Since opening its doors in 1987 at Pan Pacific Singapore, Hai Tien Lo has been a beacon of traditional Cantonese dining. This award-winning restaurant is celebrated for its innovative culinary excellence, offering a diverse selection of classic dishes crafted from age-old recipes. The exclusive ‘New Cantonese’ menu, meticulously curated by Master Chef Ricky Leung from Hong Kong—who brings three decades of culinary expertise from renowned and award-winning restaurants in Singapore—showcases a harmonious blend of heritage and modernity.
From June 21 to July 28, 2024, Hai Tien Lo presents “A TASTE OF CANTONESE NOSTALGIA,” showcasing beloved Cantonese dishes from the past with a contemporary twist.
Wok Fried Pork Rib, Pickled Garlic, Sweet and Sour Sauce
This dish is a fusion of 排骨王 (King of Pork Ribs) and 古老肉 (Sweet and Sour Pork). The meat is tender and succulent, enhanced by the tanginess of the sweet and sour sauce. Master Chef Ricky’s addition of pickled garlic elevates the flavours, making this dish irresistibly appetizing.
Deep Fried Crispy Chicken Prawn Paste
Master Chef Ricky has crafted this dish into two delectable varieties. The first is a chicken salad with pomelo and yuzu juice, an appetizing and refreshing starter. The second features the chicken skin, which has been carefully removed and buttered with prawn paste, then deep-fried to achieve a crispy exterior and tender interior. Love how the dishes are presented which makes the food very appetizing.
Steamed Homemade Beancurd, Seafood. Dried Scallops, Egg White
This is comfort food to the max. Full of umami taste from the seafood and scallops. The bean curd is made from stretch by Master Chef Ricky, which is soft and melts in your mouth. Every mouthful is full of flavours. You would want to have this with a bowl of steamed white rice.
Hang Zhou Dong Po Braised Pork Belly with Deep Fried Chinese Bun
Pork belly lovers, this dish is a must-try. Perfectly braised, it delivers an authentic 红烧 flavour with hua tiao wine that lingers on your palate, with meat so tender it melts in your mouth. Dip the bun into the rich sauce to savour every bit of its deliciousness.
Stuffed Chicken Wing, Jinhua Ham, Bamboo Shoot, Mushroom and Signature XO Chilli Sauce
Stuffed Chicken Wings have been a favourite dish in Chinese Cuisine. Master Chef Ricky has created his own signature XO Chilli Sauce that enhances the flavour of the chicken to create a complexity of taste in the mouth. Every bite gives you a different dimension of taste from the ham, bamboo shoot and mushroom. Asparagus is accompanied by the meat dish to provide a well-balanced diet.
Nostalgic Stewed Tianjin Cabbage, Fish Tofu, Dried Scallops, Dried Shrimp, Mushroom
This is the most favourite dish for tonight’s dinner. Stewed for over an hour, it captures the essence of each ingredient, infusing the cabbage with rich flavours. The cabbage remains tender yet intact, delivering a juicy and delicious bite every time. It’s a comforting dish that promises to be unforgettable.
Chilled Watercress Jelly, Aloe Vera, Fresh Fruit Lime Sorbet
This dessert is truly the highlight of our evening, both visually stunning and incredibly unique. Using watercress as its key ingredient, transformed into a delicate jelly, it’s paired with seasonal fruits and lime sorbet. Refreshing and guilt-free, it’s a must-try recommendation to round off your meal beautifully.
And so……
As you can see, we’ve savoured some, if not all, of these dishes throughout our lives. However, Master Chef Ricky has ingeniously reimagined them, preserving their nostalgic flavours while enhancing them to appeal to modern palates. It’s truly an exceptional experience to indulge in such refined cuisine. This menu won’t be available indefinitely, so we encourage you to make your reservations soon.
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