Long-standing Cantonese restaurant Summer Palace offers a tranquil setting, with bamboo furniture and floor- to-ceiling windows showing o lush greenery outside. In his extensive menu, Chinese executive chef Liu Ching Hai serves classics and unique dishes such as suckling pig with minced shrimp and almond flakes. Hong Kong- style roasts, including crispy roast duck, and soups like seafood soup in golden pumpkin are favourites among regulars. For a Chinese restaurant, its strong wine list, including 10 wines by the glass, is a delightful surprise, and its Chinese tea selection featuring brews like Imperial Pu-erh from Yunnan, and Fuding Shou Mei from Fujian is impressive.