The recent collaboration between Executive Chinese Chef Ricky Leung from Hai Tien Lo in Pan Pacific Singapore and Celebrity Chef Justin Quek is a celebration of the fusion between classic Cantonese cuisine and French artistry. The menu showcases a harmonious blend of these two culinary styles, where Chef Ricky’s Cantonese roots are interwoven with Chef Justin’s mastery of French techniques. The five-course lunch menu and six-course dinner menu is paired with thoughtfully curated wines, further enhancing the experience.
Featured here is the lunch menu which include:
Seaweed Cracker as an opener.
Trio of Chefs’ Starters paired with JQ Private Selection Pluriel Grand Cru Champagne R&L Legras, NV:
Uni Har Gow with Champagne, Yuzu, and Lobster Sauce
Steamed Organic Egg Custard with Sri Lankan Crabmeat, Ikura Roe, and Kaffir Lime Leaves in Superior Broth
Sliced Crispy Barbecued Suckling Pig and Sautéed Foie Gras served with a Chinese Pancake
Stuffed Sea Cucumber filled with Hokkaido Scallop Mousse, accompanied by Premium Caviar and Superior Watercress Broth paired with Schloss Vollrads Riesling, Rheingau, Germany.
Fresh Alaskan King Crabmeat and Spaghettini in Dried Scallop XO Chilli Sauce, sautéed with Lobster Oil, Bird’s Eye Chilli, XO Sauce, and Shio Kombu paired with Schloss Vollrads Riesling, Rheingau, Germany.
French Pigeon and Cantonese-style Live Lobster, featuring pan-roasted five-spice pigeon breast and wok-fried South Australian Rock Lobster with Kampot Black Pepper Glace paired with Lucien le Moine Bourgogne Rouge 2016, France.
Duo of Desserts:
Iced Candied Ginger and Lychee Soufflé.
Chilled Eight Treasures Pear with Jasmine Tea Gratinate
The meal concludes with Petit Fours, offering a sweet, refined end to this unique fusion dining experience.
📣 Call +65 6826 8240 , email [email protected] or head to https://www.panpacific.com/en/hotels-and-resorts/pp-marina/dining/hai-tien-lo.html to find out more.
🏢 7 Raffles Boulevard Level 3 Singapore 039595