For the past decade, celebrated Chef Liu Ching Hai has been at the helm of Summer Palace, bringing diners his creative approach to refined Cantonese cuisine. Hailing from Hong Kong, and trained under Master Chinese Chefs Fok Wing Tin and Peter Tsang, Liu’s cooking philosophy aims to elevate Canton flavours with the freshest ingredients and contemporary culinary artistry, earning the restaurant its first Michelin star in 2017.
From barbecued pork buns and steamed scallop dumplings to double-boiled soups and pan-fried wagyu beef, explore classical Cantonese favourites with a uniquely contemporary twist, served both à la carte and prix fixe. Lauded for both its cuisine and décor, boasting a collection of fine Chinese art and antiques accentuate bold red carpeting and wood-panelled walls.
Two private dining rooms welcome guests for more intimate affairs, each named after one of the most coveted Oriental treasures: Jade, a spacious and serene venue for lunches and dinner functions seating up to 50; and Pearl, the perfect venue for smaller, more intimate occasions, accommodating groups of up to 12. The capacity and offerings of our private event spaces are subject to the latest social distancing measures from the Singapore Government.