This is where Cantonese cuisine meets French artistry. For two days only on Oct 17 and 18, Hai Tien Lo’s executive Chinese chef Ricky Leung and celebrity chef Justin Quek will present a four-hands collaborative dining experience at award-winning Hai Tien Lo.
Prepare to indulge in a curated five-course lunch menu and six-course dinner menu that showcase an “east-meets-west” culinary synergy, where Leung’s classic Cantonese recipes are harmoniously interwoven with Quek’s French techniques.
Since its inception 38 years ago, Hai Tien Lo at Pan Pacific Hotel has been known for its traditional Cantonese dishes, authentic dim sum, exclusive Chinese teas and exotic Chinese liquors. Under the helm of executive Chinese chef Leung, it has built an excellent repertoire of dishes by reinterpreting Cantonese cuisine with modern techniques and unique ingredients.
As for chef Justin Quek, well, he needs no introduction. Previously at the helm of renowned restaurants such as Sky On 57 and Le Platane, he is one of Asia’s most celebrated chefs. His modern approach to French cuisine melds a mastery of technique with a delicacy of touch.
The collaboration has resulted in a menu of intricately prepared dishes. Dine on French Pigeon and Cantonese-style Live Lobster, using five spices, Sichuan peppers, and Kampot black pepper glace; and Fresh Alaskan King Crabmeat and Spaghettini in Dried Scallop XO Chilli Sauce, Stuffed Sea Cucumber with Hokkaido Scallop Mousse, served with premium caviar and superior watercress broth.
For dinner only, indulge in the Surf and Turf, with 12 hours Braised Whole South African Abalone, and Wok-fried Angus Tenderloin Beef Cubes with Roasted Asparagus in Parmesan Cheese, Black Truffle and Abalone Sauce. Elevate the experience with a thoughtfully curated wine pairing that enhances the flavours profiles of each dish.
Hai Tien Lo is at Pan Pacific Hotel, 7 Raffles Blvd, Singapore 039595. For reservations, visit here.
