TRADITIONAL FLAVOURS OF HONG KONG FOR THE ANNUAL DRAGON BOAT FESTIVAL
SINGAPORE, May 2017 – Summer Palace Dim Sum Chef Leong Kwok Singcommemorates the annual Dragon Boat Festival with the introduction of a new handcrafted rice dumpling variant that reflects his heritage in the Pearl of the Orient: Beef Brisket and Tendon. Available at the restaurant from May 20 to 30, 2017.From boat noodles to tea restaurants (better known as ‘cha chaan tengs’) and world-class dining establishments, Hong Kong is one of Asia’s food capitals and a colourful city known for its Chinese food culture, and myriad of tastes. But reference any Hong Kong food guide and a standout local dish would be the popular beef brisket and tendon stew, or noodles.
Taking inspiration from a classic, Chef’s version of this perennial favourite is a delicious tribute in remembrance of the great Chinese poet Qu Yuan, and a tradition that has been celebrated throughout generations.
Beef Brisket and Tendon (牛根牛腩粽)
Cooked in a broth of mixed Chinese spices, every bite into the rice dumpling brings about the aromatic fragrance of Chef’s tender, slow-cooked-to-perfection brisket. Left to marinate overnight, the brisket is succulent with the tendons bringing about a delightful chewy gelatinous texture; mildly sweet but delivering an exceptionally rich essence.
“I grew up enjoying the flavours that Hong Kong cuisine has to offer. In line with us wanting to provide authentic experiences at the restaurant, it is my hope to also be able to share the joys and comforts of eating Cantonese food with our guests at Summer Palace,” says Chef Leong of his new dumpling creation.Chef’s signature Abalone Rice Dumpling (鮑鱼果蒸粽) remains on the menu, along with the Eight Treasures Vegetarian Rice Dumpling (罗汉八宝粽), which provides a
nutritious blend of seven grains and healthy ingredients.
For those with a sweet tooth, packed with a smooth red bean paste filling, the Red Bean Paste with Osmanthus Honey (桂花豆沙枧水粽) is a delectable treat with its mellow yet sweet and earthy notes.
Glutinous Rice Dumplings from Summer Palace
Beef Brisket and Tendon (牛根牛腩粽) | $22 *NEW
Signature Regent Abalone (鲍鱼果蒸粽) | $38
Abalone, black mushrooms, chestnuts, green beans, dried scallops, roasted duck and salted egg yolk
Vegetarian Eight Treasures (连子八宝粽) | $22
Brown rice dumpling with eight treasures (morel mushrooms, bamboo piths, oats, barley,sweet corn, black mushrooms, chestnuts and green beans)
Red Bean Paste with Osmanthus Honey (桂花豆沙枧水粽) | $13
Chef Leong’s glutinous rice dumplings are available from May 20 to 30, 2017.For orders or reservations, please call +65 6725 3288/9 or email summerpalace.rsn@fourseasons.com
Note: All prices quoted are subject to 10% service charge and other applicable government taxes. Advanced order at least one (1) day prior to collection date is required.
Summer Palace, Level 3
Lunch: 12 to 2:30 p.m. (Monday to Friday) ,11:30 a.m. to 2:30 p.m. (Saturday and Sunday)
Dinner: 6:30 to 10:30 p.m.
+65 6725 3288/9
summerpalace.rsn@fourseasons.com
Seating Capacity: 82 guests (main dining hall)
Two private dining rooms available (can seat between 20 to 50 guests)
About Summer Palace
Summer Palace is the Hotel’s award-winning Chinese restaurant specialising in Cantonese cuisine. Helmed by two Hong Kong chefs and feted time and again for both itsexquisite cuisine and traditional interior, the restaurant is a favourite among Singaporeans and International guests alike. From nutritious double-boiled soups tohandcrafted dim sum delights, our chefs seek to innovate while keeping to the authenticity of the cuisine, making the restaurant the perfect venue for classicalCantonese favourites with a uniquely contemporary twist. Two private dining rooms are available for business and private functions.
Summer Palace is the Hotel’s award-winning Chinese restaurant specialising in Cantonese cuisine. Helmed by two Hong Kong chefs and feted time and again for both itsexquisite cuisine and traditional interior, the restaurant is a favourite among Singaporeans and International guests alike. From nutritious double-boiled soups tohandcrafted dim sum delights, our chefs seek to innovate while keeping to the authenticity of the cuisine, making the restaurant the perfect venue for classicalCantonese favourites with a uniquely contemporary twist. Two private dining rooms are available for business and private functions.
About Regent Singapore, A Four Seasons Hotel
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 105 properties in 43 countries. Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Condé Nast Traveler Readers’ Choice Awards2015 – #1 Hotel in Singapore, BCA Green Mark Award (Gold Plus) and Smart Travel Asia’s Best in Travel (Business Hotel) Award. For more information on Regent Singapore, A Four Seasons Hotel, visit www.regenthotels.com/Singapore or check us out on www.facebook.com/RegentSingapore.
As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 105 properties in 43 countries. Open since 1982, Regent Singapore, A Four Seasons Hotel, provides a preferred address for both business and leisure travellers, and the highly personalised, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honours include Condé Nast Traveler Readers’ Choice Awards2015 – #1 Hotel in Singapore, BCA Green Mark Award (Gold Plus) and Smart Travel Asia’s Best in Travel (Business Hotel) Award. For more information on Regent Singapore, A Four Seasons Hotel, visit www.regenthotels.com/Singapore or check us out on www.facebook.com/RegentSingapore.