Hai Tien Lo

SETTING

Positioned on the 22nd floor of the Pan Pacific, Hai Tien Lo is traditionally decorated in red, black and gold and offers scenic views over Bangkok’s skyline.

FOOD

Singaporean chef Lam Kok Weng has stamped his mark on the restaurant since his arrival one year ago. The extensive menu features traditional Cantonese dishes as well as a number of unique creations reflecting the chef’s inspiration from Japanese and Thai cuisine. Unmissable amongst the seafood is deep-fried prawn with wasabi salad dressing; the prawns are deep-fried in sour cream mixed with wasabi resulting in a light dish bursting with flavour. Barbequed duck is moist and authentic. Another house speciality, sauteed tenderloin of beef with black pepper sauce, lives up to its star billing, the tender beef literally melting in the mouth. The menu offers a wide range of soups, including shark’s fin and bird’s nest varieties, while the list of seafood boasts a live selection of lobster, river prawn, tiger prawn, red and black garoupa and sea bass. Imagination is in evidence in the dessert options, with chilled cream of mango and pomelo, and lemongrass jelly with vodka, two house creations, providing a refreshing end to a meal. A wide selection of dim sum is available at lunchtime.

WINES

The short list offers a selection of good wines at reasonable prices.

SERVICE

Cheongsam-attired waitresses provide attentive service and the managers are very willing to assist with the menu.

PRICE

Two people can eat well for 2,200 baht.

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