Today Pretensions was invited to a business lunch at the famous Hai Tien Lou, a fine-dining cantonese restaurant at the top of the swanky Pan Pacific Hotel. The approach to Hai Tien Lou is through a clear glass lift, that whisks you rapidly up 37 floors to the restaurant floor. Chi-chi decor offsets massive picture-windows that offer a wonderful view of Singapore, particularly the Marina Bay, PSA containerport and Bugis areas (depending on which way you face).

The restaurant is famous for excellent cantonese food, so how did it fare by the standard of P's tastebuds? Well, it's OK, but give me Canton Wok any day at less than half the price (Canton Wok was opened by an ex-chef of Hai Tien Lou in the Joo Chiat suburb and has a much homier feel and far more down-to-earth prices). P's choices were more or less dictated by her dining/business partner, so, we began with the Trio of Treasures, Peking Duck, a Scallop and a very dressed-up battered prawn. The duck was excellent and the scallop juicy and sweet; P was rather underwhelmed by the prawn. You must admit that the presentation was lovely though (see pic on right hand side). This was followed by a homey soup, the Chef's special which was Watercress and pork rib. Tasted fine, 'though the dish isn't difficult - I kid myself that I could manage this at home.

P and her companion then munched through some tenderloin beef marinated in a rather oversalty sauce (a recommendation of the waiter) - the beef was actually meltingly tender but the sauce was way too overwhelming; and Kai Lan in XO sauce. P's not normally a vegetable fanatic, but she really liked this dish - the Kai Lan was sauteed to perfection, sweet, crunchy and green, but not raw and the sauce the perfect complement.

Prices were what you'd expect for a fine-dining venue, S$12 for one soup, S$28 (P thinks) for the Treasures and more than $35 for the beef. P's companion did the gentlemanly thing and paid, so she's not entirely sure what the total damage came up to but suspects that it was at least S$60 per person once the beverage, 10% service charge and tax were added in. Still, service was generally excellent for Singapore (except for the overzealous waiter who attempted to serve us the soup while the appetiser was still being eaten) and the ambience was wonderful. P is still not entirely sure what the fuss is about, but it's a pleasant enough place to eat if one has enough money to spare.