Monday 26 December 2022

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
OH:
Daily Lunch, 11.30 – 14.30 (LO 14.00)
Daily Dinner, 18.00 – 22.30 (LO 22.00)
Menu available online

Wednesday 14 December 2022

Shinya Izakaya – A Tasty Izakaya Experience [MEDIA INVITE]

Shinya Izakaya (“Shinya”) is a NEW Izakaya in the Lively Boat Quay precinct specialising in fresh sashimi, kushiyaki (skewers), Agemono (deep-fried dishes), Yakimono (grilled dishes), Itamemono (stir-fried dishes) and Donburi (rice dishes). In partnership with an experienced F&B operator, Shinya Izakaya is set up to deliver a tasty izakaya dining experience.

Shinya Izakaya
The meal started with Assorted Sashimi -Amberjack, Hotate (scallop), Akami (bluefin tuna), Tai (Japanese sea bream) and Salmon ($48). It is nicely presented in Japanese sashimi-style plating. Each of the sashimi is thickly sliced, placed on the bed of crushed ice and complete with refreshing greens. Although the presentation looks good, the sashimi did not match the beautiful plating as we find the taste a bit ordinary.

Assorted Sashimi
For the sashimi, I would recommend that you go for their premium cuts, Salmon Belly ($14), Otoro (premium bluefin tuna belly. $48) and Shima Aji (striped jack). Each of the cuts looks fresh and lively. The shima aji and salmon belly are fatty and chewy; while the otoro just slowly melts in your mouth.

Otoro, Shinma Aji & Salmon Belly
We tried Ei Hire (dried stingray fin, $12) and Gobo Stick Karaage (deep-fried burdock stick, $6) from the Appetiser. The dried stingray is sweet and chewy, serve with mayonnaise dip. It is a good snack to accompany your drinks.

Ei Hire
Ei Hire
This is the first time I tried Gobo (burdock) stick karaage. It has a crispy exterior, followed by a juicy and moist interior. It is surprisingly tasty, like eating sweet potato fries.

Gabo Stick Karaage
Gabo Stick Karaage
Buta Kakuni (stewed pork belly, $12). The presentation is slightly different compared to other izakayas. Usually, the pork belly is served in cube form (like dong po pork), meanwhile, the version at Shinya is sliced like our Chinese braised pork belly style. The pork belly is soft and fork tender. The braising sauce penetrated well into the meat, making it an enjoyable dish.

Buta Kakuni
Buta Kakuni
Chicken Teriyaki ($12). Another unique Shinya style. The outer part of the chicken is well caramelised with teriyaki sauce, giving it a uniquely crisp texture and intense teriyaki flavour. I suggest you eat it with cucumber, tomato and salad.

Chicken Teriyaki
Chicken Teriyaki
Saikoro Steak (pan-fried diced premium beef, $25). The beef is juicy and tender, complete with the unique Meltique beef umami flavour. I find the beef is a bit overcooked and the mushrooms are over-seasoned.

Saikoro Steak
Saikoro Steak
Kushiyaki / Skewers: Tebasaki (Chicken Mid Wings, $3), Enoki Bacon (Pork Belly Enoki, $$3), Tsukune (Chicken Meat Balls, $2.50), Shiitake ($2), Shishito (Japanese Green Pepper, $$2.50).

Kushiyaki
Kushiyaki
When it comes to Japanese izakaya or teriyaki, the benchmark is usually their chicken balls. At Shinya, the chicken ball is sweet, juicy and with a touch of charred on the exterior. Nicely done. The pork belly is crisp, while the enoki is juicy as it absorbs the fats from the pork belly nicely.

Tsukune
Tendon (Crispy Prawn with vegetables on Rice, $15). When it was served to our table, it did not give us a WOW feeling. The bowl is too big for the serving, making all the ingredients seems to be small. Meanwhile, the tempura feels a bit oily, likely because it was fried not the required temperature. Need to re-look at the plating and execution of this dish.

Tendon
Kama Shioyaki (grilled yellowtail collar, $20). The skin is crispy and the flesh is moist and juicy. The yellowtail collar is well seasoned, we just need to drizzle the lemon zest to bring out the flavour. A must-try dish at Shinya.

Kama Shioyaki
Kama Shioyaki
While I do not drink, LD and the rest have Hokkaido Kanjyuku (Junmai Daiginjo) aged sake ($118 per bottle) to accompany the meal.

Hokkaido Kanjyuku (Junmai Daiginjo)
Premium Sake Menu
Sake Menu 1
Sake Menu 2
When we visited Shinya, the restaurant was only open for 1 week. LD and I find it familiar when we first enter the restaurant. We then realise that Shinya Izakaya took over from a yakiniku restaurant, as you can see from the round cover in the middle of the table. The furniture is well-seasoned and hopefully, it will be rejuvenated as it goes.

Food Menu
Overall, Shinya Izakaya will offer something different from the restaurant line-up on Boat Quay. We like their Premium Sashimi, Kama Shioyaki, Kushiyaki and Buta Kakuni. There is still some slight teething issue that needs to be resolved as the restaurant is still in its infancy. Do check them out when you are around the Boat Quay area. Kanpai! Cheers!

Wine List 1
Wine List 2
Food & Drink: 7/10
Value: 6.75/10
Service: N/A (Tasting invitation)
Ambiance: 6.5/10
Budget per Person: $26 - $50; $51 - $80

Shinya Izakaya
79 Boat Quay
Singapore 049867

T: +65 8112 8028
OH: Daily 16.00 – 03.00
Menu Available Online

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