Reservations are a must at this popular Chinese fine dining restaurant, and understandably so. Summer Pavilion checks all the boxes with its elegant setting, flawless service and above all, impressive cuisine.

Chinese executive chef Cheung Siu Kong serves up a goldmine of goodies that run the gamut from big ticket items like braised whole Australian Greenlip abalone to all-time favourites such as barbecued Iberico pork with honey sauce, thick tender slices of meat fringed with a layer of fat and topped with a light char for added texture and flavour. Do not miss the pan-fried Japanese wagyu beef paired with peppers in a light savoury sauce, and the poached special fish noodles with lobster in a delicate broth.