Summer Pavilion

Summer Pavilion demonstrates why Cantonese cuisine remains the gold standard for meat and precise techniques. The barbecued Ibérico pork with honey sauce is a masterpiece—the meat is fork-tender and impeccably seasoned. Similarly, the Japanese wagyu has a buttery-soft texture that melts in the mouth. Seafood lovers will appreciate the nuanced flavour of the poached rice with Canadian lobster. This dish features a savoury yet light lobster-infused broth, offset by crisp rice puffs that add an unexpected crunch. The chefs’ mastery is equally evident in the fried rice with crab meat, which captures that elusive wok hei; each grain is kissed by the flame with just the right smoky char. The Cantonese soup heritage shines in the double-boiled fish bone broth, a deeply nourishing bowl achieved only through hours of simmering.

Tatler Tip

For vegetarian guests, Summer Pavilion offers a considered selection that extends well beyond token greens. Dishes, including the gong bao chicken and hot and sour soup, are cleverly adapted so vegetarian diners can enjoy classic Cantonese tastes without compromise.