The opulence of one-Michelin-starred Summer Pavilion is apparent from the get-go. While the interiors are glitzy and sophisticated, executive chef Cheung Siu Kong’s menu is modest and minimal. With prices clearly indicated, it covers all aspects of Cantonese cuisine, including elevated authentic classics such as the marinated smoked duck. The glistening bird exudes a faint, yet lingering floral aroma courtesy of Chinese tea leaf smoke, which lends a balance to the rich and fatty meat. Seafood is also one of Summer Pavilion’s stronger suits. Pick from various live seafood options or the comforting lobster poached rice, which boasts rich crustacean stock and buttery lobster tail.