Out of the 14 dishes that I've ordered, 7 were great while 7 were a tad disappointing. So it's like half good half bad.
Service was quite good and polite but they always seemed to be short of manpower each time I'm there and halfway the meal, we waited for nearly 40 mins for the next dish to be served. (Not sure if it's the kitchen or the waitress screwed up our order which caused such a long delay)
Frankly speaking, so far my 3 visits here (2 times on weekend brunch buffet + 1 time on weekday lunch buffet) Our order was screwed up every visit. I think they should really rectify this problem with their kitchen or the staff or increase manpower especially on weekends and public holidays?
Considering the relax and nice ambience with not bad food quality, I will still recommend this place.
There’re 4 Chef’s Signatures and each person is allowed one serving each.
For something decadent, go for the Steamed Pastry Tart with Whole Abalone and Seafood.
Baked Chicken tart with Mushrooms and Mango. The mango adds a touch of sweetness to the savory ingredients encased in the buttery tart.
Steamed Dumpling with Swiftlet Nest, White Fungus and Prawn Paste. Lovely presentation, but this didn’t leave much of an impression.
Stir-fried Carrot Cake with Dried Scallops in Chef’s Signature Homemade Chilli Sauce. It’s alright; I’ve tried better XO carrot cake elsewhere.
We had the following from the Hai Tien Lo Specialty…
Juicy and tender Barbecued Duck
Deep-fried Prawns with Oat Flakes. Hugh, fresh and succulent prawns paired with fragrant oats was simply a match made in heaven.
Fresh and delicate Steamed Fillet of Grouper Fish with Vermicelli in Minced Chilli.
The dim sum we ordered from the All-You-Can-Eat section were all competently executed, with some outstanding morsels.
Steamed Dumpling Soup with Crab Meat, Fish Maw, Scallops and Prawns in Superior stock.
Steamed Xiao Long Bao
Steamed Dumplings with Scallops, Prawns, Asparagus and Carrots.
Creative and intriguing, the Deep-fried Purple Potato Balls with Minced Chicken and assorted mushrooms should not be missed.
Pan fried Rice Flour Rolls with Chef’s Signature Homemade XO Chilli sauce.
Pillowy Steamed Barbecued Honey Pork Bun Buns
Deep-fried Prawns and Salted Egg Dumplings with Bread Crumbs. Rave alert!
To sum up, $48++ per adult is fantastic value for the variety, taste and quality offered at Hai Tien Lo. There’ll always be something new to look forward to, as the menu refreshes every 3 months.