Helmed by executive chef Liu Ching Hai, Summer Palace offers exquisite Cantonese fare in an elegant setting. Enjoy a double-boiled soup brewed with fine ingredients like crabmeat, scallops and prawns, and served in a golden pumpkin.

The roasted meats are exceptional, especially the honey-glazed barbecued pork loin and the smoked chicken redolent of jasmine tea leaves. Savour a bowl of wok-fried jasmine rice tossed in XO sauce with lobster and scallop or springy stir-fried fish noodles in dark soy sauce with enoki mushrooms.