There is an old-world charm to the Regent Singapore, and this carries through to the décor and ambience at Summer Palace. It’s formal and a tad starchy, but not uncomfortably so. Some dishes are very good—the crispy roasted pork, frog legs (either crispy or deep-fried with Chinese five-spice), and the steamed/braised lobster with scallops and egg white in lobster broth, are delicious examples. The deep-fried scallops with minced shrimp and almond flakes pass muster, as does the hot and sour soup with crab meat. The sauteed pork collar with spicy bean sauce could be better in terms of flavour balance; the garoupa with eggplant is a better option. Don’t miss the palate-cleansing, chilled mango sago with pomelo at the end of the meal. Service is attentive early in the evening and likely to get busier and busier later into the night. There is a dedicated and knowledgeable sommelier, and a range of first-class teas.