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電話號碼
6434 5286
開飯介紹
被現代中式花園和玻璃所環繞的Summer Pavilion為您提供貼心而精緻的廣東精緻美食體驗。 繼續閱讀
獎項殊榮
米其林一星餐廳 (2019)
營業時間
今日營業
11:30 - 14:30
18:30 - 22:30
星期一至日
11:30 - 14:30
18:30 - 22:30
付款方式
Visa Master 現金
其他資料
網上訂座
場地租借
酒精飲料
自帶酒水
開瓶費 詳細介紹
訂座 詳細介紹
米其林指南
前往餐廳網站
https://www.ritzcarlton.com/en/hotels/singapore/dining/summer-pavilion
有關獎賞計劃
招牌菜
涼拌鮑魚片與海蜇 煙熏澳大利亞鮑魚拌黃金糖漿醬 燜四頭南非鮑魚 香煎加州龍蝦拌黑松露醬 燒烤乳豬 燒烤北京鴨
食評 (1)
Located within The Ritz-Carlton Singapore, the Summer Pavilion restaurant is the hotel's in-house, Chinese fine dining offering. Having completed a major makeover in November 2015, the Summer Pavilion restaurant lives up to the reowned standard of The Ritz-Carlton hotel brand, with impeccable service, a refined ambience, and well-executed, Chinese Cantonese fine dining food.Ambience at Summer Pavilion restaurant is thoughtful, refined, and sophisticated. No expense was spared, with top interior and fashion designers contributing elements, from the carefully selected plush furnishings, the warm timber wooden panels, the sparkling white lacquer, and the cruated art pieces, all reflecting a zen purity in design. The main dining hall, which seats up to 119 people, are reminiscent of a tranquil, modern Chinese garden, with floral motifs by Robert Louey Design and dining spaces laid out for privacy. Staff are dressed sharply in tuxedos designed by Mineo San of Art Marginal, while soothing Chinese flute and piano music by Morton Wilson of Schtung Music play in the background. The 6 private dining rooms of varying sizes offer an exclusive experience, while the Garden Suite is perfect for hosting private events.Service at Summer Pavilion restaurant befits The Ritz-Carlton brand, being professional, efficient, and attentive. Staff are unobstrusive and polite, quietly going about their duties in the background, though they are also quick to step forward and assist when requested. Pleasant and memorable, you almost don't notice staff clearing away empty / dirty dishes or changing plates, and they also helpfully portion out food in equal amounts. Each dish is introduced, displaying their familiarity with the menu and ingredients. Staff are also good hosts, warmly greeting guests, and rendering assistance to elderly customers or parents with young children. While they can converse in English, I find most staff here more comfortable speaking in Chinese Mandarin or Cantonese.Food at Summer Pavilion restaurant consists mainly of fine Chinese Cantonese cuisine. Executive Chef Cheung Siu Kong turns out exquisite, beautifully plated dishes, well executed with fresh ingredients, and simple, comforting flavours. Despite the modern setting, I find the food here to be straight forward and clean, with 1 or 2 ingredients being highlighted in each dish. Tasty and familiar, almost like a warm hug. Portions are designed to be mostly communal in nature, and dining in groups of 4 or more is recommended. Prices naturally reflect the fine dining status of Summer Pavilion restaurant, budget about SGD $100 ++ per person for a full meal here. While not wallet-friendly, it's good value for money for the high quality. Not for common everyday dining, but suitable for special occasions!The Pan-Fried King Scallop (SGD $16 Set) is part of a 2-part appetizer set. A new item on the menu, the scallop is sweet, meaty, and moist, with a hint of smoky aroma. Fresh and clean, I find dipping this in the premium soy sauce makes it so much tastier! Served over a bed of greens, which are more for decoration than for eating.The Double-Boiled Fish Bone Soup, Fish Maw, Wolfberries (SGD $38 / Portion) is chef's signature dish, and the best item, hands-down, we ate here. The thick, almost creamy, sweet savoury broth / soup is made by double boiling Chilean seabass fish bones, till all the flavour and collagen has been extracted. Garnished with wolfberries, and a large, generous slab of Chilean seabass fish maw, which is tender, and has completely absorbed the flavour of the soup / broth. Excellent flavour, completely comforting and satisfiying dish. Highly recommended!The Poached Lobster Rice (SGD $20 / Portion) was surprising and creative, yet with familiar, comforting flavours, a testament to the chef's skill. Presented in a bowl, with soft crustacean flavoured rice, garnished with crisp fried rice, fresh sweet lobster tail meat, and crunchy spring onions, a thin yet flavourful hearty crustacean broth / soup is then poured over. The result is a bowl resembling modern porridge in texture, savoury and soft, but with delightful crisp and sweet contrasts. I would come back just to order a bowl of this! Highly recommended!Full Summer Pavilion review: http://ivanteh-runningman.blogspot.sg/2016/03/summer-pavilion.html 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)