The restaurant space on the ground floor of Park Regis Singapore has been given a fresh makeover, and a new modern Cantonese restaurant, Royal Pavilion, takes over.
In the day, the main dining hall is flushed with abundant natural light through floor-to-ceiling glass panels on one side. When the sun sets, the entire scene is bathed in the glow emitting from crystal chandeliers.
This elegant and contemporary restaurant seats 142 diners within its 5,000 square-foot space, encompassing six private dining rooms and one semi-private room positioned right under the grand chandelier –a highly sought-after spot.
Executive Chef Chung Ho Shi crafts a diversity of both the new world and the timeless Cantonese dishes with finesse.
Steamed Prawn Dumpling “Ha Kau” ($5.80)
To start things off, you can’t go wrong with dim sum, especially the classic Steamed Prawn Dumpling that encases plump succulent prawn.
Steamed Shrimp Crystal Dumpling ($4.80)
The Steamed Shrimp Crystal Dumpling comes with a starchier skin and ample filling of prawn and vegetable elements.
Carrot Cake with “Lao Gan Tie” Chilli Sauce ($8.80)
The wok-fried carrot cake that’s tossed in their special homemade “Lao Gan Tie” (“Old Godfather”) chilli sauce is a must-try. It is truly fragrant and comforting.
The “Lao Gan Die” sauce is a fried chilli sauce tossed with crispy mini whitebait. So addictive, if only they were sold in jars!
Crispy Shredded Radish Pastry Roll ($4.50)
The crisp pastry exterior yields to a sweet moist core of soft-cooked radish. I’m craving of some as I’m typing this!
Baked Swiss BBQ Snow Bun ($5.50)
Double-boiled Chicken Soup with Fish Maw and Macalan ($25)
A Cantonese meal is never complete without soup. The Double-boiled Chicken Soup with Fish Maw and Macalan is a tasty and nourishing blend that traditionalists will approve of.
Royal Smoked Duck ($35 for half-portion, $68 for full-portion)
In the main dining menu, the Royal Smoked Duck is one of the highlights. It carries the alluring aroma of lychee wood and leaves that are used during the smoking process, with skin rendered delightfully crisp and subtly sweet.
Sautéed Seafood Duo Skewer topped with Crabmeat and Roe ($14)
Hokkaido scallop and giant prawn have been pierced in the epicentre with a crunchy asparagus that acts as a skewer (an edible one) and pan-seared to the right doneness. The consummating touch is a golden yellow dressing made of crabmeat and roe.
Wok-fried Mashed Fish Noodle with Lobster in “Lao Gan Tie” Sauce ($28)
The “Lao Gan Die” sauce makes another entrance with the Wok-fried Mashed Fish Noodle with Lobster. We marvel at the versatility of the sauce, as we indulged in the succulent lobster and springy noodles made of fresh fish paste, which are all coated in the goodness of the sauce.
Round off the meal with the light and refreshing Lime Lemonade with Aloe Vera and Lemongrass Jelly ($6 for regular portion) or the rich and soothing Steamed Mash Taro with Pumpkin Puree served in Young Coconut ($8.50).
For reservations or enquiries, call (65) 6818 8851 or email firstname.lastname@example.org
Opening hours: 11.30am to 2.30pm and 6pm to 10.30pm daily