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| Welcome to Summer Pavilion |
Summer
Pavilion is the signature Chinese Restaurant at The Ritz Carlton
Millenia Singapore. The new Summer Pavilion was re-open at the end of
2015 after rejuvenation project. With exquisite and sophisticated
design, dining at Summer Pavilion ('SP') really embodies the feeling
of Chinese Summer Outdoor Dining.
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| Evening View from the Outdoor Garden at Summer Pavilion |
SP dining
section is divided into two. On the right of the entrance is the
dining hall, which combine traditional round table dining as well as
private booth space. On the left of the entrance are six private
dining rooms, with names inspired by Chinese plants and trees such as
Pine, Elm, Wisteria, Plum, Bamboo and the Garden Suite that can hold
30 diners. The elegance of each of the private dining room is just a
treat to the eyes.
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| Part of Common Dining Area with Traditional Seating |
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| Part of Common Dining Area with private booth space |
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| One of the Private Room |
The
designer attention to details are just excellent, starting with the
colourful tables, chairs and furniture; the placement of the mirrors;
the selection of cutleries, especially the different colour of plates
representing different rooms; and even the natural black and white
pictures in each dining room. We also find the soft texture dried
wheat centerpiece gave a calming feeling to the surroundings.
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| Dried Wheat Centrepiece |
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| Waiting Area for Garden Suite |
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| Dining Area for Garden Suite |
We
started the tasting session with the unique blend of Lychee Oolong
tea by Tea Bone Zen Mind ($7 per pax). A more subtle black tea,
infused with flavours of lychee, bringing the taste of summer to the
dining table. The appetizer of yam coated with caramel and sesame was
fragrant, crisp and really set up your palate in anticipating the
next dish to come.
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| Our Private Room |
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| Lychee Oolong tea by Tea Bone Zen Mind |
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| Appetizer: yam coated with caramel and sesame |
Barbecued
Spanish Iberico Pork with Honey Sauce (酱烧黑豚肉),
Pan-fried King Scallop ( 香煎带子皇)
- $16. The Iberico Pork is tender with a nice caramelisation in the
honey sauce. Surprisingly, though the meat is tender, it looks lean
almost absent of fat. The pan fried scallops has a nice crisp to it,
naturally sweet with a little resilient to the texture. The delicate
flavour of the chive allow the flavours of the scallops to shine.
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| Barbecued Spanish Iberico Pork with Honey Sauce |
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| Pan-fried King Scallop |
Double-boiled
Fish Bone Soup, Fish Maw, Wolfberries (花胶炖鱼骨汤-$38.00).
One of the dishes that presented that night, this is definitely my
favourite dish in SP. The robust milky white broth is just delicious.
You can feel the collagen dangling in your lips. The fish maw was
crunchy and soak up the broth quite well. The wolfberries was so
sweet like it was just picked in the morning.
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| Double-boiled Fish Bone Soup, Fish Maw, Wolfberries |
Sauteed
Dong Xing Grouper Fillet, Shredded Sweet Peas, Bean sprouts ( 千丝万柳东星斑
- $16.00 per 100gram). A new dish in SP. The grouper was
fillet and stir fried. Though it might look simple, it is perfectly
executed. The breath of the wok (wok hei) exude
from the dish. The texture of the fish is springy, slightly resilient
while the fish tasted fresh and sweet. The use of superior soya sauce
in this dish really accentuate the flavour of the fish.
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| Sauteed Dong Xing Grouper Fillet, Shredded Sweet Peas, Bean sprouts |
Once the
meat and vegetables are served, the service staff assemble the fish
together which looks like mini grouper.
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| Sauteed Dong Xing Grouper - assemble |
To help
us digest better and clear our palate for the next dish, our Lychee
Oolong was replaced with Momo in Black ($7 per pax)
Marinated
Smoked Duck, Chinese Tea Leaves (秘制樟茶鸭
- $38 (half), $76 (whole)). An all-time favourite dish at SP.
When the duck is served, the aroma of the infused tea leaves made you
whet your appetite. The duck is tender and succulent and the skin is
thin, crispy and almost absent of fat. The tea leaves also did a good
job to cover the gaminess in the duck.
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| Marinated Smoked Duck, Chinese Tea Leaves |
Poached
Lobster Rice (龙虾西施泡饭 -
$20.00). A clear seafood broth poured over poached rice infused with
lobster. The hot robust broth poured over a rice, together with the
scallion and crispy rice just add different flavour and texture to
the dish. Definitely a comfort food and a good dish to round up the
meal for the night. It also goes well with the superb XO sauce.
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| Poached Lobster Rice |
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| Poached Lobster Rice with the broth |
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| Summer Pavilion - XO Sauce |
Dessert -
Chilled Cream of Sago, Mango, Pomelo (杨枝甘露
- $12.00). A mango sago dessert done right. There is the
freshness of the mango, the tangy and bitterness pomelo and the soft
and smooth texture of the sago. If I am not full, I can have another
bowl of this dessert.
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| Chilled Cream of Sago, Mango, Pomelo |
For this
tasting event, Executive Chinese Chef Cheung Sui Kong also present
the red bean kueh and coconut tart. The red bean kueh is slightly
dense and velvety, with a good mixture of red bean with coconut milk.
The coconut tart pastry is light and flaky, while the fillings are
just moist and crumbly.
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| Red Bean Kueh & Coconut Tart |
While I
don't normally comment for service in a tasting session, it is hard
not to mention it here. They are just impeccable and first class.
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| The bigger private room |
Overall,
it was an excellent dining experience in Summer Pavilion. In typical
Cantonese style, Chef Cheung presented the dish where the ingredients
to speak for itself. I personally like the Double Boiled Fish Bone
Soup and Poached Lobster Rice. Cheers!!
Thank you
very much to HungryGoWhere and Summer Pavilion team for the tasting
invitation.
Food
& Drink: 9.5/10
Value:
8.75/10
Service:
n/a (Tasting Invitation)
Ambiance:
10/10
Budget
per Person: $51 - $80; $81 and above.
Summer
Pavilion
7 Raffles
Ave
The Ritz
Carlton Millenia Singapore
Singapore
039799
T: +65
6884 6884 / +65 6434 5286
IG:
#DiningatSummerPavilion #RCMemories
OH:
Daily
11.30 – 14.30; 18.30 – 22.30
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