The Hungry Bunny •
10 Aug 2014 • 579 reviews • 21 followers
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The food's exquisite and luxurious, but pricey, and in this day and age where restaurants like the Imperial Treasure
Group have perfected the art of balancing price points with impeccable quality fare, the higher-than-most pricetag here works against Summer Palace
. Granted, their dim sum tends to class it up with precious ingredients, but I'm quite happy to do without the bird's nest or abalone in my dim sum.
That being said, service is as you'd expect from a Four Seasons hotel; attentive and discreet. And, on a huge plus side: they don't have that awful staggered tiered seat timings that so many other restaurants have eagerly jumped on board with, so you get to enjoy a languid unconstrained brunch.
1) Double Boiled Bamboo Pith Soup
($16) with mushrooms and chinese cabbage: delicate and elegant, using the barest of ingredients and a most incredible chicken-based consomme.
2) Steamed Winter Melon Roll
($5) with fish maw, chicken and mushroom bound by a sprig of spring onion and beancurd skin: unique and delicious
3) Steamed Pork Dumplings
($6) with dried scallops: Juicy but too heavy on the umami accents
4) Steamed Pork Dumpling
($2.50 per pc): given a local spin with a sweetish eggy chilli sauce and shredded crabmeat. Despite my initial reservations about the fusion of xiao long bao and chilli crab, this combination actually worked!
5) Steamed Prawn Dumpling
($8) lavished with bird's nest for added bounce: light and clear and succulent
6) Fried Yam Puffs
($6) stuffed with a medley of abalone, prawns and scallops: Well-balanced and sumptuous
7) Deep-Fried Prawn Balls with Mango
($6): good contrast of the crunchy and mushy, and savoury and sweet. We got seconds of these.