Chef Leung Yu-king knows the kitchen at Summer Palace inside out, having been with the restaurant since it opened in 1991. From humble beginnings as third fryer, Leung worked his way up to executive Chinese chef, continuing a tradition that has seen Summer Palace rated as one of the most consistently excellent Chinese eateries in Hong Kong. Indeed, the restaurant has been recognised as a Michelin-starred establishment since the Hong Kong and Macau guide's first edition in 2009. Primarily a Cantonese restaurant, Summer Palace also serves winning dishes from further afield. The stir-fried lamb with cumin, spring onion, red onion and shallots is an invigorating taste of northwest China, while the beggar's chicken is a Hangzhou speciality that comes highly recommended.

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