Cuisine:

• Cantonese

Summer Palace Description:
Summer Palace at the glitzy Regent Singapore continues to draw in the well-heeled and chichi crowd after almost 30 years in business. With its grand marbled reception area adorned with a vast display of freshly cut exotic flowers, as well as a carpeted dining hall surrounded by mirrors and embellished ceiling cornice, you'll be forgiven for thinking that you are in a wealthy-man's mansion. While the menu is extensive, chef Goh Wooi Cheat keeps it simple for guests with a list of "Chef's Specialties." To start, we recommend the highly addictive suckling pig carved at the table; the paper-thin skin is crisp and packs a punch whether taken alone or with a mini crêpe and assorted condiments. Your meal should also include the scallops stir-fried with garlic, edamame and slivers of julienne leek. The most memorable dish, however, is the most expensive fish on the menu: east star garoupa, steamed simply with light soy sauce and topped with fine scallions, with its slivers of moist flesh (watch out for bones, though). A balanced selection of fine Champagnes, old- and new-world wines, and chilled or warm rice wines is available. Interestingly, both Continental and Asian desserts are served. For something refined and exotic, go for the double-boiled bird's nest with rock sugar, but be prepared to pay.


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