Executive chef Lai Tong Ping has once again upped the ante at Hai Tien Lo with his revamped menu of enhanced classics. Indulge in seafood-centric delectables such as the Deep-fried Crispy Prawn with Mango and Pomelo Sauce, and Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine, as well as nourishing broths like Double-boiled Imperial Swiftlet’s Nest with Fresh and Dried Scallops in Superior Stock, and Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth that is simmered to perfection for six hours. The Salt-crusted Traditional Stewed Chicken with Dried Scallops in Lotus Leaf, a twist on the classic Chinese beggar’s chicken and the traditional herbal chicken, is another must-try.
Level 3, Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6336 81113
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