What happens when Seoul meets Singapore at the dining table? You get one seriously tempting seven-course feast.
For one day only on 23 September 2026, Summer Pavilion at The Ritz-Carlton, Millenia Singapore will welcome Chef-Owner Jueun Park of Seoul’s Michelin-starred Jueun for a special collaboration with Summer Pavilion’s Chef Cheung Siu Kong.
The result? A seven-course menu that brings together Korean and Cantonese flavours, with plenty of premium seasonal ingredients — and a few dishes that are especially hard to resist.
Jueun recently received its first Michelin star in the 2026 Michelin Guide Seoul, while Summer Pavilion has proudly held a Michelin star for ten consecutive years. But honestly, it’s the food itself that makes this collaboration worth putting on your calendar.
Two Chefs, Two Culinary Traditions
Chef Park’s cooking at Jueun draws inspiration from Korea’s royal court cuisine and traditional gastronomy, reinterpreted in a more contemporary way. Chef Cheung, meanwhile, is known for his refined take on Cantonese cuisine, where quality ingredients and precise cooking take centre stage.
For their Singapore collaboration, the chefs have taken inspiration from the harvest season, creating dishes that move effortlessly between Korean and Cantonese culinary traditions.
The meal starts with a Duo of Gompi-wrapped Clam, Stuffed Shiitake and Scallop — already sounding like the kind of opening course that makes you want to slow down and savour every bite. The clam is wrapped in gompi seaweed with kkwari pepper, while shiitake is stuffed with shrimp paste, scallop and crab roe for a delicious hit of umami.
Then comes Chilled Snow Crab with Pine Nut Dressing, pairing sweet, delicate snow crab with Korean pear and cucumber. The creamy pine nut dressing adds just the right amount of richness, making this a beautifully refreshing course.
Abalone Gets the Spotlight
One of the most exciting parts of the menu is the Abalone, Mushroom Japchae and Sautéed Live Abalone, where both chefs showcase their own interpretation of the same prized ingredient.
Chef Park transforms japchae into something completely unexpected, pairing charcoal-grilled abalone with six varieties of mushrooms and a fragrant perilla seed sauce.
Chef Cheung takes the abalone in a completely different direction, sautéing it over high heat to bring out that irresistible wok hei, then pairing it with radish spheres and seasonal vegetables.
If you’re an abalone lover, this is definitely one course to look forward to.
The comforting flavours continue with Chef Park’s Samgyejeung, inspired by the Korean classic samgyetang. The familiar combination of chicken and ginseng gets a sophisticated fine-dining makeover, turning a beloved comfort dish into something altogether more elegant.
Another standout is the Poached Five-Grain Rice, Crispy Prickly Sea Cucumber and Fish Broth. The Dalian prickly sea cucumber is deep-fried and stuffed with Dong Xing grouper, creating a delicious contrast between its crisp exterior and tender centre.
Save Room for Dessert
After all that savoury goodness, dessert takes a much lighter, fruitier turn.
The Shine Muscat-Osmanthus Bingfen, Kyoho Granita combines juicy Korean Shine Muscat grapes with osmanthus-infused jelly, Kyoho grape granita and yuzu. Think floral, fruity and refreshing — exactly the kind of finish you want after a seven-course meal.
And because no luxurious meal is complete without a little something sweet to end on, petit fours include a beautifully hand-laminated Peony Pastry.
Available for lunch and dinner on 23 September 2026, this one-day-only collaboration brings two very different culinary traditions together in a single delicious menu. If you love discovering new flavours, premium seasonal ingredients and dishes that put a creative spin on familiar classics, this is one dining experience to book before it’s gone.
Summer Pavilion is located at 7 Raffles Ave., Level 3 The Ritz-Carlton, Millenia, Singapore 039799.
Click here to discover more delicious food options in Singapore.
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