Best described the world over as the essence of Shangri-La, Summer Palace is an exceptional Chinese restaurant, notable for its exquisite and authentic Cantonese cuisine. The restaurant showcases an impressive array of traditional Asian signature dishes, masterfully executed by Executive Chinese Chef Tony Sum. Sink your chopsticks into a delectable selection of specialties such as Steamed Sea Urchin with Shaosing Wine and Crab Claw, Supreme Four Treasure Soup, and Beef with Taiwan Pechay. In addition, the restaurant offers over 40 kinds of dim sum, barbecued items, steamed congee, flavourful noodles and abundant seafood, all prepared by Dim Sum Chef Andy Liew.
The prized focal point of the restaurant is the bird's nest enclosure, a statement piece of traditional vintage Chinese screen décor that wraps around the main dining area. For a more intimate dining experience, there are three large private rooms - Dragon, Phoenix and Peony - the latter of which can be turned into three smaller rooms, depending on function size. The restaurant's total seating capacity is 250 people.