Summer Palace

An elegantly comfortable dining room which has a lighter, more contemporary feel with the essential Chinese elements present but stated much more subtly; palatial elegance in pastel shades. The black leather-bound menu is compact with the addition of new items amid the classic dishes, the backbone of Chinese cuisine remaining on the list.

All the food is plated on white chinaware and is changed with the silverware course by course. Clearly, the service staff has been trained well thought through delivery with confidence.

There are elements of modern Chinese emerging in the food, Snow fish with soya sauce is another sign of modern Chinese, perfectly cooked with garlic and spring onions, and the fish was firm yet melted in the mouth. The barbequed prawns grilled on a bamboo skewer with deep fried garlic and freshly crushed black pepper had a powerfully assertive taste. Asian desserts rarely impress, the sweet mango pancake roll with orange sauce is a great exception. The sourness in the sauce is a perfect balance with the sweetness in the fruit.