The benchmark for har gow quality. The wrapper is translucent, thin-skinned and almost silken, folding gracefully around a plump whole prawn and bamboo shoot. The kitchen makes wrappers fresh daily, achieving a texture that many restaurants struggle to match.
Tips from diners
Order this first when you sit down — it's the benchmark dumpling, and the kitchen's quality on this dish reflects their entire philosophy.
Offered weekday lunches at SGD 63++, the buffet showcases the breadth of Hai Tien Lo's dim sum mastery. Hand-crafted dumplings, roasts (Peking duck, char siu), baked goods and soups rotate throughout service. The kitchen prepares dim sum throughout lunch, ensuring fresh batches.
Tips from diners
Weekday lunch buffet is remarkably priced for the quality — arrive before 12:30pm to maximize selection and minimize crowds.
Traditional siew mai where the exposed top allows the kitchen to showcase technique. Ground pork and shrimp are combined with minimal binder, topped with a single fish roe egg, and folded into a purse shape. The wonton wrapper is thin and tender, never tough.
Tips from diners
These have a more delicate texture than many versions — eat them quickly before they cool, as the wonton wrapper firms up when cold.
While dim sum is the focus, Hai Tien Lo's roast menu is equally respected. The duck arrives mahogany-skinned and glistening, carved table-side or in the kitchen depending on service. Served with soft mandarin pancakes, crisp cucumber batons and sweet plum sauce.
Tips from diners
Peking Duck is primarily an à la carte dinner item — reserve it when you book to ensure freshness and availability.
A fine dining elevation of Cantonese seafood technique. Lobster is poached to retain its sweetness, then finished in a butter-enriched broth with shaved black truffle that adds earthy depth without overwhelming. The dish sits at the intersection of luxury ingredients and refined restraint.
Tips from diners
This is a showstopping main for celebrations — the truffle elevates the dish beyond standard seafood preparations.
Whose name translates to 'Stairway to Heaven', Hai Tien Lo is Singapore's premier dim sum destination. Located at Pan Pacific Hotel overlooking Marina Square, the restaurant combines traditional dim sum preparations with premium ingredients and refined plating, earning a Michelin star for consistency and quality.
Lunch service is weekends (11:30am-2:30pm) and typically busier Saturday-Sunday — arrive at opening time or book ahead to secure seating.
This is one of only a handful of Michelin-starred dim sum restaurants globally — the standards for freshness, technique and consistency are excellent.
Located within Pan Pacific Hotel overlooking Marina Square — arrive early to enjoy the skyline views and hotel ambiance before your meal.
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