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Summer Palace Restaurant Review: Summer Palace at The Regent Singapore draws a well-heeled and chichi crowd. With its grand marbled reception area adorned with a vast display of freshly cut exotic flowers, as well as a carpeted dining hall surrounded by mirrors and embellished ceiling cornice, you’ll be forgiven for thinking that you are in a wealthy-man’s mansion. Chef specialties include the suckling pig carved at the table; the paper-thin skin is crisp and packs a punch whether taken alone or with a mini crêpe and assorted condiments. Dim sum deviates from the expected, with small bites like the delicate shrimp dumpling with birds nest, though the baked chicken tart with baby abalone is a combination that is best skipped, perhaps in favor of the Wagyu or scallops stir-fried with garlic, edamame and slivers of julienne leek. Among the mains, we suggest the roast pork, with its delicately crisped skin and sweet flavors; however, the most memorable dish, and also the most expensive fish on the menu, is the east star garoupa, steamed simply with light soy sauce and topped with fine scallions. A balanced selection of fine Champagnes, old- and new-world wines, and chilled or warm rice wines is available. Desserts can span both Continental and Asian options.