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Summer Palace

A delicious mix of tradition & current

Embark upon a culinary journey of the best of regional Cantonese and Huaiyang cuisines.

Braised Spot Garoupa with Ham, Mushroom and Bamboo Shoots
Braised Spot Garoupa with Ham, Mushroom and Bamboo Shoots

An intricate dish of deep-sea garoupa, which is carefully deboned and then combined with Jinhua ham from Zhejiang, China's answer to Jamón Ibérico. Fine ingredients such as Shiitake mushrooms, winter bamboo and pumpkin help to enhance the flavour of the Jinhua ham.

Sautéed Marbled Beef with Red Onions
Sautéed Marbled Beef with Red Onions

The taste of Red Onion made by Grandma is one of Chef Chan's childhood memories dish. Red onions are often used in the cuisine of southern Fujian, adding a subtle sweetness that here pairs perfectly with the richness of highly marbled beef



Braised Rare-breed Black Pork Belly with Radish and Black Truffle
Braised Rare-breed Black Pork Belly with Radish and Black Truffle

Summer Palace's chefs select high-quality rare-breed black pork belly with distinct layers of meat and fat, which is braised together with radish in the typical Huaiyang style. Fragrant black truffles from Shangri-La highland up in the mountains of Yunnan add a distinctly East-West flavour.

Braised Shredded Duck Soup with Fish Maw and Dried Orange Peel
Braised Shredded Duck Soup with Fish Maw and Dried Orange Peel

Roast duck adds richness to a broth made from flavorsome ingredients including aged dried orange peel from Xinhui,fish maw,winter bamboo, wood ear mushrooms and shiitake.

Location

Level 2

Operating Hours

Lunch
11.00am - 2.30pm (Mon - Sun)

Dinner
5.30pm - 9pm (Mon - Sun)

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Summer Palace