Prepare to experience Chinese cuisine at its finest at Summer Pavilion, where Chef Cheung Siu Kong, who has been honing his skills in the same kitchen since 2003, is in charge. He crafts menus and prepares magnificent meals, orchestrating each culinary wonder in the restaurant. Chef Cheung uses straightforward cooking methods that let the natural flavours of the products show since he is dedicated to serving only authentic Cantonese food. In 2016, only this Chinese restaurant received a Michelin star. Try their set lunch and dinner menus for the ultimate dining experience.
These menus feature Chef Cheung's most well-known dishes, such as marinated South African abalone with toasted sesame dressing and tender barbecued Iberico pork with honey sauce. Our particular favourites are the poached rice with lobster and sliced Japanese wagyu beef, which is a must-try, and the double-boiled sea whelk soup with fish maw and chicken, which is exquisitely presented in a whole coconut. The restaurant now has a contemporary Chinese style that is both appealing and invigorating after a significant renovation in late 2015. There are six magnificent private dining rooms that can accommodate groups of six to 30 people in addition to the main dining space, which seats 119 diners comfortably. Image Credit: Summer Pavilion Facebook Page 2nd Image Credit
