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Summer Pavilion Marks Third Consecutive Michelin Star Win With Launch Of New Tasting Menu

The six-course menu by The Ritz-Carlton, Millenia Singapore demonstrates its expertise in award-winning Cantonese fine dining.

This July, Summer Pavilion at The Ritz-Carlton, Millenia Singapore earned its third consecutive one-star ranking during the Michelin Guide Singapore gala. In recognition of this prestigious award, the restaurant presents a new tasting menu that promises to tantalise palates. The specially crafted menu features fresh creations by Chinese Executive Chef Cheung Siu Kong that showcase Summer Pavilion’s expertise in melding tradition and innovation with finesse and artistry.

Double-boiled chicken and sea whelk soup with fish maw and matsutake mushroom
Double-boiled chicken and sea whelk soup with fish maw and matsutake mushroom

The six-course tasting menu, priced at $168, begins with cubes of applewood-smoked duck and crispy beancurd skin artfully plated with garden greens, and served alongside a fresh quartet of steaming flatbread. A hearty double-boiled soup of sea whelk, chicken, fish maw and mastutake mushroom follows, nourishing the soul with its soothing collagen-rich texture and homey flavour.

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Steamed Dong Xing grouper fillet with green pepper and plum
Steamed Dong Xing grouper fillet with green pepper and plum

Kicking things up a notch is the steamed Dong Xing grouper fillet drizzled in a tangy plum-infused sauce and accented with crunchy kernels of green pepper, which provide a gentle hint of spice that awakens the senses. Next, cubes of exquisite Miyazaki Wagyu, sautéed in black bean sauce, are presented together with slices of healthful bittergourd, black garlic and carrot.

Sautéed diced Miyazaki Wagyu beef with bittergourd in black bean sauce
Sautéed diced Miyazaki Wagyu beef with bittergourd in black bean sauce

The penultimate course is the poached vermicelli topped with slices of pan-fried abalone and fried beancurd chunks, served in a creamy fish broth. And bringing the meal to a delightful close is the chilled ginger pudding with sweet potato bits, plated with a deep-fried glutinous rice ball that is stuffed with sweet potato puree and dressed in sesame seeds — an ingenious juxtaposition of heat and cold, sweet and savoury.

Poached vermicelli and abalone in fish broth
Poached vermicelli and abalone in fish broth

To enhance the dining experience, a carefully curated wine pairing option is available, at $88, to complement the menu, comprising highlights such as the Dom Pérignon Brut 2009, Bouchard Père & Fils Pommard Rugiens 2011, and Domaine Schlumberger Riesling Les Princes Abbés 2015.

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At Summer Pavilion, the experience of dining is second to none: Service staff are smartly decked out in tuxedo-inspired uniforms designed by Mineo San of Art Marginal to reflect the service philosophy of the restaurant, while ambient Chinese flute and piano tunes arranged by Morton Wilson of Schtung Music provide a relaxing soundtrack to every meal.

Summer Pavilion's main dining hall
Summer Pavilion’s main dining hall

As for the restaurant’s refreshed interiors, the space evokes the opulence of summer celebrations through objets d’art and sumptuous furnishings, and the glass pavilion that surrounds the space bathes it in natural light. Exquisite floral motifs employed in Summer Pavilion’s menus create the atmosphere of dining amid greenery, as do the names of the restaurant’s six private dining rooms, five of which are inspired by Chinese plants: Pine, Elm, Wisteria, Plum and Bamboo.

Summer Pavilion's Pine private dining room
Summer Pavilion’s Pine private dining room

Drawing on its strengths in combining an unmatched culinary programme with its expertise in creating superior ambience, the restaurant remains steadfastly dedicated to customer contentment.

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Level 3, 7 Raffles Avenue; Tel: 6434 5286;
rc.sinrz.summerpavilion@ritzcarlton.com;
ritzcarlton.com;
facebook.com/SummerPavilionSingapore

 

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