A pot of the restaurant’s signature lychee oolong tea will complement this dish perfectly. Light and aromatic, it will offset the richness of the fish broth.
A pot of the restaurant’s signature lychee oolong tea will complement this dish perfectly. Light and aromatic, it will offset the richness of the fish broth.
Think of this as a fine dining version of fish porridge with firmer rice grains. Steamed rice – mixed with rice crispies for extra bite – is set before you, with delicately sweet, springy grouper fillet slices on top. Broth is then poured over. It’s rich and ivory-coloured, but has no milk or cream.
Instead, Chef Cheung Siu Kong pan-fries the fish bones before boiling them in ginger-laced broth. The salted vegetables studding the rice really accentuate the broth for a faultlessly flavour ful meal. The dish is available as part of Summer Pavilion’s tasting menu ($148++ a diner) until Oct 31.
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