Cover Summer Pavilion at The Ritz-Carlton, Millenia Singapore
Summer Pavilion at The Ritz-Carlton, Millenia Singapore
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Tatler+
At The Ritz-Carlton, Millenia Singapore’s Summer Pavilion, Cantonese cuisine is elevated into an art form, where Michelin-star mastery, refined craftsmanship, and evocative storytelling come together in a serene, garden-inspired setting
What does refinement taste like?
At Summer Pavilion, it is the quiet elegance of flavours that whisper rather than shout; it is the gentle warmth of a double-boiled broth steeped in tradition and memory; it is the grace of meticulous craftsmanship expressed in every thoughtfully plated dish. Here, Cantonese cuisine is not merely prepared; it is composed, cherished, and beautifully lived.
Tucked within The Ritz-Carlton, Millenia Singapore, the restaurant embodies the spirit of summer in a serene setting reminiscent of an elegant Chinese garden. With its modern glass pavilion, curated objets d’art, and a refined aesthetic envisioned by renowned interior designer firm, tonychi studio, Summer Pavilion offers an atmosphere that feels intimate, elevated, and deeply sensorial before the first dish even arrives.
Above Chinese chef Cheung Siu Kong’s philosophy is rooted in modest cooking techniques, exacting precision, and an unwavering respect for authentic Cantonese traditions
Chinese chef Cheung Siu Kong’s philosophy is rooted in modest cooking techniques, exacting precision, and an unwavering respect for authentic Cantonese traditions
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And at the heart of this experience is Chinese chef Cheung Siu Kong, a Hong Kong culinary veteran with over 30 years of experience. His philosophy is rooted in modest cooking techniques, exacting precision, and an unwavering respect for authentic Cantonese traditions. Yet, there is always an element of refinement, subtle innovation and artistry that elevates each plate into something emotionally resonant and deeply memorable. It is this balance—between heritage and sophistication—that has secured Summer Pavilion its coveted Michelin star for nine consecutive years.
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The menu is a masterclass in restraint and craftsmanship. Highlights include the deep-fried lobster roll with prawn paste and breaded vermicelli—light and crisp; the pan-fried pumpkin with shredded yam, where sweetness and earthiness meet in delicate harmony; and the braised three-head Australian greenlip abalone. The double-boiled sea whelk soup with fish maw and chicken, served in a whole coconut, showcases purity and nuance, while the poached rice with Canadian lobster delivers both comfort and indulgence in equal measure. Each dish is thoughtfully executed, honouring ingredients while revealing layers of flavour with quiet confidence.
Diners can choose from a selection of specialty teas and unique tea blends from Tea Bone Zen Mind to pair with their meal
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Dining at Summer Pavilion is an experience that appeals to every sense. From the subtle gleam of hand-painted Ginori tableware to the selection of specialty teas from Tea Bone Zen Mind, the meticulous tuxedo-inspired uniforms designed by Mineo San of Art Marginal, and even soothing Chinese flute and piano tunes from Morton Wilson of Schtung Music, every element is orchestrated with intent to come together in perfect harmony.
Above The Garden Suite
The Garden Suite
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Private dining rooms named after Chinese flora—Bamboo, Pine, Plum, Wisteria, Elm—and the spectacular Garden Suite extend this sense of exclusivity and grace, making Summer Pavilion an impeccable setting for intimate celebrations, meaningful gatherings, and refined business dining.
Summer Pavilion is, ultimately, a place where time slows, flavours deepen, and Cantonese cuisine becomes an emotional experience. It is a tribute to technique, heritage and the beauty of intentional craftsmanship—capturing the warmth, vibrancy and quiet splendour of summer in every exquisite detail.
Credits
Images: Summer Pavilion
