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Hai Tien Lo – Pan Pacific, Singapore

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Save and get your arse here…

A sad occasion for us every year on 5th Feb when we have to realise it is the anniversary of my lovely wife, Nina’s death. We ‘celebrate’ her not commiserate her. We normally do that with BBQ’s at our condo, but this year Ollie and I decided we should have a meal for family only. So off we go, Mary, Ollie, Amy, Jude, Glenda and I.

Roasted suckling pig skin, with jelly fish. Come on how can this not be amazing!!!
Roasted suckling pig skin, with jelly fish. Come on how can this not be amazing!!!

Where did we go. To Nina’s favourite restaurant – Hai Tien Lo at Pan Pacific. And my was I so glad we did.

Roasted pork belly with a superb mustard sauce. Looks fantastic and tasted exactly the same.
Roasted pork belly with a superb mustard sauce. Looks fantastic and tasted exactly the same.

It was absolutely incredible, including the bill ha ha!!! OUCH!!!

Roasted duck skin with foie gras. Man oh Man. Best foie gras ever and with the crisp and crunch skin, OMG!!!
Roasted duck skin with foie gras. Man oh Man. Best foie gras ever and with the crisp and crunch skin, OMG!!!

But it was worth every cent in my book. You simply must come. Incredible food. Every single dish that hit the table was world-class in my reckoning.

Scallops, prawns, teeny weeny shrimps and braised vegetables. According to my gang this was a knock out.
Scallops, prawns, teeny weeny shrimps and braised vegetables. According to my gang this was a knock out.

Ready for what we consumed? First let me apologise for photo quality as my Mary forgot the camera so I had to rely on iPhone only. Not ideal, but I think you’ll get the picture (excuse the pun).

Roasted lamb rack. Probably the most expensive lamb I have ever had, but also potentially the best. This is literally described as rack of lamb, so I was a l little peeved when just one chop is served.
Roasted lamb rack. Probably the most expensive lamb I have ever had, but also potentially the best. This is literally described as rack of lamb, so I was a l little peeved when just one chop is served.

OK, OK we did eat a shed load. You could not stop eating. In fact we had two orders of the duck and foie gras, and actually probably would have eaten two lots of everything. But I have bills to pay. Ha Ha!!!

This one was absolutely a belter. Steamed Wagyu beef in a broth with crunchy bean sprouts. OMG, winner winner chicken dinner...
This one was absolutely a belter. Steamed Wagyu beef in a broth with crunchy bean sprouts. OMG, winner winner chicken dinner…

Come here and eat one special occasion – do it, that is an order!!!

This one. Well what can I say, this one blew me away. Looks like plain old fried rice right? But hey let's add some suckling pig skin, and some foie gras in there. How do you like that? Whoever the chef is should be knighted. This dish made my toes curl up it was that good. Well done mate/mate-ess. Stellar!!!
This one. Well what can I say, this one blew me away. Looks like plain old fried rice right? But hey let’s add some suckling pig skin, and some foie gras in there. How do you like that? Whoever the chef is should be knighted. This dish made my toes curl up it was that good. Well done mate/mate-ess. Stellar!!!

Enjoy!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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