Singapore’s Summer Pavilion serves authentic Cantonese cuisine in a sophisticated setting. Serving lunch and dinner, the Chinese garden-inspired setting features hand-painted tableware, six private dining rooms and a tea salon offering specialty selections from Tea Bone Zen Mind.

PROFILE
Helmed by experienced Chinese executive chef Cheung, the restaurant has garnered a well-deserved reputation for turning out delicately refined Cantonese dishes. Located on the third floor of The Ritz-Carlton, Millenia Singapore with the main dining area naturally lit in the day, as well as six intimate dining rooms with sleek contemporary interiors, opulent furnishing and outdoor seats in a zen-like Chinese garden.

MUST TRY:
The Poached Vermicelli and Abalone in Fish Broth.

AMBIENCE
The main dining space is spacious, with a contemporary interior. The floral designs of the tableware add a strong oriental touch to the dining ambience.

SERVICE
The service really is great and the portions were neatly presented and the succession of dishes generates a harmonious experience. The staffs are friendly and helpful. Reservations are advised

FOOD
Chef Cheung Siu Kong showcases his mastery of Cantonese cooking techniques with a tasting menu, dim sum or set lunch menu. Starters include Alaskan crab dumplings with crab roe and caviar and a scrambled egg dish or applewood smoked duck with crispy beancurd skin garnished with a colourful array of pomegranate seeds, pickled radish, blueberries, and micro greens served with flatbread and hoisin sauce. The tenderness of the duck lift one appetite.

You can’t eat at Summer Pavilion without a bowl of soup; Double-boiled Chicken and Sea Whelk Soup with Fish Maw and Matsutake Mushroom are slowly cooked for six hours with premium ingredients resulting in a collagen-rich broth that is full of intense but rich flavours yet perfectly balanced. Steamed Dong Xing grouper fillet and sauteed diced Miyazaki wagyu beef seasoned with green plum peppercorn.

Chef’s Lobster Rice is among the stand out dishes; Lobster soaked rice in really really thick flavourful broth and each serving comes with a pretty huge portion of the fresh lobster bit. For dessert, chilled purple sweet potato and ginger pudding and deep-fried sweet potato glutinous rice ball. There is an extensive selection of wine pairing.

PRICING
SGD 75 – 480

SUMMARY
Chef Cheung Siu Kong presents some of the most precise and well-executed Chinese cuisines in Singapore. It obviously qualifies as one of the best! The star is fully deserved and won’t be a surprise if gotten an additional one. Summer Pavilion delivers a wonderful gastronomic experience in a beautiful ambience.