The Ritz-Carlton, Millenia Singapore welcomes the return of Hong Kong’s Grand Majestic Sichuan by Black Sheep Restaurants for a special collaboration with One MICHELIN-starred Summer Pavilion and award-winning Republic Bar on 17–18 October 2025. On 17 October, Chef Cheung Siu Kong of Summer Pavilion and Chef Theign Phan of Grand Majestic Sichuan will reunite to present an elevated eight-course menu blending contemporary Cantonese and Sichuan cuisine. The collaboration pairs Chef Theign’s inquisitive, globally influenced approach with Chef Cheung’s 35 years of rooted-yet-evolving mastery, creating a dialogue between tradition and innovation that highlights the richness of Chinese culinary identity.
On 18 October, Chef Theign continues the exchange with Republic Bar, where she will curate a special menu of Sichuan-inspired bar bites paired with creative cocktails. Together, these two evenings promise a vibrant exploration of flavour, culture, and craftsmanship, uniting diverse perspectives in celebration of Chinese gastronomy.
Sichuan Spice meets Cantonese Artistry
Cantonese finesse and Sichuan boldness come together in a specially curated eight-course menu by Chef Cheung Siu Kong and Chef Theign Phan, showcasing the pinnacle of Chinese gastronomy. The journey begins with a trio of appetisers—Young Bamboo Shoot with Sichuan Peppercorn, Calamari with Spicy Garlic Sauce, and Hot and Sour Homemade Tofu—before moving into Chef Cheung’s delicate Double-boiled Sea Whelk Soup, where intricately carved beancurd resembles a floating chrysanthemum, exemplifying Cantonese artistry. A Cantonese take on Suan Cai Yu follows with Oil-poached Dragon Tiger Grouper in Golden Broth, balancing the sharp tang of pickled mustard greens with seafood mastery.
The menu continues with Sichuan-seasoned beef two ways—wafer-thin slices with chilli oil and sesame, and peppercorn beef with Sichuan chilli—followed by Luffa in Master Stock with Tomato and Morel Mushroom, where Cantonese depth meets Sichuan freshness. A highlight is the Yu Xiang Inaniwa Udon with Australian Greenlip Abalone, marrying Sichuan’s fish-fragrant sauce with premium ingredients. The finale unites street tradition and luxury with Chef Theign’s nostalgic Ye Er Ba with Peanut Sugar alongside Chef Cheung’s refined Chilled Bird’s Nest with Honeydew and Sago, closing an unforgettable exploration of Chinese culinary duality.This specially curated eight-course menu is priced at SGD 288++ per person and is available on Friday, 17 October 2025, for lunch (12.00 p.m. to 2.30 p.m.) and dinner (6.30 p.m. to 10.30 p.m.).
For reservations, please contact Summer Pavilion at 65.6434.5286 or email rc.sinrz.summerpavilion@ritzcarlton.com.