On 29 May and 30 May, Summer Palace at Conrad Singapore Orchard hosted South by South, an exquisite four-hands collaboration that celebrated the refined artistry of Southern Chinese cuisine. Held over two exclusive nights, the event brought together Executive Chinese Chef Liu Ching Hai of Summer Palace and Chef Du Guojin of Michelin-starred HOKKLO (Waldorf Astoria Xiamen). Together, they paid homage to the culinary heritage of Cantonese and Fujian traditions—each shaped by coastal influences, diaspora journeys, and centuries of craftsmanship.
The six-course experience featured delicacies such as the Changle Surf Clam Trio, Wok-Fried King Prawn, and Pan-Fried Scallop with Kaluga Caviar and Barbecued Iberico Pork, paired with Cold Brew Anxi Guanyin King.
Guests also savoured Fujian-style Buddha Jumps Over the Wall, Wok-Fried Garoupa Fillet with White Asparagus and XO Sauce, and Hokklo-style Stewed Ginger Duck, each complemented by a carefully selected tea.
The journey concluded with Braised Ee Fu Noodles with Lobster and Egg White and a duo of Seaweed Jelly and Bird’s Nest Egg Tarts, while premium wine pairings—from Francois Bedel to Chapter and Verse—elevated the evening’s culinary narrative.
📣 Find out more about Summer Palace tasting menus at https://www.hilton.com/en/hotels/sinodci-conrad-singapore-orchard/dining/summer-palace/ .
🏢 1 Cuscaden Road Singapore 249715