Lauded as one of the best Cantonese restaurants in Singapore, Summer Pavilion has received numerous accolades, including its first Michelin star in 2016. The fine-dining restaurant remains a perennial favourite for business luncheons and formal family meals.
With 25 years of culinary experience, executive chef Cheung Siu Kong is as skilful with the wok as he is with coaxing even the most subtle of flavours from ingredients for his wholesome soups. The team at Summer Pavilion, both front and back of house, do their very best to ensure you enjoy your meal.
You can request dishes that aren’t listed on the menu, such as fresh soon hock fish fried till crispy on the outside but still delicate and tender on the inside. If you are craving a stir-fry of sliced beef with bean sprouts and shredded spring onions imbued with wok hei, the kitchen can happily accommodate.
And should your table of four prefer two types of tea, plus additional condiments to accompany your food, the adept service staff will ensure that everything is neatly placed on the table, while still serving your lunch with poise.
When given the chance to recommend dishes, the staff do well. The barbecued iberico pork with honey sauce is fatty and luscious. We particularly enjoy the well made dim sum items, such as the pan-fried crabmeat, mushroom and onion dumpling, and the baked abalone puff. The poached rice, which comes with a light lobster broth and chunks of fresh lobster meat, is comforting and satisfying.
The modern and elegant dining room (think dark wooden panels and booth seats), beautiful Richard Ginori tableware, rather extensive wine list, and artisanal tea blends (the lychee oolong tea is popular) curated by Tea Bone Zen Mind add to the charm. But at the end of the day, it is the warm hospitality and exquisite cuisine that keep Summer Pavilion at the top of its game.
The Ritz-Carlton, Millenia Singapore, S(039799)