Chef Leung Yu-king’s intimate knowledge of Summer Palace stems from his long tenure, having been with the restaurant since its 1991 opening. Rising from third fryer to executive Chinese chef, Leung embodies the dedication that has cemented Summer Palace’s reputation as one of Hong Kong’s most consistently excellent Chinese restaurants. This dedication has also earned the restaurant a Michelin star since the guide’s inaugural Hong Kong and Macau edition in 2009. While primarily Cantonese, Summer Palace also showcases culinary influences from other regions. The spinach noodles with dan dan sauce, and the stir-fried crabmeat with white pepper Singapore style are both worthy of consideration.