Thursday, July 14, 2011

Summer Pavillion Dian Xin Lunch

I'm back after another long hiatus! Work is super tiring (glad to know that I'm in the 18% of Singaporeans with stagnant pay) - this lunch happened many calls ago but I've just had the ultimate killer call on Sunday-Monday which will probably add to my eyebags and premature ageing...


The starter was this very unassuming looking dish which was deep fried diced yam. It's coated with some sugar and actually tasted much better than it looked. The shotglass on the right is some haw juice (can't remember the Chinese name) which was very sour and acidic, the perfect drink to kick off the meal and stimulate the salivary glands but I would much prefer another plum wine sherbert anytime.

Nourishing soup - came here when I was post call so I was craving for soup and decided to indulge in the Shark's cartilage soup. It's milky, warming, tasty and perfect post call food. Best of all, there's supposedly alot of collagen in this soup to combat against the oxidative stress from the night before...

Dian xin - the main reason why we went to Summer Pavillion was to eat this. It's one of the few Chinese cuisines that I enjoy. Though the menu at Summer Pavillion is very modest, the most of the dian xin you get here have a mordern twist. For example, instead of the plain fried grated yam cake (left), the yam cake comes with a layer of pumpkin. It was very moist and one of my more favourite dish. The har gao comes unadulterated - no suprises inside... Behind is some chive dumpling (had something interesing inside but I can't remember already).

Siew Mai - also unadulterated.

The green thing at the back had crab meat with mushrooms and was really quite tasty.
Another intersting dian xin they had was this triangular corn one which different kinds of vegetables inside. The corn kernels were very sweet and juicy and the skin is very thin and translucent.The obligatory char siew pau
Some fried thing - looks similar but one has bean curd skin outside


Boxthorn with 3 different kinds of eggs - I don't think boxthorn is very common here - can't remember the Chinese name for this tho... I think it tastes a bit like spinach but more delicate and there aren't any annoying stems which spoil the nice soggy texture of the leaves.

Onto the multiple desserts - sesame paste glutinous rice ball coated with ultra fine peanut powder.

Mango pomelo sago - not very spectacular cos I prefer the milky kind.

Hashima with almond tea

Herbal Jelly

Overall, the dining experience was pleasant as expected, with extremely attentive service. Of course, I would expect nothing less from the Ritz.

*Random thought: whenever I think of the Ritz, the first thing that pops up in my mind is the short story the Diamond as Big as the Ritz.

Summer Pavillion

7 Raffles Avenue

3/F Ritz-Carlton Millenia
Tel: +65 6337 8888 (Reservations recommended)

Lunch from 11:30 a.m. - 2:30 p.m. (a la carte & dim sum)
Dinner from 6:30 p.m. - 10:30 p.m. (a la carte)

1 comment:

ice said...

Boxthorn is called "gou qi" in Chinese. This "gou qi" with 3 different kinds of egg is actually a very common dish in Chinese restaurants here. You can order this in almost all Chinese restaurants. Most also serve a healthier version of boxthorn with wolfberries in soup.