An intimate and sophisticated Cantonese dining experience.

Surrounded by a modern Chinese Garden and a glass pavilion, Summer Pavilion embodies the spirit and celebration of the summer season.

Private Dining

Summer Pavilion’s six sophisticated private dining rooms are perfect for celebrating special occasions, extended family reunions or business discussions.

Savour Chef’s Signature Dishes

Chef Cheung Siu Kong promises to excite palates with his repertoire of exquisite, contemporary Cantonese cuisine. New menu highlights include the poached rice with lobster, and braised four-head South African abalone.

Dim Sum Delights

Savour a refined selection of dim sum handcrafted by Chef Ling Chung Tak. Must tries include the steamed lobster dumpling with crabmeat and chicken, and pan-fried crabmeat dumpling with prawn, mushrooms, and cabbage.

Meet Our Chef

A veteran with more than 25 years of culinary experience, Chef Cheung Siu Kong presents contemporary Cantonese cuisine showcased through his mastery of modest cooking techniques.

Specialty Tea Salon

Choose from a selection of specialty teas such as Four Seasons, Jade Oolong and Bi Luo Chun from Tea Bone Zen Mind to pair with your meal.


Summer Pavilion
The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799


+(65) 6434-5286


+(65) 6434-5269


Mondays to Fridays
7 a.m. to 6 p.m.
SGD 3.30 for the first hour;
SGD 1.10 for every subsequent half hour

6 p.m. to 7 a.m.
SGD 2.20 per entry

Saturdays, Sundays and Public Holidays
7 a.m. to 7 a.m.
SGD 2.20 for the first two hours;
SGD 1.10 for every subsequent one hour

Valet parking is available at
SGD 15.


Located on level three of The Ritz-Carlton, Millenia Singapore, Summer Pavilion offers an intimate and sophisticated Cantonese fine dining experience.

The restaurant encompasses a main dining hall and six private dining rooms that can seat a maximum of 200 persons, and is able to accommodate groups of various sizes.

For reservations, make a booking online or contact us at (65) 6434-5286.

For private event bookings and enquiries, email

To receive the latest news and special offers by email, please sign up here.

Dress Code: Smart Casual
Gentlemen: A collared shirt with knee-length bermudas or long pants, and covered shoes.
Ladies: A dress or a blouse with pants or skirt, and dressy shoes.

Call to Make a Dining Reservation : +(65) 6434-5286

Changi International Airport

  • From Changi Airport which is linked to the East Coast Parkway, proceed on this highway and exit at Rochor Road
  • Swing left on to Raffles Boulevard
  • Proceed along Raffles Boulevard and turn right on Raffles Avenue
  • The Ritz-Carlton, Millenia Singapore is situated at the corner of Raffles Boulevard and Raffles Avenue

Suggested Transportation

If you require transportation assistance, or if you have other personal requests, please call Concierge Services at (65) 6434 5201.


  • Valet parking, fee: 15 SGD daily
  • Hourly parking, fee: Please check with the Concierge team


A Season of Reunion

To usher in the Year of the Monkey, Executive Chinese Chef Cheung Siu Kong presents a variety of auspicious delights to complement your reunion celebrations.

Toss to a resounding new year with our signature chilled sea whelk and salmon caviar yu sheng, and indulge in exquisite dishes such as pen cai, sautéed fillet of dong xin grouper, and double-boiled chicken soup with sea whelk, fish maw and hericium.

Five to eight-course set lunch and dinner menus are available from SGD 68 per person.

Click here for a la carte menu.
Click here for dim sum menu.
Click here for yusheng and set menus.

25 January to 22 February, 2016 (excluding the dates below)
Lunch: 11:30 a.m. to 2:30 p.m. 
Dinner: 6:30 p.m. to 10:30 p.m.

7 February, 2016 (Eve of the Lunar New Year) 
Lunch: 11:30 a.m. to 2:30 p.m.
Dinner: 6 p.m. to 7:45 p.m. (first seating) 
  8:30 p.m. to 10:15 p.m. (second seating) 

8, 9, 13, 14, 20 and 21 February, 2016
Lunch: 11:30 a.m. to 1 p.m. (first seating)
  1:30 p.m. to 2:45 p.m.  (second seating)
Dinner: 6:30 p.m. to 10:30 p.m.

A selection of handcrafted prosperity goodies such as pineapple tarts, cashew nut cookies and love letters, will be available for purchase at The Bakery in Colony (level three) from 25 January to 7 February 2016, 11 a.m. to 10 p.m. daily.

Private Dining

For special occasions, extended family reunions or business discussions, we invite you to host your event in one of our six sophisticated private dining rooms.

Inspired by Chinese plants, our Pine, Elm, Wisteria, Plum, Bamboo private dining rooms; and Garden Suite can accommodate groups of various sizes ranging from intimate parties of eight to larger celebrations of up to 30.

Each private dining room features a barmoiré equipped with wines, liquors and spirits. The Garden Suite, which can seat a private party of up to 30 persons, is perfect for hosting extended family reunions or company events. It boasts a separate entrance, a “living room” which can function as a pre-event area, with three built-in LCD projectors and screens available to cater for various functions.

For enquiries or reservations, please contact Summer Pavilion:

• By Phone: (65) 6434-5286
• By Email:

Tea Salon

Specialty Tea Salon

The new Tea Salon in Summer Pavilion offers 10 types of specialty teas from Tea Bone Zen Mind, including flavours like Lychee Oolong, French Rosebuds, Momo-In-Black, Jasmine Green Tea and Pu Er, to pair with your meal.

These teas and other artisanal tea accoutrements are available for retail at the Tea Salon from 12 p.m. to 10 p.m., daily.

Restaurant Team

Cheung Siu Kong, Chinese Executive Chef

Chef Cheung Siu Kong who possesses more than 25 years of culinary experience oversees all culinary operations in Summer Pavilion, and is responsible for crafting its exquisite menus.

Chef Cheung joined Summer Pavilion in 2003 and commemorated a decade with the restaurant in 2013. Well poised to lead Summer Pavilion to even greater heights, Chef Cheung delights diners with authentic Cantonese cuisine that is prepared using modest cooking techniques that bring out the natural flavour of the ingredients.

A father of two, Chef Cheung enjoys travelling with his family and drawing inspiration from the variety of cuisines encountered during his travels.

Winnie Lim, Restaurant Manager

With more than 25 years of experience in the food and beverage industry, Winnie is responsible for Summer Pavilion’s service operations. She joined Summer Pavilion as Assistant Restaurant Manager in 2002, and was subsequently promoted to Manager in 2004.

A veteran who is passionate about service, Winnie enjoys interacting with diners and continuously seeks their feedback in order to enhance the overall dining experience at Summer Pavilion.

In her free time, Winnie enjoys cooking Cantonese-style dishes to share with family and friends.