汤
Braised Fish Maw with Dried Scallop in Supreme Chicken Stock


Soups are the soul of Cantonese cooking, bringing to mind the nostalgic goodness of home cooking. Chef Lai creates his rendition of a soup reminiscent of flavours that he grew up with. Each sip of this rich golden soup is infused with the natural sweetness of carrots that have been boiled with chicken stock for eight hours; premium dried scallops add a subtle depth of umami to the overall flavour. The delicate fish maw has been prepared with skill and dedication, each piece taking up to two days to prepare and braise.

中西激情的
智利海鲈鱼两吃(香槟汁炸、青葱酱蒸)

Sea Perch Fillet
·         Deep-fried with Chef’s Signature Homemade Champagne Sauce
·         Steamed with Green Minced Onion Sauce

Sea Perch is renowned for its firm yet fine texture, making this the perfect fish to prepare two ways, to showcase its versatility. Steamed with Green Minced Onion Sauce, this is a delicate dish with creamy and woody, fresh flavours. The sauce is created by steeping minced onions and garlic for six hours for the flavours to fully develop. In contrast, Deep-fried Sea Perch with Signature Homemade Champagne Sauce is a refined creation that is at once light and hearty with buttery smooth Champagne sauce with notes of sweetness. 

文火烹出的
福菜红曲京烤肉伴馒头

Braised Pork Ribs with Preserved Vegetables and Deep-fried Buns

A seductively rich dish that demands a slow cooking process, Braised Pork Ribs with Preserved Vegetables showcases deep complex flavours that arise from marinating the pork ribs with Chef Lai’s mix of Chinese herbs for two hours. Thereafter, the pork ribs are braised for four hours to achieve a melting consistency in the mouth complemented with the deliciously sticky sauce.

别样风味的
海参玉带纸包面

Wok-fried Fish Noodles with Sea Cucumber and Scallop

Wok-fried Fish Noodles is a decadent rhapsody of sea treasures carefully prepared in a paper parcel. The unique consistency of the fish noodles is achieved by simmering it in a rich broth for up to two hours before it is wok-fried to achieve a light charred flavour. Adding a touch of indulgence to the dish, the sea cucumber is soaked overnight before it is braised in stock and baked with the fish noodles for the flavours to fully bind together.

沁人风情的
冰花甜品拼

Chef’s Signature Dessert – Mango Sago, Osmanthus Jelly with Wolfberries and Avocado Cream

For a sweet finish, Chef Lai presents three handcrafted desserts to refresh the senses. Indulge in a smooth blend of Mango Sago, a fragrant concoction made from ripe mangoes and soft sago, Avocado Cream, an unusually decadent dessert and Osmanthus Jelly, a light ambrosial flavoured dessert that is boiled for two hours with osmanthus flowers to fully extract its delicate flavours.


A Glorious Decade
Price: $108
Venue: Hai Tien Lo, Level 3, Pan Pacific Singapore
Reservations: 6826 8240 / celebrate.sin@panpacific.com
All prices are subject to service charge and prevailing government taxes


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For media enquiries, please contact:

Ms Venetia Chung
Assistant Marketing Manager
DID: (65) 6826 8095
Email: venetia.chung@panpacific.com

Ms Celine Tan
Marketing Executive
DID: (65) 6826 8094
Email: celine.tan@panpacific.com

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About Pan Pacific Singapore
Located in the heart of Marina Bay with easy access to world-class shopping, Suntec Singapore International Convention and Exhibition Centre and the Central Business District, Pan Pacific Singapore offers 790 contemporary rooms and suites that are ideal for business or leisure. Savour epicurean delights at our award-winning restaurants and bar or rejuvenate at our swimming pool and spa. Pan Pacific Singapore is proud to be named Asia’s Leading Business Hotel by the World Travel Awards from 2006 to 2012, World’s Leading Business Hotel by the World Travel Awards from 2007 to 2010 and 2012, and World’s Leading City Hotel by the World Travel Awards in 2011. The hotel was also a recent winner in “2013 World’s Best Business Hotels” by Travel & Leisure Magazine Readers, Tripadvisor’s 2013 Traveller’s Choice Awards and Certificate of Excellence Awards.

About Pan Pacific Hotels and Resorts
Pan Pacific Hotels and Resorts comprises 21 premium hotels, resorts and serviced suites (including those under development) in 11 countries across Asia, North America and Oceania. The “Pan Pacific” brand provides refreshing Pacific experiences inspired by an invigorating blend of its Pacific Rim locations. It is focused on enriching experiences that draw on a diversity of landscapes and cultures; and relevant choices that convey freedom and individuality. Pan Pacific Hotels and Resorts has been recognised by Condé Nast Traveller magazine as one of the 25 hotel companies demonstrating social responsibility and has won esteemed accolades such as World Travel Awards, AAA Four Diamond Award, Condé Nast Gold List and Readers Choice Awards.  For more information, visit panpacific.com.

About Hai Tien Lo
Helmed by Master Chef Lai Tong Ping, Hai Tien Lo epitomises traditional Cantonese dining with a contemporary twist. Enjoy exquisite dim sum, double boiled soups, Peking duck and classic braised dishes, in addition to modern interpretations like the “Braised Classic Whole Abalone with Pan-fried Foie Gras in Abalone Sauce” or “Homemade Bean Curd with Crab Meat and Aubergine in Supreme Stock”.

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