Pan Pacific Singapore · Level 3 · Promenade MRT
Joyous Abundance Menu — Lunar New Year 2026
A Comprehensive Culinary Review, Dish Analysis & Symbolic Study
I. Ambience & Setting
Hai Tien Lo, perched on Level 3 of Pan Pacific Singapore along the Marina Bay waterfront, occupies a physical and conceptual elevation above the city’s culinary noise. Arriving via the hotel’s polished lobby, guests ascend to a dining room that carries the quiet authority of a space that does not need to announce itself. The décor speaks in a language of restrained Cantonese grandeur: warm amber lighting suspended over lacquered surfaces, private alcoves screened by carved wood panels, and the distant shimmer of Marina Bay filtered through panoramic glass.
During the Lunar New Year period, the room undergoes a careful transformation. Red and gold accents — lanterns suspended at considered intervals, floral arrangements of plum blossom and pussy willow in celadon vases, seasonal calligraphy rendered in bold brushwork — frame the experience without overwhelming it. The festive atmosphere is disciplined rather than exuberant: prosperity signalled through precision rather than excess.
The acoustics are controlled and the pacing of service is unhurried. Tablecloths are crisp white linen, and tableware is weighted, purposeful. The overall effect is one of ceremonial calm — a fitting container for a meal that is itself a ritual. The team moves with the measured confidence of a kitchen that understands its heritage and its audience.
II. Overall Review & Critical Assessment
Executive Chinese Chef Edden Yap and his culinary brigade have constructed the Joyous Abundance Menu as a coherent narrative, one that moves from the celebratory cacophony of the yu sheng toss through progressively deepening registers of flavour — brothy and restorative, roasted and lacquered, braised and silken — before resolving in the delicate sweetness of festive desserts. Over eight courses, the menu rarely falters in either technique or intention.
What distinguishes this offering from many Chinese New Year menus across Singapore is a commitment to ingredient integrity. Premium components — South African abalone, East Australian lobster, Japanese A5 Wagyu, Iranian-grade caviar, Inaniwa udon — are deployed not as mere status signifiers but as genuinely load-bearing elements that justify their inclusion through flavour contribution. The kitchen shows restraint where restraint is warranted and confidence in highlighting natural sweetness over manipulated intensity.
Pacing across the meal is thoughtful, with the Double-boiled Soup serving as an intelligent pivot point between the high-energy opening plates and the richer braised courses that follow. One could argue that the Sliced Beijing Duck and Jellyfish, while technically sound, represents a slight plateau in momentum — its flavours composed but familiar. However, this is a minor observation within an otherwise well-structured procession.
Service is attentive without being intrusive, and the team demonstrates genuine knowledge of the dishes’ provenance and preparation, readily elaborating on sourcing and technique when invited to do so. On balance, this is a festive menu that earns its premium positioning through execution rather than mere pedigree.
Overall Rating: ★★★★½ (4.4 / 5.0)
Head Chef: Executive Chinese Chef Edden Yap
Availability: Available 23 January – 3 March 2026
Reservation: +65 6826 8240
III. Dish-by-Dish Analysis
- Vitality Yu Sheng
Whole Abalone · Lobster · Smoked Salmon
Rating: 4.5 / 5.0
Texture & Mouthfeel: The yu sheng platter is a study in textural orchestration. Plump whole abalone delivers a characteristically springy, yielding resistance — a chew that builds slowly before releasing oceanic sweetness. Lobster adds succulence and a gentle snap of fresh crustacean flesh. Smoked salmon introduces a layer of silken, fatty softness, its edges barely firm from the cure. Beneath the seafood proteins, the shredded vegetables — daikon, carrot, yam strips — provide architectural crunch, while crushed peanuts scatter brittle punctuation throughout. Sesame seeds contribute a secondary toasty grain.
Hues & Visual Presentation: The dish arrives as a composed arrangement of intense colour contrasts before the ceremonial toss disperses the platter into joyful disarray. Deep coral-orange lobster flesh, pale amber abalone slices, blush-pink salmon, and vivid vermillion and saffron vegetable ribbons converge against the white platter. After the lo hei toss — participants raising ingredients high with chopsticks, a gesture said to amplify good fortune in proportion to the height achieved — the plate becomes a vibrant, gilded mosaic.
Flavour Facets: The house dressing navigates a precise sweet-sour-savoury axis: lime and plum vinegar provide the citric lift, while sesame oil and a touch of honey underpin the finish. The brininess of the abalone and salmon is balanced rather than suppressed. A subtle whisper of five-spice in the dressing suggests depth without distraction.
Symbolism: The yu sheng is the definitive opening gesture of any Cantonese Chinese New Year celebration. The act of tossing the raw fish salad together — lo hei (捞起), meaning ‘to scoop up’ or ‘to rise’ — is a collective ritual of aspiration. Each ingredient carries layered meaning: raw fish (鱼生, yú shēng) is a homophone for abundance and prosperity; abalone (鲍鱼, bàoyú) signifies guaranteed wealth; lobster (龙虾, lóngxiā) carries the power of the dragon. The height of the toss is said to correlate with the magnitude of the coming year’s fortune. - Double-boiled Dendrobium Chicken Soup
Free-range Chicken · Fish Maw · Whole Abalone · Dried Scallops · Sea Whelk
Rating: 4.5 / 5.0
Texture & Mouthfeel: The broth arrives crystal-clear in a individual covered tureen, and its clarity is no accident — it is the physical evidence of hours of patient double-boiling, a process that extracts collagen, amino acids, and aromatics without cloudiness. On the palate, the liquid has a soft, almost silky weight: not rich in the Western cream-and-butter sense, but deeply nourishing in the way of slow extraction. Fish maw floats as gentle, gelatinous cushions, absorbing the broth and dissolving at the edges. Abalone brings its familiar springy resistance; dried scallops have reconstituted into tender, finely stranded pillars.
Hues & Visual Presentation: The bowl presents a study in pale gold — the broth, luminous as amber sunlight, provides the canvas. Against it: ivory fish maw, pale cream abalone slices, and sea whelk curled like small golden scrolls. Dried scallop fibres fan outward in amber threads. The Dendrobium orchid stem, having surrendered its properties to the liquid, is sometimes visible at the base as a translucent-green presence.
Flavour Facets: The flavour profile is layered and contemplative. The base note is the naturally sweet depth of free-range chicken, developed by the extended double-boil. Dendrobium orchid introduces a faintly floral, mineral register — barely perceptible but present as a defining character. Dried scallops contribute a savoury umami undertone, while the sea whelk adds a gentle oceanic bitterness at the very finish. There is no salt-forward sharpness: this is soup that reveals itself slowly.
Symbolism: Double-boiled soups (炖汤, dùntāng) are expressions of filial piety and care — the labour of long, slow preparation representing love and devotion. Dendrobium orchid (石斛兰) is prized in Chinese herbal tradition for its yin-nourishing, vitality-enhancing properties. Fish maw (花胶, huājiāo) is associated with beauty, longevity, and feminine vitality. Abalone signifies good fortune. Sea whelk (响螺, xiǎng luó) — whose Cantonese name contains the character for sound — is associated with joyful announcements and auspicious news. - Sliced Crispy Barbecued Suckling Pig with Caviar
Rating: 4.2 / 5.0
Texture & Mouthfeel: The defining textural achievement of this dish is its skin: rendered to a shatter-crisp lacquer that fractures under the lightest pressure, yielding instantly to the tender, yielding meat beneath. This contrast — brittle above, succulent below — is the technical signature of correctly barbecued suckling pig. The caviar, placed as dark pearls upon the skin’s surface, pops against the palate with a briny burst, introducing a momentary saline effervescence before dissolving into the rich fat of the pig.
Hues & Visual Presentation: Each slice arrives presented with architectural precision: a reddish-amber skin layer over cream-white fat and pale pink flesh, topped with glistening black caviar beads that catch the light. The colour palette is formally composed — the deep lacquer of the roasted skin, the gloss of the caviar, and the pale interior create a triptych of contrasting tones.
Flavour Facets: The pig offers the Maillard-rich sweetness of caramelised pork fat, the faintly smoky depth from the roasting process, and a clean, neutral savouriness in the lean meat. The caviar introduces oceanic brine, a note of mineral sea depth that functions as a counterpoint to the pork’s richness. The combination is genuinely harmonious: two luxury proteins in productive tension rather than mere co-presence.
Symbolism: Whole roasted pig (乳猪, rǔzhū) is among the most auspicious offerings in Cantonese ceremonial cuisine. It is traditionally presented at temple offerings, weddings, and New Year celebrations as a symbol of purity and wholeness. Serving a complete suckling pig — or, as here, sliced portions implying the whole — signals thanksgiving, completeness of the family unit, and the arrival of a blessed new year. - Sliced Beijing Duck and Jellyfish
Rating: 4.0 / 5.0
Texture & Mouthfeel: The Beijing duck slices carry their characteristic lacquered skin — brittle at the edges with a translucent, rendered-fat layer — over lean, gently smoky meat. The jellyfish provides an arresting textural counterpoint: cool, crisp, and snapping cleanly against the teeth, its texture often described as al dente for its rhythmic resistance. Together, the combination cycles through warmth and coolness, soft and snapping, fatty and lean.
Hues & Visual Presentation: Mahogany-lacquered duck skin in deep reddish-brown, set against the translucent silver-pale threads of marinated jellyfish. The plate reads as a duet in contrast: warm autumnal tones for the duck, cool crystalline tones for the jellyfish.
Flavour Facets: Duck brings the resonant, slightly gamey sweetness of Cantonese-roasted poultry, its fat carrying the faint smokiness of the hanging roast. Jellyfish, marinated in sesame oil and rice vinegar, contributes a cool, clean acidity with a sesame undertone. The progression moves from warm-rich to cool-refreshing within a single bite.
Symbolism: Duck (鸭, yā) in Chinese culinary tradition carries associations of fidelity and marital devotion. Jellyfish (海蜇, hǎizhé) is associated with flexibility and resilience — qualities prized for the year ahead. The pairing of two texturally and temperamentally opposed ingredients reflects the Taoist principle of yin-yang balance: heat and coolness, richness and austerity, in harmonious equilibrium. - Steamed Half East Australian Lobster in Chinese Wine Broth
Rating: 4.5 / 5.0
Texture & Mouthfeel: East Australian lobster, when properly steamed, achieves a particular quality of flesh that is difficult to replicate through any other cooking method: the fibres remain tightly wound yet yielding, offering a sustained, satisfying chew without the rubbery resistance of overcooked crustacean. The tail meat pulls cleanly from the shell in substantial, firm-tender segments. The Chinese wine broth pools in the natural cavity of the halved shell, bathing the exposed flesh in aromatic warmth.
Hues & Visual Presentation: The lobster shell transforms under heat to a vivid coral-vermillion, the carapace gleaming under the restaurant’s warm lighting. The pale, cream-white flesh presents in contrast, occasionally tinged with the golden hue of the wine broth beneath. The arrangement — halved lobster resting in a shallow pool of amber broth — reads as confident minimalism.
Flavour Facets: The natural sweetness of the lobster meat is the dominant note, a clean, oceanic sucrose that needs little amplification. The Chinese wine broth — likely Shaoxing rice wine with ginger and spring onion — introduces warmth, a faint aromatic spice, and a mellow alcoholic depth that rounds the dish’s edges without adding complication. This is cooking that prioritises preservation of the ingredient over technical demonstration.
Symbolism: Lobster (龙虾, lóngxiā) translates literally as ‘dragon shrimp.’ The dragon is the supreme auspicious creature in Chinese cosmology — a symbol of power, prosperity, strength, and yang energy. To serve lobster at New Year is to invoke the dragon’s blessing upon the household and its endeavours. The East Australian origin also implies premium sourcing, itself a gesture of respect for guests. - Braised South African 10-Head Whole Dried Abalone with Sea Cucumber
in Abalone Sauce
Rating: 4.5 / 5.0 — Ceremonial Centrepiece
Texture & Mouthfeel: The 10-head designation refers to the size classification of dried abalone, meaning ten pieces constitute one catty (approximately 600g) — a size that indicates a premium specimen of substantial mass. After the extended braising process — traditionally measured in days of preparation for premium dried abalone — the flesh achieves a paradoxical texture: simultaneously tender and springy, with a slow, building chew that releases its flavour gradually across the palate. Sea cucumber, an ideal textural companion, contributes its characteristic silken, gelatinous yielding — smooth, almost frictionless, with a gentle resistance at the centre.
Hues & Visual Presentation: The abalone presents in deep mahogany-brown, its surface glazed in the viscous, glossy abalone sauce that clings and glistens under light. Sea cucumber, darker still — approaching near-black in tone — is nestled alongside, its surface tacky and rich. The sauce itself is an opulent amber-brown, coating everything in a lacquer of concentrated umami.
Flavour Facets: This is the most complex flavour experience of the menu. The sauce — built on abalone braising liquid, dark soy, oyster sauce, Shaoxing wine, and likely the concentrated rendering of the abalone itself — delivers multiple registers simultaneously: deep savouriness, a mineral brininess, a roasted sweetness from caramelised soy, and a persistent, resonant finish that lingers long after the bite. The abalone’s own flavour is oceanic, slightly mineral, and profoundly savoury. Sea cucumber adds a subtle, neutral depth that elongates rather than complicates the sauce’s character.
Symbolism: Abalone (鲍鱼, bàoyú) holds perhaps the most potent symbolic position of any single ingredient in Cantonese festive cuisine. The character for abalone (鲍) is homophonous with ‘guaranteed’ (保), and thus eating abalone at New Year is literally to ‘eat guaranteed wealth’ (鲍鱼 = 保余). Sea cucumber (海参, hǎishēn) shares the character for ‘ginseng’ (参), itself synonymous with vitality, longevity, and the preservation of life energy. Together, this dish is an edible auspicious invocation: guaranteed prosperity and long, vital life. The patient labour of braising — a process of days — itself reflects the values of dedication and respect intrinsic to this cuisine’s philosophy. - Sautéed Japanese A5 Wagyu Beef with Fresh Mushrooms and Green Vegetables
Rating: 4.2 / 5.0
Texture & Mouthfeel: Japanese A5 Wagyu, the highest classification in the Japanese Meat Grading Association system, is distinguished by its extraordinary intramuscular fat distribution — marbling so dense and uniform that the fat-to-lean ratio approaches parity. At serving temperature, the intramuscular fat has partially melted, producing a butter-soft, dissolving mouthfeel without structural collapse. Fresh mushrooms — likely a combination of king oyster and shiitake — contribute firmer, earthier bite and varied textural register. Green vegetables provide the essential counterpoint: crisp, moisture-rich, and cooling.
Hues & Visual Presentation: Pale gold and ivory in the marbled beef slices, deepening to caramelised brown at the seared edges. Mushrooms in cream and tan. Green vegetables in vibrant jade. The overall palette is that of an ink-wash painting given dimension: neutral tones with a single vivid accent.
Flavour Facets: The Wagyu offers a richness that is almost dairy-like — a clean bovine sweetness from the fat itself, amplified by the Maillard crust of the sear. Mushrooms bring umami depth and an earthiness that grounds the plate. Minimal seasoning is the correct instinct here; to oversauce A5 Wagyu would be to obscure its primary merit.
Symbolism: Beef (牛肉, niúròu) is associated with diligence and strength — the ox or bull as the steadfast labourer of Chinese agrarian tradition. In the Chinese zodiac, the Ox symbolises reliability and perseverance. Mushrooms (菇, gū), particularly the golden mushroom (金针菇, jīnzhēngū), are associated with longevity and the hope for a long, healthy life. Green vegetables (青菜, qīngcài) represent vitality, hope, and the renewal of spring. - Stewed Inaniwa Udon with Pan-fried East Spotted Grouper Fish Fillet
in Fish Broth
Rating: 4.2 / 5.0
Texture & Mouthfeel: Inaniwa udon (稲庭うどん), a variety originating from Akita Prefecture in Japan, is distinguished from its thicker Sanuki counterpart by its flat, ribbon-like form and silken, semi-translucent texture. When properly stewed in clear fish broth, the noodles absorb the surrounding liquid while retaining a smooth, supple chew — neither firm nor yielding, but precisely intermediate. The grouper fillet, pan-fried to a golden crust on one side while the flesh remains barely set and flaking easily, offers the contrast of a crisp exterior giving way to moist, sweet white fish.
Hues & Visual Presentation: The fish broth is pellucid — crystal clear with a faintly golden depth, the visual analogue of sonic clarity. The Inaniwa udon ribbons in ivory-white coil loosely in the bowl. The grouper fillet rests atop, its golden-seared side presented upward, a warm amber rectangle against the pale broth.
Flavour Facets: The broth is built on the oceanic sweetness of fish bones and perhaps dried seafood, achieving a clean, uncluttered clarity of flavour that Cantonese cooks describe as ‘fresh’ (鲜, xiān) in its most complete sense. The grouper fillet contributes its own natural sweetness, while the pan-frying introduces a Maillard-rich, slightly nutty crust note. The Inaniwa udon, having absorbed the broth, becomes a vehicle for the soup’s character — each strand delivering a concentrated burst of clean fishiness and warmth.
Symbolism: Fish (鱼, yú) is the essential symbolic food of Chinese New Year — its spoken form being homophonous with ‘abundance’ or ‘surplus’ (余, yú). The conventional New Year greeting ‘nián nián yǒu yú’ (年年有余) — ‘may every year bring abundance’ — makes the fish indispensable to the festive table. Noodles, including the Inaniwa udon, carry the universal Chinese symbolism of longevity: their length represents the unbroken thread of a long life, and it is considered auspicious to resist cutting them. - Prosperity Nian Gao coated with Peanuts and Shredded Yam
Rating: 4.2 / 5.0
Texture & Mouthfeel: Nian gao (年糕, sticky rice cake) achieves its signature texture through the gelatinisation of glutinous rice flour: a profound, stretchy chewiness that demands the jaw and rewards patience. Coated here with crushed peanuts and shredded yam, the exterior provides a dual-textured shell — the granular crunch of toasted peanut and the fibrous softness of yam — before yielding to the gummy, sweet interior. The thermal contrast of warm nian gao against room-temperature coating adds another dimension.
Hues & Visual Presentation: The disc arrives golden from its brief cooking, dusted in the warm tan of crushed peanuts and the pale cream of shredded yam. Cut open, the interior reveals a deep golden-amber cross-section of rendered glutinous rice, pulling visibly as it separates.
Flavour Facets: Nian gao is sweetened glutinous rice — its flavour is straightforward: mellow, malty sweetness with a faint floral nuance from the rice itself. Peanuts introduce a roasted, slightly savoury warmth and fatty richness. Yam provides a neutral, starchy softness that complements without distracting.
Symbolism: Nian gao (年糕) is perhaps the most symbolically concentrated food of Lunar New Year. The name is a homophone for ‘year high’ or ‘higher year’ (年高) — an expression of the wish to rise higher in fortune, position, and achievement with each passing year. Eating nian gao at New Year is a direct invocation of upward mobility and progressive improvement. The peanut coating references the peanut’s colloquial Chinese name — ‘longevity nut’ (长生果, chángshēngguǒ) — adding a dimension of longevity to the dish’s auspicious portfolio. - Double-boiled Bird’s Nest with Peach Gum and Red Dates
in Young Coconut
Rating: 4.5 / 5.0
Texture & Mouthfeel: Bird’s nest (燕窝, yànwō) — the saliva-constructed nest of the Aerodramus swiftlet — develops, upon reconstitution and double-boiling, into delicate, gelatinous strands of immense silkiness. The texture is unlike almost any other food: a near-weightless, barely-there gelatine that dissolves at the threshold of perceptibility. Peach gum (桃胶, táojiāo), the resinous sap of the wild peach tree, contributes a similarly translucent, gel-like quality — its texture is slightly firmer, almost jewel-like in its wobble. Red dates, reconstituted and softened, add plump, jammy tenderness. The young coconut liquid provides the medium: mildly sweet, slightly grassy, refreshing.
Hues & Visual Presentation: The dessert is served in a natural young coconut — ivory-white shell presenting the liquid contents within. Bird’s nest strands are nearly translucent-white; peach gum forms clear amber-gold globules; red dates glow in deep burgundy-maroon. The visual palette is jewel-box in character: precious, clean, luminous.
Flavour Facets: This is dessert in its most refined, contemplative register. The coconut water provides a clean, slightly sweet base of tropical freshness. Bird’s nest contributes almost no flavour of its own — its value here is textural and symbolic — while peach gum offers a faint, resinous sweetness and the suggestion of wild forest. Red dates anchor the sweetness with their warm, date-like concentration of natural sugar. The whole composition is simultaneously refreshing and nourishing, light and indulgent.
Symbolism: Bird’s nest is among the most esteemed ingredients in Chinese medicinal and culinary tradition. Its rarity, its difficulty of harvest (nests are collected from steep cliff faces and cave walls), and its association with the swiftlet’s profound constructive devotion — the bird produces the nest entirely from its own saliva — render it an expression of extreme care and value for the recipient. It is associated with beauty, longevity, and feminine vitality. Peach gum echoes the immortal peach (仙桃, xiāntáo) of Daoist mythology — the fruit consumed by immortals to extend life indefinitely. Red dates (红枣, hóngzǎo) are among the most universally auspicious ingredients in Chinese cuisine: their red colour repels evil, and they are associated with early blessing (红红火火, hóng hóng huǒ huǒ — ‘red and flourishing’). The young coconut as vessel evokes purity, nourishment, and the abundance of the natural world.
IV. Signature Recipe: Double-boiled Dendrobium Chicken Soup
A home adaptation inspired by Hai Tien Lo’s restorative technique
Ingredients (serves 4–6):
1 free-range chicken (approximately 1.2 kg), jointed and blanched
3–4 dried scallops (conpoy), soaked 2 hours
30g dried Dendrobium orchid stems (石斛)
1 piece fish maw, soaked and cleaned
2 pieces sea whelk (响螺片), soaked 30 minutes
1 small piece premium dried abalone (optional)
2 litres cold water
Salt to taste (minimal)
Method
Step 1 — Blanch and clean the chicken: Bring a large pot of water to a rolling boil. Add the jointed chicken pieces and blanch for 3 minutes. Drain and rinse under cold water. This step removes excess protein and impurities that would cloud the final broth, and is non-negotiable for achieving the characteristic crystal clarity of Cantonese double-boiled soups.
Step 2 — Prepare the double-boiler: A traditional double-boiler (隔水炖, géshuǐ dùn) involves placing a ceramic or clay pot containing all ingredients within a larger pot of simmering water. The inner pot is never in direct contact with heat, and the temperature never exceeds 100°C. This gentle, indirect heat extracts flavour compounds slowly, preventing any cloudiness or bitterness that direct boiling would produce. At home, a covered ceramic casserole placed in a large stockpot with water reaching two-thirds up the side functions well.
Step 3 — Assemble: Layer the blanched chicken, soaked dried scallops, Dendrobium stems, sea whelk pieces, and fish maw into the inner pot. Add the cold water. If using dried abalone, soak it separately for 24 hours beforehand, then add with the braising liquid.
Step 4 — Double-boil: Bring the outer pot to a boil, then reduce to a steady simmer. Cover both inner and outer pots tightly. Maintain the simmer for a minimum of 3 hours, and ideally 4–5 hours. Periodically check the outer water level, topping up with hot water as needed. At no point should the inner pot be directly exposed to flame.
Step 5 — Season and serve: After the designated cooking time, the broth should be clear, golden, and deeply fragrant. Season with a small amount of salt only — the dried scallops and sea whelk will have contributed natural salinity. Serve immediately in pre-warmed individual covered tureens, distributing the solid ingredients evenly. Encourage diners to sip the broth before disturbing the solids, appreciating its clarity and depth as a standalone composition.
Chef’s note: The quality of the dried Dendrobium orchid stems is paramount. Look for those with a slight golden-green hue and a faintly floral, grassy aroma. Avoid stems that are grey or dusty in character, as these indicate poor storage or age.
V. Closing Reflection: Cuisine as Cultural Practice
A meal at Hai Tien Lo during the Lunar New Year period is not merely an act of consumption. It is a participation in one of humanity’s oldest and most sophisticated systems of food symbolism — a culinary language developed over millennia, in which every ingredient, every texture, every colour choice, and every cooking method carries semantic weight. To eat braised abalone is to eat guaranteed wealth. To raise the yu sheng high is to aspire. To refuse to cut the longevity noodle is to honour life’s continuity.
Chef Edden Yap and his team operate within this tradition with evident respect and genuine skill. The Joyous Abundance Menu achieves something that many ambitious festive menus fail to manage: it is simultaneously ceremonial and pleasurable. It fulfils its symbolic obligations without sacrificing its responsibility to flavour, texture, and the lived experience of eating well.
In an era when many restaurants lean into novelty as a primary value, there is something profound and perhaps quietly radical about a kitchen that returns, each new year, to the same ancient ingredients and the same patient techniques — not out of conservatism, but out of understanding. Some things are worth preserving. Some traditions deepen with repetition. Some meals are, in the truest sense, more than meals.
Hai Tien Lo · Pan Pacific Singapore · 7 Raffles Boulevard, Level 3, Singapore 039595
Tel: +65 6826 8240 · Daily 11:30am–2:30pm, 6:30pm–10:30pm · Nearest MRT: Promenade (CC/DT Lines)