Summer Pavilion

This contemporary eatery is surrounded by a relaxing garden. The head chef has decades of experience in the kitchen, and his extensive Cantonese menu covers all the classics as well as seasonal dishes, with seafood being a particular highlight. His double-boiled fish bone soup with fish maw has a milky appearance and gelatinous texture; braised South African abalone in oyster glaze is another great choice. Set menus come with suggested wine pairings.