Summer Palace at The Regent Singapore offers an eight-course feast inspired by five major Chinese dynasties. The dynasty feast prepared by Executive Chinese Chef Liu Ching Hai at Summer Palace provides a visual and experiential feast if you enjoy food prepared in the traditional Cantonese preparation methods.
The menu offers
- Drunken Dong Po Pork– Succulent fried pork belly, prepared with premium Chinese rice wine and gold leaf, named after the legendary poet Su Dong Po. Be sure to eat the fried vermicelli basket that holds the Drunken Dong Po Pork. That seems to be the favourite of many.
- Double Boiled Treasures Soup featuring fish maw, conpoy, sea whelk, black mushrooms, cordyceps and wolfberries. Perfect for a cool rainy day.
- Peach Blossoms in the Snow – This dish of lobster on scrambled egg whites and fried diced conpoy is delightful. Enjoy the sweetness and chewy texture of the lobster juxtaposed against the soft yet creamy scrambled egg whites. Behold the beauty of the presentation of this dish. This dish was believed to be prepared at the request of Empress Wu Zetian for bedridden Emperor Tang Gaozong who was cheered by the early spring scene of beautiful peach blossoms in the snow.
- Fried Lamb Loin with Spicy Sauce – This dish was said to have been created by accident when Yuan Emperor Kublai Khan’s enemies attacked unexpectedly while his chefs were preparing his favourite meal of double-boiled mutton. His imperial chefs tir-fried the mutton quickly with basic spices to ease his hunger before battle which he won. Ever since, Khan requested that the dish be served before every battle.
- Deep-Fried Imperial Beancurd in Claypot – This flavourful dish of homemade tofu is stuffed with century egg and diced water chestnuts was inspired by Ming Emperor Zhu Yuanzhang, the son of poor farmer and beancurd seller.
- Tea-smoked Soy Chicken – Made famous by Zhou Cui Sheng, an entrepreneurial offical from Jiangsu province, the chicken is smoked in a wok with brown sugar and fragrant jasmine tea leaves.
- Longevity Noodles with Sea Cucumber and Abalone – Served with premium sea cucumber and abalone, this dish retells Emperor Qianlong’s encounter with an old woman at the beach. The old lady drank the abalone and sea cucumber wine daily for longevity – a secret recipe she shared with the emperor.
- Lychee Ice Cream with Bird’s Nest – Imperial Concubine Yang Gui Fei’s love for the seasonal Lychee fruit could enjoy the fruit all year round because the emperor commissioned his officials to bring them from the South. This refreshing ice cream pairs well with the orange peels while the Lychee fruit is stuffed with birds nest.
This new eight course menu is available at S$108++per person or S$1080++ per table of 10 daily for dinner and lunch on Saturdays and Sundays. Summer Palace is located at the third level of The Regent Singapore. Call +6567253288 or email summerpalace.rsn@fourseasons.com
