The Place Located on Level 3 of Pan Pacific Singapore, it has been a couple of years since I returned to Hai Tien Lo (海天楼) which welcomed its Executive Chinese Chef Edden Yap in the middle of this year. A brief background of Chef Edden is that he hails from Jinjang in Kuala Lumpur, Malaysia and has more than three decades of culinary experience.

The restaurant’s Chinese name literally translates to “Stairway to Heaven,” and is an award-winning Cantonese fine dining restaurant. The restaurant’s palatial interiors is complemented by modern Chinese design elements, with several private dining rooms for different dining sizes. 

The Food Led by Executive Chinese Chef Edden Yap, you can expect classic Cantonese dishes here such as handcrafted dim sum and signature roasts. The “New Cantonese” menu introduces innovative interpretations of heritage dishes, reflecting Chef Edden’s philosophy of cooking with the warmth and comfort of home. 

I had Hai Tien Lo’s Chef Signature Menu (S$228 per diner, minimum of two diners) where beverage pairing is also available. You can expect various types of Chinese wine and brandy for this pairing which is quite interesting if you are into Chinese liquors. 

Here is what to expect from the Chef Signature Menu: 

Sliced Crispy Barbecued Suckling Pig with Caviar; Marinated Tiger Babylon Shells in Wasabi Sauce; Chilled Cherry Tomato marinated in Plum Wine Jelly 
The menu starts with a trio of appetisers and my favourite of the lot is the crisp Sliced Crispy Barbecued Suckling Pig with Caviar. 

Double-boiled Dendrobium Chicken Soup with Fish Maw, Dried Scallops, and Sea Whelk 
I can’t say no to good soup and this chicken soup is comforting for the soup. It spots a clean flavour and cleanses the palate at the same time.   

Steamed Sea Perch Fillet with Aged Teochew Preserved Radish 
Another dish I enjoyed on this menu is this fresh sea perch which spots a nice and firm texture. The winning element here for me has to be the aged preserved radish which is so good and enhances the flavour of the fish well. 

Braised South African Fresh Abalone and Sea Cucumber stuffed with Shrimp Paste, in Oyster Abalone Sauce 
Another showcase of seafood in this course where the fried sea cucumber stood out for me. 

Deep-fried Ibérico Pork Spareribs in Creamy Sauce, topped with Shredded Lime  

Stewed Japanese Rice Vermicelli with Pan-fried Lobster Meat and Scallop, in Sour Tomato Broth 
The star here is the sour tomato broth which is sweet and mildly spicy at the same time. Needless to say, the soft vermicelli goes very well with the broth. 

Chilled Cream of Mango Sago with Snow Swallows 
Last but not least, dessert is mango sago wrapped in a white chocolate eggshell where it flows out once you break the shell. 

Rants The dining tables along the aisle are also the ones which are least private as they are exposed to diners and guests from Edge or the hotel’s public areas.

Will I Return Again? Hai Tien Lo is one of those longstanding Chinese restaurants in Singapore which has remained consistent over the years. Overall, I enjoyed Chef Edden’s Signature Menu, and this is one spot ideal for business or family meals. If you are a GHA Discovery member, there are also discounts off your total bill depending on your membership tier.   

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 3.5/5
Overall Experience: 4/5  

Hai Tien Lo 
7 Raffles Boulevard 
Level 3, Pan Pacific Singapore 
Singapore 039595 
Tel: +65 6826 8240 

Opening Hours 
Monday to Sunday: 11.30am to 2.30pm; 6pm to 10pm 

Ranted by The Ranter