Over the weekends, visited the newly revampled Pac Pacific Hotel over at Marina Square area. The hotel has been revamped, including the Hai Tien Lo restaurant.
The renovation was done up nicely at Pan Pacific.
The iconic revolving Chinese restaurant at top floor has been relocated to 3rd floor. Too bad. No more nice Marina Bay view
Guests can now wait here at this lounge area while their tables are being prepared.
You can see the interior of the hotel from the restaurant.
First up was the Baked chicken and mushroom with mango tart (S$5.20). Crust was buttery.
Deep fried prawn fritter with wasabi mayo sauce (S$5.20)
We ordered the Steamed prawn dumpling with coriander (S$6.20). Not bad.
Char Siew buns (S$2.80)
Steamed pork dumpling with black caviar (S$6.20) - By now, Siew Mai with caviar is quite a norm in many restaurants.
Soup of the day : Black fungus, pork ribs, chicken and Japanese yam (S$12 per person)
For our mains, we had seafood and pork. First was the Fillet of sea perch steamed with green minced ginger and wolfberries (S$18 per person)
and the Sea perch fillet : Japanese style BBQ with honey (S$18 per person)
For the pork ribs, we ordered the Deep Fried Spare Ribs with Chef's special sauce (S$10 per person).
Overall, we find the food here rather average.
Hai Tien Lo Cantonese Restaurant
Pan Pacific Singapore
7 Raffles Boulevard