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3.4
from 1 to 5
7 Raffles Boulevard 37th Floor
The Pan Pacifc SingaporeSingapore
Postal code: Show postal code
Telephone: (65) 6826-8338
Category:
Restaurants » Chinese (Traditional)
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1=SGD 0.0587
Overall Rating:
130
I must say the location is good. We could see the Singapore Flyer from the corner of the window.
But we find the dinner a bit expensive for the food. Their serving was individualised and looks small (although we do feel full at the end of the 4 course dessert). We had their Set Menu D and we do not feel it fantastic for a $108 dinner.
Maybe it was the cooking style, where they try to be innovative: "Chilled Beancurd with Japanese Sake Sauce accompanied with Sliced Barbecued Suckling Pig", "Braised Superior Whole Abalone with Truffle Sauce", "Deep-fried Fresh Water King Prawn Coated with Japanese Soya & Sake Sauce accompanied with Deep-fried Chinese Bun"; we don't find the food very much better than what we get from the other Chinese restuarants outside.
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234
Hai~Tien~Lo is a chic restuarant located at the top floor of Pan Pacific hotel. Its classy, authentically chinese and offers a pretty good view of the sunset or Singapore skyline regardless of the time of the day
Dish 1: Hai Tien Lou Trio of Treasures - The trio of treasures simple consisted of Fried Prawn in Japanese Sesame Sauce, Sliced Skin of Beijing Duck and Pan Fried Scallop with minced Ginger. Given the price, i really would have expected a whole lot more than the serving we were given. Minor gripe aside, the prawn was quite big, albeit its only one prawn. It tasted fresh and juicy, however, i really couldn't remember the taste of the japanese sesame sauce at all. The sliced skin of Peking duck didn't leave much impression on me either. The scallop with minced ginger also tasted fresh but i felt the ginger taste a tad bit overpowered. So i suppose only the prawn was good in this dish, quite a disappointment really.
Dish 2: Peking Duck - Now this dish was good. The skin was thin and didn't contain much fat at all so its good for the weight conscious (maybe in denial) i suppose. But the importance of it all is that the skin tasted absolutely fragrant and the white eggless crepes simply compounded the already superb dish. We had the whole duck to ourselves for this one and happily so too. Like the skin, the meat itself was cooked just right, resulting in it tasting sweet, succulent, tender and juicy at the same time. A definate must try dish here.
Dish 3: Braised Homemade Spinach Beancurd with accompaniments of Pork and Pine Mushroom Sauce - Another great dish. The beancurb was silky smooth and literally melts in your mouth. The accompanying spinach layer left a slight aftertaste but a welcomed one at that and pork/ pine mushroom sauce only served to add to its already great taste. I remember each of us having only one piece of beancurd each though, which was good, but i won't complain if more was served though.
Dish 4: 3 Egg Spinach - Now this dish is a mixed bag, literally. It contains 3 different types of eggs and spinach in a strangely soggy concoction which i could not take to no matter how i tried. The spinach was overly soaked in sauce and i really couldn't taste anything positive about it. Its passable but hardly recommendable. Give this a miss if you are there.
Dish 5: Steamed Prawns with Mashed Garlic - Garlic prawns served in a bamboo brisket anyone? Well, this dish was good. The prawns were big, read BIG, so even though there were about 6 prawns in total, it still felt like the dish was worth it. Add the fact that the prawns were very crunchy, juicy and fresh and you got yourself a winner. Some of my friends felt the garlic was a tad too much but i felt it was great, just don't snog after this dish.
Dish 6: Coconut Seafood Fried Rice - Well, i felt the rice was nice but tasted too much like nasi lemak fried rice. The coconut taste was pretty strong but the rice was nicely done. Soft and spongy such that you could almost taste each one. Its a decent dish but i wouldn't recommend having it while there are obviously better choices.
Dessert: Crushed Peanut Tang Yuan - I honestly couldn't remember too much about these little round balls. So it says something about the dish. Go figure.
The bill totaled to be $313 for a group of 5. A pretty good dinner considering there were a few hits and a few misses. However, the service and ambiance does make up for the minor misses and in the presence of great company, many things can be forgiven.
Given the location and quality of food, i'd say this is a good place to visit given the money and time to sit down and comfortably enjoy a good meal with either that special someone or a group of like minded friends. Choice of food however, has to be considerably careful on that aspect so that one can eliminate the less than spectacular renditions that is offered. Overall though, this is still a place that can be heartily recommended to everyone with a penchant for good chinese food.
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506
The venue for the September edition of our monthly dinner was the much anticipated Hai Tien Lo. After all the rather substandard monthly dinners we had been having over the last 2 months, it was decided that a road more familiar would be taken for once and the patronising of new places would be left to subsequent dinners. For my previous write ups on Hai Tien Lo, please see here, here and here
If you have read all my writeups on Hai Tien Lo, you would have noticed that Peking duck has always been on the order list and there was no exception this time round as well. The skin was as I remembered it to be, crisp with minimal fats and wrapped in nice and thin pancakes. However, the meat was a little disappointing on this occasion. Some parts of the meat were a little dry and tough while some were fine. Not evenly roasted if you ask me. But its still good.
Hai Tien Lo Homemade Beancurd with Minced Pork & Pine Mushroom Sauce - A signature dish of Hai Tien Lo, the tofu was a little lacklustre today. Sure, it was still silky and smooth, but I personally found the taste a little too weak as compared to a similar dish I had on a previous occasion. Nevertheless, the gravy did make up for it some sort as it came across as a little starchy and full of flavours from the minced pork and mushroom.
Sautéed Snow Peas with Deep Fried Crispy Dried Scallops & Fermented Mustard Vegetables - Not a particularly exciting dish, the snow peas were crunchy and fresh though and went well with the slightly salty mustard vegetables or Cai Por as most people know it. Sadly, the dried scallops didn't really taste like scallops. In fact it didn't have much taste at all. Maybe its purpose was just to provide a nice crisp to the whole dish.
Sautéed Silvers of Ostrich with Honey Pepper Sauce - A rather exotic dish which you don't commonly find elsewhere, the ostrich meat tasted to me like a softer rendition of pork and was mildy sweet and pepperish from the sauce. Served atop a bed of fresh crunchy snow peas, the colour contrast was boldly striking and enticing.
Sautéed Scallops & Lobster with Garlic - I didn't expect this dish to come with asparagus as an added bonus. The lobster pieces were relatively fresh and crunchy and so were the scallops, which were both generous in size and quantity. Whats not to like?
Steamed Prawns with Mashed Garlic Served in Bamboo Basket - Humongous fresh and crunchy prawns steamed and served with a nice flavourful garlic sauce, the steamed prawns were rightly one of the stars for the evening. A pity we were only allocated 2 pieces of prawns each.
Stewed Fish Noodles with Ginger & Spring Onions Served with King Prawn - The honour of being the Pièce de résistance for the evening went to a very well executed stewed fish noodles. Common as it may be in most Chinese restaurants of similar standing, Hai Tien Lo's offering is a cut above the rest and yes, that includes the excellent one I had from Li Bai. Hai Tien Lo's rendition carried more flavour in the stock and the noodles were slightly thinner yet equally robust and chewy, making for a gastronomical indulgence. May I add that the king prawn was huge as well? However, as with Li Bai, portions were small and this dish could well do with more of the tasty noodles.
Cod Fish Baked & Glazed with Moet & Chandon Champagne Sauce - The cod fish glazed with Moet & Chandon champagne was nicely baked, a little charred along the edges and tender, albeit a tad too soft and sweet from the sauce. Couldn't quite make out the Moet or champagne though. What I liked about this dish was that it came with tiny cubes of jackfruit and strawberries, which complemented the dish very well.
How much would you expect to pay for such a filling and wonderful dinner? Nothing less than $564 for 6 pax. Do the math and it comes to about $94 per head, which is rather expensive. But hey, with a 25% discount, the bill drops to a more manageable $70, a price everyone was more than happy to pay. Add the fact that you are perched 37 storeys up with a bird's eye view and you have a clear winner.
See my pictures here
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