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Summer Pavilion Restaurant Review: Summer Pavilion is the type of Chinese restaurant to visit if you are on a corporate expense account and need to impress that all-important business partner. To the left of the understated entrance are four private dining rooms while a short walkway to the right brings you to an elegant main dining hall, awash in beiges and browns with floor-to-ceiling glass windows looking out onto a landscaped garden. You can rely on suggestions from the longtime restaurant manager, who can help you plan a meal (that may even include off-menu favorites) that showcases the tastiest bites from chef Fok Kai Yee. Start with one of the double-boiled Cantonese soups; we like the braised bird’s nest soup with crab meat and bamboo piths, which is full-bodied and fragrant. Steamed sea perch is enhanced with minced shrimp and garlic, while the more interesting combination of sautéed prawns with ginger and onion is accompanied by shredded chicken fried noodles. The lightly sweet and tangy Champagne sauce on the chef’s recommended baked marinated silver cod makes this dish memorable, but that should be no surprise given that Summer Pavilion has one of the more impressive wine lists amongst Singapore's Chinese restaurants, with a total of around 250 labels of both new- and old-world wines including several good options from New Zealand and Australia, as well as Champagnes. Ask as well about the upcountry Chinese tea selection. The best way to end the meal is with the fresh fruit platter and sweet, flaky Chinese pastries.