Pan Pacific Singapore’s signature Chinese restaurant Hai Tien Lo (海天楼) has long been a reliable address for refined Cantonese dining. With Chef Edden Yap stepping in as the new Executive Chinese Chef, diners can look forward to a refreshed menu that honours tradition while adding modern flair.
Born in Kuala Lumpur, Malaysia, Chef Edden brings over 30 years of culinary experience. His career journey spans hawker stalls in Malaysia to acclaimed kitchens in Dubai, Nanjing, and Macau, where he led award-winning restaurants such as Lotus Palace at The Parisian Macao and DIVA at W Macau. He combines respect for Cantonese tradition with contemporary touches, drawing inspiration from market-fresh ingredients and the comforting flavours of home-cooked meals.
The Chef’s Signature Menu
Chef’s Signature Menu – Hai Tien Lo. Photo©Pan Pacific Singapore
At a recent media tasting, we sampled Hai Tien Lo’s Chef’s Signature Menu (S$228 per person, minimum two diners), a seven-course line-up showcasing Chef Edden’s culinary roots and creative flair.
We started with a platter of Sliced Crispy Barbecued Suckling Pig with Caviar, Marinated Tiger Babylon Shells in Wasabi Sauce, and Chilled Cherry Tomato marinated in Plum Wine Jelly. The combination of crisp pig skin, briny shells, and refreshing plum jelly tomatoes set the tone for the meal.
The double-boiled Dendrobium Chicken Soup with Fish Maw, Dried Scallops, and Sea Whelk was deeply satisfying — clear yet robust, layered with the natural sweetness of seafood and the roundness of slow-brewed poultry broth. Classic Cantonese comfort, elevated with finesse.
Next came Steamed Sea Perch Fillet with Aged Teochew Preserved Radish. The house-aged preserved radish added a gentle crunch and savoury undertone, pairing elegantly with the delicate fish.
A duo of luxe seafood followed: Braised South African Fresh Abalone and Sea Cucumber stuffed with Shrimp Paste in Oyster Abalone Sauce. The abalone brought rich umami depth, while the sea cucumber, crisp-fried before being stuffed, stood out for its unusual texture. The frying added a crisp shell, yielding to the soft, bouncy sea cucumber within—an inventive take that highlighted both textures.
Another highlight was Deep-fried Ibérico Pork Spareribs in Creamy Sauce, topped with Shredded Lime. Right before serving, fresh lime zest was grated over the pork spareribs, lifting the dish with a bright citrus perfume to balance the rich fattiness of the pork.
The Stewed Japanese Rice Vermicelli with Pan-fried Lobster Meat and Scallop in Sour Tomato Broth was a surprise favourite. The savoury-sour broth here was particularly striking; it gained its tang not from vinegar, but from house-fermented tomatoes, resulting in a natural, rounded acidity. The vermicelli absorbed the broth beautifully, while the lobster and scallop added briny sweetness.
Finally, dessert arrived as a playful showpiece: Chilled Cream of Mango Sago with Snow Swallows. The “Hua Kai Fu Gui” presentation featured a white chocolate sphere concealed the colourful ingredients within; a gentle tap broke the shell, letting everything spill into a vibrant mix — a creative reimagination of the classic mango pomelo sago.
Rediscovering Cantonese Classics
With Chef Edden at the helm, Hai Tien Lo offers a menu that is both comforting and exciting — traditional Cantonese flavours enlivened by creative, modern touches. For diners seeking refined Cantonese cuisine with a contemporary twist, it’s a fresh reason to revisit this Singapore institution.
Hai Tien Lo – Chef’s Signature Menu
S$228 per diner (minimum of two diners)
Available for both lunch and dinner
Hai Tien Lo, Level 3, Pan Pacific Singapore
7 Raffles Boulevard,
Marina Square,
Singapore 039595
Tel: +65 6826 8240
