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


Price: SGD 78 per adult, SGD 39 per child (6 to 12 years old)

not available during Public Holiday


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)

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)
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)
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)
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)
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)
Chef’s Signature-Trio of Treasure Dessert