Hai Tien Lou’s Master Chef Lai Tong Pin Celebrates A Glorious Decade With Special Set Menu


Hai Tien Lou at the Pan Pacific Singapore is one of the country’s most well known Chinese restaurants. From its exquisite culinary creations to the ever popular weekend a la carte dim sum buffet, the restaurant is a hallmark in local Chinese cuisine. This year, the restaurant’s Master Chef Lai Tong Pin will celebrate his 10th year at the establishment with a special ‘Glorious Decade’ set menu. This six – course menu will showcase a spread of culinary artistry that is specially handcrafted and prepared from the heart. Priced at $108++ per diner with a minimum of two to dine, this menu will be available during both lunch and dinner. 


Start the meal with a Prelude to a Gastronomic Discovery. Tuck in to a trio of Sliced Barbecued Duck and Shredded Jelly Fish; Braised Homemade Beancurd with Minced Pork and Pine Mushrooms; and lastly ending it all with a delectable Crispy Prawn in Sesame Sauce.


Each morsel is a taste of Hai Tien Lou’s signature dishes. My personal favourite goes to the Barbecued duck which is roasted to perfection after a coating of malt sugar on the skin. The homemade Beancurd is divinely soft, brimming with flavour that is tender and savoury.


Next, partake in a simple yet exquisite serving of Braised Fish Maw with Dried Scallop in Supreme Chicken Stock. This golden soup, brewed with an assortment of ingredients for eight hours is served with premium dried scallops and delicate fish Maw that Buttery smooth yet crisp to the bite.


The next dish sees the oily and cotton-firm sea perch prepared and presented in two distinct ways. The steamed variant is cooked with a fragrant green onion sauce that itself is prepared by steeping minced onions and garlic together for at least six hours. In a sharp contrast, the deep fried sea perch is cooked with the house’s signature homemade champagne sauce. Light and hearty, with a buttery south texture that borders with slight acidic overtones, this was unique in itself. Still, my preferred choice goes to the steamed variant for its homely, comfort flavours.


A familiar favourite on the menu is the Braised Pork Ribs with Preserved Vegetables and Deep fried bun. The deep, complex flavours from braising a portion of excellent pork belly in sauce is accentuated by the addition of slightly salty sweet yet fragrant preserved vegetables. The top layer features a melt in the mouth goodness that will go delightfully with the mantou by the side.


As a staple, the set will serve a portion of Wok Fried Fish Noodles with Sea Cucumber and Scallop. Served in a paper parcel to contain the fragrances within, relish in the selection of sea treasures and the firm yet highly tasty fish noodles. The noodles are simmered in a rich broth for two hours before Wok Fried to achieve the Wok hei fragrance.


For a delightful end to the entire meal, discover the classical duo of Mango Sago and Osmanthus Jelly in all its traditional and familiar setting. Take things up a notch with the smooth blend of Avocado Cream that will signal the final sweet ending to the entire experience with its unique take on decadence and refreshing flavours.





Hai Tien Lou’s Master Chef Lai’s A Glorious Decade Set Menu is an excellent way to get introduced to the myriad of fine flavours available at the restaurant. Each dish is both an invocation of the familiar while taken to another level as unique. I enjoyed the entire course, and was particularly enchanted by the Braised Fish Maw with Dried Scallop in Supreme Chicken Stock. The allure of engaging in a velvety smooth, golden broth, brimming with savoury flavours that will leave a certain lip-smacking sensation is one that is extremely memorable. I look forward to making a return visit, and perhaps the next time round, it will be for the Weekend A La Carte Dim Sum Buffet.

Thank you Pan Pacific Singapore for the invitation.

Hai Tien Lou
Level Three
Pan Pacific Singapore
Opens from:
11.30am to 2.30pm
6.30pm to 10.30pmA Glorious Decade Set Menu is available at $108++ per pax. Minimum 2 to dine.