Featuring traditional Cantonese dining with a contemporary twist, Hai Tien Lo is an award-winning restaurant offering a wide variety of classic dishes using age-old recipes, as well as a ‘new Cantonese’ menu curated by our chefs.
For a healthier alternative, opt for brown rice instead of white for all rice-based dishes at no extra charge. A mixture of brown and white rice can also be prepared upon request.
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Lunch - 11.30am to 2.30pm
Dinner - 6.30pm to 10.30pm
Combination of Pan-fried Scallop and Sliced Crispy Barbecued Suckling Pig stuffed with Prawn Paste in Thai Sauce
Double-boiled Chicken Soup with Abalone, Dried Scallops, Fresh Prawn and Chinese Mushrooms served in Young Coconut
Deep-fried Crispy Sea Cucumber stuffed with Minced Pork and Shrimps accompanied with Preserved Vegetables
Wok-fried Rice with Lobster and Ginger Spring Onion
Chilled Lemon Grass Jelly and Lime Sorbet
Executive Chef, Hai Tien Lo, Pan Pacific Singapore
Chef Ben Zeng brings more than 25 years of culinary expertise to Pan Pacific Singapore’s award-winning Cantonese dining restaurant. Prior to Hai Tien Lo, Chef Ben honed his versatile culinary techniques while working in several celebrated Cantonese restaurants including Hakkasan Miami in America and most recently Cassia at Capella Singapore.
Taking inspiration from his travels and extensive culinary experience working in local as well as international kitchens, Chef Ben’s cooking philosophy involves using the freshest seasonal produce of exceptional quality, and elevating classic Cantonese flavours with contemporary twists.
Together with his team, Chef Ben has been making changes to the restaurant’s dining experience, from enhancing dish flavours to refreshing their presentation and dinner ware. Chef Ben hopes to continuously push boundaries in Cantonese cooking, elevating Hai Tien Lo’s position to one of the finest Chinese restaurants in the country.
Singapore's Best Restaurants 2015, 2017, 2018 & 2019 Singapore Tatler