Celebrating the rich heritage of Cantonese cuisine, Summer Palace is launching a revival of Chinese classics featured in the Chinese restaurant’s menu since it first opened 28 years ago. The signatures include double-boiled diced seafood in a papaya, stewed ox brisket in bouillon and scrambled egg whites with diced scallops and crab coral, as well as deep-fried fresh mango with milk and roasted Yunnan ham, and stewed shredded sea cucumber with aubergines, shrimp and shrimp roe. 
 
The Cantonese classics menu is available now until July 31, 2019.