I fell in love with the brand new Summer Pavilion at The Ritz-Carlton, Millenia Singapore when I visited it last December during the official launch. Firstly, the place is beautiful - everything from the decor, the private dining rooms and even those exquisite plates which all of us wanted to take home. Secondly, the food is amazing - presented beautifully while being executed perfectly. Therefore, when I got an invitation to check out the Lunar New Year menu at Summer Pavilion, I was really excited!
While I have had my fair share of Yu Shengs for the upcoming Lunar New Year, the one from Summer Pavilion leaves the greatest impression. Not only does it use the most interesting ingredients (sea whelk and salmon caviar), it is also possibly one of the most expensive ones around - large portion goes for S$276++ for dine-in customers. I do think the inclusion of salmon roe is ingenious though. In fact, they recommend adding in the caviar only after the tossing has taken place, in order to maximise (dining) satisfaction amongst your guests.
My favourite dish during the CNY tasting at Summer Pavilion this year has got to be the Double-boiled Chicken Soup, Sea Whelk, Fish Maw and Hericium (S$58++ per person). This bowl of goodness has been boiled for at last 8 hours to extract all the goodness and essence from prized ingredients like the sea whelk, fish maw and chicken. Hericium (known as "Hou Tou Gu" or Monkey Head Mushroom) has also been added as a fun tribute to the upcoming Year of the Monkey.
The Pen Cai is my second favourite dish from Summer Pavilion this CNY. The Pen Cai which features 12 luxurious ingredients (e.g. abalone, fish maw, spiky sea cucumber, sea perch, roasted pork, roasted duck, goose web, Chinese mushrooms, conpoy, black moss, scallops and seasonal vegetables) come in two sizes for both dine-in and takeaway. The small portion (which serves 4-6 persons) is at S$380++ and the large portion (which serves 8-10 persons) is at S$760++. Do note that three days advance order is required for the Pen Cai.
As a final dish before desserts, the Fried Rice with Crabmeat, Conpoy and Egg Whites. While it does not look like much aesthetically, the flavours were robust and every grain of rice was in the right place (when cooking).
Finally, for desserts, this relatively simple but refreshing Chilled Apricot, Fungus and Basil Seeds. In addition to the reality of the dessert (which is chilled), White Fungus is believed to be "cooling" in Chinese medicine and cuisine. Summer Pavilion at The Ritz-Carlton, Millenia Singapore has once again outdone itself by showcasing a good mix of culinary skills and modern presentation!