Summer Pavilion draws a well-heeled clientele with its elegant contemporary setting, impeccable service and stellar Michelin-starred cuisine. The menu is wide and varied, and runs the gamut from Cantonese staples such as barbecued meats and whole suckling pig to premium live seafood, bird’s nest and abalone dishes.

Begin with the wholesome, fragrant double-boiled sea whelk soup with fish maw and chicken served in a whole coconut. The bamboo clams topped with a heaping mound of spring onions and garlic are highly recommended and rightly so. The clams are succulent and tender, and the sweet-earthy scent of the garlic and scallions make a lovely contrast to its briny juices.

Other noteworthy dishes: the pan-fried Japanese wagyu with wild mushrooms and the restaurant’s signature poached rice with lobster. The former comes with meat kissed with a hint of smokiness that is so tender, they melt in the mouth.

Summer Pavilion also offers a succinct vegetarian menu, with choice pickings such as double-boiled vegetarian soup with winter melon, braised asparagus with wolfberries, and sautéed vegetarian ham with vermicellinest.