Summer Palace at Conrad Singapore Orchard presents South by South, a special collaboration between two Michelin-starred chefs, Du Guojin of HOKKLO in Xiamen and Chef Liu Ching Hai of Summer Palace. Showcasing the richness of Southern Chinese cooking, the six-course menu highlights Cantonese essentials like colour, aroma, and taste, with each course paired with a specially selected tea for a full sensory journey. Known for its refined take on authentic Cantonese cuisine, Summer Palace offers everything from à la carte dishes to tasting menus, featuring dim sum, roasts, soups, and seafood.
Tucked in the heart of Orchard, Conrad Singapore Orchard offers an escape with interiors that blend modern elegance and calm. Within this serene setting, Summer Palace mirrors the ambiance with poised service and a richly atmospheric dining room. Refreshed with hand-painted murals by De Gournay, the space is replete of palace corridors and Chinese gardens, replacing the red carpets and dark wooden chairs of the past. Soft hues of aubergine, taupe, and seafoam blue carry through the walls, chairs, and wait staff uniforms, creating a harmonious and elegant palette.
Attending the luncheon tasting felt like a rare privilege. My time at Summer Palace evoked a nostalgia, reminding me of Fujian, my second home, and the visits I made before travel slowed and life settled into a gentler pace.
Kicking off with an amuse-bouche of sour winter melon and beetroot marinated in passionfruit and a tangy vinegar-sugar glaze, the meal made an immediate impression. Paired with a bold, fresh Oolong tea, it set the tone and whetted my appetite for what followed.
Next came the standout of the meal, the Changle Surf Clam Trio—a bold, elegant medley of flavours and textures. The chefs explained that for the best taste experience, the trio should be enjoyed in sequence: starting with the surf clam with jelly, which was light and refreshing, followed by the Pan-Fried Scallop with Kaluga Caviar—rich, perfectly seared, and the clear star of the plate. The Wok-Fried Prawn introduced a gentle heat, and the Barbecued Iberico Pork brought a savoury, satisfying finish. If you're starting to drool, you're not alone.
Buddha Jumps Over the Wall, just as intriguing as its name, came as a rich, textured soup with its signature abalone. The abalone had a slight bite, which made me slow down and really savour each spoonful. The flavours deepened with every taste. Chef Du served it with White Peony Tea, which he explained helps cleanse the palate and cuts through the richness—a small detail that really stuck with me.
The Wok-Fried Garoupa Fillet with white asparagus arrived in an elegant, modern presentation, dressed in the chef’s handmade Fujian-style XO sauce. Crisp and savoury, the dish was elevated by a 30-year Reserved Yunnan Pu’er that deepened its richness.
The Stewed Duck with Ginger, HOKKLO style, was the table’s favourite. It arrived steaming hot, filling the air with rich aroma. The tender duck and crisp, sugary ginger offered a perfect balance when eaten together. The dish brought back memories of home and familiar meals in China. Paired with Wuyi Rock Tea, a Fujian classic I often enjoyed at my grandparents’ in Longyan, Fujian, it felt deeply comforting.
Near the end of the meal came the Braised Ee Fu Noodles, accompanied by a delicate cup of Snowy Flake Tea. The noodles, topped with tender lobster and silky egg whites, made for a comforting and satisfying main. The soft texture of the egg blended effortlessly with the noodles, creating a dish that was both light and filling. No doubt, the fragrant jasmine tea, rich with dense tea leaves, was the perfect companion to reset the taste buds.
The meal ended with refreshing Seaweed Jelly in chilled oolong tea and delicate Bird’s Nest Egg Tarts. I loved the balance of starting and finishing with jelly. The Cantonese-style egg tart was flaky and just sweet enough. The seaweed jelly was light and cooling, perfect for Singapore’s summer heat. A sweet finish that was never overpowering.
If you ever find yourself in Xiamen, carve out some time for HOKKLO at Waldorf Astoria. Led by Quanzhou native Chef Du Guojin, the restaurant brings Fujian’s rich culinary roots into the present, using local ingredients and traditional techniques, all with a modern, elegant touch.
Absolutely. It’s the perfect spot for special occasions, whether it’s a birthday, anniversary, or just a weekend treat, it’s worth booking a table.
Find Summer Palace at 1 Cuscaden Rd, Level 3 of Conrad Singapore Orchard. Reservations are recommended, and smart casual attire fits the vibe perfectly.
