To celebrate Master Chef Lai Tong Ping’s 10th year in Hai Tien Lo, a fine six-course menu comprising 10 delicacies is now offered to guests. The items for the menu are specially selected to showcase Lai’s culinary prowess.

The meal begins with three crowd-pleasers: delicate homemade beancurd with minced pork and pine mushrooms laced with homemade XO chilli sauce; sliced barbecued duck with crispy golden skin accentuated by malt sugar; and crispy prawns tossed in sesame sauce jazzed up with mayonnaise, chilli sauce and sugar. This is followed by rich braised fish maw with dried scallop in supreme chicken stock. The soup infused with carrots and premium dried scallops takes a good 48 hours to prepare.

Mains-wise, diners will also get to enjoy fresh sea perch fillet two ways. To highlight the natural flavours of the fish, it is served with two light homemade sauces – green minced onion and champagne with butter. For something more robust, tuck into braised pork ribs with preserved vegetables and deep-fried buns. The ribs are simmered in a blend of spices and sauces for four hours until the meat is melt in the mouth and the sauce sticky and unctuous.

The wok-fried fish noodles will impress with its fine bouncy texture. Made of fresh fish meat, the unique texture of the noodles is achieved by simmering them in a rich broth for two hours before being wok-fried. Braised sea cucumber and scallops complement the tangle of hearty noodles. Three refreshing desserts ­­­– mango sago, avocado cream and osmanthus jelly –are served at the end of the decadent meal. This six-course menu is available from now till 31 December at $108 per person for lunch or dinner.

Hai Tien Lo, Level 3, Pan Pacific Singapore. Tel: 6826 8240