Helming Royal Pavilion is Executive Chef Chung Ho Shi, who, together with his culinary team and the years of experience in classic Cantonese cuisine under his belt, presents modern creations in the contemporary dining hall of the new restaurant, Royal Pavilion @ Park Regis Singapore. The elaborate design of the restaurant is most welcoming and intimate, and there are six private rooms parked alongside the main dining area.
Double-boiled Chicken Soup with Fish Maw & Macalan ($25++) :: Exquisitely put together is the double-boiled chicken soup. It is lightly and medicinal-flavoured with classic Chinese ingredients like fish maw, wolfberries, huai san, and macalan, a controversial medicinal herb utilised in the brewing of the nutritious soup – controversial because well, it is said to act as an aphrodisiac. Don’t ask no further. I can imagine having this for a business party, to impress, but not exactly for my own consumption due to its high cost.
Carrot Cake with “Lao Gan Die” Chilli Sauce ($8.80++) :: We started off the handcrafted dim sum dishes with the bowl of carrot cake. It surely does not resemble that of your every day carrot cake at the hawker centre. This comes in a sizable cube-shape tossed with some beansprout in the signature “Lao Gan Die” chilli sauce – comprising fried chilli sauce and crispy mini-whitebait. Spicy, savoury, pretty reasonably priced for its portion and taste.
Steamed Diced Vegetables Dumpling ($4.50++) :: Even for a non-vegetables person, this was acceptable. In this case, its thick crystal dumpling wall was tolerable because of the brimming crunchy bits of mixed vegetables that comes along with it. They tasted pretty decent for vegetables.
Crispy Shredded Radish Pastry Roll ($4.50++) :: I was left most unexpectedly impressed with the pastry roll, mainly because precedence suggests that these pastry rolls tend to be drier in nature, thus making a mess in your mouth. But this was a fresh case; while the crust was crispy and obviously thus, dry, it was effectively countered by the more-moist-than-usual shredded radish enveloped within. And because the ratio of the sweet radish is higher as compared to the crust, it works perfectly. A must order.
Baked Swiss BBQ Snow Bun ($5.50++) :: Another one of my favourite dim sum dishes here is the this snow white, hands down. The meat was generous enough for me, and I like the complementary slight sweetness and crisp edges of the bun. I can have the entire basket to myself.
Steamed Shrimp Crystal Dumpling ($5.80++) :: After being dazzled by the previous dishes, I thought the shrimp dumpling paled in comparison – nothing to shout about, and there was nothing special about it. It should satiate a craving for shrimp dumpling just fine.
Royal Smoked Duck ($35++ for half, $68++ for a whole) :: You can already expect to have a pleasant aroma knowing that it is smoked with lychee wood and leaves. For me, it was a good thing that it was not exactly a ‘lychee duck’ where the flavour had penetrated entirely; I still prefer having the smell of lychee immediately preceding the taste of pure duck meat. Meat was spot-on in moisture.
Sautéed Seafood Duo Skewer topped with Crab Roe ($14++) :: This plate of lavishness consists of a succulent and plump Hokkaido scallop and giant prawn, painstakingly threaded on to the lengthy and crunchy asparagus and topped with an abundance dressing of crab meat and roe. Though it was evident that the seafood pairing was the freshest catch, I would give it a second thought before ordering in view of the price tag.
Wok-fried Mashed Fish Noodles with Lobster in “Lao Gan Die” Sauce ($28++) :: Similar to the Carrot Cake above, this springy fish noodles was wok-fried with the signature “Lao Gan Die” sauce; a little sweet, a little savoury, can get cloying really quick if not for the portion-larger-than-noodles lobster, where its name should have been Lobster with Wok-fried Mashed Fish Noodles instead. The lobster was simply but brilliantly executed, and possesses the mandatory bouncy texture.
I would order its Steamed Mashed Taro with Pumpkin Puree served in Young Coconut ($8.50++) over its Special Walnut Pastry ($3.80++, minimum of 4 pieces). Simply because the former has more goodies, and surprisingly not overly sweet. After finishing the liquid part of it, you can actually dig for gold, ie. coconut flesh. The latter was a little on the dry side, though taste wise, I thought it was okay.
On an overall basis, I must say that I was quite contented with the quality of the food. And they aren’t exactly very pricey either, for its ambience, location and food. I can see myself suggesting Royal Pavilion to anyone who asks for a dim sum restaurant. The dim sum dishes are only available during lunch, while the other main courses are available during both lunch and dinner.
What’s worth paying for:
Carrot Cake with “Lao Gan Die” Chilli Sauce
Crispy Shredded Radish Pastry Roll
Baked Swiss BBQ Snow Bun
Royal Smoked Duck
Wok-fried Mashed Fish Noodles with Lobster in “Lao Gan Die” Sauce
Steamed Mashed Taro with Pumpkin Puree served in Young Coconut
Address: 23 Merchant Road, Level 1, Park Regis Singapore
Telephone: 6818 8851
Opening Hours: 11.30am – 2.30pm, 6pm – 10.30pm (Daily)
This was a media session. Thank you, the 37 Communications and the Royal Pavilion team.