Designed as an elegant reflection and celebration of the summer season, Summer Pavilion at The Ritz-Carlton, Millenia Singapore is one of the most impressive Cantonese dining experiences in the city; a fact acknowledged internationally when it earned its first Michelin star in the inaugural Michelin Guide Singapore 2016.
Without a dragon or red lantern in sight, Summer Pavilion is redefining the Chinese fine-dining experience with its modern cuisine and airy sophistication. Surrounded by a striking contemporary Chinese garden, the restaurant, like the hotel, is filled with inspiring objets d’art adding to the sensation of exclusivity.
The main dining room seats 119, with a mix of round and rectangular tables, formal seating and elegant semi-private booths. Selective furnishings set the scene, curated to help evoke memories of summer celebrations. The décor is dominated by rich dark woods lifted by subtle highlights such as the floral ceramic vases and the living canvas of the delightful gardens visible through expansive windows.
There are also six private dining rooms for added privacy and intimacy. Inspired by Chinese plants and trees – Pine, Elm, Wisteria, Plum and Bamboo, the private rooms follow the same design concept as the main area and are characterised by a collection of photographs, mirrors and lighting. It’s perhaps here where the beautifully detailed summer-inspired interpretation of classic Chinese tableware created for Summer Pavilion is seen at its best.
Each private dining room features a bar armoire equipped with a selection of fine wines and spirits. The Garden Suite is the largest private space and can seat up to 30 people, making it a popular choice for company and family dining.
Executive Chinese Chef Cheung Siu Kong has been working at the restaurant since 2003 and was promoted to his current role in 2014. Since his appointment he and his team have been relentlessly pursuing culinary excellence, and in this city of gastronomic wonders and extravagant five-star hotels, it is a notable achievement that Summer Pavilion is the only hotel-based Chinese restaurant to earn a Michelin star.
“”My cooking philosophy is simple,”” says Chef Cheung. “”I believe that the key to creating authentic Cantonese dishes is through modest cooking techniques which bring out the natural flavours of the ingredients. Having been in the industry for more than 25 years, my passion is fuelled whenever I see the smiles on the faces of guests after they taste my creations.””
Presenting exquisite, contemporary Cantonese cuisine featuring Chef Cheung’s impressive take on classic dishes, the menus are a mouth-watering collection of stunningly plated dishes. The menu has many highlights, not least its impressive dim sum lunch, while the double-boiled sea whelk soup with fish maw and chicken warrants a specific mention. In line with the chef’s philosophy, the broth is tasty but light, which in turn positions the natural flavours of the ingredients centre stage. Served in a whole trimmed coconut atop natural fibres, it looks as good as it tastes.
The restaurant opens daily from 11.30AM to 2.30PM and 6.30PM to 10.30PM offering both à la carte and set menus. Lunch is supplemented by an excellent dim sum menu and booking is highly recommended.
The Ritz-Carlton, Millenia Singapore,
7 Raffles Avenue,
T: (+65) 6434 5286