Refined Classic Cantonese Flavours at Hai Tien Lo

Serving authentic Cantonese delicacies by Executive Chef Lai Tong Ping (黎东平), award-winning Hai Tien Lo (海天楼) presents a refreshed menu from 1 March 2017 with an emphasis on premium seafood and uniquely crafted dishes, together with a comprehensive Fine Wine list featuring an selection of premium wines curated for perfect pairing that is bond to spark new interest.

Delight in new appetiser such as the Deep-fried Crispy Prawn with Mango and Pomelo Sauce (柚子香芒脆虾球) and the aromatic Barbecued Honey-glazed Pork and Marinated Foie Gras (卤水鹅肝叉烧皇) featuring a divine combination of two crowd favourites.

Traditionally known for its wholesome double-boiled Cantonese soups, Hai Tien Lo presents the robust Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth (竹笙花胶鱼骨汤), a hearty creation which entails a great deal of culinary expertise and meticulous preparation. Another new premium soup is the Double-boiled Imperial Swiftlet’s Nest with Fresh and Dried Scallops in Superior Stock (高汤官燕鸳鸯贝) which is both nutritious and rich in flavours.

Double-boiled Fish Maw with Bamboo Pith in Fish Bone Broth (竹笙花胶鱼骨汤)

For that indulgent ocean-fresh dining experience, Hai Tien Lo has added the premium Braised Australian Fresh Whole Abalone (原只澳洲青边鲍) to its enhanced menu. Taking up to two days of preparation, this freshly imported seafood is favoured for its light and natural sweetness, and is topped with braised homemade Abalone sauce for an exquisite finish.

The next culinary gem in the revitalised line-up is a modern interpretation and a hybrid of the western salt-crusted baked chicken, the classic Chinese beggar’s chicken and the traditional herbal chicken. The Salt-Crusted Traditional Stewed Chicken with Dried Scallops in Lotus Leaf ( 荷香元贝富贵鸡 ) is wrapped in lotus leaves with a range of luxurious ingredients such as dried scallops, mushrooms, bamboo shoots, carrots and Chinese Angelica, and encased in a layer of salt crust which brilliantly seals in all the aromas and flavours.

Salt-Crusted Traditional Stewed Chicken with Dried Scallops in Lotus Leaf ( 荷香元贝富贵鸡 )

For that mandatory rice or noodle dish to round up the savoury courses, Executive Chef Lai presents a new fusion delight – the Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine (花雕蛋白蒸大虾稻庭面). The handmade Inaniwa Udon is selected for its thin and smooth texture in comparison to the regular udon, and its superb texture remains even after steaming.

Steamed King Prawn with Inaniwa Udon in Egg White and Chinese Wine (花雕蛋白蒸大虾稻庭面)

Those with a penchant for sweet treats will be rewarded with new innovative desserts to conclude the refined dining experience, with highlights such as the Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste (猫山榴莲米滋卷). Indulge in the generous serving of creamy Mao Shan Wang durian puree encased within soft and chewy glutinous rice rolls and delight in the fragrance of this King of Fruits.