A Short Note

I'd just like to post a short note to look out for new posts coming soon. Apologies for my protracted period of absence due to my extremely heavy workload. Upcoming posts include some featuring my food adventures in Australia, as well as critiques on local restaurants. Please stay tuned!

Charming Chinese Cuisine at Hai Tien Lo

Being a frequent diner at Hai Tien Lo, my dining partner suggested that we make a trip to the famed Hai Tien Lo restaurant located on the third floor of the Pan Pacific Hotel. As the establishment has garnered an impressive array of awards, I harboured relatively high hopes, which - thankfully - were met with finesse and immaculate service.

Occupying one of three sides of the building's triangular configuration, Hai Tien Lo has a welcoming reception space that exudes traditional Chinese opulence (what with vermillion pillars and intricate wood carvings) finetuned with a touch of modernity, such that the interior does not feel overly stuffy and imposing. Upon entering the restaurant, one realises that the space within has been cleverly divided into two sections, one for casual dining and the other for business entertainment. The former comprises a row of outward-facing dining tables that stretches across the entire length of the corridor, while the latter consists of larger round tables, each of which is ensconced in a private space demarcated by wood-carved barriers. Perhaps, what is most striking about this ensemble is that it allows for groups of diners to enjoy their private space, whilst ensuring that the individual parts integrate seamlessly into a resplendent whole. 

For starters, my dining partner and I opted for a thick hot and sour broth along with a couple of Chinese dumplings. Although the broth was viscous, it refrained from being clumpy and was of a homogeneous texture. In addition, the dumplings were bite-sized and the meat filling within was flavourful without reeking of MSG, making them a gustatory delight. 

Soup

Next up came Hai Tien Lo's appetiser specialty dish, which comprised a trifecta of sterling delicacies that encapsulated the true essence of Chinese fine dining. More specifically, the trio consisted of two lightly pan-seared scallops, fried prawn complemented by lotus crisp and perched atop a cylindrical piece of watermelon, as well as a sliver of Peking roast duck skin flanked by a spoonful of jelly fish. While most of the dishes were agreeable with my palate, I personally felt that there was some discordance between the prawn and the watermelon as the two resembled an awkward pair of misanthropes more than bosom buddies. 

Appetiser

Last but not least, for the main course, we opted for another threesome, this time of roast meat. Served in a rose-shaped platter, the trinity comprised char siew, fatty three-layered pork as well as roasted pig skin with several slices of meat. Of the three, I enjoyed the char siew the most, for the meat oozed with a perfectly concocted sweet sauce and had an alluring layer of honey glaze. Indeed, this was the most authentic version of the delicacy that I have tasted thus far.

Ravenous for Roast

All in all, my dining partner and I relished our time at Hai Tien Lo, as the restaurant is committed to serving fine Chinese cuisine that has been painstakingly crafted. Furthermore, our dining experience was made more complete by the impeccable service and charming ambience which combined grandiose splendour with unassuming comfort. Indeed, I would highly recommend this establishment, especially since I am already looking forward to making a return trip.

Thanh Ying Thai

Having been a long-time customer of Thanying restaurant at Amara hotel, we decided to return to this well-established Thai fine dining restaurant after a long hiatus since our last visit. 

For starters, we ordered the pomelo salad, which struck an impeccable equipoise between the palette of flavours - the tangy sweetness of the dressing, the cringe-inducing acidity of the pomelo and the well-balanced richness of the coconut drippings. Mm, the best pomelo salad I've had thus far.

Pomelo Salad

Next up were the soups, one of which I am unable to recall, whilst the other was a perfectly delectable Tom Yam soup which I proceeded to devour. The soup, though fine in consistency, was infused with a potpourri of scents and consisted of a generous serving of button mushrooms along with a menagerie of seafood items. Once again, one of the best Tom Yam soups I have had.

Tom Yam Soup

Following the soup was the catfish salad, which comprised fried and chopped catfish bits complemented by a thick concoction of thai chilli sauce dressing. While this dish was novel and unique in its own right, the catfish bites were slightly dry with a tinge of bitterness and may not be suited to everyone's palate. 

Catfish

Last but not least was the Nyonya steamed fish which was cooked on a hotplate in a sweetly ascerbic broth. The fish was tender and not overcooked, and along with the broth whose panoply of flavours had been exquisitely finetuned, this made for a mouth-watering and savoury dish that we thoroughly enjoyed.

Steamed Fish

For drinks, one may opt for the lemongrass, as Thanh Ying's rendition seems fairly authentic and lacks the ruinous cloyingness that one might find in most other lemongrass drinks (replete with a large dose of sugar solution).

Lemongrass Drink

As for dessert, should one have a large appetite for sweets and treats, consider going for the dessert buffet which offers an impressive variety of kuehs, including the all-time favourite tako delicacy, comprising a trifecta of water chestnut bits, pandan jelly and coconut cream.

Dessert Table

All in all, dinner at Thanh Ying was enjoyable and was one of the best - if not, the best - of Thai cuisine that I have tasted locally in Singapore, although the restaurant should consider revamping their slightly drab interior in favour of a more modern and chic decor.