Local Chef Showcase: Cheung Siu Kong of one-Michelin-starred Summer Pavilion, Singapore

19 May 2017
Summer Pavilion at The Ritz Carlton-Millenia
SG$188 ++

Featured Chef of the Month

Chef Cheung Siu Kong of one-Michelin-starred Summer Pavilion

https://robert-parker-michelin-sg-prod.s3.amazonaws.com/media/image/2017/03/28/740cb37cda0c4b0b9a78fc9e39c4f5f8_Cheung-Siu-Kong.png

Chef Cheung Siu Kong (张肇刚), Chinese Executive Chef of Summer Pavilion (夏苑餐厅), oversees all culinary operations and menus of the Michelin starred Cantonese restaurant. Chef Cheung who possesses more than 25 years of culinary experience, realised his passion for the culinary arts at the tender age of seven through helping his grandmother in the kitchen. In 1987, he joined the renowned Lei Garden Restaurant in Hong Kong where he honed his skills in crafting delicate dim sum and authentic Cantonese cuisine. In 1996, he moved to Singapore and worked for the Lei Garden here before joining Summer Pavilion in 2003.

A protégé of the former Chinese Executive Chef, Chef Cheung commemorated a decade with Summer Pavilion last year, and is well poised to lead the restaurant to even greater heights. The veteran chef promises to delight diners with exquisite, contemporary Cantonese dishes prepared using modest cooking techniques which bring out the natural flavours of the ingredients. 

Summer Pavilion embodies the spirit and celebration of the summer season. Surrounded by a modern Chinese garden, the restaurant offers an intimate Cantonese dining experience. Specially conceived by Chinese Executive Chef Cheung Siu Kong, the wine dinner menu was inspired by flora and fauna typically found in a Chinese garden. As a befitting introduction and finale to the garden theme, roots and tubers such as ‘huai shan’ and sweet potato are used as ingredients in the first and last courses, anchoring the menu as roots do with plant life. Black truffles which are closely found in association with tree roots are also used in the sauce for the Japanese Wagyu beef dish. Fish and seafood feature heavily in the menu ranging from sea urchin to steamed grouper, baked sea perch to lobster meat; these allude to the various aquatic life forms that are found in a garden pond. Florals such as white chrysanthemum and rose petals are used as flavour enhancers and decorative elements in some of Chef Cheung’s dishes. 

Elegantly presented on colourful, handpainted Italian tableware, this six-course menu makes for a pretty, garden affair, and exquisitely paired with Ruinart champagnes specially handpicked by Robert Parker Wine Advocate for this dining event.


Amuse bouche

紫山药海胆蛋白
Chilled Sea Urchin, Huai Shan, Egg White

XO酱星班饺
Steamed Grouper Dumpling, XO Sauce
R de Ruinart

Dinner Menu

烟熏酱局鲈鱼,酱烧黑豚肉
Smoked Baked Sea Perch, Barbecued Iberico Pork, Honey Sauce
Ruinart Blanc de Blancs

鱼汤秋耳娃娃菜浸龙趸球

Double-boiled Estuary Grouper Fillet Soup,
Chinese Cabbage, Black Fungus

野菌南非鲍脯

Braised Sliced South African Abalone, Abalone Sauce
Dom Ruinart 2004

黑松露青葱爆和牛粒
Sautéed Diced Japanese Wagyu Beef, Spring Onion, Black Truffle Sauce
Ruinart Rose

龙虾西施泡饭
Poached Rice, Lobster Meat

紫薯局布丁,紫薯马仔,紫薯桂花糕
Sweet Potato, Sago Pudding (Hot)
Sweet Potato Pastry
Sweet Potato Osmanthus Jelly (Chilled)

accompanied by evian & Badoit Waters

  • All guests will be assigned their seat on tables of 4 to 12 guests. Seats will be allocated at the organisers’ discretion.
  • All transactions are subject to charges, conversions and fees imposed by your card issuing bank. The local currency rate indicated is approximate at the time of publishing.
  • Upon confirmation of your order for Tickets, no refund on Tickets will be made under any circumstances.
  • Dress Code: Smart Casual
  • Event may be subject to change without prior notice.