Summer Palace has been a pillar of Cantonese fine dining since the opening of Island Shangri-La in 1991. Executive Chinese chef Leung Yu-king – who worked his way up the ladder from fryer to his current position – presides over the refined dining room, with its crystal chandeliers and an atmosphere suited equally to business lunches, family banquets and special-occasion dinners. The menu centres on polished Cantonese classics: dim sum, roasted dishes, seafood and clay-pot rice. Typical offerings include stewed pork brisket with preserved vegetables and stir-fried fresh lobster with live shellfish, scallops and crab roe. While the core remains Cantonese, the restaurant occasionally introduces outside elements – excellent Peking duck, vegetarian fried rice with quinoa, and more – that help broaden the appeal without diluting its central identity.

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