SUMMER PALACE

Dripping with opulent features in red and gold, there’s no mistaking that Summer Palace, the Chinese restaurant at the Island Shangri-la, is a fine dining establishment. It doesn’t just go on looks though—the kitchen showcases true mastery of classic Cantonese cuisine. Expect the likes of tender, juicy char siu, still warm from the oven, and crispy chicken that is just as advertised, with faultless skin the colour of dark caramel. Dishes such as deep-fried shrimp toast are a delicious throwback that could do without the westernised touch of black truffle. The chilled sago cream with mango juice and pomelo is one of the creamiest we’ve ever tasted. Surprisingly for a restaurant of this calibre, service can be patchy, especially when it comes to wine, although the wine list itself has a decent geographical range. For oenophiles with deep pockets, there is a special selection by Robert Parker of 98-100-point wines, and diners can request the list from the hotel’s fine dining French restaurant, Petrus. However, despite the excellent wines it would have been nice to also see a premium tea selection to go with the refined

dishes.