Three years ago the restaurant underwent a huge renovation, and the hard work paid off, as it was awarded a one-star rating by The Michelin Guide (Hong Kong & Macau), 2010. This year gastronomic master Chef Lee Keung retired after 19 years at Summer Palace and Chef Ip Chi Cheung stepped in as the new executive Chinese chef. His credentials were stellar, of course, as Chef Ip held the same position at the Kowloon Shangri-La’s Shang Palace, also Michelin-starred, for 16 years.
The menu at Summer Palace offers authentic Cantonese specialties and seasonal selections, including daily dim sum at lunch. A classic appetiser is the chilled crystal ham, made from pressed ham and gelatinised stock. Served with vinegar, the dish has a refined contrast of textures and flavours. The barbecued portion of the menu is nothing short of extraordinary. Traditional dishes such as the sliced tender barbecued suckling pig (insider’s tip: try it with a sprinkling of sugar as well as the standard hoisin sauce) and the mouthwatering roast Peking duck, served with make-your-own wraps of celery, cucumber, and hoisin sauce, are unforgettably delicious.
The double-boiled sea whelk consommé with US ginseng, which has a warming quality, is another Summer Palace signature dish, as well as the beautiful medley of warm stir-fried minced vegetables with pine nuts and crispy lettuce. Both dishes bring out the best in their ingredients. However, the frontrunner of the meal may be a dessert, the chilled sago cream with mango juice and pomelo. Invented by Chef Lee, this cool and refreshing dish was inspired by a trip to Singapore. Today visitors can find variations of this much-loved dessert all over town, but Summer Palace is home to its secret, original recipe.
Summer Palace has countless fans, many of them government officials who choose to return to this regal restaurant, time and time again. Dine here and feel like an honorary local resident with a taste for Cantonese quality and an ode to the Orient.
   
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Nepal
Address: 14 Staunton Street, SoHo.
Tel: 2868 6212
It may come as a surprise that one Hong Kong’s longest established restaurants is one that serves strictly Nepalese cuisine and seats no more than 30 people, but it’s true. Nepal Restaurant, located in the heart of SoHo, was the brainchild of its owners and its head chef, who all had worked in a 5-star hotel in their home country of Nepal, which also catered to the royal families during festivals. |
When they came to Hong Kong, they noticed the area now called SoHo was changing with the installment of the Mid-Levels escalator in 1993. People were moving to this part of town, and there was no Nepalese restaurant in sight. With a combination of stalwart service and quality from the luxury hotel industry, they opened Nepal Restaurant in June 1995 and within a month there was a constant queue outside its doors. Today Nepal is still going strong, with regular customers, repeat visitors, and a steady number of tourists. Chief Executive Donald Tsang has even dined here, and almost didn’t get a table because the tiny restaurant is constantly packed.
Nepal Restaurant has an extensive menu that changes annually and focuses on fresh vegetables, meats, barbecues and curries. Everything, including the naan, is made fresh and in-house. Spices are imported from Nepal, as well as the refreshingly light Nepal Ice beer. A nice way to start the meal is with the bhenta tareko, a lightly fried eggplant marinated in fresh Nepali herbs. The delicious eggplant is slightly crispy on the outside with an oh-so soft eggplant interior, and comes with a freshly made mint coriander sauce and spicy tomato sauce that diners can use throughout the whole meal. This is followed nicely by the pharsi-ko rash, fresh pumpkin soup garnished with coriander.
It was hard to decide what to order next since all the main dishes sounded exceptional. From the barbecue section, the luiche rana pariwar, a barbecued chicken breast with cashew nuts marinated with saffron and spices is a sizzling addition to the table. From the curries, the khasi Kathmandu, a tender boneless lamb curry, is a standout. The lamb is cooked so well it almost melts in your mouth, and the curry sauce (made with the chef’s special recipe) is mouth-watering. Lastly, from the extensive vegetarian section, the saag tareko, fresh spinach sautéed with tomatoes and spices, is so sublime it will satisfy any meat lover.
Definitely order some fresh warm naan and rice (especially the saffron version) to accompany the meal and be sure to share so everyone can sample a mix of dishes. Nepal Restaurant has been in Hong Kong for over a decade, and it doesn’t seem to be slowing down anytime soon. It’s a small gem with a big impact that is not only dining, but is also a cultural experience.
 
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