Diners can experience the richness of Chinese culinary heritage presented in superior quality doubled with impeccable service at Imperial Treasure Super Peking Duck Restaurant. Using the most traditional and authentic way of imperial era to prepare the peking duck, the Beijing chefs carefully roasts every duck to perfection.
I decided to make an online booking on HungryGoWhere to check out Imperial Treasure Super Peking Duck last night. It was a wonderful experience, particularly the Peking Duck, which is one of the best that I have tried. The duck skin was really crispy and the meat right under the skin really tender. Three of us finished the duck easily. Another dish which is a must try here is the truffle mee pok. This is a wonderful way to end the meal. One of the rare dishes which has a mix of east and west, the truffle essence gives a nice aroma to the usual soya based noodles.
Expect efficient service in a fine dining environment. Ideal for business dinners.
Decided that it was a must-try after rave reviews from a friend who does not typically make recommendations. It certainly lived up to expectations. The duck was literally smoking when it arrived. Skin was thin, crispy and flavourful while meat was tender, succulent and smooth. The skin and meat were also sliced into proportions that were just right. Wrap, condiments and meat all went very well together.
Also had a small (about 550grams) steamed Soon Hock fish, which was very fresh. Seafood toufu was also pretty yummy.
For full review and photos, please visit: http://summerlovestoeat.blogspot.sg/2014/06/lunch-at-imperial-treasure-super-peking.html
The standard of their food has dropped compared to 2013. Service was average. They will only be friendly to those regular customers and they will all stand there talking and laughing with the regular customers, affected those who want to have a quiet lunch.
The expensive prices here is not on par with the quality of the food.
I had a family lunch there for 9 including my 89 year old grand mother. I liked the place because it is quiet for a Saturday and parking is per entry. The peking duck is not bad but I think the paragon branch is better. The crispy roasted pork was disappointing though. It had a very porky taste. likewise Paragon's chef seems to be better. But the liu sar bao is very good and some of the dim sum items like har gao was value for money as it was pretty big. We ordered the dried beef hor fun and it was fried well, just that the beef was not as tender but the sifu had skill.
For adventurous eaters or those who want a change from the usual chicken, beef or pork, there are restaurants and butchers in Singapore that offer unusual, mostly farmed, meats such as turtle, kangaroo, even shark
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