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2012-04-16
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Summer palace is noticeably one of the best Chinese restaurants in Hong Kong. The Chinese emperors’ décor is stunning, yet simple. The dark red pillars go well with the elegant golden wall, which it evoke the grandeur of our Chinese heritage. The staffs were very welcoming, always put a friendly smile on their faces. The restaurant offers authentic elegant Cantonese cuisine.Cuisine: CantoneseFood rating: 6/10*Service: 7/10 Ambiance: 9/10* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10
Cuisine: Cantonese
Food rating: 6/10*
Service: 7/10
Ambiance: 9/10
* Food Rating: 6/10 is equivalent to 1 Michelin star, 8/10 to two Michelin stars, and 9/10 or above to three Michelin stars
Sliced Barbecued Suckling Pig
The chef sliced the skin and meat to precision. The skin was very crispy and went very well with the caster sugar. The sauce was slightly sweet, while maintained the suckling pig’s juice. The meat was tender.
Spinach in chicken broth with century egg, salted duck eggThe spinach was slightly over cooked and the broth was rather bland. You couldn’t taste the saltiness of the duck egg in the broth. The century egg was spongy, really enjoyed the century egg!
Pan-fried shredded beef with onionIt is cooked in the traditional way with a twist, which was cooking with foie gras. The foie gras bought the dish to another level, made it more creamy and buttery. However, the pork was slightly overdone.
Stewed chicken with salted fish and scallion in a stone hot potThis dish is full of flavour, but maybe the Chinese Cleaver was rather blunt; the chicken was full of broken pieces of tiny bones. Chicken was overcooked, not as tender as I thought, but the gravy was very well made with the salted fish.
Steamed bean curd with Mastsutake MushroomsIt is probably the simplest dish, yet the best. It is one of the smoothest bean curd I have ever tried. The soy sauce was well adjusted, less salty and slightly sour.
Steamed bamboo fungus with bean curd skin and black mushrooms (6/10)This is another very authentic Cantonese dish. The bamboo fungus and bean curd skin have a very crunchy and spongy texture. Loved the simplicity.
Fried rice wrapped in lotus leafThis is a Cantonese classic. The rice was sticky and moist, yet perfectly cooked. The taste was well balance, greatly seasoned. The rice does have the lotus aroma, not a bad lotus leaf rice at all!
Lychee Taro bunA very innovative dessert, the bun is a mixture of bread dough and pastry. It’s slightly salty on the outside and inside the bun is slightly sweet with the lychee taro. Not a very heavy dessert to end the dinner.
Summer Palace has a gorgeous dining room with good service and great food. Definitely with the potential for a 2 Michelin star. 张贴
