Executive Chef Chung Ho Shi combines his 30 years of culinary experience in classic Cantonese cuisine to helm the dining experience at Royal Pavilion. Chef Chung never stops seeking exciting ingredients to enhance his interpretation of modern Cantonese creations whilst honouring the traditional style of Cantonese cooking.
This luxurious 5,000 square-foot, 142-seater restaurant with six private dining rooms is the brainchild of award-winning interior designer, Monolith Designers & Consultants.
At Royal Pavilion, Chef Chung translates his inspirations into more than 80 refreshingly creative gastronomic delights and well-loved classics to pay true tribute to the Cantonese’s love for hot soups, roasted poultry and their natural preference for fresh seafood due to the province’s coastal proximity to the South China Sea.
“Desserts need not be sweet, it needs to be real,” says Chef Chung, who likes to keep his cooking simple. “The key is to let the fresh ingredients present their true elements and you will have a tempting sweet treat without the need for additional sugar.”
Steamed Mashed Taro with Pumpkin Puree served in Young Coconut (S$8.50++)
Special Walnut Pastry (S$3.80++ per piece with a minimum order of 4).
Level 1, Park Regis Singapore
23 Merchant Road
11:30am to 2:30pm and 6:00pm to 10:30pm, Mondays to Sundays