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New World Cantonese Cuisine at Royal Pavilion

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Pushing the envelope of Cantonese cuisine is the brand new Royal Pavilion restaurant at level one of Park Regis Hotel in Clarke Quay. 30 years veteran Cantonese Chef Chung Ho Shi is proud to present unique contemporary Cantonese creations, using exciting ingredients while staying true to the traditional style of Cantonese cooking. Dine in comfort in this ornate restaurant decorated with intricate chandelier statement pieces, bespoke cloud motif wall panels and six private dining rooms for a more intimate setting.

The Cantonese are renowned for their soups, savour the new Double-boiled Chicken Soup with Fish Maw and Macalan (S$25). This lightly flavoured medicinal brew is a choice combo of fish maw, wolfberries, huai san and maca (Lepidium meyenii – a medicinal herb and a supposed aphrodisiac) with Chef’s blend of noble chicken soup. Another new Cantonese signature is the Royal Smoked Duck (S$35 for half-portion; S$68 for full-portion). The smoked crispy skin carries the aroma of rich lychee wood and leaves that enhances the pleasantly moist and flavoursome meat.

Royal Smoked Duck

Royal Smoked Duck

 

Seafood is also a highlight at this new Chinese restaurant. Indulge in new seafood creation, Sautéed Seafood Duo Skewer topped with Crab Roe (S$14), skillfully pan-seared succulent Hokkaido scallop and juicy giant prawn on an evergreen stem of crunchy asparagus topped with a splendid dressing of crabmeat and roe. Wok-fried Mashed Fish Noodles with Lobster in “Lao Gan Tie” Sauce (S$28) is a must-have cab dish at Royal Pavilion. The addictive fresh and springy fish paste noodles is wok-fried with half of a lobster and Chef Chung’s homemade “Lao Gan Tie” (“Old Godfather”) sauce which is a fragrantly fried chilli sauce with crispy mini-whitebait that has earned a strong following.

 Wok-fried Mashed Fish Noodles with Lobster in Lao Gan Tie Sauce

Wok-fried Mashed Fish Noodles with Lobster in Lao Gan Tie Sauce

Dim Sum is probably the most popular element of Cantonese cuisine, indulge in Royal Pavilion’s daily freshly made Dim Sum gems. Dim Sum classics like Carrot Cake with “Lao Gan Tie” Chilli Sauce (S$8.80), Steamed Vegetarian Crystal Dumpling (S$4.80), Steamed Prawn Dumpling “Ha Kau” (S$5.80), Crispy Shredded Radish Pastry Roll (S$4.50) to the light-and-tasty Steamed Diced Vegetables Dumpling (S$4.50).

Assortment of hand-crafted dim sum

Assortment of hand-crafted dim sum

Chef Chung believes in letting the fresh ingredients present their true elements, that you can get tempting sweet treats without the need of added sugar, do have these ‘guilt-free’ less fattening desserts. Steamed Mashed Taro with Pumpkin Puree served in Young Coconut (S$8.50), natural honeyed aroma of the smooth and rich taro (yam) and pumpkin puree is as delicious and healthy. Special Walnut Pastry (S$3.80/piece, min order of 4) is a nice rich-in-antioxidant treat. Freshly baked with walnuts, dried fruits and melon seeds, the heart-shaped pastry complements a soft buttery texture that melts in the mouth.

Steamed Mashed Taro with Pumpkin Puree served in Young Coconut

Steamed Mashed Taro with Pumpkin Puree served in Young Coconut

Royal Pavilion
Level 1, Park Regis Singapore, 23 Merchant Road, Singapore 058268; Tel: 6818 8851
Opening Hours: Mon-Sun 1:30am to 2:30pm and 6:00pm to 10:30pm

Author: Rebecca Tan
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