Following the successful opening of the new all-day dining restaurant, Colony, at The Ritz-Carlton, Millenia Singapore not too long ago, the luxurious property has quite recently (18 November 2015) unveiled a brand new Summer Pavilion to the public. Located on level three of the luxurious Ritz-Carlton, Millenia Singapore, Summer Pavilion is surrounded by a modern Chinese garden and a glass pavilion.
The brand new Summer Pavilion offers a range of lavish dining experiences (with private dining options) which feature quality Cantonese cuisine in a beautiful setting. Executive Chinese Chef Cheung Siu Kong aims to excite the palates of diners with his take on contemporary Cantonese cuisine.
Highlights on the menu include:
- Double-boiled sea whelk soup with fish maw and chicken served in a whole coconut
- Braised four-head South African abalone
- Poached rice with lobster
- Braised estuary grouper with dried beancurd skin
Serving up lunch and dinner daily, Summer Pavilion can seat a maximum of 200 diners with the main dining hall, six private dining rooms (including a luxurious Garden Suite which can seat a private party of up to 30 persons.
Before I get started on the dishes sampled during the media tasting of Summer Pavilion, how beautiful are the plates and cutlery?! I absolutely love the detail on the plates! Kicking off the dinner was the Steamed Chicken, Hairy Crab Roe, Ginger Dumpling and Baked Stuffed Boston Lobster with Spring Onion. The dumpling was filled with a delicious hairy crab roe and an amazing broth. Hairy crab was used because of the seasonality but this dish is available all year round with lobster and regular crab meat (S$9.80++ a piece).
The second dish was my personal favourite and definitely one that I find myself craving from time to time (especially when it rains in Singapore!). The Double-boiled Cartilage Soup, Sea Cucumber, Stuffed Bird’s Nest, Chicken soup (S$56++ per person) is incredibly delicious and in spite of the huge price tag, it is definitely one that I would recommend. The sea cucumber has been scrubbed clean to reveal and almost translucent white colour before bird's nest is stuffed in it. Females tend to love this dish for all its collagen properties!
The next dish sampled was the Braised 4 Head South Africa Abalone, Wild Mushroom, Melon (S$65++ per person). The first thing you will notice is how big the abalone actually is. When you're done with that, you're appreciate how much effort has gone into making that piece of melon look so good. This dish is perfect for abalone lovers and in fact if you are feeling extra fancy, check out the Braised Whole 20 Head Japanese Kippin Dried Abalone (3 days advance order) at S$500++ per person!
One true test to any quality Cantonese restaurant is the execution of fish. While it can be costly, quality fish done well can truly be well worth it. Summer Pavilion executes the Braised Estuary Grouper, Dried Beancurd Skin, Mushroom, Organic Black Garlic, Steamed Glutinous Rice, Spring Onion brilliantly. Fresh ingredients were used and the fish was firm to bite yet soft enough to soak up the beautiful flavours in that delicious sauce. I did not really like the steamed glutinous rice in this dish though - I thought that the sauce was enough to bind the components together and regular rice would have suffice (or made the dish even better) but that's just my personal opinion.
For dessert, the Sweetened Almond Tea, Black Sesame Crispy Red Bean and Green Tea Puff was served and to be honest, I thought that this was the weakest link in the whole dinner. It doesn't mean that desserts were bad but they were just not as impressive as the mains - Summer Pavilion was on a great strong start.
Dining at Summer Pavilion truly is an immersive experience - from the decor to the service, food and presentation, the entire dining experience is nothing short of perfection. Sure the high price tag may be a deterrent to some and it is definitely not a place that I would dine frequently but this is the place to check out if you are looking to celebrate something special.