Let the gastronomical journey commence with Chef’s special new creations of the robust Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth, unique Salt-crusted Traditional Stewed Chicken with Dried Scallops in Lotus Leaf, premium Braised Australian Fresh Whole Abalone, fusion delight of Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine, and the rich and creamy Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste.
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 SGD8
Click here to view Hai Tien Lo's a la carte menu.
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