The Ritz-Carlton, Millenia Singapore recently unveiled a new Summer Pavilion after months of renovations.
Designed by award-winning New York-based designer Tony Chi – also the same brains behind recently launched Colony – the remodelled Cantonese fine dining space, now sporting a more contemporary, luxe feel, encompasses a main dining hall, six private dining rooms, as well as a newfangled Tea Salon that spotlights a carefully curated selection of specialty teas.
Executive Chinese Chef Cheung Siu Kong continues to helm the kitchen, with the team introducing some delicious and rave-worthy creations to his repertoire of finessed, exquisite Cantonese delights. The restaurant is open for lunch and dinner daily, and offers dim sum, a la carte items and set menus.
A definite standout from the menu is the Double-boiled Cartilage Soup ($56 per person) – a rich, almost creamy, full-flavoured concoction with chicken, and premium bird’s nest served stuffed within sea cucumber.
Other crowd-favourites are the Braised Four-Head South Africa Abalone ($65 per person) – masterfully executed, tender and plump abalone, smothered in a plate-lickingly good, savoury gravy, enjoyed with wild mushrooms from Yunnan nestled within a winter melon shell – Poached Rice with Lobster Meat ($20 per person), and the Braised Estuary Grouper with dried beancurd skin and organic black garlic (market price).
Dessert of Sweetend Almond Tea, Black Sesame and Crispy Red Bean & Green Tea Puff
Address: Level 3, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799.
Tel: +65 6434 5286, or email firstname.lastname@example.org
Operating hours: Daily 11.30am-2.30pm, 6.30pm-10.30pm. Dim sum only available for lunch.