Summer Pavilion @ The Ritz-Carlton – A New Era of Cantonese Fine Dining
Forget the dragon and phoenix motifs, the red tablecloths, the lanterns, and the surliness of traditional Chinese restaurants. The new Summer Pavilion at The Ritz-Carlton, Millenia Singapore ushers in a new era with its modern interiors and colourful tableware after an eight-month makeover.
Located on level three, Summer Pavilion embodies the spirit and celebration of the summer season. Housed in a glass pavilion surrounded by a modern Chinese garden, stylish, contemporary aesthetics dominate with elegant furnishings that emulate memories of the finest summer celebrations. There is also a new moon gate entrance, which can be accessed from the hotel lobby, and leads through the modern Chinese garden.
The use of different colours and floral motifs in the restaurant’s chinaware and collaterals play up the summertime experience. The chinaware used in Summer Pavilion is so pretty that I wanted to bring a set home!
Executive Chinese Chef Cheung Siu Kong excites the palates with his repertoire of exquisite, contemporary Cantonese cuisine. I was impressed by how cleverly he used different coloured chinaware to bring out the attractiveness of each dish. It’s evident in Chef Cheung’s dishes that he uses simple cooking techniques to bring out the natural flavours of the ingredients used.
One good example is the Teochew-style Chilled Abalone. This big piece of abalone is no-kiddy meal. When drizzled with a superior broth that is similar to that served with Teochew-style steamed fish, the dish instantly becomes even more palatable. Yes, the simplicity of the right ingredients coupled with the appropriate cooking method can yield such delicious results!
As it was still the hairy crab season during my visit, I decided to order Chef Cheung’s Steamed Crab Meat Dumpling with Chicken and Hairy Crab Roe ($16.80/piece). This seasonal dumpling was, without question, expertly homemade, with a thin skin wrapped around a generous amount of creamy crab roe. The flavours, bursting in my mouth, made me want to order a second serving.
The Double-boiled Cartilage Soup ($56/pax) was served next and absolutely stole the show. The delicate broth is rich and creamy in depth and flavour. Combined with the heady flavours of the sea cucumber, stuffed bird’s nest and chicken, I think there was enough collagen in this bowl to nourish my skin.
A well-executed dish should exude inviting aromas. When the Sauteed Japanese Wagyu Beef ($30/pax) was served, the aroma of the wagyu beef ascertained that my choice of dish had been a good one! The earthy flavours from the wild mushrooms and organic black garlic are a perfect marriage with the rich flavours of the waygu beef cubes. Other contemporary twists by Chef Cheung that are available on the a la carte menu include the Baked Silver Cod Fish with hoi sin sauce ($20/pax) and Wok-fried Lamb with onion and red wine ($20/pax).
As simple as the Poached Fish Noodles with Mini Lobster Meat ($14/pax) looks, it was surprisingly rich and flavourful. The tangy noodles made from fish paste are drenched in a light superior broth and served with fresh mini lobster meat. I feel that the key to this winning dish was Chef Cheung’s focus on using e fresh, high quality ingredients, without masking them in spices. This homemade fish paste noodles dish was so tasty and comforting that I slurped up all my noodles without even realising!
To end my dinner, I went for a bowl of Chilled Green Apple with Assorted Fungus and Almond Flakes that can be found in the set menus. Summer Pavilion’s set dinner menu is available from $88 per pax (minimum of 2 persons).
10 types of specialty teas from Tea Bone Zen Mind are also available for purchase to pair with your meal, or for take away. The selection includes Lychee Ooling ($7), Momo-in-Black ($7), Pu-Er ($7), Bi Luo Chun ($12), Ah Li Shan ($12), French Rose Buds ($12) and more.
The new Summer Pavilion is a winning combination with its modern interior design. Chef Cheung’s exquisite culinary craftsmanship, and the warm and friendly service. I’ll definitely be back!
Opening Privilege: Enjoy 10% off your total bill (excluding set menus) from now until 24 January 2016. (Not applicable on 24 & 25 Dec, 31 Dec and 1 Jan)
Address: Level 3, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799
Tel: +65 6434 5286
Email: [email protected]
Opening Hours: Lunch 11.30am-2.30pm, Dinner 6.30pm-10.30pm. Dim sum only available for lunch.
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