The Place As one of the few Chinese restaurants in the Michelin Guide Singapore, Summer Pavilion is a beautiful Cantonese restaurant located in The Ritz-Carlton, Millenia Singapore. The restaurant was refurbished at the end of 2015, with a main dining area where there is ample natural light in the day, as well as six private dining rooms with names inspired by Chinese flora for special occasions or corporate events. Helmed by Chef Cheung who is a native Hong Konger, Summer Pavilion obtained its first Michelin Star in 2016 when the inaugural Michelin Guide Singapore was published, while further cementing the same accolade in the latest Singapore Michelin Guide 2017.
The main dining space is spacious, with a contemporary interior which leans towards Chinese fine dining style. The tableware is another aspect which caught my eye, as I love the ceramic and floral designs which add a strong oriental touch to the dining ambience.
The Food Choose from the Set menus and a la carte dishes during lunch (including dim sum dishes) and dinner, with menu highlights including the poached rice with lobster, and braised four-head South African abalone. In celebration of the Michelin status once again, Chef Cheung has curated a Tasting Menu (S$148++/per person) which features new culinary highlights such as Smoked Australian abalone with sautéed mushrooms, pan-fried Canadian lobster with black truffle sauce and a sweet potato dessert trio. This tasting menu will be available during lunch and dinner from 1 July to 30 September 2017.
We started with the Smoked Australian Abalone with Assorted Sautéed Mushrooms, where the staff unveiled the plate of abalone at our table with a visually smoky treat. The main difference of this abalone with other restaurants is the nice smoky flavour and smell of the seafood, which made the grilled abalone flavour a very unique one. This was a very good start.
Next up was the Double-boiled Chicken Soup with Sea Whelk and Soaked Nostoc Algae. Served in a whole coconut, this flavours of this soup grew on me as I had more of it. I was initially sceptical about the algae element, but learnt that the Yunnan imported algae has nutritional values such as energising the body and warming our stomachs. The natural sweetness of the coconut added a nice touch to the overall flavours of this nourishing soup.
I love Japanese wagyu beef, and I am glad that the Sauteed Diced Japanese Wagyu Beef did not disappoint. Served with Sundried Tomato Bread, which is supposed to compliment the flavours of the wagyu beef, the A5 Wagyu Beef was very high in marbling, lending the meat a very succulent and rich texture and flavour.
Another highlight of this menu is the Pan-fried Canadian Lobster with Black Truffle Sauce. The fresh lobster is served with wok-seared green asparagus, along a few touches of black truffle. The dish was good, though it is not the most memorable for me on this menu.
The last savoury dish of this six-courses menu is the Poached Rice with Estuary Grouper. The presentation and concept of this seemingly ordinary dish won the table over. The rich fish broth, which was prepared with fish bones, was carefully poured over the poached rice by the staff at our table. The texture of the rice was crispy initially, while the texture changed as the rice turned softer as it was socked in the fish broth. Towards the end of it, it felt like an expensive bowl of high quality fish porridge. There are also black fungus and ginger elements in this dish.
Finally, our dessert is the Sweet Potato Dessert Trio, a combination of Hot Sago Pudding, Crunchie Potato Bar and Chilled Osmanthus Jelly. Start with the Chilled Osmanthus Jelly for a refreshing palate cleanser, followed by the Hot Sago Pudding and then the Crunchie Potato Bar, which has the sweetest and richest taste in this trio.
Rants Prices are unsurprisingly high at Summer Pavilion. The set menu is probably more value for money if you are looking to try a wide variety of dishes instead of the a la carte menu. Otherwise, don’t think so much for the wallet and be prepared to splurge the moment you decide to make a reservation.
Will I Return Again? I was impressed by the consistency of the dishes I tried this time round at Summer Pavilion. The food is good – with very pleasant twist to each of the dishes I had here, with the ambience and service befitting of a Michelin starred restaurant. Can’t wait to plan for a return visit to try the dim sum next!
This was an invited tasting, though all opinions expressed are our own.
Make your reservation instantly at Summer Pavilion here.
Taste bud: 4.5/5
Hole in the pocket: 4.5/5
Overall Experience: 4.5/5
Daily, 11:30 a.m. to 2:30 p.m. (last order at 2:15 p.m.)
Daily, 6:30 p.m. to 10:30 p.m. (last order at 10:15 p.m.)