Hai Tien lo Refined Yum Cha Affair
Refined Yum Cha Affair
Time: 11:30 am to 2:30 pm, Day: Only available weekend Yum Cha Brunch
WEEKDAY BRUNCH 1
Price: SGD 78 per adult, SGD 39 per child (6 to 12 years old)
not available during Public Holiday
WEEKEND BRUNCH 2
Price: SGD 98 per adult, SGD 49 per child (6 to 12 years old)
not available during Public Holiday
Yum Cha Brunch , (One serving per person)
| Dishes | |
|---|---|
| Stewed Half Lobster with Cheese in Superior Stock | |
| Braised Classic Whole Abalone and Black Truffle accompanied with Homemade Bean curd | |
| Soup (One choice per person) | |
| Dishes | |
| Double-boiled Hai Tien Lo “Mini Buddha Jumps Over the Wall” | |
| Fish Bone Broth with Australian Scallop, Grouper Fillet, King Prawn and Bamboo Pith | |
| Szechuan Hot and Sour Seafood in Thick Broth | |
| Dim Sum Selection (Six choices per table) | |
| Dishes | |
| Steamed Prawn Dumplings | |
| Steamed Siew Mai with Quail Egg and Black Truffle | |
| Steamed Scallops Dumpling with Seafood and Spinach | |
| Steamed Vegetarian Dumplings with Chinese Olive Preserved Vegetables and Fresh Mushroom | |
| Pan-fried Bean Curd Sheet stuffed with prawn paste | |
| Deep-fried Crispy Wanton with prawn paste and Fungus in Japanese Sauce | |
| Steamed Charcoal Barbecue Pork Bun with Black Truffles | |
| Steamed Buns with Yam Paste and Salted Egg Yolk | |
| Pan-fried Dumpling with Minced Pork and Chive | |
| Deep-fried Layer Puff with Chili Crab Meat | |
| Pan-fried Rice Flour Rolls with Dried Scallops in Chef’s Signature Homemade XO Chilli Sauce | |
| Poached Dumplings with Prawns, Chicken and Fungus in Chilli Oil | |
| Steamed Farm Chicken with Enoki Mushrooms and Fungus | |
| Hai Tien Lo’s Specialty (Three choices per table) | |
| Dishes | |
| Sautéed Chicken Fillet with Mango and Macadamia Nut | |
| Aged Vinaigrette Sweet and Sour Iberico Pork with Lychee | |
| Wok-fried Diced Angus Beef Tenderloin with Fritters and Mushrooms in Black Pepper Sauce | |
| Stir-fried Sliced Beef with Fresh Mushrooms in Teriyaki Sauce | |
| Poached Fresh Prawns | |
| Deep-fried Crispy Prawns with Lemon Butter Sauce | |
| Sautéed Australian Scallops with Wild Mushrooms in Signature Homemade XO Chilli Sauce | |
| Sautéed Grouper Fillet with Garden Green and Chinese Olive Preserved Vegetables | |
| Deep-fried Crispy Sliced Grouper Cutlet with Pomelo Sauce | |
| Stewed Fish with Pork Belly and Garlic in a Treasure Pot | |
| Fresh Prawns with Wheat Flakes | |
| Vegetable & Main Course (Two choices per table) | |
| Dishes | |
| Claypot Simmered Chinese Baby Spinach with Dried Scallops, Lily Bulbs and Garlic in Superior Stock | |
| Wok-fried French Beans with Sakura Shrimp and Dried Chilli | |
| Stir-fried Chinese Leafy Lettuce with Fermented Beancurd and Shredded Chilli in Treasure Pot | |
| Stir-fried Spinach with Minced Garlic | |
| Wok-fried Rice Noodles with Beef Tenderloin in Egg Gravy Sauce | |
| Stewed Ee-Fu Noodles with Shredded Chicken and Pine Mushrooms | |
| Wok-fried Rice Vermicelli with Seafood in Black Pepper Sauce | |
| Wok-fried Rice with Prawns, Honey-glazed Pork and eggs | |
| Dessert (One serving per person) | |
| Dishes | |
| Chef’s Signature-Trio of Treasure Dessert | |