From 5 to 14 May 2017, Chinese Master Chef Raymond Hu (胡卫东) from Pan Pacific Xiamen (厦门泛太平洋大酒店海天楼) will be presenting special lunch and dinner menus at Pan Pacific Singapore’s Hai Tien Lo to promote classic Fujian delicacies. This native Chinese cuisine is famed for their light yet flavourful and tender dishes, with great focus on umami taste. With the use of various seafood and poultry, the authentic Fujian delicacies showcase the original flavours of their key ingredients through skilled cooking techniques.
Taking centrestage is the Braised Pork in Soya Sauce, Tong’an Style (同安封肉), a traditional Fujian delight that originated from the Tong’an district in Xiamen. The entire piece of pork belly is placed in a large pot and stewed with soya sauce, along with other rich ingredients such as chestnuts, Chinese mushrooms, Chinese anise and lotus seeds where the simmered pork draws its fragrance and hearty flavours from. This extremely tender local dish is recommended to pair with rice for a flavourful meal.
Presenting another popular Fujian epicurean fare from the same district – the Tong’an Pan-fried Crab (同安煎蟹), this seafood course involves lightly seasoning the fresh crab with salt, Chinese wine and whisked egg yolk with minced ginger, before pan-frying over slow fire. The delicious crab meat retains its sweetness underneath its shell while the seasoning introduces an added dimension to the dish.
Hai Tien Lo Fujian Delicacies Promotion
5 to 31 May 2017 (Guest Chef Appearance from 5 to 14 May 2017)
Time:
Lunch: 11:30am to 2:30pm
Dinner: 6:30pm to 10:30pm
Prices: A la carte dishes from SGD8 per item. Set menus from SGD98 per person.
Hai Tien Lo,
Pan Pacific Singapore, Level Three
7 Raffles Boulevard
S(039595)
