It doesn't matter whether you are looking for dim sum or cooked dishes, as you can find it all at Summer Palace. Their dim sum is nice and unique, and do note that they do not serve with sharkfins - which is very environmentally friendly. It is definitely worth your visit and you will not be disappointed.
I recommend to go with the set meals and may be top up with a few dim sum dishes.
It was restaurant week again and we decided to do Chinese for once. Since neither of us had ever been to Summer Palace, we decided to give their lunch a shot.
Located on the third floor of Regent Singapore, just a level above Basilico, Summer Palace houses a rather traditional Chinese interior complete with wooden chairs, golden pillars and a floor of red trim carpeting. We were lucky to be seated by the window (3 such tables available) but there was honestly no view to speak of except for the pool below and the hotel guests sunbathing by it. Still, I appreciated the serenity of the whole place.
Chef's Dim Sum Selection - Deep Fried Prawn Roll with Mango - I liked the crisp, deep fried rice noodles that encapsulated bits of crunchy prawn but unfortunately, the taste of mango was almost non existent. What was interesting was that the mayonnaise that came served alongside actually had hints of mango in it. Or was I imagining things?
Barbecued Pork Bun with Pine Nuts - Boasting a crusty, not too sweet top and a generous filling of sweet, mildly gooey BBQ pork, the bun was actually pretty respectable. However, unlike my personal favourite from Lung King Heen, the sweetness from the BBQ pork actually overwhelmed the nutty taste of the pine nuts and the bun itself wasn't as soft or chewy.
Steamed Prawn Dumpling with Bird's Nest -This was your typical 虾角 with a mere aesthetic upgrade aka tasteless shreds of birds nest. Throw in a relatively limp dumpling skin and you have an average prawn dumpling.
Double Boiled Ginseng with Fish Maw, Conpoy and Bamboo Piths - Although I'm personally not a fan of ginseng, this soup was quite good in my humble opinion. Tasty yet light with the mild taste of ginseng helping to keep the nausea at bay and the spongy fish maw coming across as crunchy.
Stir Fried Fish Cubes with Asparagus in Teriyaki Sauce - Flaky and smooth flesh coupled with a light sweetness from the teriyaki sauce and a mild savouriness from the stir fried garlic and ginger. Pretty good. Only issue I had was that the sweetness of the teriyaki dominated the natural sweetness of the cod fish, which I personally am quite a fan of.
Fried Glass Vermicelli with Crabmeat and Black Pepper - A tad chewy with an abundance of wok hei, crab meat shreds and black pepper for that mildly peppery kick, the glass vermicelli was pretty decent. And the beansprouts added a nice crunchiness to it.
Due to the character limit, see my entire review and all my pictures here.
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Located in the centrally located Regent Singapore hotel near Orchard Road, Summer Palace is one of the most authentic award-winning Cantonese restaurant in Singapore helmed by Executive Chef Liu from Hong Kong.
The Food Other than the traditional Cantonese classic dishes on the menu, Summer Palace has launched its special claypot rice menu this Winter season, available from now till 31 January 2015.
For the highlights of the claypot rice menu, we simply have to try the Chef Liu’s hometown rendition of the traditional Flavoured Assorted Preserved Meat Claypot Rice ($68, serves 2 – 4 pax). It was a visual treat for us the moment the preserved meat was served separately, before the friendly and knowledgeable service staff mixed it with the claypot rice. It was a good mix of preserved meats which added a varied taste to the fragrant rice, from air-dried Chinese pork and liver sausages to waxed duck and preserved pork belly. I would recommend adding some soy sauce as well for an even more flavoured taste.