@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!