four-hand collaboration at Hai Tien Lo ✨

As a frequent diner at Hai Tien Lo, I was thrilled by this special one-day collaboration between Chef Ang Song Kang and Chef Edden Yap. The menu elegantly showcased the art of wok hei and traditional Cantonese flavors with a modern twist. The Peking Duck Skin with Pomelo & Caviar was a brilliant opener, perfectly balancing crispy textures with delicate citrus and luxury elements. One standout for me was the creamy almond fish soup featuring Australian scallops and Korean abalone. The soup was not only richly comforting but also packed with collagen, leaving my skin feeling smooth afterward—something I've heard the chefs emphasize as a beauty bonus. Braised Australian lobster with basil and brandy was another highlight, cooked with meticulous care that brought out the deepest umami notes. The wok-fried Black Angus beef served alongside a large piece of pan-fried foie gras was truly indulgent, melding intense smoky wok hei flavors with buttery richness. For pork lovers, the crispy Ibérico pork belly with shrimp paste was a delightful surprise, offering a delicious combination of savory and crunchy. Dessert, a tangerine peel egg tart paired with house-fermented curd and tropical fruits, finished the meal on a refreshing note. I also appreciated the option to pair the meal with a 3-hour Champagne Laittinger pour, elevating the whole dining experience. Reservations are essential for this unique event, as seats fill quickly. Overall, this collaboration was a rare culinary event that highlighted the mastery and passion of two renowned chefs, perfect for anyone looking to indulge in exquisite Cantonese fine dining.