Hai Tien Lo – Meteoric Success 2023 [MEDIA INVITE]

Pan Pacific Singapore invites you to celebrate the year of the Water Rabbit with exquisite selections of curated set menus, showcasing the finest of Cantonese dining at award-winning Hai Tien Lo. Executive Chef Ricky Leung presents a selection of eight impeccable set menus that will capture our imagination.

Hai Tien Lo - Entrance

We got the front seat to try out the Meteoric Success Menu (飞黄腾达宴; $298 per pax, min 2 persons) and Hai Tien Lo Superior Treasure Pot (海天楼精选豪华聚宝盘; $598 for 6 pax, $938 for 10 pax).

Yu Sheng

Yu Sheng with Lobster, Whole Abalone, Smoked Salmon and Silver Fish (龙虾鲍鱼烟三文鱼白饭鱼捞起). We had a great time tossing the Yu Sheng filled with the bountiful treasure of the seas. Accompanying the assortments of shaved fresh vegetables and pickled vegetables are abalones that are sweet and crunchy, bouncy sliced lobster meat and smoked salmon, which add a touch of smokiness and saltiness in the dish. The fried fish skin, silver fish and crispy crackers provided a crumbly and crunchy texture. To top it off, the yu sheng sauce is a combination of kam quat and lime giving the overall dish a refreshing sweetness with a slight twist of citrus.

Fresh Vegetables and Pickled Vegetables

Abalone, Lobster & Smoked Salmon

Ready to Toss

My Portion

Double-boiled Fish Maw with Bamboo Pith and Dried Scallops in Fish Bone Broth (瑶柱竹笙花胶鱼骨汤). When I saw the milky white colour of the fish bone broth, I know the soup going to be delicious. It is filled with collagen, extracted from the fish maw and nicely paired with the nourishing bamboo pith. The dried scallops added the umami flavour while the wolfberry for a touch of sweetness. While we were enjoying the soup, the silence around the table is just deafening, telling you how yummy it is.

Double-boiled Fish Maw with Bamboo Pith
and Dried Scallops in Fish Bone Broth 

The Fish Maw

Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables (青边鮑金蚝福袋时蔬). The fresh abalone is wholly infused with the braising sauce, which is bold, robust and filled with umami. The dried oyster sits on top of the bean gluten just bursting with the flavour of the braising sauce, infused with the uniquely delicious flavour of the dried oyster. While the abalone and oyster have a bold and robust flavour, the gluten and broccoli balanced the overall dish.

Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables

Braised Fresh Abalone with Dried Oyster, Bean Gluten and Seasonal Vegetables

Combination of Sliced Crispy Barbecued Suckling Pig and Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing (脆皮乳猪件伴松露鲜蟹肉干贝燕窝酿鸡翼). The paper-thin suckling pig skin is light and crispy. However, without a doubt, the star of this dish is the chicken wing. It is deboned and stuffed with bird’s nest, fresh crab meat, dried scallops and truffle then deep-fried. When I bit into the wings, it was bursting with the natural flavours of each ingredient. Yummy!!

Combination of Sliced Crispy Barbecued Suckling Pig and Bird’s Nest,
Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing 

Bird’s Nest, Fresh Crab Meat, Dried Scallops and Truffle stuffed in Chicken Wing 

Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock (金汤龙虾稻庭面). The silky udon in superior stock would have been a simple and perfect savoury end for the meal. Yet, it was elevated with lightly charred lobster meat, which adds a lovely smoky aroma and bouncy texture to this dish. The crunchy and slightly bitter kai lan helps to counter the richness of the dish.

Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock 

Stewed Indonesian Lobster with Inaniwa Udon in Superior Stock 

Double-boiled Almond Cream with Imperial Swiftlet’s Nest, Maltose and Sesame Dumpling in Young Coconut (椰皇杏汁炖桃膠官燕汤丸), served with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam (金沙芋丝贺年糕).

Double-boiled Almond Cream with Imperial Swiftlet’s Nest,
with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam 

Double-boiled Almond Cream with Imperial Swiftlet’s Nest,
with Prosperity Chinese New Year Cake coated with Finely-ground Nuts and Shredded Yam 

A generous serving of double-boiled almond cream filled with bird nest, peach gum and a sesame dumpling. Each slurp of the dessert delivers a smooth, creamy and comforting flavour at the same time. Completing the dessert nian gao coated with finely-ground nuts and shredded yam.

Sesame Dumpling

Peach Gum

Nian Gao

On top of the Meteoric Success Menu, we were also served the Hai Tien Lo Superior Treasure Pot (海天楼精选豪华聚宝盘). The ingredients consist of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Dried Scallop, Roast Duck, Homemade Fish Bean Curd, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom (八头鮑魚, 金蚝, 海参, 魚鰾, 元蹄, 龙虾, 干贝, 烧鸭, 自制鱼腐 , 豆筋, 花菇, 发菜, 莲藕片, 云南耳菌).

Hai Tien Lo Superior Treasure Pot - 6 pax

Popularly known as Pen Cai / Poon Choy, the Hai Tien Lo version of Superior Treasure Pot is filled with luxurious and bountiful ingredients bound by superb and robust gravy. Each ingredient is cooked just right and I like the dried oyster, abalone, lobster and Chinese mushrooms that absorb the broth. If there are no other dishes after this, I will not hesitate to get a bowl of rice and wipe out the broth. A superb “rice thief dish”. Absolutely Delicious!!

Hai Tien Lo Superior Treasure Pot - My Serving

Hai Tien Lo Superior Treasure Pot - My Serving

Overall, it was a treat testing the Meteoric Success Menu and Hai Tien Lo Superior Treasure Pot. All the dishes are beautifully plated and delivered multi-texture and in-depth flavour Cantonese flair. A total #Foodgasm dining experience. Cheers!!

Hai Tien Lo – CNY Lunch and Dinner Menu

When: 6 January to 5 February 2023

Time: 11.30 – 14.30, 18.00 – 22.00

Hai Tien Lo 2023 CNY Set Menu is available here

Hai Tien Lo 2023 CNY A la Carte Menu is available here

Price starting from $128++ per person.

Hai Tien Lo – Weekend Dim Sum Buffet

When: 7, 8, 14, 15, 28 & 29 January 2023 and 4, 5 February 2023.

Time: 11.30 – 14.30

Price: $99++ per adult, $49.50++ per child (6 to 12 years old)

Every table, with a minimum of two diners, will receive a complimentary Abundance Yu Sheng with Smoked Salmon and Crispy Silver Fish, one serving of Double-boiled “Buddha Jumps over the Wall”, Half Baked Lobster with Cheese in Superior Stock.

Hai Tien Lo – Chinese New Year Goodies

When: 27 December 2022 – 5 February 2023.

Pre-order the Chinese New Year goodies is available at ppsinshop.com from 19 December 2022 and collect their purchases from 27 December 2022 to 5 February 2023 at the hotel’s Chinese New Year Booth on Level 2 from 10:0am to 8:00pm (excluding 21 January 2023 – collection before 3pm).

To place an order, contact 6826 8240, email specialevents.ppsin@panpacific.com, or visit ppsinshop.com.

Part of the Dining Area

Thank you very much team Pan Pacific Singapore for hosting us.

Food & Drink: 9.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 9/10

Budget per Person: $81 and Above

Hai Tien Lo

7 Raffles Boulevard

Level 3, Pan Pacific Singapore

Marina Square, Singapore 039595

T: +65 6826 8240

W: https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/hai-tien-lo.html

F: https://www.facebook.com/haitienlo.sg

IG: @Haitienlo

OH:

Daily Lunch, 11.30 – 14.30 (LO 14.00)

Daily Dinner, 18.00 – 22.30 (LO 22.00)

Menu available online

Golden Ocean – Korean Sashimi in the East

Golden Ocean Korean Restaurant is the first Korean restaurant in Singapore where we ever had a Korean signature sashimi set. Since we were at Katong Shopping Centre, we decided on a return visit.

Golden Ocean

We wanted to order the flat fish sashimi, however, they don’t have enough. So, this time around we ordered Assorted Sashimi ($150 for 2 pax) from the Signature Sashimi Set. The set includes assorted seafood, side dishes and spicy stew

Almost immediately, a seaweed soup is served. The flavour is very subtle and the soup is seasoned with the natural flavour of the seaweed.

Seaweed Soup

Following the soup, an assorted seafood plate consisting of mussels and clams was served. They are nice and juicy. It is cooked simply, to allow you to taste the natural sweetness of the mussels and clams. There is a touch of spiciness from the cut chilli to perk up the seafood.

Mussels and Clams

Assorted seafood sashimi, abalone, sea cucumber, sea squirt, octopus and prawns. Most of them tasted very bland and you enjoy them more for the texture. You need the soy sauce and doenjang banga (Korean sashimi dipping sauce) to enhance the flavour of the seafood. The abalone and the prawns are fresh and crunchy, while the sea squirt is chewy and the sea cucumber is soft and bouncy.

Prawns. Octopus, Sea Squirts, Sea Cucumber and Abalone

The side dishes serve include grilled corn with cream and cheese, grilled ginkgo and garlic and grilled saba fish. I like their corn with cream and cheese so much that I have to stop myself, so that I can enjoy the other dishes.

Grilled Corn, Cream & Cheese; Gingko and Garlic

Since I am not a fan of gingko and garlic, I leave that to LD. The saba is nicely grilled, crisp externally followed by juicy flaky flesh.

Saba Fish

Now to the star of the dinner. The assorted fish sashimi plate consists of salmon sashimi, rock fish and flat fish sashimi. The flat fish sashimi has a meaty and resilient texture. It is a bit chewy and it has a subtle sweetness that goes well with the lemon and soy sauce.

Flat Fish (Cream edge), Rock Fish (Black Edge) & Salmon

The rock fish has a smoother and softer texture compared to the flat fish plus the flavour is also sweeter. Both the flat fish and rock fish is served at room temperature, as it is likely just taken from the fish tank in the dining room earlier.

Flat Fish (Cream edge), Rock Fish (Black Edge) & Salmon

The salmon sashimi in a Korean restaurant is different from the Japanese restaurant. The cuts that reach our table are still frozen. If you eat it immediately, it is almost like eating a salmon popsicle. It is best if you let it thaw, you can enjoy the chilled version. However, I still prefer the salmon sashimi served in a Japanese restaurant. LD says to scrap the salmon next time, LOL!

Acorn jelly with seaweed served cold. The soup is tangy and spicy. Since acorn jelly is almost tasteless, the seaweed and the soup supplement the flavours.

Acorn Jelly with Seaweed

Cooked food, chicken and leek skewers, prawn tempura and fish tempura. The cooked food gives a nice break from the raw fish dishes. Though I enjoy the prawn and fish tempura, the chicken skewers are a bit tough to my liking. Somehow, the skewers were thrown in to add the numbers and does not fit the seafood theme.

Chicken & Leek Skewers, Prawn Tempura

Fish Tempura (bottom)

Fish stew is the final dish. The parts of the fish that can’t be used for sashimi are used here cooked with radish, bean sprouts, watercress and a dollop of red pepper powder. The soup is light, a bit peppery yet it helps to chase out the jelakness (‘overwhelming’) from all the food we consumed. We feel ramen will go well with the dish, so we ordered one to be cooked in the stew. We enjoy the combination of fresh fish, radish and bean sprouts. It gave a healthy ending to the meal.

Fish Stew

Fish Stew with Ramen

For the sweet ending, each one of us gets a popsicle. LD choose the lime flavour, while I choose the plum.

Plume & Lime Popsicles

The décor of the restaurant is very simple, reminds me of a family restaurant. There are a few fish tanks in the restaurant to keep live fish and other seafood. Service is friendly, but when it is crowded you need to be prepared to wait a while as they are always under staff.

Menu 1

Overall, we have returned to the Golden Ocean a few times since our initial visit in 2021. We feel the food is good and the overall experience are enjoyable. Cheers!

Menu 2

Food & Drink: 7.5/10

Value: 6.5/10

Service: 6.25/10

Ambiance: 6/10

Budget per Person: $51 - $80; $81 and above

Golden Ocean Korean Restaurant

865 Mountbatten Road

#01-41/43 Katong Shopping Centre

Singapore 437844

T: +65 9008 2049

W: https://golden-ocean-korean-seafood-bbq.business.site/

F: https://www.facebook.com/Golden-Ocean-232317057463869

IG: @Goldenoceankr

OH:

Tue – Sun: 12.00 – 22.30

Closed on Monday

Pohang Seafood – Korean Sashimi Meal Experience in SG

Fresh Tuna @ Pohang Seafood

Our first Korean style sashimi meal experience was during our first trip to Jeju in 2017. It was a gastronomic experience, though I must admit it is not something that I eat frequently. Last year, we found a Korean restaurant serving Korean Sashimi on the east side of Singapore and Pohang Seafood is the second restaurant that we tried in Singapore.

Pohang Seafood SG

We decided to try this after I saw the IG post of Bjorn Shen, one of the judges of Master Chef SG. For the meal, we choose Fresh Tuna and Flatfish set (small, $180, recommended for 2 pax). One thing for sure, when you order the meal, it is like a banquet that will knock you over.

In a typical Korean meal culture, they flooded your table with side dishes at the start. Here, the banchan consist of salmon sashimi, acorn jelly, Mulhoe (Spicy raw fish soup), porridge, broccoli, corn with cheese, mini seafood pancake, salad with mayo and kelp soup.

Banchan Part 1

Salmon & Salmon Belly

For the salmon sashimi, each person has a thick slice of the regular part and another slice of the salmon belly. Both are smooth and delicious. The porridge is subtle, thick yet tasty, while the corn is slightly charred, sweet and topped with cheese. It can do with a bit more cheese and more charred.

Porridge, Mulhoe and Corn with Cheese

The mini seafood pancake is crispy and enjoyable. Mulhoe is a cold spicy raw fish soup, as a side dish the version is much simpler and it plays a dual role as an appetizer and palate cleanser. It tasted icy, tangy, spicy yet refreshing. It is a bit too spicy for my liking, but LD enjoys it, and also enjoyed the acorn jelly. Instead of mulhoe, I enjoy the subtle flavour of the sea in the kelp soup.

Mini Seafood Pancake

Acorn Jelly

The steam egg followed soon together with the next seafood treat of Abalone and Sea Squirt. The abalone is thinly sliced, delivering a familiar Korean abalone crunchy texture. Opposite to the abalone texture, the sea squirt inner part is soft with a touch of chewiness, it has a slight bitter taste but one thing for sure they are very fresh. However, the skin of the sea squirt is super chewy, I don’t recommend you eat that.

Steam Egg

Abalone & Sea Squirt

Abalone & Sea Squirt

For the seafood, there are 4 types of dipping sauce. Soy sauce, wasabi, sesame oil with salt and doenjang-banga (Korean raw fish dipping sauce, thick). On the table, there is also a bottle of cho-jang (the lighter sweet and spicy sauce).

The Sauces - Cho-Jang, Sesame Oil with Salt
Soy Sauce with Wasabi and Doenjang Banga

Next up will be the WOW and IG moment. San-nakji (LIVE Octopus seasoned with sesame oil). Yes, you can see the chopped tentacles still moving. Taste-wise, it is almost tasteless but the bouncy texture is intriguing. The texture of the tentacles part tasted a bit rough because of the suction cups, while the head or upper part tasted smooth and velvety. Not a spicy lover, I decided to create my own sauce, using soy sauce and lemon juice (there are lemon wedges served with the seafood). The combination of salty and tanginess, extract the natural sweetness from the octopus. Yum!!

LIVE Octopus

Now is the turn for the Tuna sashimi, served with perilla leaves and seaweed. The portion is huge, there were about 30 slices on the plate. From the colour of the tuna, you can see it consist of different part of the fish. The darker colour is the leanest and the lighter colour is fattier. There are two premium cuts on top, looks like the fattiest version as it is covered in fats. We thought the two pieces will melt in your mouth, instead, a tendon-like chewiness paired with the fatty texture. An interesting surprise.

Fresh Tuna with Perilla Leaves and Seaweed

Fresh Tuna

The Premium Slice

The flatfish sashimi also comes in the same size. It offers a meaty and resilient texture. The regular cuts offer a very subtle sweetness, almost like a blank canvas, where you can dip it in any sauces that you like. The premium cuts (the creamy colour) have a stronger flavour; however, it is chewier.

Flatfish Sashimi

I find the portion of the sashimi is very generous, to the point of overwhelming. My secret weapon here is the lemon. Not only it helps to cuts through the fats of the protein, but it also helps to extract the natural sweetness of the seafood. I use the lemon to mix with soy sauce or the sesame oil salt dip; while LD uses it together with the doenjang and cho-jang.

Tuna with Seaweed and Perilla Leaf

Since there are a lot of slices of tuna and flatfish, you should experiment with different ways to eat the sashimi. I tried one with just the seaweed and another with just perilla leaf, it delivers a unique, yet delicious flavour.

Flatfish with Seaweed

For those who never tried Korean Sashimi, please take note that the sashimi is served at ROOM TEMPERATURE. Just like the sashimi served in a high-end Japanese restaurant. The seafood here is likely still swimming in one of the aquariums when you walk into the restaurant and prepared after they got your order. Therefore, this is probably one of the freshest sashimi you can get in Singapore.

Once you almost complete your sashimi, they serve fish roe hand roll. It has an earthy vegetable taste, followed by bursting fish roe flavour. On your second bite, you can taste the pickle vegetables hidden below that helps to cuts through the rice the richness of the fish roe.

Fish Roe Handroll

The finale is fish hotpot. It uses the leftover cuts from the flatfish and the head, cooked with potato noodles, radish, vegetables and zucchinis. The soup tastes clean and the red pepper helps to cleanse the overwhelming flavour from the heavy meal. We were stuffed before we start the fish hotpot, so after the first bowl, we ask them to pack the balance of the hotpot for LD’s dinner the next day.

Fish Hotpot

Flatfish

The décor of the restaurant is very simple and bare minimum. It feels like you are dining in a takeaway Korean sashimi joint, where the dining area a simply furnished with foldable chairs, DIY tables and transparent disposable plastic table cloth. The service is prompt and friendly. During our diner there, we notice the majority of their customers are Koreans and most of them order for takeaway. When they are talking, you can easily feel that you are in Korea.

The Interior Decor

Overall, having experienced a few Korean sashimi meals in Jeju and Singapore, I like Pohang Seafood SG the most. The seafood is fresh, the portion is generous and we can experience this wonderful food without leaving our shore. Awesome and we look forward to our return visit with our “makan kakis”. Geonbae!! Cheers!!

Food & Drinks: 8.5/10

Value: 8/10

Service: 7/10

Ambiance: 6/10

Budget per Person: $51 - $80; $81 and Above

Pohang Seafood

182 Jalan Jurong Kechil

#01-52, The Hillford

Singapore 596152

T: +65 6365 0309

F: Pohang Seafood-회랑고기랑sg | Facebook

OH:

Tue - Sat: 12.00 – 14.30; 17.30 – 22.20

Sun: 12.00 – 14.30; 17.30 – 21.30

Closed on Monday.