Cantonese restaurant Hai Tien Lo in Pan Pacific Singapore turns 32 this year, but its cuisine is far from stagnant. Over the decades, the restaurant has established a reputation as one of the most respected Chinese restaurants in Singapore, which has groomed celebrated chefs on the local Chinese culinary scene.
The latest name to head Hai Tien Lo is executive chef Ben Zeng, who joined the restaurant last October. The Guangzhou-born chef, who has been based in Singapore for more than two decades, says in Mandarin: “Hai Tien Lo has a rich history — many regulars have dined here since the restaurant was on the 38th storey of the Pan Pacific Singapore. However, it has also constantly progressed with the times by injecting contemporary touches into traditional Cantonese cuisine.”
Hai Tien Lo, which translates to “stairway to heaven” in Chinese, alludes to the restaurant’s erstwhile location on the 38th and top floor of the Pan Pacific Singapore, before it was relocated to the third floor during the hotel’s major revamp in 2012.
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