Opulent in decor, yet contemporary in its cuisine, the Park Regis Singapore’s new 142-seater Royal Pavilion restaurant sees chef veteran Chung Ho Shi injecting new thought into the presentation and flavours of traditional Cantonese soups, roasts and seafood dishes. A twirl of wok-fried mashed fish noodles accompanies a lobster half draped in chef’s noted lao gan tie chilli sauce enriched with crispy mini-whitebait ($28), maca – an aphrodisiacal herb – is imbued into a double-boiled soup of chicken, fish maw, wolfberries and Chinese huai shan root ($25), and the restaurant’s signature royal smoked duck gets its additional flavour from a flame of lychee wood and leaves ($35 for half, $68 for a full duck).
|Venue name:||Royal Pavilion||Contact:|
Level 1 Park Regis Singapore
23 Merchant Rd
|Opening hours:||Daily 11.30am-2.30pm, 6-10.30pm.|