The entrance of Summer Palace after coming out from the bubble lift in the hotel.
Iced water is served free of charge, just like most Chinese restaurants in Singapore. Of course, the charge of water is usually factored inside the costs of towels and nuts.
Didn't like the complimentary appetizer, which was a weird Chilled White and Black fungus. I guess I could not appreciate fungus served chilled. Prefer them warm and fried or boiled in soup.
Everyone loves fried crispy food, including us. The Crispy Prawn Balls were a hit with us. But hopefully they can squeeze out more of the oil as we can still see the glistering oil on the prawns.
BBQ Pork Pies (S$4.80) - Quite big and chokeful of diced char siew and sweet sauce. The chef has done a good job with the flaky and buttery crust.
The must order at any Dim Sum restaurant - Steamed Prawn Dumplings (S$5.00) or commonly known as Har Gow in Singapore and Hong Kong. The version here is similar to what you would have in most places. Skin is thin and delicate though.
Soup of the Day (S$12.00) boiled with bamboo pith, herbs and other seafood. The soup base is clear chicken soup.
Tried their Eight Treasures Fried Rice (S$26.00) cooked from scratch in claypot years ago, and this time decided to re-order this dish again. Standards was good and each claypot could serve 4 diners. Something unqiue is that instead of the usual jasmine rice, different types (8 to be exact) of rice grains are used. So you get 8 kinds of flavours, textures and nutritions.
Another Dim Sum staple - Siew Mai with Scallops (S$6.00) . Everything was fresh here. No complains.
Ended with a savoury dessert - Custard Buns (S$3.00) . The most anticipated thing to do with Custard Bun, is to peel it.
Witness the golden cream flowing out from the buns. All custard buns should be eaten and served pipping hot, and not left for a long time untouched on the table.
Summer Palace
1 Cuscaden Road 3F
The Regent