One of the best things about dining at Summer Palace Restaurant is the view of lush greenery you get through its floor-to-ceiling windows. Matched with cane chairs and wooden screen dividers, it feels like you are dining amidst a verdant forest. Executive Chinese chef Liu Ching Hai serves classic Cantonese cuisine using premium ingredients such as wok-fried crocodile meat and asparagus with spicy sauce, and marble goby cooked two ways: sliced and steamed with black fungus, and in a light soy sauce with red dates and rice vermicelli. Skilfully executed dishes such as pan-fried lamb loin with string beans are a feast for the palate. There is a gluten-free menu that offers healthy options like brown fried rice with wolfberry, pine nuts, mushrooms and diced kai lan. Pair your food with the wide range of premium teas, such as imperial pu er from Yunnan China, which is harvested by hand, processed, then naturallyaged in dry storage for 18 years.