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Hua Tien Lo: Weekend dim sum brunch buffet.

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(Left) Hai Tien Lo Chef Ben Zeng’s specialty combination. (Right) Double-boiled chicken soup with abalone, dried scallops, fresh prawns and Chinese mushrooms served in young coconut that’s chock full of premium seafood.

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Keyaki offers the full spectrum of Japanese cuisine created by Chef Shinichi Nakatake. (Above) A selection of fresh sushi and sashimi.

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Keyaki offers the full spectrum of Japanese cuisine created by Chef Shinichi Nakatake. (Above) A selection of fresh sushi and sashimi.

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Keyaki offers the full spectrum of Japanese cuisine created by Chef Shinichi Nakatake. (Above) Fuss-free Gozen menu.
SPECIAL FEATURE

Restaurant favourites return to Pan Pacific Singapore

Hai Tien Lo and Keyaki reopen to offer the finest in Cantonese and Japanese cuisine
Aug 7, 2020 5:50 AM

FINE dining is set to shine again at Pan Pacific Singapore, as it finally reopens the doors of Hai Tien Lo and Keyaki on August 7 - two stalwart restaurants in the Singapore dining scene that are fully refreshed and ready to serve some of the finest Cantonese and Japanese cuisine in town.

As it gets set to welcome diners again, the stage is set for a rediscovery of their cuisine - Hai Tien Lo's Cantonese flavours with a fresh perspective, and Keyaki's classic Japanese cooking using the best seasonal ingredients.

Hai Tien Lo

Under the stewardship of executive chef Ben Zeng, Hai Tien Lo has made a name for itself with its contemporary twists to classic Cantonese fare.

"Our emphasis is on elevating the natural taste of quality premium produce," says chef Zeng. "Through creative ingredient pairings and a combination of cooking methods, we achieve a harmonious balance of flavours in every dish."

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Born in Guangzhou, Chef Zeng developed his palate in the birthplace of Cantonese cuisine, and was inspired by his father, a talented Hong Kong chef, to join the profession himself. With 25 years of experience - including Hakkasan Miami in the US and Cassia at Capella Singapore - he brings to the kitchen a strong classical foundation and a love for innovation, all of which are reflected in his menu at Hai Tien Lo.

The restaurant's signature dishes include baked sea perch fillet with kumquat chilli sauce with a pleasant citrusy flavour from orange peel; double-boiled chicken soup with abalone, dried scallops, fresh prawns and Chinese mushrooms served in young coconut that's chock full of premium seafood; and the indulgent stir-fried lobster with truffle sauce served in whole pumpkin - a harmonious combination of Cantonese tradition and western inspiration.

For dim sum fans, get ready for Hai Tien Lo's Weekend Dim Sum Buffet Experience (S$68.80 per adult/S$38.80 per child) which features an extensive repertoire of more than 50 types of delicate handmade dim sum and signature ala carte delicacies including steamed charcoal barbecue pork bun with black truffles and braised sea treasures and lobster in supreme stock.

This National Day, Chef Zeng has also crafted a National Day Set Menu (S$176 for two) which is inspired by popular Singaporean dishes. Enjoy highlights such as wok-fried tiger prawn with water spinach in spicy dried shrimp paste; and chef Zeng's speciality bak kut teh with fragrant crispy fritters which is styled after his favourite local dish. The set menu also includes traditional dishes such as deep-fried crispy whitebait with fish skin in peppered salt and barbecued honey-glazed pork.

Indeed, "I'm looking forward to catching up with our guests and regular patrons, and cooking delicious food for them", says Chef Zeng. "I also plan to introduce dishes featuring more local ingredients, now that international ingredients are limited in supply. We will also explore new dining experiences and promotions that cater to individuals and smaller groups of people, in view of the current situation."

Keyaki

From August 7, those looking to recreate an authentic Japanese dining experience will feel like they've been transported back into the Edo era in the tranquil, Zen garden-like surroundings of Keyaki. Here, executive chef Shinichi Nakatake creates classical Japanese cuisine while incorporating his extensive experience from working in cities around the world, including the Michelin-starred Joël Robuchon restaurant in Monaco and UMU in London.

Keyaki offers the full spectrum of Japanese cuisine - from familiar favourites such as sashimi, sushi, tempura, teriyaki, soba, udon to multi-course teppanyaki menus that are best enjoyed at the teppanyaki counter so you can catch all the cooking showmanship up close.

At lunch, there are fuss-free Gozen menus to pick from. Of course the piece de resistance is Chef Nakatake's eight-course Kaiseki menu, where the full range of his finesse and creativity is on display.

For more casual weekends, a Kaiseki-style brunch is served in an okonomi concept that allows you to pick from a selection of courses, served with unlimited champagne and wines.

Going forward, says Chef Nakatake, Keyaki will continue to showcase seasonal delicacies to highlight the best produce from different prefectures in Japan. "Guests are increasingly more adventurous in trying produce from the lesser known regions too. We will also continue showcasing intriguing beef varieties in our annual wagyu promotion as we have been receiving excellent feedback from our guests."

For dining reservations and enquiries, please call 6826 8240 or email dining.ppsin@panpacific.com.