at Regent Singapore, A Four Seasons Hotel
Ensconced in the sophisticated Regent Singapore, Summer Palace is the hotel’s one Michelin-star Chinese restaurant specialising in Cantonese cuisine. With two skilled and respected Hong Kong chefs at the helm and authentic delicacies with a contemporary twist on offer – like the nutritious double-boiled soups and the delightfully handcrafted dim sum selection – the restaurant has earned its favourable reputation among Singaporeans and diners from around the world too. Add to that the traditional themed interior, with two private dining rooms available for special occasions, and you’re guaranteed a dining experience to remember at Summer Palace.
Executive Chef Liu Ching Hai aims to use the freshest and highest grade quality ingredients to create authentic, yet innovative dishes. Meanwhile Dim Sum Chef Leong Kwok Sing whips up the delicious dim sum of the month, specially curated to fit each season. So you can be sure that your palate is in good hands.
Speaking of which, the restaurant is ready to introduce seasonal menus that are tailored to suit the seasons this year, from a Spring menu in March and April, a Summer menu from May to July, an Autumn menu from August to October and a Winter menu in November and December.
In the meantime, Chef Liu has prepared Fortune Menus to welcome the Year of the Dog that are on offer from 5th February to 2nd March. Among the nine meticulously crafted menus is the six-course Michelin menu to celebrate the restaurant’s Michelin star award.
Bask in the Michelin experience by starting with the combination trio platter of truffle Peking duck, suckling pig and soft shell crab, before continuing with the hearty and nutritious braised superior bird’s nest, fish maw and chicken broth in stone pot. Next in line are the braised three-head abalone in supreme oyster sauce and stir-fried Australian rib eye with black pepper sauce and asparagus. The chef’s stewed Boston lobster tail with inaniwa udon and spring onions is not to be missed, and wrapping up the meal is the double-boiled hasma and almond cream served in a young coconut.
To complete the Chinese New Year experience, the traditional toss of yee sang for harmony and prosperity is available, with two new accompanying creations of sea cucumber with okra and sesame sauce and fish lip yee sang. In addition, there are also eight yee sang alternatives, like nutritious bird’s nest and pear yee sang and crispy fish skin with salted egg and jellyfish.
If you feel like sharing the festivities, check out Summer Palace’s prosperity hampers and festive gifts at the Lobby Booth. Delicacies like steamed turnip cake, fatt cai yu prosperity jelly and nian gao fish glutinous flour cake are up for grabs until 15th February at the Chinese New Year Lobby Booth or via the hotel’s website, so you’d better hurry.
Regent Singapore, A Four Seasons Hotel
1 Cuscaden Road
T: (+65) 67338888