ON THE PASS

Hong Kong-born executive Chinese chef Liu Ching Hai credits his grandmother for sparking his love for food. He trained with the great Cantonese chefs Fok Wing Tin and Peter Tsang in his hometown before moving to Singapore to further his career. At Summer Palace, he “aims to use the freshest and quality ingredients to create authentic and innovative dishes”. $48-$150/PERSON 10+ 2 COMPLIMENTARY

LUNCH MON-SAT 12PM-2.30PM SUN 11.30AM-2.30PM

DINNER MON-SUN 6.30PM-10.30PM