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Hai Tien Lo @ Pan Pacific Singapore

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Since their renovation yonks back I've actually not been back at Hai Tien Lo and Michelin star aside, I was just happy to have dimsum for lunch.










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Sweetened cashews with dessicated coconut greeted our table as appetizers, I love anything with coconut so this worked for me.

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Steamed Xiao Long Bao with Minced Pork ($5.40)



One out of three remained juicy so with that kind of hit rate, I say stick with Din Tai Feng for on point Xiao long baos.



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Poached Dumplings with Prawns in Vinegar and Chilli ($5.40)


In comparison this was a way better bet with juicy dumplings and a very piquant and tasty combination of vinegar, chilli oil and chilli padi.


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Steamed Barbecued Pork Buns ($5.40)



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Steamed Shrimps Dumplings ($6.80)





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Steamed Pork and Prawns Dumplings with Fish Roe ($6.80)




All three are my dimsum quinessentials and all were executed pretty well!



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Pan-fried Rice Flour Rolls with Dried Scallops in Chef’s Signature Homemade XO Chilli sauce ($5.40)


The XO Chilli Sauce was a letdown being too sweet and rice rolls on the flat side.



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Deep-fried Beancurd with Salted Egg Yolk Sauce ($8)



Crispy beancurd cubes with salted egg yolk sauce proved to be a right decision, I expected smaller cubes but these were actually more satisfying.



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Stewed Noodles with Shredded Duck Meat in Chef’s Signature Homemade XO Chilli Sauce ($8.80)


Driven by the need for more carbs beyond the table full of food, I still had to order this. Really ordinary and not worth the price tag.


I'm keen on the dimsum buffet that includes all these and more, exquisite dimsum dishes with hits and misses...I just need to score a weekday leave for that to happen...in peace!


Hai Tien Lo
Pan Pacific Singapore









A foodie born to eat, shop and travel. Forced to work.

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