Hai Tien Lo

Hai Tien Lo embodies modern Cantonese dining with refined luxury. The service is consistently polished yet heartfelt. The staff are attentive without being overbearing, exuding a genuine warmth that makes guests feel at home. Dishes are beautifully plated and thoughtfully prepared, showcasing chef Edden Yap’s updated take on traditional Cantonese flavours. Highlights include the steamed sea perch fillet with aged Teochew preserved radish, which perfectly balances the gentle sweetness of the fish and the subtle saltiness of aged preserved radish. Another must-try is the deep-fried Ibérico pork spareribs in creamy sauce, topped with shredded lime—rich yet refined, its crisp exterior gives way to tender pork enhanced by the bright zest of lime. Finally, the stewed Japanese rice vermicelli with pan-fried lobster meat and scallop, in sour tomato broth offers an elegant interplay of sweet seafood and tangy broth, layered with comforting umami.

Tatler Tip

If you have any menu preferences or preferred cooking methods, you can request adjustments. The chef is open to personalising dishes based on your taste, making each visit a unique experience.