Four-hands dinners usually mean two chefs from the same tradition swapping techniques for a night. This one is different. On Wednesday, 23 September 2026, a Korean chef who won his first Michelin star months ago walks into one of Singapore’s most decorated Cantonese kitchens, and the two of them cook a seven-course menu together.
Chef Jueun Park of Seoul’s Jueun is coming to Summer Pavilion at The Ritz-Carlton, Millenia Singapore. It runs for one day. Lunch and dinner. Then it’s gone.
The New Star Meets the Ten Time Star
Here’s what makes the pairing land. Jueun picked up its first One Michelin Star in the 2026 Michelin Guide Seoul, listed under the guide’s new one-star entries alongside 30 other one-star restaurants in the city. It’s fresh off the announcement, still in that window where a kitchen has everything to prove.
Summer Pavilion is the opposite kind of story. Chef Cheung Siu Kong has held a One Michelin Star there for ten consecutive years, going back to the very first Michelin Guide Singapore in 2016. Ten years without dropping it. That is a long time to keep doing the same thing at the same level, and it’s the reason his name keeps appearing whenever anyone maps out Singapore’s Michelin picks.
Jueun sits behind Gyeonghuigung Palace in Seoul’s Jongno district, and the restaurant works on reviving traditional Korean gastronomy with traces of royal court cooking and dynastic recipes, changed with the seasons. This is Chef Jueun’s first time bringing that cooking to Singapore.
The Abalone Course Is the Whole Point
Most collaboration menus alternate. One chef’s dish, then the other’s, politely taking turns. The fourth course here does something braver.
Abalone, Mushroom Japchae and Sautéed Live Abalone puts both chefs on the same ingredient at the same time. Chef Jueun rebuilds Korean japchae, the glass noodle dish, by pulling out the usual vegetables and replacing them with charcoal grilled abalone and six kinds of mushroom, seasoned with perilla seed sauce. Chef Cheung takes live abalone and sears it with wok hei, the smoky char that only comes off a screaming hot wok, then plates it with radish spheres and seasonal vegetables.
Same shellfish, two philosophies, one plate reading. Abalone was a delicacy reserved for Korean kings and Chinese nobility alike, which is exactly why it works as the hinge of the meal.
What Else Is on the Seven Courses
The menu opens with a duo: Gompi-wrapped Clam, Stuffed Shiitake, Scallop, pairing clam wrapped in gompi seaweed with kkwari pepper against shiitake filled with shrimp paste, scallop and crab roe.
Then Chilled Snow Crab, Pine Nut Dressing, with Korean pear and cucumber. Pine nuts carried real status in Korean cuisine, associated with royal and aristocratic tables, so their presence in a dressing is a nod, not a garnish.
Chef Cheung’s Double-boiled Quail, Yunnan Matsutake follows, using stuffed deboned quail and matsutake foraged in Yunnan every autumn after the summer monsoon. Double-boiling is Cantonese comfort logic: hours of slow heat pulling everything out of the ingredients.
Chef Jueun answers with Samgyejeung, a fine-dining reworking of samgyetang, the chicken and ginseng soup that Koreans eat in the hottest weeks of the year. He builds it around obangsaek, Korea’s traditional five-colour scheme tied to the five directions and five elements.
The last savoury course, Poached Five-Grain Rice, Crispy Prickly Sea Cucumber, Fish Broth, is all seafood. Chef Cheung uses the fish whole, minimal waste, and the centrepiece is a deep-fried stuffed prickly sea cucumber from Dalian in Liaoning, filled with Dong Xing grouper.
Dessert Borrows From Sichuan
Then a swerve. Shine Muscat-Osmanthus Bingfen, Kyoho Granita is a Cantonese take on bingfen, the Sichuanese jelly dessert, using Korean Shine Muscat, candied osmanthus jelly, fresh Kyoho grape granita and yuzu. Three regional traditions in one bowl, which is the sort of thing that only happens when two kitchens are already talking.
Petit Fours of Peony Pastry, White Sugar Cake close it out. The pastry is hand-laminated into peony petals. The white sugar cake is the rice flour classic from the Cantonese teahouses of Chef Cheung’s childhood in Hong Kong, which is the most personal item on a menu full of prestige ingredients.
S$268++ Is the Number That Matters
The seven-course menu is S$268++ per person. That is not cheap, and nobody is pretending otherwise. But put it next to the last big collaboration Summer Pavilion hosted and it reads differently: when Hong Kong’s Grand Majestic Sichuan came in for a two-day residency on 17 and 18 October 2025, the eight-course fusion menu ran S$288++.
The other useful comparison is Summer Pavilion’s own track record. Its collaborations have mostly stayed within Chinese cuisine, Cantonese meeting Sichuan. A Korean chef bringing royal court technique into that dining room is a genuine first for the restaurant, which is why the one-day-only framing isn’t marketing language for once.
Worth knowing before you book: the two seatings are long, and lunch is the shorter window at two and a half hours against dinner’s four. If you want the full unhurried version of a seven-course menu, dinner gives you room. The ++ means the 10% service charge and 9% GST sit on top of S$268, so budget accordingly. And with a single day of service across two seatings, the tables go to whoever calls first.
🗓️ Date: Wednesday, 23 September 2026
⏰ Time: Lunch 12pm to 2.30pm, dinner 6.30pm to 10.30pm
📍 Location: Summer Pavilion, Level 3, The Ritz-Carlton, Millenia Singapore, 7 Raffles Avenue, Singapore 039799
💰 Price: S$268++ per person for the seven-course menu
👨🍳 Chefs: Chef Jueun Park of Jueun, Seoul, and Chef Cheung Siu Kong of Summer Pavilion
📞 Reservations: 65.6434.5286 or [email protected]
Set a reminder now, because one day of service means the phone line does all the work. Reservations for the 23 September collaboration go through Summer Pavilion directly on 65.6434.5286 or by email, and if you miss this one, the restaurant’s Mid-Autumn programme is the next thing on its calendar worth watching.
Visuals courtesy of The Ritz-Carlton, Millenia Singapore.
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