If you enjoy Cantonese cuisine that combines familiar flavours with refined touches, there is something new to explore at Hai Tien Lo, the award-winning Cantonese restaurant at Pan Pacific Singapore.
From 5 September 2026, Hai Tien Lo has introduced refreshed Set, À La Carte and Dim Sum menus, bringing together new creations and familiar favourites. Led by Executive Chinese Chef Edden Yap and his Culinary Team, the refreshed menus continue the restaurant’s approach of honouring traditional Cantonese techniques while introducing contemporary touches.
Located on Level 3 of Pan Pacific Singapore at 7 Raffles Boulevard, Hai Tien Lo has long been known for its Cantonese cuisine, with the restaurant describing its style as traditional Cantonese dining with a contemporary twist.
Eight Set Menus to Choose From
At the centre of the refreshed offering is a collection of eight curated set menus, starting from $98++ per person.
The highlight is the Hai Tien Lo Chef’s Signature Menu, priced at $238++ per person. The menu is conceived by Chef Edden Yap around the ideas of nostalgia, familiar comfort and refined Cantonese craftsmanship.
The meal begins with a trio of appetisers designed to offer contrasting flavours and textures: Crispy Barbecued Suckling Pig with Caviar, Poached Cuttlefish with Garlic Chilli Sauce, and Chilled Cherry Tomato marinated in Plum Jelly.
The opening courses are followed by Double-boiled Chicken Soup with Yunnan Wild Yellow Mushroom, Fish Maw, Abalone, Sea Whelk and Dried Scallop. The soup showcases the traditional Cantonese appreciation for slow cooking, allowing the ingredients to contribute depth and flavour to the broth.
Next comes Steamed Sea Perch Fillet, paired with aged tangerine peel, Teochew aged preserved radish, black bean and garlic sauce. The combination brings together citrusy, savoury and umami notes while allowing the natural flavour of the fish to remain central.
For a richer course, the menu features Wok-fried Australian Lobster Meat in Creamy White Pepper Sauce, followed by Deep-fried Ibérico Pork Spareribs with Creamy Sauce and Shredded Lime.
The lobster dish draws on a familiar Singaporean flavour profile, while the pork spareribs bring crisp textures and a touch of citrus from the shredded lime.
The meal then moves towards a more comforting noodle course with Stewed Inaniwa Udon with Sea Cucumber, Minced Pork and Preserved Vegetables. The silky udon is served with a flavourful broth, while the preserved vegetables add a gentle acidity.
Dessert rounds off the menu with Chilled Cream of Avocado with Lotus Flower Pudding and Seasonal Fruits, offering a cool and refreshing ending to the meal.
The overall progression of the Signature Menu moves from appetisers and soup to seafood, meat, noodles and dessert, giving diners an opportunity to experience several different expressions of Cantonese cooking in one sitting.
More Choices on the À La Carte Menu
The refreshed à la carte menu also introduces a range of dishes for diners who prefer to choose individual plates to share.
Among the new offerings is Braised Bird’s Nest with Fresh Crab Meat, Dried Scallop and Bamboo Pith in Yellow Broth ($88++), combining delicate seafood and dried ingredients in a rich broth.
The Double-boiled Mini Buddha Jumps Over the Wall with Fish Maw ($48++) offers another comforting soup option, while the Steamed Australian Lobster with Egg White and Aged Hua Diao Wine ($44++) presents lobster in a more delicate preparation.
For something with deeper savoury flavours, the Wok-fried Abalone and Scallop with Green Vegetables in Black Truffle Sauce ($68++) brings together seafood, vegetables and the earthy aroma of black truffle.
Meat lovers can look towards the Grilled New Zealand Lamb Rack with Black Pepper and Spicy Cumin ($62++), which combines the richness of lamb with aromatic spice.
There is also a Cantonese comfort-food option in the form of Cantonese-style Stewed Beef Brisket and Tendon, served in a Treasure Pot ($42++).
Rice and noodle dishes have also received an elevated treatment. The Wok-fried Rice with Lobster Meat, Seaweed and Fish Roe ($28++) brings the smoky character of wok hei to the dish, while the Stewed Japanese Rice Vermicelli with Pan-fried Scallop and Crab Meat in Golden Broth ($24++) provides a more broth-based alternative.
New Dim Sum Creations
Dim sum lovers can also look forward to new additions alongside Hai Tien Lo’s existing favourites.
From the steamed selection, the Butterfly Pea Dumpling with Scallop ($12++) adds a colourful touch, while the Siew Mai with Prawn, Pork, Quail Egg and Black Truffle ($12++) gives the familiar siew mai a more indulgent treatment.
The deep-fried selection brings plenty of crunch. The Kataifi Seafood Roll ($12++) combines seafood with mango and pomelo, while the Crispy Taro Puff with Roast Duck, Fresh Mushrooms, Black Fungus and Ginger ($12++) layers savoury fillings inside a crisp pastry shell.
These additions give diners more variety when ordering dim sum for sharing, whether for a casual meal or a gathering with family and friends.
A Fresh Chapter for Hai Tien Lo
With the refreshed menus, Hai Tien Lo is bringing together traditional Cantonese cooking techniques, premium ingredients and contemporary flavour combinations.
Chef Edden Yap and his Culinary Team continue to build on the restaurant’s Cantonese foundation while introducing new dishes across the set, à la carte and dim sum menus. The result is a broader selection for diners who want to explore different sides of Hai Tien Lo, from comforting soups and classic Cantonese preparations to seafood, roasted and fried specialities, noodles and dim sum.
For families and groups, the range of sharing dishes also makes it possible to order several different plates for the table, allowing everyone to sample a variety of flavours and textures.
Hai Tien Lo
Pan Pacific Singapore, Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
Lunch: 11:30am–2:30pm
Dinner: 6:00pm–10:30pm
Last order: 10:00pm
The restaurant is open daily. Prices quoted above are in Singapore dollars and are subject to prevailing service charge and government taxes.
