THE MICHELIN DUO GUEST CHEFS

Chef de Partie Melissa Tsang, born and raised in Singapore, found her true calling in Cantonese cuisine during culinary school more than nine years ago. With her refined techniques and a modern perspective, she continues to shape dishes that are both authentic and refreshing.

Joining her is Assistant Executive Chef Kent, whose career at Summer Pavilion spans over two decades. With unmatched expertise in Cantonese flavors and menu creation, Chef Kent is celebrated for pushing boundaries while honoring tradition, elevating Cantonese dining to new heights.

• Double-boiled Sea Whelk Soup with Conpoy, Bamboo Pith, and Chicken served in a Whole Coconut
• Sautéed Prawn with Rice Cracker and Chili Sauce
• Sautéed Diced Beef with Red Wine and Black Pepper Sauce
• Poached Noodles with Lobster Meat

Time: 11:30 a.m. - 2:00 p.m. & 5:30 p.m. - 9:00 p.m. | ​September 4 - 6, 2025

• Steamed Egg White with Alaskan Crab and Moutai Sauce
• Sliced Roasted Peking Duck with Caviar and Crispy Bean Curd Skin
• Double-boiled Sea Whelk Soup with Conpoy, Bamboo Pith, and Chicken
• Braised King Scallop with Stuffed Eggplant, Prawn Paste, and Spicy Sauce
• Pan-fried Chicken Fillet with Moutai and Rosemary
• Poached Rice with Lobster Meat
• Golden Panna Cotta

Time: 6:00 p.m. ​| Saturday, September 6, 2025
Price: VND 3,200,000++/person

Limited slots available