At The Royal Pavilion skilled Hong Kong chefs present sophisticated Cantonese fare in a distinctly Asian setting.
Looking out from the 4th floor of the Times Square Building on to Nguyen Hue Boulevard and a row of age-old shop houses, the main dining room presents a refined dining experience with bold expressions of jade, vermilion and gold. The restaurant’s elegant chairs were custom-designed by Provasi, reflecting an Asian-inspired palette of regal red and gold as accentuated by the finest Italian craftsmanship.
A celebration of authentic Cantonese fare, the menu raises the bar with its masterful preparation and exquisite presentations of delicacies. Also known for its divine dim sum, including melt-in-the-mouth baked barbecued pork puff buns, steamed red rice roll wrapped with crispy bean curd & shrimp, and mango pudding with sago and pomelo.
Signature à la carte dishes offer a lavish culinary journey through China’s most popular cuisines, with delicacies that include braised imperial bird’s nest soup, honey-glazed barbecued pork, and the restaurant’s signature crispy tower of deep-fried shredded taro & peanuts. For seafood aficionados, the menu features more than two-dozen selections, including king prawns barbequed Vietnamese-style and Hong Kong-style garoupa. Vegetarians are also catered for with extensive options from braised ‘8 Treasure’ vegetables to a signature steamed whole tomato stuffed with assort fungi.
