Let the gastronomical journey commence with New Executive Chef Ben Zeng’s special creations of the robust Double-boiled Chicken Soup with Abalone, Dried Scallops, Fresh Prawns and Chinese Mushrooms served in Young Coconut, tantalising Wok-fried Diced Beef Tenderloin with Mushrooms and Black Pepper Sauce, luxurious fusion delight Braised Australian Whole Abalone with Japanese Mushroom and Black Truffle, irresistable Stewed Lobster with Inaniwa Udon in Superior Stock, and the refreshing Chilled Lemon Grass Jelly and Lime Sorbet.
To enhance the culinary experience, a comprehensive Fine Wine List featuring an extensive selection of premium wines has also been carefully curated for perfect pairing.
Lunch: 11:30am to 2:30pm
Dinner: 6:30pm to 10:30pm
A la carte items from SGD12
Desserts from SGD10
Click here to view Hai Tien Lo's a la carte menu.
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