Gastronomic Dining Collection presented by MICHELIN Guide & Citi ULTIMA

Traditions and Tastemaker

This edition will feature Chef Cheung, a veteran in authentic Cantonese cuisine, collaborating with Chef Jayson, known for pushing the boundaries when it comes to Cantonese Fine Dining.

Experience an exquisite collaborative menu through a culinary journey that harmoniously blends traditional Cantonese and contemporary Cantonese flavours and techniques. Two masterful chefs, each bringing their own unique expertise to the table to create a symphony of tastes and textures.

Chef Cheung Siu Kong: After 10 years of experience, Cheung was appointed as the chef de cuisine at the contemporary Cantonese restaurant located in The Ritz-Carlton, Millenia Singapore. He elevated classic Cantonese dishes with distinctive flavours and modern plating and led the restaurant to receive its first MICHELIN star in 2016 — an accolade it has retained ever since.

Cheung's love for the culinary world began at the tender age of seven, when he started learning how to cook from his grandmother. He was formerly from Lei Garden in Hong Kong, where he honed his skills at crafting delicate dim sums, before he moved to Singapore in 1996. ​

What MICHELIN Inspectors Say About m Summer Pavilion: This large, contemporary dining room is surrounded by a relaxing garden. You’ll be well looked after as the engaging staff provide service with plenty of vim and vigour. The extensive Cantonese menu covers all classics as well as seasonal dishes, with seafood being a particular highlight. The double-boiled sea whelk soup with fish maw, sauteed Dong Xing grouper fillet and braised abalone are just some of the specialities.

Chef Jayson Tang: Before Tang received any proper training, he had his first taste of kitchen life from helping out at his parents’ dai pai dong, or street food stall, at the age of 10. Starting at the bottom, where he was responsible for washing dishes and serving food, Tang discovered his passion for cooking when he was allowed to get hands-on with food preparation in the kitchen.

Describing his approach to traditional Cantonese cuisine as "authentic yet modern,” Tang takes pride in pushing the boundaries with classic recipes. His signature pan-fried fish maw with almond consommé—a favourite of MICHELIN inspectors—is a refreshing take on fish maw, a dried seafood ingredient commonly braised and served in a soup, and almond consommé, which is usually sweet rather than savoury.

What MICHELIN Inspectors Say About m Man Ho (Admiralty): The sophisticated interior inspired by a Chinese garden features cascading glass chandeliers shaped like morning glory, marble moon gates and camellia enamel art. The young but seasoned head chef takes a creative approach to classics, such as Cantonese barbecue, dim sum and seafood. Try the fish soup with fish maw, shrimp cake and bamboo pith – the rich, flavoursome broth is made with three kinds of fish. Certain items need to be pre-ordered.

Citi ULTIMA 'Traditions and Tastemakers' Dining Experience