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Imagine more than 50 delicate handmade dim sums and signature a la carte delicacies in one buffet.

That’s what you get in Hai Tien Lo’s refreshed dim sum buffet, best enjoyed with the company of your fellow dim sum-loving friends.

Look forward to tasting authentic Cantonese flavours with their new offerings such as the Steamed Charcoal Barbecue Pork Bun with Black Truffles (松露金炭叉烧包) and Steamed Pork and Prawns Dumplings with Fish Roe (魚籽燒賣皇). bit.ly/haitienlopanpac
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Charcoal black liu sha bao unlike the ones commonly found elsewhere.

Haidilao at Century Square!
Used to be a sucker for mei ren guo but I think my experience has been on an upward trend w HDL. So will sticky w HDL prolly!

My family loves this restaurant and we would go there whenever we are in the east. Highly recommend the butter squid dish, olive fried rice and baby kailan.

Tried one of mouth restaurant's signature dim sum- liu sha bao. The salted egg custard lava was like liquid gold flowing out of the crispy crusted bun. Very rich with salted egg. You can perceived the butter and sweetness from their custard too. Can't help but wonder if it is made of condensed milk?

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The best dish of our dim sum lunch at mouth restaurant. The skin of the roasted pork was thick, flavoursome and cackling crispy. There was sufficient fat in between the thick layers of meat so that it wasn't too dry or too surfeit. Definitely one of the best roasted porks that I have had thus far.

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@panpacificsingapore Hai Tien Lo has just relaunched its menu. Chef Ben Zeng has taken traditional Cantonese dishes and transformed them using western cooking technique and plating to give diners something to look forward to. One of my favorite dishes is the Baked silver sea perch fillet with kumquat chili sauce. The bitter-sweet spicy ending note of the orange peel sauce refreshes each bite of the baked fatty deep-sea fish. I’m inspired to cook this at home. Note to self- get the recipe from chef!

So well cooked with fermented nashi pear, black fungus and Angelica root.

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Had the 9 course tasting menu at ibid for $130++. Everything was spot on in terms of plating and flavours. The intricacy of each dish was commendable with a creative take on what would seemingly be a standard dish (the pictured dish was the shaobing with garlic yeasted butter). They rotate the menu every month with a change in 3-4 dishes each time so I definitely look forward to going back. The staff were all hospitable and friendly (even though they were all extremely busy). I don’t think my water ever ran out and the head Chef was also very hospitable and came out to chat with us. Small mix up at the start where our reservation through the website didn’t go through so safest to WhatsApp or call them. Nonetheless, they assembled a table very quickly and accommodated our table of 11 and apologised profusely after. Would highly recommend this compared to some other Michelin restaurants like CUT especially at the very reasonable price point.

We chose mid-joint wings, radish and mushrooms. Not a fan of the latter two but they seemed authentically Hong Kong to me hahaha. Although step 3 is sauces, every bowl is soup here, so your sauces and soup will be mixed. In my case, the satay and chilli sauces did nothing to the soup and the entire thing was quite disappointing.

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