Featuring traditional Cantonese dining with a contemporary twist, Hai Tien Lo is an award-winning restaurant offering a wide variety of classic dishes using age-old recipes, as well as a ‘new Cantonese’ menu curated by their chefs. Hai Tien Lo’s refreshed menu boasts a curated selection of Chef Ricky’s signature creations, spotlight on traditional Cantonese dishes with intricate preparation processes that bring out the essence of the premium ingredients. From exquisite classic specialities and roasts, to inventive and exquisite dim sum, guests will be taken on a gastronomic journey through the finest tastes of the orient.
Heading Chef Ricky’s list of signature creations is the Crispy Chicken Smoked with Royal Tie Guanyin (烟熏脆皮茶皇鸡), luxuriously elevating the classic delicacy’s taste to the next level. Guests can also choose to kick-start their meal with the Fresh Crab Meat and Egg White stuffed in Chicken Wing (鲜蟹肉西施酿鸡翼). For mains, the Traditional Steamed Grouper in Superior Stock (黄汤古法斑影海星斑) is Chef Ricky’s rendition of a humble Cantonese heritage dish. Another superb delicacy is the Stewed Eight Treasure Wagyu Beef Cheeks with Spring Onion and Garlic (葱烧蒜子八宝和牛面肉), where the delectably tender beef cheeks are achieved from a 7-hour sous vide and the flavour is further amplified by the aromatics, stewed for hours over a traditional claypot.
