Summer Pavilion

This large, contemporary dining room is surrounded by a relaxing garden. You’ll be well looked after as the engaging staff provide service with plenty of vim and vigour. The extensive Cantonese menu covers all classics as well as seasonal dishes, with seafood being a particular highlight. The double-boiled sea whelk soup with fish maw, sauteed Dong Xing grouper fillet and braised abalone are just some of the specialities.

What makes it worth the detour

• Garden-room calm: a large dining room wrapped by a relaxed garden setting.
• Cantonese breadth: classics, seasonal dishes, and dim sum at lunch, built for groups as well as dates.
• Hotel polish: the full Ritz-Carlton service machine, without losing the focus on the food.

Ingredient stars

• Abalone: a benchmark luxury ingredient in the kitchen's Cantonese repertoire.
• Grouper: showcased in clean, wok-led fish cookery.
• Sea whelk and fish maw: used for slow, double-boiled soups with depth and clarity.

Format

• One-star Cantonese dining at The Ritz-Carlton, Millenia Singapore, served lunch and dinner.

Menus

• Set menus and a la carte are offered at lunch and dinner.
• Dim sum is served at lunch.

What to expect

• Classic Cantonese repertoire plus seasonal dishes, with seafood as a through-line.

Notable signatures

• Double-boiled sea whelk soup with fish maw.
• Sauteed Dong Xing grouper fillet.
• Braised abalone.