A unique Chinese High Tea/Brunch experience

What or how does it feel like dining at the top floor of a hotel? To me the feeling is pretty good, despite of the fact that I had the fear of heights... :| By taking the lift up to the 37th floor isn't a joke. The worst part is when the lift is a glass elevator that allows you to see the surrounding buildings and scenery of the city. Although this isn't the highest Chinese restaurant that Singapore has, the experience was considerably good and this is what I really named as a unique 'Chinese High tea/Brunch' experience. :D

A look outside from the glass elevator:

I'm pretty sorry that I could only capture these photos. Initially I wanted to capture a video clip also but I had forgotten to press the button. Sorry for the disappointment caused. :P

	These are photos taken inside the Chinese restaurant 'Hai Tien Lo', which is located at the top floor of Pan Pacific Hotel, Singapore.

Appetizer 'Winter melon soak into Orange Juice' (The taste is pretty good for an appetizer)	Double-boiled Sea Treasures with Cordycep Flowers & Shark's Fin 金蟲草花海宝炖翅汤	Braised Shark's Fin Soup with Shredded Abalone & Crab Meat 鲍丝蚧肉红烧翅
Braised South Africa Baby Abalone with Mushroom 南非小鲍鱼香菇烩	Wok-fried Scallop & Cuttlefish with Dried Chilli 宮保玉帶墨鱼花	Steamed Shrimp Dumplings 海天鲜虾饺
Steamed Pork Dumplings with Fish Roe 鱼子蒸烧卖 (The fish Roe are delicious)	Steamed Scallop Dumplings with Vegetables 翡翠帶子饺	Poached Beijing Dumplings stuffed with Chicken & Prawn Paste in Garlic Chilli Vinegar 京式灼饺子
Poached Bean curd with Assorted Eggs 三式蛋泡自制豆腐 (I love this dish the tofu is soft and tender.)	Wok-fried Garden Greens with Preserved Meat 腊味炒荷芹	Sautéed Sliced Ostrich with Honey Pepper Sauce 蜜椒酱爆鸵鸟片 (Strong taste but the meat is tender)
Wok-fried Mutton with Pepper & Onions 胡椒洋葱羊肩肉 (Taste is stronger than the ostrich meat)	Crispy Barbequed Pork Belly with Fermented Bean Curd 南乳香酥花腩肉	Smoked Soya Chicken Marinated with Chinese Herbs & Jasmine Tea Leaves 茶皇太爷鸡 Crispy Barbequed Pork Belly 脆皮烧腩肉
Barbequed Duck served with Plum Sauce 梅酱吊烧鸭 Chef's Specialty Marinated Sausages 秘制烧肠	Marinated Duck Meat Teo Chew Style 潮式有味鸭 Smoked Soya Chicken Marinated with Chinese Herbs & Jasmine Tea Leaves 茶皇太爷鸡 Honey-glazed Barbequed Pork Loin 蜜汁叉烧件	Crispy Fish Skin with Spicy Szechuan Sauce 川酱脆鱼皮 (Taste is pretty good that we go for a second round)
Poached Live Prawns 白灼海中虾	Poached Live Prawns with Herbs & Chinese Wine 药材花雕浸生虾	Fried Prawn tossed in Wasabi Mayonnaise 青芥茉沙丹虾球 (Nice wasabi prawns)
Steamed Fillet of Sea Perch with Chef's Special Chilli Paste 家乡辣酱蒸鲈鱼件	Steamed Cod Fillet with Black Bean Sauce 豉汁蒸鳕鱼件 (The look reminds me of a Dim Sum :D)	Deep-fried Sliced Grouper with Spicy Corn Sauce 粟酱炸海班球
Stir-fried Sliced Grouper with Ginger & Spring Onion 姜葱炒海斑片	Drunken Manila Clams with Wolf berries & Red Dates 杞子红枣醉花蚬

		Beside giving you the option of ordering the dishes one by one, the restaurant has allocate a big table for a large serving of deserts and you can help yourself to it.

Here are my advice:

• Recommended to make a reservation for the brunch during weekends
• You can request for a smaller food potion so that you can try all the different kinds of food
• Turn up early as I personally felt that 3 hours is not enough
• Order a big list of items to reduce waiting time

* Click here to find out more about the Chinese restaurant 'Tien Hai Lo'
^ Click here for their high tea promotions
~ Click here for their weekend dim sum brunch menu