Hai Tien Lo
Refined Cantonese cuisine served in elegant surrounds. Its private room, featuring a grand 20-seater round table, is a favourite with government officials hosting important guests.
Semi-private alcove tables are available, but tables along the balcony overlooking the hotel lobby offer better vantage points for people-watching. As an appetiser, the pan-fried foie gras with smoked duck is an excellent choice; the creaminess of the foie gras complements the gamey duck meat. The pan-fried foie gras with braised abalone exhibits the two cooking styles of braising and pan-frying to perfection. A must-try is the braised beancurd with minced pork and pine mushrooms, elevated with the chef’s delicious homemade XO chilli sauce
Weekday dim sum buffet chilled homemade beancurd
Hai Tien Lo weekday dim sum - highlights
Sea perch fillet two ways