First visit to summer pavilion , everything was seamlessly great . Every staff on the floor that day provided first class brilliant service to my table coupled with great fine food. Never had to ask for anything yet they greet by name , truly the ritz Carlton .
Thank you to all staff working on 25th of August 2016. Great job and keep it up ! Will definitely visit again !

Dining experience at Ritz Carlton can never go wrong. This time we were at Summer Pavilion for Chinese cuisine. This is the first time I came back after the restaurant has achieved a Michelin Star recognition. The last time was quite a few years back for dim sum and it was very good. We came for dinner to celebrate husband's birthday. We started with lychee wulong tea recommended by attending staff and it was very pleasant tea with mild hint and fragrance of lychee. We picked the Michelin Star set dinner because we didn't want to think too hard. It was well worth the money. The set consisted of iberico pork, abalone, sea whelk fish maw soup, Wagyu beef, poached rice with groupa and sweet almond tea. All was exquisitely done and wonderfully tasting. All of us love the double-boiled soup, delectable and nutritious. The Wagyu beef was so marblery and flavourful. Poached rice and groupa was drenched beautifully with milky fish soup and crispy bits added to an interesting palate.
Service staff was very attentive, always there when we needed them but not intrusive and offering to take pictures for us without us having to ask. I credit this to good training and motivated staff. The entire dinner experience, from ambience to service to delicious good food and that consistent good vibe the moment you stepped into hotel and restaurant till you leave, all worthy of a six-star hotel.

My first visit was in February 2016, before the Singapore Michelin guide was published. I was impressed by the superb service and quality of the food although the variety was constrained by the Chinese New Year menu.

This time, the service was equally good, meeting high professional standards with a warm touch. My friends and I were able to try a wider variety of dishes this time, among which the steamed fish and lobster were the most delicate. While the chef managed to retain the traditional flavor of the dishes (without the oiliness often associated with such traditional handling), the fresh taste of the fish and lobster were not compromised for one bit. The E-fu noodles that made with the lobster came as a pleasant surprise.

The desserts we had (purple sticky rice with mango; mango, pomelo and sago sweet soup; and almond sweet soup) were good. But if you like fruity tea, a must-try is their lychee oolong - it not only have the fragrance, but also a rich flavour of lychee that blossoms in your mouth and leaves you with a uplifting after-taste.

What I've found to be most pleasant is the attitude of the staff members, whose egos have not inflated after garnering the Michelin star. Quite the contrary, they were still caring and trying to improve in every aspect. This humility and eagerness to do better will go a long way.

We would like to express our appreciation of the outstanding service we received at the Summer Pavilion where we celebrated our dad's 70th birthday on 13th Aug. The service, atmosphere and food were excellent. Our guests had a fabulous time! Our heatfelt thanks to Gery Lee, Sharon Li and Lee Chun Wai for making our dad's birthday celebration a memorable one.

One of the best quality restaurants offering Chinese cuisine in Singapore, with signature dishes such as :

1. London Duck - equal the best tasted at Four Seasons or Royal China Club in London.

2. Double-boiled chicken soup with fish maw and sea welk - one that all my lady guests love it so much that they wanted to ask for more because the clear soup emits strong fragrance of high collagen;

3. Lobster rice soup - taste of freshest and juicy lobster cooked to right balance (not too soggy or too tough) in broth of secret recipe;

4. Garoupa - steamed dong xing ban in minced garlic, truly tender of highest order;

5. Bamboo claim - again very fresh sweet taste without any hint of raw smell.

6. Fresh crabmeat stuffed in shell - well served as appetizer paired with rose champagne.

The dishes went down well with progressive drinking from champagne through Nikka Takesuru whisky to Moscato d'asti in gentle proportion. All in all, a thoughtful sumptuous lunch blended with the joy of national day holiday.