Cuisine:

• Chinese
• Cantonese

Summer Pavilion Description:
Summer Pavilion is the type of Chinese restaurant to visit if you are on a corporate expense account and need to impress that all-important business partner. The entrance is stately; to the left are four classy private rooms while a short walkway to the right brings you to an elegant main dining hall, awash in a modern color palette of beige and brown with floor-to-ceiling glass windows looking out onto a landscaped garden. Diners may choose from the chef's recommendation (which changes daily) or consult with the restaurant manager, who can help you plan a meal (that may include off-menu favorites) that showcases chef Fok Kai Yee's solid pedigree. Start with one of his double-boiled Cantonese soups; we recommend the sea whelk soup with dried scallops, sea cucumber, pork and wolfberries, which is flavorsome and full-bodied. You should also try the deep-fried sea perch with ginger and scallions served atop "kai lan"; the nicely cooked fish has a light and crisp skin covering slivers of moist flesh. Other must-haves include the succulent whole Australian greenlip abalone braised in its own jus with chicken and ham stock and a slice of ling zhi mushroom, as well as the fusion fried rice with diced chicken and morsels of goose liver (resembling pieces of crispy fried pork lard) in a piquant black pepper sauce. Summer Pavilion probably has one of the more impressive wine lists amongst Chinese restaurants, with a total of 240 labels of both new- and old-world wines as well as Champagnes. The food at Summer Pavilion is not haute cuisine, but it is highly refined and consistently good, and definitely not for the budget conscious.


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