Celebrate Lunar New Year in style at the one-Michelin-starred Summer Pavilion, where exquisite Cantonese cuisine takes centre stage. This festive season, the restaurant offers a selection of six- to eight-course set lunch and dinner menus, priced from S$158 per pax, available from 13 January to 12 February 2025.
Prickly Sea Cucumber Yu Sheng 4/5
Like every traditional Lunar New Year feast in Singapore, the meal begins with a Yu Sheng tossing, symbolising prosperity and abundance for the year ahead. This year, Summer Pavilion unveils an innovative Prickly Sea Cucumber Yu Sheng, elevating the classic dish with a unique touch.
Steamed Lobster Meat, Egg White, Black Caviar 4.5/5
The meal is then introduced with a duo of amuse-bouche. First is a vibrant Sautéed Prawn paired with cashew nuts, dried chilli, and balsamic pearls, a delightful mix of crunch and tang. Following this is the luxurious Steamed Lobster Meat with Egg White and Black Caviar, a refined interpretation reminiscent of a decadent chawanmushi.
Dim Sum Platter 4.2/5
The Dim Sum Platter impresses with a trio of expertly crafted items: a Steamed Scallop Dumpling, a Poached Prawn Dumpling in Black Vinegar, and a Pan-fried Roasted Duck Bun. Each bite showcases different cooking techniques — steaming, poaching, and pan-frying—highlighting the restaurant’s finesse and skill.
Double Boiled Chicken Soup 4.5/5
Next is a comforting Double-boiled Chicken Soup featuring premium ingredients such as fish maw, Matsutake mushrooms, dried scallops, and soaked Nostoc algae. This nourishing soup epitomises the hallmark of Cantonese cooking: balance and depth.
Steamed Dong Xing Grouper Fillet 4.5/5
A signature from Chef Cheung, the Steamed Dong Xing Grouper Fillet is delicately paired with luffa gourd and black fungus. The perfectly steamed fish is tender and sweet, with a light broth that enhances the grouper’s natural flavours.
Steamed Vermicelli, King Scallop Caviar, Crab Roe and Egg White 4.8/5
The highlight of the night is the Steamed Vermicelli with King Scallop, Caviar, Crab Roe, and Egg White. This silky, slurp-worthy dish is served in a rich, savoury broth that draws comparisons to Shanghai Crab Roe Noodles. Every element, from the smooth vermicelli to the decadent broth, creates a harmonious and addictive dish that leaves a lasting impression.
Chilled Superior Bird’s Nest, Pear, Osmanthus 4.5/5
The meal concludes with the Chilled Superior Bird’s Nest, served with osmanthus-infused poached pear. This light, refreshing dessert provides the perfect sweet ending to a luxurious Cantonese feast.
Osmanthus Jelly 4/5
Finally, petite fours are served in the form of Osmanthus Jelly and Osmanthus Sachima — delicate bite-sized treats that add a lovely, nostalgic touch to the dining experience.
Osmanthus Sachima 4/5
Diners celebrating the first 15 days of the Lunar New Year at Summer Pavilion will receive exclusive Ritz-Carlton red packets and a pair of mandarin oranges per reservation. Vegetarian Yu Sheng and Pen Cai are available for takeaway for those looking to host celebrations at home.
For reservations, please call +65 6434 5286 or email [email protected].
Note: This is an invited tasting.
Summer Pavilion
Ritz-Carlton Singapore
Level 3
7 Raffles Avenue
Singapore 039799
Tel: +65 64345286
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Nearest MRT: Promenade (DT Line)
Opening Hours:
Daily: 1130am – 230pm, 630pm – 1030pm
Direction:
Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]