Restaurant News

Hai Tien Lo menus news: From 5 September 2026 the award-winning Cantonese restaurant at Pan Pacific Singapore hotel welcomes diners to discover its newly refreshed Set, À La Carte, and Dim Sum menus, presenting an enticing collection of new creations alongside signature favourites. Led by Executive Chinese Chef Edden Yap and his Culinary Team, the new menus showcase the artistry of Cantonese cuisine through time-honoured techniques and contemporary touches.

At the heart of the refresh is a collection of eight curated set menus, priced from $98++ per person, each showcasing Hai Tien Lo’s rich culinary repertoire. Leading the collection is the Hai Tien Lo Chef’s Signature Menu at $238++ per person, conceived by Executive Chinese Chef Edden Yap as an expression of nostalgia, familiar comfort, and refined Cantonese craftsmanship. Inspired by the feeling of returning home to a table of lovingly prepared dishes, this curated tasting journey celebrates the simple pleasures that have long been at the heart of Cantonese dining – dishes prepared through a labour of love, and with flavours that bring a sense of warmth and belonging in every bite.

The experience begins with a trio of appetisers that awaken the palate through contrasting flavours and textures: Crispy Barbecued Suckling Pig with Caviar, Poached Cuttlefish with Garlic Chilli Sauce, and Chilled Cherry Tomato marinated in Plum Jelly. Together, this balance of richness, spice, and refreshing sweetness is an intentional palate prelude for the Double-boiled Chicken Soup with Yunnan Wild Yellow Mushroom, Fish Maw, Abalone, Sea Whelk, and Dried Scallop. Slowly coaxed into a clear yet flavourful broth, the Yunnan wild yellow mushroom, which is valued in Chinese cuisine for its nourishing qualities, lends a rich and earthy depth.

The journey continues with the Steamed Sea Perch Fillet, where fragrant aged tangerine peel and Teochew aged preserved radish come together in a delicate balance of citrus, sweetness, and umami. Paired with black bean and garlic sauce, it adds a robust finish without overwhelming the natural sweetness of the sea perch. The flavours intensify to become richer and more indulgent in subsequent courses. The Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce pays homage to a flavour deeply cherished in Singapore, pairing succulent lobster with the welcoming heat of white pepper sauce. Next, savour the Deep-fried Ibérico Pork Spareribs with Creamy Sauce and Shredded Lime, showcasing juicy pork with crisp edges, with its creaminess balanced by subtle citrus notes.

The menu then shifts towards a lighter, savoury finish with the Stewed Inaniwa Udon with Sea Cucumber, Minced Pork, and Preserved Vegetables. Silky strands of udon soak up the flavourful broth, while the gentle acidity from the preserved vegetables cuts through the richness of the preceding courses. Concluding the meal is the Chilled Cream of Avocado with Lotus Flower Pudding, a cool and refreshing finale layered with seasonal fruits, bringing a lively textural contrast to each spoonful.

Beyond the set menus, Hai Tien Lo’s à la carte menu offers more delicious indulgence. For those who find comfort in a warm bowl of liquid goodness, the Braised Bird’s Nest with Fresh Crab Meat, Dried Scallop, and Bamboo Pith in Yellow Broth ($88++) combines the delicate textures of crab and dried seafood, while the Double-boiled Mini Buddha Jumps Over the Wall with Fish Maw ($48++) distils an abundance of premium ingredients into a deeply satisfying broth.

Hai Tien Lo menus: refined seafood

Seafood takes on refined expressions in the Steamed Australian Lobster with Egg White and Aged Hua Diao Wine ($44++), while the Wok-fried Abalone and Scallop with Green Vegetables in Black Truffle Sauce ($68++) is layered with savoury depth.

For heartier appetites, the Grilled New Zealand Lamb Rack with Black Pepper and Spicy Cumin ($62++) delivers bold, aromatic flavours, while the Cantonese-style Stewed Beef Brisket and Tendon, served in a Treasure Pot ($42++) offers a comforting take on a Cantonese classic. Even the humble comforts of rice and noodles are given an elevated touch. Wok-fried Rice with Lobster Meat, Seaweed, and Fish Roe ($28++) is imbued with the smoky aroma of wok hei, or for those who prefer something more broth-forward, the Stewed Japanese Rice Vermicelli with Pan-fried Scallop and Crab Meat in Golden Broth ($24++) makes for an equally inviting alternative.

Hai Tien Lo menus: dim sum offers

For dim sum lovers, new additions join Hai Tien Lo’s well-loved favourites, spanning delicately steamed creations and savoury pastries made for sharing. From the steamed selection, highlights include the Butterfly Pea Dumpling with Scallop ($12++), the Siew Mai with Prawn, Pork, Quail Egg, and Black Truffle ($12++) which is a sumptuous rendition of the classic siew mai, and much more. Crisp textures take the spotlight in the deep-fried selection, featuring the Kataifi Seafood Roll ($12++) where the richness of the seafood is lifted by the bright, tropical notes of mango and pomelo. For a more indulgent bite, sink your teeth into the crispy Taro Puff with Roast Duck, Fresh Mushrooms, Black Fungus, and Ginger ($12++), a pastry that offers a satisfying contrast of textures and flavours.

With more to savour across every part of the dining experience, Hai Tien Lo’s refreshed menus usher in a new chapter for the restaurant, bringing a renewed sense of discovery to its expressions of Cantonese cuisine.

Hai Tien Lo is open daily from 11:30am to 2:30pm, and 6:00pm to 10:00pm.
Prices quoted are in Singapore dollars, and are subject to service charge and prevailing government taxes.
For reservations, please call +65 6826 8240 or email dining.ppsin@panpacific.com.