Review

Summer Palace sets the standard for refined Cantonese cuisine in Bangkok under the guidance of celebrated chef Shui Wing Yau. The dining room is elegant and comforting, framing every detail to enhance the gustatory experience. The menu is a lesson in texture. Crispy shrimps wrapped in pumpkin rice noodle rolls with soft, pliant wrap acting as a deceptive shell for the crunch of the shrimp inside, combines well with sesame sauce. Followed by essential Iberico pork char siu, the meat’s inherent pithyness meets a dulcet caramelization that locks flavour in every bite. Then the true star, Summer Palace signature fried rice. The smell of the wok hits you before it even lands, with scallop, shrimp and pork folded in every bite topped with crunchy grain sprinkled over rice. For novelty, try deep fried soft shell crab that delivers a concentrated savoury flavour, its umami laden egg yolk coating provides rich, toothsome depth. Now to prep the palette for dessert, opt for ginseng black chicken broth, a simple nourishing dish. In every spoonful cultural meaning shows in the broth tastes. Lastly, a dessert of red date pancake will undoubtedly bring back fond memories, the crunchy exterior with warm date fillings with just enough sweetness is the perfect closure. The beverage menu has plenty to offer, with wines and Chinese tea.