Winter arrives at Hai Tien Lo with two decadent prix fixe menus to commemorate the Winter Solstice Festival. Experience joyous and heartwarming reunions with family and loved ones as Master Chef Lai Tong Ping (黎东平) presents his curated menus showcasing some of the finest traditional Winter Solstice delicacies that highlight the best of the season’s produce.
Inspired by the ancient Chinese philosophy of balance and harmony, Master Chef Lai created the limited edition menus based on original recipes and traditional cooking methods that would be appreciated and enjoyed by both the young and old. Savour the unique creation of Simmered Garden Vegetables with Purple Sweet Potatoes and Shredded Bean Curd Sheet in Superior Stock, amongst other delightful courses. The purple sweet potatoes are meticulously prepared – first deep-fried and then steamed, with the essence acting as the soup base for simmering the vegetables. Master Chef Lai’s unusual pairing of purple sweet potatoes and vegetables results in a harmonious sweet and savoury dish that is sure to please even the most discerning palate.
Guests may also delight in the exquisite Stewed Classic Whole Abalone with Boston Lobster in Chef’s Special Homemade Abalone Sauce that features Master Chef Lai’s dedication to his craft of creating well-balanced dishes of distinguished flavours and rich textures. Other highlights include Double-boiled Winter Melon Soup with Abalone and Cordyceps Flowers, and Steamed Sea Perch Fillet with Seasonal Greens and Crispy Bean Crumbs.
Round off the indulgent meal with the traditional Tang Yuan (Glutinous Rice Balls) in Chinese Dessert Soup. The smooth and rich filling of sesame paste is enveloped within the firm layer of glutinous rice coating, presenting a flavourful experience as one takes a bite into this sweet treat. The divine pairing with a choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup completes the delectable dessert. Tang Yuan is traditionally enjoyed with family during Chinese Festivals such as Winter Solstice due to its round appearance symbolising reunion and family togetherness.
Available at Hai Tien Lo for lunch and dinner from 30 November to 22 December 2015, the six-course Bamboo menu is priced at SGD398 for four guests, and the seven-course Pine menu is at SGD748 for six guests.
For enquiries and reservations, please call +65 6826 8240 or email firstname.lastname@example.org.