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2013-11-12
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The Regent hotel has retained much of its original heritage styling, but has through the years done modifications and minor refurbishing to keep with the times. Simply classic.Summer palace is as old as the hotel itself, and retains much authenticity of Chinese semi-fine dining. Having only 2 of us, we sampled the 5 course Power Lunch Set Menu ($52/person, minimum 2 person).The dishes are all deeply-rooted in Chinese cuisine, with minor modifications to keep it more interesting and premium. The
Summer palace is as old as the hotel itself, and retains much authenticity of Chinese semi-fine dining.
Having only 2 of us, we sampled the 5 course Power Lunch Set Menu ($52/person, minimum 2 person).
The dishes are all deeply-rooted in Chinese cuisine, with minor modifications to keep it more interesting and premium. The dumpling skin for example comes infused with Spinach in the skin.
1st course: Chef's dim sum selection - excellent dim sum, but don't eat the presentation garnish vegetables, it spoils the taste.2nd course: Double Boiled Seafood Soup served in Golden Pumpkin - my favourite dish. Clear soup double boiled to really get the flavour essence concentrated, it paired lovely with the stronger sweet, soft flesh of the pumpkin bowl that could be easily scooped with a spoon. The crab meat, prawns and scallops inside were also soft and tender, meticulously cooked separately due to varying ingredient cooking times.
3rd course: Pan Fried Wagyu Beef with Soya Sauce - Being a Canton restaurant though, this is a distinctively Chinese dish with a premium touch to it. The beef was definitely tender and thankfully the soya sauce was not overpowering enough to mask the beef flavour completely.
4th course: Fried rice with seafood - Topped with dehydrated deep fried rice grains, the fried rice had a crunchy bite that brings an element of surprise to this common dish. A simple dish that can't go wrong.
5th course: Combination of Desserts which were Osmanthus Jelly, Mango Pudding with Pomelo, Sago Dessert. Another Chef's special, the first 2 are time-honoured Hong Kong desserts that anyone who trained in Hong Kong needs to know. Special highlight to the Chef's own creation of a Sago dessert, containing lemongrass jelly, aloe vera and lime juice with bits of fruit. A very refreshing jelly that clears your palate after the meal.
Food blog at http://sethlui.com
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