At the third-storey restaurant, a head sculpture of a Chinese goddess welcomes diners. The nicely coordinated décor and colours include a white circular ceiling in the centre, well appointed private rooms along the periphery, large mirrors and silk-clad columns, with a view overlooking a swimming pool, resulting in an elegant atmosphere.
Authentic Cantonese cuisine is the well known restaurant’s forte, helmed by a veteran Hong Kong executive chef. Dim sum attracts regulars for lunch. Cantonese soups enjoy a good reputation and those at Summer Palace do not disappoint. Double-boiled seafood soup served in a golden pumpkin is a fine example, with the aroma evident the moment the top of the pumpkin is removed at the table; prawn, crab and scallop are amongst the treasures of the deep waiting to be discovered and enjoyed.
A signature appetiser of deep-fried fresh frog’s legs, coated in egg and fried until crisp without any hint of oiliness, provides the taste and texture of fish; highly recommended. Crocodile meat in several styles is popular with the adventurous diner. Pan-fried lamb loin, very tender, moist and full of flavour, accompanied by sweet string beans, is presented in thin slices that melt in the mouth. For a hearty, nourishing, rice dish, brown fried rice is recommended, redolent with the sweetness of crabmeat, egg white and the savoury marine taste of dried scallop. Chilled lemongrass jelly with aloe vera in lime juice is a unique combination that results in a gentle explosion of citrus flavours with pleasing textural contrasts.
Covering a good geographical range, the wine list also features boutique winery lables.
Service is efficient, courteous and friendly, even when the restaurant is crowded.
Set lunch menu from $56 per person and dinner from $76. For a la carte lunch expect to pay about $42 per person and $68 for a la carte dinner.