Monday 5 September 2011

A unique Chinese High Tea/Brunch experience

What or how does it feel like dining at the top floor of a hotel? To me the feeling is pretty good, despite of the fact that I had the fear of heights... :| By taking the lift up to the 37th floor isn't a joke. The worst part is when the lift is a glass elevator that allows you to see the surrounding buildings and scenery of the city. Although this isn't the highest Chinese restaurant that Singapore has, the experience was considerably good and this is what I really named as a unique 'Chinese High tea/Brunch' experience. :D


A look outside from the glass elevator:
I'm pretty sorry that I could only capture these photos. Initially I wanted to capture a video clip also but I had forgotten to press the button. Sorry for the disappointment caused. :P


These are photos taken inside the Chinese restaurant
'Hai Tien Lo', which is located at the top floor
of Pan Pacific Hotel, Singapore.


Appetizer 'Winter melon
soak into Orange Juice'
(The taste is pretty good for an appetizer)
Double-boiled Sea
Treasures with Cordycep
Flowers & Shark's Fin
金蟲草花海宝炖翅汤
Braised Shark's Fin Soup
with Shredded Abalone
& Crab Meat
鲍丝蚧肉红烧翅
Braised South Africa Baby Abalone with Mushroom
南非小鲍鱼香菇烩
Wok-fried Scallop &
Cuttlefish with Dried Chilli
宮保玉帶墨鱼花
Steamed Shrimp Dumplings
海天鲜虾饺
Steamed Pork Dumplings with Fish Roe
鱼子蒸烧卖
(The fish Roe are delicious)
Steamed Scallop Dumplings
with Vegetables
翡翠帶子饺
Poached Beijing Dumplings stuffed with Chicken
& Prawn Paste in
Garlic Chilli Vinegar
京式灼饺子
Poached Bean curd with Assorted Eggs
三式蛋泡自制豆腐
(I love this dish the tofu is soft and tender.)
Wok-fried Garden Greens with Preserved Meat
腊味炒荷芹
Sautéed Sliced Ostrich with Honey Pepper Sauce
蜜椒酱爆鸵鸟片
(Strong taste but
the meat is tender)
Wok-fried Mutton with Pepper & Onions
胡椒洋葱羊肩肉
(Taste is stronger than the ostrich meat)
Crispy Barbequed Pork Belly with Fermented Bean Curd
南乳香酥花腩肉
Smoked Soya Chicken Marinated with
Chinese Herbs &
Jasmine Tea Leaves
茶皇太爷鸡
Crispy Barbequed
Pork Belly
脆皮烧腩肉
Barbequed Duck served
with Plum Sauce
梅酱吊烧鸭
Chef's Specialty
Marinated Sausages
秘制烧肠
Marinated Duck Meat
Teo Chew Style
潮式有味鸭
Smoked Soya Chicken
Marinated with Chinese Herbs
& Jasmine Tea Leaves
茶皇太爷鸡
Honey-glazed
Barbequed Pork Loin
蜜汁叉烧件

Crispy Fish Skin with
Spicy Szechuan Sauce
川酱脆鱼皮
(Taste is pretty good that
we go for a second round)
Poached Live Prawns
白灼海中虾
Poached Live Prawns
with Herbs & Chinese Wine
药材花雕浸生虾
Fried Prawn tossed in Wasabi Mayonnaise
青芥茉沙丹虾球
(Nice wasabi prawns)
Steamed Fillet of Sea Perch
with Chef's Special Chilli Paste
家乡辣酱蒸鲈鱼件
Steamed Cod Fillet
with Black Bean Sauce
豉汁蒸鳕鱼件
(The look reminds me
of a Dim Sum :D)
Deep-fried Sliced Grouper with Spicy Corn Sauce
粟酱炸海班球
Stir-fried Sliced Grouper
with Ginger & Spring Onion
姜葱炒海斑片
Drunken Manila Clams
with Wolf berries & Red Dates
杞子红枣醉花蚬


Beside giving you the option of ordering the dishes one by one, the restaurant has allocate a big table for a large serving of deserts and you can help yourself to it.


Here are my advice:
  • Recommended to make a reservation for the brunch during weekends
  • You can request for a smaller food potion so that you can try all the different kinds of food
  • Turn up early as I personally felt that 3 hours is not enough
  • Order a big list of items to reduce waiting time

* Click here to find out more about the Chinese restaurant 'Tien Hai Lo'
^ Click here for their high tea promotions
~ Click here for their weekend dim sum brunch menu

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