A taste of excellence at Summer Palace

This year, Summer Palace at Island Shangri-La marks 17 years of culinary acclaim with the launch of a special Michelin degustation menu—a celebration of Cantonese cuisine at its most refined. Curated by executive Chinese chef Ip Chi-cheung, the menu showcases his commitment to balance, nuance and the natural essence of each ingredient.

Ip’s philosophy is rooted in the purity of flavour, drawing on the freshest seasonal produce to craft dishes that are as elegant as they are expressive. He pays meticulous attention to aroma, colour, texture, and contrast, resulting in compositions that elevate traditional Cantonese techniques with his distinctive flair.

The menu opens with barbecued sliced suckling pig, crisp-skinned and tender, followed by a lavish scallop toast, deep-fried to golden perfection and topped with caviar and sesame. A double-boiled russula mushroom broth with chicken and conpoy provides depth and warmth, anchoring the experience in comfort and craft. Each course invites diners on a journey through tradition, technique and impeccable taste.

(Photo: courtesy of Summer Palace)

(Photo: courtesy of Summer Palace)

The journey continues with a delicately steamed fillet of fresh spotted garoupa, paired with silky bean curd and Summer Palace’s signature fish sauce. This is followed by a show of culinary finesse: braised fish maw served in the chef’s proprietary broth, rich and deeply satisfying. A creative interlude comes in the form of fried purple yam with morel mushroom and pine nut—a harmonious medley of earthiness, crunch and sweetness.

A touch of heat arrives with spinach noodles tossed in aromatic dan dan sauce, offering just the right kick to balance the richness of the preceding dishes. To finish, a bowl of sweetened almond cream with egg white brings a light and elegant close to the experience.

The Michelin Degustation Menu is priced at HK$5,280 for four guests, inclusive of a glass of house wine, beer or mineral water. A fitting celebration of Summer Palace’s enduring culinary legacy.