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Gone are the gorgeous CBD views from its rooftop perch, with a recent $80 million revamp of the Pan Pacific relocating the venerable Hai Tien Lo to the hotel’s third floor with international buffet restaurant Edge and long-standing (and also recently refurbished) Indian establishment Rang Mahal. There’s a more contemporary feel to the new 168-seater now, which reflects itself in an updated menu as well – new dishes like the braised bean gluten with fresh mushrooms ($10) can be found alongside Chef Lai Tong Ping’s signature Trio of Treasures, comprising a deep-fried oyster, a crispy prawn in sesame sauce and barbecued duck ($18) and the assorted meat platter with suckling pig ($48). Lest we forget, Tim Ho Wan’s not the only dim sum joint in town – Hai Tien Lo’s introducing an à la carte yum cha buffet on weekends ($68/person). It features a mix of premium dishes such as the braised whole abalone with beancurd and double-boiled ‘Buddha jumps over the wall’ and longtime favorites like crispy BBQ pork belly and steamed pork dumpling with fish roe.
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