Friday, January 18, 2013

Hai Tien Lo Cantonese Restaurant @ Pan Pacific Singapore


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.

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The renovation was done up nicely at Pan Pacific.

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The iconic revolving Chinese restaurant at top floor has been relocated to 3rd floor. Too bad. No more nice Marina Bay view

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Guests can now wait here at this lounge area while their tables are being prepared.

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You can see the interior of the hotel from the restaurant.

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First up was the Baked chicken and mushroom with mango tart (S$5.20). Crust was buttery.

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Deep fried prawn fritter with wasabi mayo sauce (S$5.20)

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We ordered the Steamed prawn dumpling with coriander (S$6.20). Not bad.

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Char Siew buns (S$2.80)

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Steamed pork dumpling with black caviar (S$6.20) - By now, Siew Mai with caviar is quite a norm in many restaurants.
 
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Soup of the day : Black fungus, pork ribs, chicken and Japanese yam (S$12 per person)

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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)

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and the Sea perch fillet : Japanese style BBQ with honey (S$18 per person)

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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
Level 3
7 Raffles Boulevard

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