CNY ’13: Summer Pavilion @ The Ritz-Carlton, Millenia Singapore
CELEBRATE A BOUNTIFUL YEAR IN STYLE
AT THE RITZ-CARLTON, MILLENIA SINGAPORE
The elegant and lovely resident Cantonese restaurant of The Ritz-Carlton, Millenia Singapore celebrates the coming of an auspicious new year with their exquisite Lunar New Year lunch and dinner set menus with flair and style. Traditional Pen Cai with more than 12 decadent ingredients are also available from $360 with an advanced notice of at least 3 days. For those feeling indulgent, Summer Pavilion offers a Platinum seven-course menu ($2288++ for eight guests), which is guaranteed to impress and awe.
Golden Crab Roe & Sea Urchin Yu Sheng
Deviating from the usual raw fish, this year’s Yu Sheng offered at the Summer Pavilion comes instead with fresh sea urchin and golden crab roe, served separate and is only added atop the already tossed Yu Sheng, to ensure that the very delicate gonads of the sea urchin do not get pulverized in the flurry and excitement of lo hei.
The other elements of the salad remain modest, so as to draw attention to and not overwhelm the sweet creaminess of the sea urchin. To the less adventurous palates, the briny and almost foamy-like texture of the latter might take a little getting used to. I particularly liked the caramelized pecan walnut chunks that were added to the Yu Sheng which gave it more bite and contrast.
Double-boiled Cartilage Soup with Fish Maw
Regulars to the Summer Pavilion will recognise this signature dish, which has been around on the menu for quite a while now, and with good reason. This seemingly plain and unspectacular bowl of milky-white liquid with random red dates hardly made a statement with its appearance. But the first spoonful is bound to warm up your insides with its comforting and viscous nature, making you almost forget your initial meager impression of it. Another bonus point? This double-boiled soup is also rich in collagen. So girls, savour every drop!
Braised Sliced Abalone with Dried Oyster and Black Moss in Beancurd Sheet
And what better way to enjoy a Chinese New Year delicacy such as abalone than to have it whole? Served with black moss and wrapped quaintly with a beancurd sheet and broccoli, this modest plate does not get any more oriental. Special mention to the superior soy sauce that dressed and tied it altogether quite elegantly.
Steamed Sea Perch with Fungus and Vegetable
My favourite dish of the day was this beautiful steamed sea perch fillet that was so delicate and almost just melted in my mouth. Loved how incredibly smooth the flesh was and how naturally sweet it tasted. Of course knowing that this deep-sea fish was rich in protein and iron gave it extra points from me.
Braised Special Fish Noodles with Shredded Chicken, Ginger and Onion
While many of us, especially the more carb-conscious ones will usually avoid the noodles and rice items because it is simply too filling or too much after all the rest of the courses, this fish noodles however, is hardly that. Quite conversely, the noodles were light, chewy and hardly starchy. A nice contrast that Im sure many will embrace when they do try it!
Chilled Black Glutinous Rice topped with Coconut Ice Cream
And for a nice refreshing touch at the end, we had a glass of chilled black glutinous rice and a scoop of coconut ice-cream which I absolutely enjoyed. The portion was just right and the tucked in wafer biscuit on the top was a nice nostalgic touch.
Thank you Wen Xian of Ritz Carlton Hotel for the invite!
For dining reservations and enquiries, please call Summer Pavilion at (65) 6434 5286 or email email@example.com.
Daily: 11:30 – 14:30
Daily: 18:30 – 22:30