Royal Pavilion – Modern Cantonese Cuisine

Royal Pavilion recently opened on the ground floor of Park Regis Singapore, serving classic Cantonese cuisine in contemporary dining setting. Attention given to every detail, from the food to the ambience, created a truly inviting dining experience for us. Executive Chef Chung Ho Shi and his culinary team has pushed the limits of quality ingredients to deliver gastronomic delights. Even the ambience is top notch with six private dining rooms and chandelier statement pieces, all thoughtfully conceptualised by award-winning interior designer, Monolith Designers & Consultants.


Making its debut on the modern Cantonese menu is nutritious Double-boiled Chicken Soup with Fish Maw and Macalan ($25++). The richly flavoured soup combines ingredients, such as the Chef’s blend of chicken soup, fish maw, wolfberries, huai san and macalan – which is a aphrodisiac medicinal herb. We were able to savour bold herbal tastes and natural sweetness that were therapeutic.

Double-boiled Chicken Soup with Fish Maw and Macalan


One of the more staple Cantonese dish is the Royal Smoked Duck (Half $35++/Full $68++). This one has crispy skin mildly infused with the aroma of the rich lychee chipped wood and tea leaves, and red meat pleasantly moist and tender. Paired with freshly made plum sauce served on the side, we thought the dish to be bright and flavourful but without overpowering any palates.

Royal Smoked Duck

For treasures of the sea, be sure to savour Chef Chung’s new seafood creation, Sauteed Seafood Duo Skewer topped with Crab Roe ($14++). Pan-seared to perfection, the succulent Hokkaido scallop and giant prawn is nicely placed atop a crunchy asparagus stem, and dressed with a generous amount of crabmeat and roe.

Sauteed Seafood Duo Skewer topped with Crab Meat and Roe

Our personal favourite is definitely the Wok-fried Mashed Fish Noodles with Lobster in “Lao Gan Tie” Sauce ($28++), or Godfather Sauce, which is chili sauce fried with crispy tiny whitebait. The fact that these noodles are made with fresh fish paste (and not dough) is already very enticing. Given that it is wok-fried with Chef Chung’s homemade “Lao Gan Tie” sauce to springy and chewy texture makes it all the more irresistible.

Wok-fried Mashed Fish Noodle with Lobster in “Lao Gan Die” Sauce

The most fundamental element of Cantonese cuisine is truly the Dim Sum. Royal Pavilion freshly hand makes an array of dim sum daily. Carrot Cake with “Lao Gan Tie” Chilli Sauce ($8.80++) had just the right level of softness and denseness, and was evenly coated in mildly spicy sauce to taste. Steamed Shrimp Crystal Dumpling ($4.80++), Steamed Prawn Dumpling “Ha Kau” ($5.80++) and Steamed Diced Vegetables Dumpling (S$4.50++) had a thin but firm enough translucent skin texture that worked well with the plump, juicy shrimps and finely chopped vegetable ingredients. We thought the addition of vegetables created a bright and clean after taste. If you are constantly on the look out for dim sum fix, be sure to check out Royal Pavilion.

Carrot Cake with “Lao Gan Die” Chilli Sauce

Steamed Shrimp Crystal Dumpling

Steamed Prawn Dumpling “Ha Kau”

Steamed Diced Vegetables Dumpling

There are baked dish options for those who prefer an alternative to steamed dishes. Crispy Shredded Radish Pastry Roll and Baked Swiss BBQ Snow Bun both had perfectly baked flaky layers of pastry that held their respective fillings in. We thought both fillings delivered a pleasantly smooth texture that worked well with the slightly crisp exterior. More particularly, we were impressed with the barbecue snow bun for its delectable sweetness, we even requested for a second serving.

Crispy Shredded Radish Pastry Roll

Baked Swiss BBQ Snow Bun

Finally, we were tucking into a trio of sweet treats (they do not come in a set when dining, ours was a sampling version). Chef Chung recommended that the three desserts be eaten in sequence (cold, hot then pastry) as doing so would further bring out the full taste of the next dessert. First, we had Lime Lemonade with Aloe Vera and Lemongrass Jelly which was bright, tangy and soothing, especially when taken on a full stomach. Second, we had Steamed Mashed Taro with Pumpkin Puree served in Young Coconut ($8.50++). Its smooth and rich yam and pumpkin puree with naturally honeyed aroma was delicious. Lastly, we had Special Walnut Pastry ($3.80++ per pc with minimum order of 4 pcs) which is actually very healthy given its walnuts, dried fruits and melon seeds ingredients. Encapsulated in a soft and buttery heart shaped pastry that melts in the mouth, the pastry makes the closure to our meal all the more satisfying.

Lime Lemonade with Aloe Vera and Lemongrass Jelly,
Steamed Mashed Taro with Pumpkin Puree served in Young Coconut,
Special Walnut Pastry

Royal Pavilion
Level 1, Park Regis Singapore
23 Merchant Rd
Singapore 058268
Tel: 6818 8851

Operating Hours:
Daily Lunch 11.30am – 2.30pm
Daily Dinner 6pm – 10.30pm

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