Summer Delights at Summer Palace

Last week, I was suffering from a painful tonsillitis, but thankfully, I started feeling better last Tuesday when my dad took a day off. To recover and nourish myself, we decided to indulge in a luxurious dinner, creating a starry night of summer delights. We visited the Michelin-starred Chinese restaurant Summer Palace at the Island Shangri-La Hotel with friends to enjoy their signature menu featuring a variety of exquisite dishes. The restaurant boasts an opulent ambiance with red chairs, Chinese-style screens, silk paintings, and sparkling crystal chandeliers, creating a regal and elegant setting. We were welcomed with a delightful rose tea as our welcome drink. Its fragrant aroma and soothing taste were truly comforting. The set menu included a bottle of Clarendelle Rouge by Haut Brion, Bordeaux, France 2017. This wine showcased a bright ruby color, elegant tannins, and a silky texture, perfectly balanced with acidity and enticing fruit aromas—a great pairing. The appetizer platter featured three items: Braised Mushroom and Taro Puff, Crispy Roasted Pork Belly, and Jinggangshan Tofu Skin. The Crispy Roasted Pork Belly had an incredibly crunchy skin and a savory flavor, with tender meat seasoned to perfection—a high-quality dish. The Braised Mushroom and Taro Puff had a crispy honeycomb-like exterior and a soft, flavorful filling of mushrooms paired with salty black caviar. It was so delicious that one piece left us wanting more. The Jinggangshan Tofu Skin resembled rolled leaves, thin as wings, and had a fresh taste. When soaked in mildly spicy broth, it became even more appetizing and irresistible. The Truffle Sauce Prawn Toast was beautifully presented and comforting to look at. The toast was crispy and not greasy, while the prawns were fresh and sweet. The rich black truffle sauce added a luxurious aroma. The Crispy Fish Bone with Purple Perilla and Ginger Rice was tender, flavorful, and had a delightful texture. The crispy fish bones were a perfect snack to pair with wine. Next came the star of the evening—Beijing Roast Duck, served with pancakes, sauces, and condiments. The duck was expertly carved tableside by the staff, releasing a tempting aroma. The roast duck had a glossy red hue, crispy skin, and tender meat that was rich but not greasy. Wrapped in pancakes with scallions, cucumber, purple carrots, and duck sauce, each bite was a symphony of flavors and textures. The Pine Nut Vegetarian Mince included pine nuts, water chestnuts, asparagus, carrots, and diced mushrooms. Stir-fried to perfection, it was aromatic and flavorful, served in crisp lettuce cups for an exquisite taste and texture. The Preserved Vegetable and Shredded Duck Bamboo Noodles were springy and absorbed the rich duck flavor. The preserved vegetables added a finishing touch, making this dish a personal favorite. For dessert, we had Mango Sago Pomelo, which struck the perfect balance of sweet and tangy flavors with an ideal proportion of ingredients—simply flawless. Knowing about my tonsillitis, my friend recommended the special Herbal Jelly ($160). This chef's specialty had a smooth texture and was infused with the sweetness of monk fruit, making it delicious even without syrup. Its lingering sweetness provided a soothing sensation for my throat—truly remarkable. The Summer Palace Signature Menu is priced at $3,680 for four people (plus service charge) and is available until July 31. Reservations must be made one day in advance.