Celebrate Winter Solstice At Hai Tien Lo

From 30 November to 22 December, Hai Tien Lo will offer two menus to commemorate the Winter Solstice Festival.

Experience a heartwarming reunion with family and loved ones at Hai Tien Lo as Master Chef Lai Tong Ping presents his curated menus featuring a range of traditional Winter Solstice delicacies.

Inspired by the ancient Chinese philosophy of balance and harmony, Master Chef Lai created the limited edition menus based on original recipes and traditional cooking methods that would appeal to both the young and old.

Savour unique creations such as the Simmered Garden Vegetables with Purple Sweet Potatoes and Shredded Bean Curd Sheet in Superior Stock, featuring sweet potatoes that are first deep-fried then steamed. The remaining essence is used as a soup base for the vegetables to simmer in. Master Chef Lai’s unusual pairing of purple sweet potatoes and vegetables results in a harmonious sweet and savoury dish.

Guests may also delight in the Stewed Classic Whole Abalone with Boston Lobster in Chef’s Special Homemade Abalone Sauce, which features the Chef’s dedication to create well-balanced dishes with distinguished flavours and rich textures. Other highlights include Double-boiled Winter Melon Soup with Abalone and Cordyceps Flowers, and Steamed Sea Perch Fillet with Seasonal Greens and Crispy Bean Crumbs.

Complete the indulgent meal with traditional Tang Yuan (Glutinous Rice Balls) in Chinese Dessert Soup. The smooth and rich sesame paste filling is enveloped in a firm layer of glutinous rice coating, presenting a sweet and flavourful experience with every bite. The rice balls are paired with a choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup.

Six-course Bamboo menu

The Winter Solstice Six-course Bamboo menu includes the following dishes:

• Combination Platter – Crispy Pork Belly, Chicken Rolls with Chilli in Minced Garlic Peanut Sauce and Crispy Prawns in Wasabi Mayonnaise
• Double-boiled Winter Melon Soup with Abalone and Cordyceps Flowers
• Stewed Fresh Fish with Bean Curd and Aubergine in Spicy Chilli Sauce
• Simmered Garden Vegetables with Purple Sweet Potatoes and Shredded Bean Curd Sheet in Superior Stock
• Wok-fried Rice with Seafood, Rice Crackers and Spring Onions
• Tang Yuan with Chinese Dessert Soup (Choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup)

Seven-course Pine menu

The Winter Solstice Seven-course Pine menu includes the following dishes:

• Classic Sliced Beijing Duck served with Homemade Chinese Pancakes
• Double-boiled Fish Maw and Chinese Cabbage with Bamboo Piths and Mushrooms
• Steamed Sea Perch Fillet with Seasonal Greens and Crispy Bean Crumbs
• Stewed Classic Whole Abalone with Boston Lobster in Chef’s Special Homemade Abalone Sauce
• Deep-fried Spare Ribs in Chef’s Signature Barbecue and Salad Sauce
• Stewed Ee-fu Noodles with Shredded Duck Meat, Dried Scallops and Bean Sprouts
• Tang Yuan with Chinese Dessert Soup (Choice of Almond Cream, Black Sesame Soup or Purple Sweet Potato Soup)

Available at Hai Tien Lo for lunch and dinner, the six-course Bamboo menu is priced at SGD 398 for four guests (SGD 108 for every additional guest), while the seven-course Pine menu is priced at SGD 748 for six guests (SGD 138 for every additional guest).

Hai Tien Lo is located at Level 3 of Pan Pacific Singapore; 7 Raffles Boulevard, Singapore 039595.

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