Helmed by chef Cheung Siu Kong, who has honed his craft in the same kitchen since 2003, Summer Pavilion is the only Chinese hotel restaurant to receive a star in the Michelin Guide Singapore 2016. And for good reason.
To try the best of everything, go for the set lunch and dinner menus (from $128). They feature some of Cheung’s signature dishes, such as barbecued Iberico pork with honey sauce, and steamed vermicelli with Hokkaido king scallops. If we had to pick, our favourite is the double-boiled sea whelk soup with fish maw and chicken, served in a whole coconut.
Following an extensive transformation in late 2015, the restaurant has been given a brand new contemporary Chinese look and the spacious main dining seats 119, with six elegant private dining rooms catering to groups from six to 30.
