Last Updated: November 7, 2016
Stir-fried Carrot Cake with Dried Scallops in Chef’s Signature Homemade XO Chili Sauce (one serving per diner). Didn’t really look like a specialty dish, but it is indeed delish. The carrot cake has a mildly crisp layer and the inside has that right soft and chewy consistency. The smell is also very tantalizing.
Lobster with Shredded Abalone and Vegetables in Thick Broth. A starchy seafood broth filled with mouthfuls of lobster and abalone meat, with occasional taste of seasonal vegetables. An interesting take on traditional thick broths. Next mention will be on Hai Tien Lo Signatures, which you could choose one serving of any three items on the menu and the kitchen will prepare according to the number of diners at the table.
Wok-fried Grouper Fish Fillet with Assorted Bell Peppers in Black Bean Sauce. The meat flakes off nicely and goes well together with crunchy bell peppers and onions. Not too salty on the palate, this dish is rather delightful.
Steamed Bun with Abalone, Minced Pork and Vegetables. A rather big portion which I recommend sharing so as to save stomach space for rest of your dishes. The restaurant is pretty generous on the ingredients because yes, it’s an abalone within the steamed bun. The up-market version of a normal pork steamed bun. The filling is quite flavourful with decent amount of chives and ginger. Steamed Prawn Dumplings. Ordinary prawn dumplings with well seasoned whole prawns, nothing too special but still as scrumptious.
Deep-fried Dumplings with Shredded Turnip. Another of my favorite on the menu. Kind of an amalgamation of flaky pastry sou and soon kueh(turnip dumpling) fillings. The light crumbly crust pairs really well with the slight juicy, well-seasoned turnip fillings.Chinese-style Tuna Buns with Pork Floss. Quite savory due to it’s combination of canned tuna meat and pork floss, but nothing fantastic to rave about. Wok-seared Spinach Dumplings. I appreciate the spinach dumpling skin which gives a exquisite taste to the otherwise ordinary pan-fried dumpling skin. The meat filling is decent and balances well with spinach.
Double-boiled Osmanthus Tea with Pears and White Fungus. A lighter option on the menu as compared to the traditional Cantonese desserts like Mango Sago and Pomelo or Black Sesame Paste. Really pleasant and fragrant dessert which is light on the palate. One drawback is that the kitchen sometimes do miss out some items on your order, but I feel it isn’t a big issue because the waiters did rectify almost immediately and serve our item.
Overall Hai Tien Lo’s ala-carte dim sum lunch buffet menu provides a satisfying range of traditional dishes and interesting creations which leaves you pleasantly surprised.
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Expected Damage: $57/pax weekday | $80/pax weekend