At SGD 2.00 per piece, Summer Pavilion's har gow (shrimp dumpling) exemplifies precision dim sum. The prawn is plump and sweet, and the wrapper is so thin it's nearly transparent. It's simplicity done with obsessive attention to detail — the hallmark of Michelin-standard dim sum.
Tips from diners
Order at least 4 pieces to get variety. At a Michelin restaurant, even the 'basics' are worth ordering and comparing to other places.
Summer Pavilion's vegetarian Crystal Dumpling with black truffle, mushroom, pumpkin and chestnut at SGD 7.50 for three pieces represents a refined approach to vegetable-forward dim sum. The translucent wrapper is silky, and the filling combines earthy truffle notes with sweet chestnut and pumpkin for subtle complexity.
Tips from diners
One of the few refined dim sum options for non-meat eaters. The truffle aroma is subtle but present — not overpowering.
Summer Pavilion's lobster preparation emphasizes the ingredient's natural sweetness. A Canadian lobster tail is briefly seared in a hot wok with a whisper of butter and seasoning, keeping the flesh tender and sweet. The technique is minimal — the ingredient speaks for itself. A signature seafood dish.
Tips from diners
Order this if you want to taste premium ingredient technique at a Michelin restaurant. The lobster should be sweet and tender, not masked by heavy sauce.
A creative variation where scallop (rather than the usual shrimp) is seared and encased in a fried wonton wrapper. At SGD 3.00 per piece, it's a study in texture contrast — crispy wrapper gives way to tender, sweet scallop. The technique shows culinary sophistication.
Tips from diners
The fried wrapper is more delicate than it looks — eat with chopsticks to prevent it from collapsing. The scallop is the star, not the wrapper.
A signature Cantonese dish that requires hours of gentle simmering. Sea whelk and fish maw are simmered in stock until the whelk is tender and the fish maw has expanded and absorbed the broth's essence. The soup is clean and delicate, with subtle umami notes. A refined take on traditional Cantonese restorative soups.
Tips from diners
This is meant to be a shared course or starter. The delicate flavour gets lost if you rush — sip slowly and enjoy the depth.
Summer Pavilion at The Ritz-Carlton, Millenia Singapore has held a Michelin star since 2016, making it one of Singapore's most consistently recognized Chinese restaurants. The restaurant showcases refined Cantonese cuisine under Executive Chef Cheung Siu Kong, with a particular emphasis on seafood and dim sum. The setting features a Song Dynasty-inspired garden aesthetic with hand-painted tableware and private dining rooms, providing both casual dim sum lunch and elegant dinner experiences.
The lunch dim sum service (11:30-14:30) is the most accessible way to experience Summer Pavilion's Michelin-standard cooking at a reasonable price point. Dinner is more elaborate and expensive.
Book 2-3 days ahead for weekday lunch, 1+ week for weekend dining. Tables are small and intimate — great for business or special occasions but not large groups.
The restaurant is inside The Ritz-Carlton with full hotel amenities. Arrive early to enjoy the garden-inspired setting and hand-painted tableware — the design is as refined as the food.
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