A Heart Warming Winter
Bask in the warmth of family reunions this Winter Solstice Festival at Hai Tien Lo (海天楼) as Master Chef Lai Tong Ping (黎东平) presents two decadent prix-fixe menus showcasing traditional Winter Solstice delicacies that feature the best of the season’s produce.
Guests may delight in the sweetness of fresh seafood in the Mini Yu Sheng— complete with succulent Lobster, Salmon, Shredded Jelly Fish and fragrant Crispy Fish Skin—as they toss their way into another prosperous year. The homemade fresh salmon fish skin is prepared for two days before it is fried to a crisp golden brown that provides an added crunch and savoury contrast to the sweetness of the dish.
The Braised Classic Whole Abalone with Goose Webs and Bean Curd showcases the dedication of Chef Lai to his craft as he carefully balances the tastes and textures in this presentation. The abalone is simmered in wholesome chicken broth for six hours, and takes on a seductively rich flavour in every bite. The unique texture of the goose webs are complemented by the pillow-soft consistency of Hai Tien Lo’s signature handcrafted Bean Curd that presents the dulcet, creamy taste of soybeans.
Conclude the meal on a sweet note with your loved ones with a delectable serving of traditional Tang Yuan in Chinese Dessert Soup. The firm exterior gives way to reveal a smooth filling of sesame paste that endows a smoky and complex flavour to the mix, and the pairing with a choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup lends an uplifting finish. This dessert is traditionally eaten with the family on Chinese Festivals such as Winter Solstice and Yuan Xiao (Lantern Festival) as its round appearance symbolises reunion and family togetherness.
“The Winter Solstice Festival is traditionally centred around joyous family reunions and I wanted to celebrate this by presenting dishes that transcend the seasons and appeal to all generations,” said Chef Lai. “Taking inspiration from the ancient Chinese philosophy of balance and harmony, I created a menu based on authentic recipes and traditional cooking methods, resulting in well-balanced dishes of refined flavours and rich textures.”
Available at Hai Tien Lo for lunch and dinner from 1 to 26 December 2014, the six-course Bamboo menu is priced at $392 for four guests, and the seven-course Pine menu at $720 for six guests.
Winter Solstice Festival Bamboo Menu: $392 for a table of four guests ($98 for every additional guest)
Mini Yu Sheng with Lobster, Salmon, Shredded Jelly Fish and Crispy Fish Skin
(Choice of Sesame Sauce or Chinese Vinegar Sauce)
Double-boiled Abalone with Mushroom and Chinese Cabbage
Sautéed Pork Shoulder and Scallops with Truffle Sauce
Steamed Fillet of Sea Perch with Dried Scallops and Tangerine Peel
Wok-fried Rice with Crab Meat and Crab Roe
Tang Yuan with Chinese Dessert Soup (Choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup)
Winter Solstice Festival Pine Menu: $720 for a table of six diners ($120 for every additional guest)
Mini Yu Sheng with Lobster, Salmon, Shredded Jelly Fish and Crispy Fish Skin (Choice of Sesame Sauce or Chinese Vinegar Sauce)
Double-boiled Fresh and Dried Fish Maw with Pine Mushrooms
Cantonese Assorted Barbequed Meat
Steamed Pomfret with Vermicelli and Minced Chilli
Braised Classic Whole Abalone with Goose Webs and Bean Curd
Stir-fried Carrot Cake with Sakura Shrimps and Fragrant Minced Garlic
Tang Yuan with Chinese Dessert Soup
(Choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup)
For enquiries and reservations, please speak with us at +65 6826 8240 or email firstname.lastname@example.org.
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For media enquiries, please contact:
Ms Celine Tan
DID: (65) 6826 8094
Ms Jessie Chew
DID: (65) 6826 8056
Hai Tien Lo Facebook: https://www.facebook.com/HaiTienLo.Singapore
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.
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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”.