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7 Raffles Avenue
Level 3 The Ritz-Carlton, Millenia Singapore
Singapore 039799

(open in Google Maps)

Saturday:
11:30am - 02:30pm
06:30pm - 10:30pm

Sunday:
11:30am - 02:30pm
06:30pm - 10:30pm

Monday:
11:30am - 02:30pm
06:30pm - 10:30pm

Tuesday:
11:30am - 02:30pm
06:30pm - 10:30pm

Wednesday:
11:30am - 02:30pm
06:30pm - 10:30pm

Thursday:
11:30am - 02:30pm
06:30pm - 10:30pm

Friday:
11:30am - 02:30pm
06:30pm - 10:30pm

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Top Dishes

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Reviews

From the Burpple community

Rice dumpling from a master. Chef Cheung said each year, Summer Pavilion only sells one type of dumplings, and it's the traditional Cantonese dumplings.
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There's a wonderful mix of ingredients in it, including Roast Duck, Roast Pork, Dried Scallop, Dried Shrimp, Salted Egg Yolk, Mushroom, Lotus Seed, Chestnut, and Green Bean, as I read from the description.
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But what they don't tell you in the description, is how wonderfully made the rice is. It's soft, yet tightly packed, and not too wet. It's well-flavoured, very 入味. And dumplings came with a scallion oil sauce, Chef Cheung said it's optional to go with the dumplings, but it added the fragrance to the dumplings, achieving 色香味 simultaneously. So good.

This is the Poached Iberico Pork Glutinous Rice Dumpling and Cabbage in Superior Chicken Stock from Summer Pavilion’s CNY Menu this year. We like the interesting combination of fillings here in the dumpling and needless to say, the broth is so enjoyable.

Off work finally, and hopefully some spring cleaning time in a bit!

Besides the classic salmon yusheng, Summer Pavilion also offers abalone yusheng; lobster yusheng; and a vegetarian yusheng. The most luxe version would be this with Hokkaido King Scallops and real caviar (ie, not avruga).
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This yusheng is also served as part of the most premium Treasury Menu at $4888++ for 10 pax. You can swipe to view the Treasury menu first, before I start posting some dishes from it.
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One of the Yu Sheng options this year is this Hokkaido King Scallop and Black Caviar Yu Sheng which is really impressive. We tried calling the restaurant to enquire about the private dining rooms for the CNY period which are already filling fast.

One of the many dishes we had during dim sum at Summer Pavilion. This is the Deep-fried Fish Skin Served with Supreme Stock, where you can either have both separately or dip the fish skin into the stock. We thought that it is quite a unique way of enjoying fried fish skin, though sipping the luscious stock on its own is good too!

Didn’t regret picking the restaurant for a celebratory meal and all the dim sum dishes we had met our expectations. Don’t miss out on this Deep-fried Lobster Roll with Breaded Vermicelli if you are here!

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