An Artisanal Pairing

Singapore, November 2014 – Indulge in an evening of hand-crafted gastronomic creations and premium French wines as Hai Tien Lo (海天楼) collaborates with renowned Barrière Frères to present an exclusive six-course wine dinner on 5 December 2014. This intimate dinner, held exclusively in the opulent Ruby Room for 22 guests, will showcase Master Chef Lai Tong Ping’s (黎东平) Glorious Decade celebratory menu paired with five stylistically created Bordeaux wines to create an evening of culinary artistry and fine wines.

Established in 1932, Barrière Frères has gained a reputation of producing dynamic and modern wines that have received the stamp of approval from wine aficionados. Created from a premium selection of grapes from the Médoc appellation, the wines are created with meticulous precision to ensure the most consistent and best quality. Vintners are also personally involved in the extensive production to ensure the superiority of the wines.

For this exclusive dinner, five premium vintages including Secret De Grand Bateau Blanc 2010 and Amiral De Beychevelle 2011 will be paired with the signature hand-crafted dishes from Hai Tien Lo. Each wine presents a unique bouquet of fruit, spice and oak flavours that complement the sophisticated dishes that Chef Lai presents for the dinner, enhancing the dining experience.

Chef Lai is honoured to collaborate with the prestigious Grands Millésimes de France which also owns Château Beychevelle and Château Beaumont, and has chosen to feature his celebratory menu A Glorious Decade – a six-course menu of handcrafted delicacies for this exclusive event. Each course presents a symphony of textures and flavours to tantalise diners’ senses that is complemented by the exotic and rounded fruit flavours from the wines. Highlights of the menu include Braised Fish Maw with Dried Scallop in Supreme Chicken Stock that is reminiscent of home cooking and the rich Braised Pork Ribs with Preserved Vegetables and Deep-fried Buns simmered for four hours to achieve a melting consistency.

To complete the memorable event, Mr Shawn Lee, Singapore’s Chief Representative for Barrière Frères will be present to share his expertise and knowledge on the wines produced and pairings for that evening. This one-night only dinner, available at $108 per guest, is now open for advance bookings. For dining reservations and enquiries, please call +65 6826 8240 or email celebrate.sin@panpacific.com.

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An Artisanal Pairing Wine Dinner

Date: Friday, 5 December 2014
Time: 7:00pm
Price: $108 per adult
Venue: Hai Tien Lo (Level 3), 7 Raffles Boulevard, Singapore 039595

Menu
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
Grand Bateau Blanc 2010

This stylistically produced wine consists of 75% Sauvignon and 25% Sémillon where the classic aromatics of the Sauvignon are complemented by the richer flavours of tropical fruit from the Sémillon grape. The new oak flavours gives a delicate balance and offers an excellent finish for this approachable wine.

Braised Fish Maw with Dried Scallop in Supreme Chicken Stock

Sea Perch Fillet Two Ways

Secret De Grand Bateau Blanc 2010
This wine offers the strong aroma of tropical fruits and a hint of toasted oak on the palate. The dry finish and excellent acidic balance pairs seamlessly with seafood.
Braised Pork Ribs with Preserved Vegetables and Deep-fried Buns
Grand Bateau Rouge 2010

Consisting of 75% Merlot and 25% Cabernet Sauvignon, the Grand Bateau Rouge 2010 is aged partially in new oak barrels to give a rich and round wine. The wine offers the luscious bouquet of fruit and spice flavours that will awaken the palate with its acidic and spicy finish.

Secret De Grand Bateau Rouge 2010
Created from a blend of grape varieties, this wine presents the complex flavours of exotic fruits. The wine is slightly sweet and well balanced with even tannins.
Wok-fried Fish Noodles with Sea Cucumber and Scallop
Amiral De Beychevelle 2011

This wine, clearly identifiable to Château Beychevelle, is soft, elegant and fruity with an excellent breed. Best consumed after three years of ageing, the dark brick coloured wine is expressive and full bodied with aromas of liquorice. Tannins are well coated and persistent.

Chef's Signature Dessert - Mango Sago, Osmanthus Jelly with Wolfberries and Avocado Cream

For dining reservations and enquiries, please call +65 6826 8240 or email celebrate.sin@panpacific.com

For media enquiries, please contact:
Ms Venetia Chung
Assistant Marketing Manager
DID: (65) 6826 8095
Email: venetia.chung@panpacific.com

Ms Jessie Chew
Marketing Executive
DID: (65) 6826 8056
Email: jessie.chew@panpacific.com

Hai Tien Lo
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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 22 premium hotels, resorts and serviced suites (including those under development) in 11 countries across Asia, Oceania, North America and Europe. 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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