For one day only, Summer Pavilion at The Ritz-Carlton, Millenia Singapore will host a collaboration with Seoul restaurant Jueun, bringing together two Michelin-starred chefs for a seven-course Korean-Cantonese menu on 23 September 2026.

The dinner pairs Chef-Owner Jueun Park, whose restaurant received its first Michelin star in the 2026 Michelin Guide Seoul, with Summer Pavilion’s Chef Cheung Siu Kong. The collaboration is built around a common interest in culinary heritage, seasonal produce and traditional techniques, but each chef approaches those ideas through a different food culture.

Two culinary traditions on one menu

Jueun, located behind Gyeonghuigung Palace in Seoul’s Jongno district, is known for contemporary interpretations of traditional Korean gastronomy, including influences from royal court and dynastic cooking. This will be Chef Jueun’s first time bringing his cuisine to Singapore.

Chef Cheung, meanwhile, has led Summer Pavilion through ten consecutive years of Michelin recognition since the Singapore guide was first introduced. His cooking remains firmly rooted in Cantonese technique, with an emphasis on seasonality and carefully handled ingredients.

Rather than simply alternating Korean and Cantonese dishes, the menu looks for points where the two traditions overlap, particularly in the treatment of premium seafood, broths, grains and ingredients associated with celebration and prosperity.

What to expect from the seven-course menu

The meal opens with Gompi-wrapped Clam, Stuffed Shiitake, Scallop, pairing a clam wrapped in gompi seaweed and served with kkwari pepper alongside shiitake mushroom stuffed with shrimp paste, scallop and crab roe.

That is followed by Chilled Snow Crab, Pine Nut Dressing, pairing the snow crab with Korean pear and cucumber in a smooth pine nut dressing. Pine nuts have long been associated with Korean royal and aristocratic dining, while the dressing is intended to complement rather than overwhelm the sweetness of the crab.

Chef Cheung then turns to a Cantonese staple with Double-boiled Quail, Yunnan Matsutake. The quail is deboned and stuffed before being slowly simmered with fresh Yunnan matsutake, reflecting the autumn timing of the menu.

The collaboration becomes most explicit in Abalone, Mushroom Japchae and Sautéed Live Abalone, where both chefs interpret the same ingredient differently. Chef Jueun reworks japchae with charcoal-grilled abalone and six varieties of mushroom in a perilla seed sauce, while Chef Cheung prepares live abalone in a Cantonese wok style, using high heat to create a light smoky character while keeping the seafood tender.

Next comes Chef Jueun’s Samgyejeung, a fine-dining interpretation of samgyetang, the familiar Korean chicken-and-ginseng soup. The presentation also draws on obangsaek, Korea’s traditional five-colour system associated with the five cardinal directions and elements.

For the final savoury course, Chef Cheung serves Poached Five-Grain Rice, Crispy Prickly Sea Cucumber, Fish Broth. The broth uses the fish more fully rather than treating it only as a fillet ingredient, while the sea cucumber is stuffed with Dong Xing grouper for additional texture.

Dessert shifts the menu into something lighter with Shine Muscat-Osmanthus Bingfen, Kyoho Granita, featuring Korean Shine Muscat, osmanthus-infused jelly, Kyoho grape granita and yuzu. Petit Fours of Peony Pastry, White Sugar Cake close the meal, with the latter drawing on Chef Cheung’s memories of Cantonese teahouses in Hong Kong.

When and how to book

Summer Pavilion x Jueun
Wednesday, 23 September 2026
Lunch: 12.00pm to 2.30pm
Dinner: 6.30pm to 10.30pm
Price: S$268++ per person

Reservations can be made directly with Summer Pavilion at +65 6434 5286 or by emailing rc.sinrz.summerpavilion@ritzcarlton.com.

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Images: Summer Pavilion