Tucked away on the third level of Regent Singapore is Summer Palace, a restaurant that serves up traditional Cantonese cuisine. Summer Palace is helmed by native Hong Kong chefs, so I came with high hopes, expecting that quality Cantonese food is served here.
Their latest special menu is the Claypot Indulgence, available for a limited period of time from 22 Nov 2014 – 31 Jan 2015 where diners get to satiate their cravings for sizzling claypot rice. Some of the offerings are unexpected and exotic, so keep your eyes peeled.
I appreciate the earthy element that the truffle sauce adds to this dish, but it was too overpowering and greasy for my liking.
Do not underestimate the power of salted egg yolk because it makes everything taste better.
The flavours of bamboo pith and morel mushrooms embodied in the clear soup were subtle, the opposite of those braised mushrooms topping your bowl of bak chor mee with their characteristic in-your-face smells.
This soup was cleansing and light and I thought the textures of the two types of fungi were interesting.
I was told the chefs reintroduced this dish due to overwhelming demand by their regular diners because of how authentic and flavourful it is.
The preserved meats used include air-dried Chinese pork and liver sausages, waxed duck and preserved pork belly. The rice with its characteristic “burnt” aroma is difficult to miss and I’d be more than happy to chope some of the burnt crusts for myself.
Being someone who’s unadventurous when it comes to food choices, I liked the pork sausage most as it’s sweet-salty, familiar taste was the most delectable. The dense, soft liver sausage wasn’t my favourite and was ever so slightly gamey whilst the waxed duck was too salty.
Note: If you’re keen in ordering this particular dish, you MUST order it at least 1 day in advance so that the chefs can ensure they have all the ingredients required.
Seeing crocodiles lurk around behind the enclosures in zoos or on television documentaries had me thinking that their meat would be tough. After all, their skin is highly valued for making durable luxury bags.
Now that I’ve tried exotic crocodile meat, I can’t decide if I should be upset or excited. Part of me says they aren’t supposed to be eaten but they’re oh-so-tender.
This is my favourite claypot rice dish at Summer Palace. It has a nice hint of spiciness coupled with subtle burnt rice glazed with glorious XO sauce, soft mushrooms and unbelievably delicate crocodile meat.
None of the usual meats come quite as close to crocodile’s, at least in the league of tenderness.
Those who prefer their crustaceans over meats would enjoy this claypot rice served with generous portions of succulent lobsters-on-shells better. The lobster tail flesh came off effortlessly, not being overdone or too soft.
It’s also delightful that the ginger and onions weren’t an overkill. They complemented the lobster flavour nicely without bothering me considering that I tend to avoid them altogether.
Note: The big dishes in the photographs above serve 8 pax while a regular portion serves 2-4 pax.
Simple, sweet, and refreshing would be how I’d describe this dessert. The diced mangoes made it a little too sweet on the whole while the wolfberries, aloe vera bits and basil seeds enhanced the play on textures of this dessert.
The lemongrass jelly was nicely done and smooth without being overpowering. Overall, this was a good dessert but nothing out of this world.
Apart from the stewed shimeji mushrooms, I thoroughly enjoyed the food at Summer Palace. Those who like their meat ultra tender have to order the Crocodile Meat with Spicy XO Sauce Claypot Rice. On the other hand, those who enjoy traditional Cantonese fare will prefer the Flavoured Assorted Preserved Meat Claypot Rice (Lap Mei Fan).
Address: 1 Cuscaden Rd, 249715, Level 3
Opening Hours: Lunch 12-2.30p.m. (Mon-Sat); 11.30-2.30p.m. (Sun) | Dinner 6.30-10.30p.m.
Phone: 6725 3288
Click here for instant online reservation.
This post is brought to you by Summer Palace.
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