Somehow voluntarily agreeing to and worse, suggesting Chinese food for dinner seems to put one in the category of one's parents, aka old. But if dinner was anything to go by at Imperial, you can call me "Aunty" anytime!

At Imperial, it was the little touches and prompt and proactive service that stood out the most. Starting with the wonderfully addictive, sweet, crunchy and fresh candied walnuts-it was all I could do to resist munching them all for fear of spoiling dinner. No more stale Chinese restaurant peanuts for me!

Spotting our bottle of white wine, out came the bucket, ice and wine glasses without us having to say a word. AND they even made the effort to turn the bottle upside down so that it was chilled all around. Throughout our dinner, our glasses were regularly topped up without any prompting from us.

Dinner comprised broccoli with mushrooms, spinach toufu, and seafood crispy noodles.

The spinach toufu was my favourite of the evening. The spinach provided a good substantial bite to the silkly soft, very slightly eggy tofu and differentiated it to its close relative, the seaweed homemade tofu that other restaurants offer. A small plate came with four pieces and having devoured two, I was still moreish.

The broccoli was perfectly done - firm and juicy to the bite without being raw. The mushrooms were soft and plump with a subtle earthy flavour. The sauce was a clear stock with just a hint of shaoxing wine.

The crispy noodle was another addictive dish. Deep-fried mee kia topped with veggies, prawn, scallop and fish. The seafood was very fresh, clean to the palate, with the prawns large and plump and the fish soft and milky.

Satiated, we passed on dinner. But if the food is anything to go by, I'll certainly be back soon with space for dessert.