Daily: 11:30 - 14:30
Daily: 18:30 - 22:30
Imperial Court Shark's Fin Restaurant, conveniently located in the Grassroots' Club has a palatial decor true to its name - perfect for a majestic wedding banquet. Renowned for its warm service & sumptuous cuisine, guests will find the dining experience truly memorable.
ln terms of ambience, value and quality of food, it easily got into my top 10 list of Chinese alacarte buffets. The price I must say, it's definitely worth it. includes 3 dishes that can only be ordered once - chili crab, sharks fin soup & Peking duck. we went as a grp of 9 and they gave the portion just nice imo. not too lil or too much! the other dishes came nicely served as u can judge from the photos. the waiters are very efficient too, from filing up the empty glasses to informing the kitchen staff to get ready the next batch of dishes to be served. the only disappointing part is the limited selection of desserts.
I was here for family lunch with the rest of my extended family. The restaurant was full house on a public holiday lunch, which could explain why the servers mixed up orders and missed out items. I do think that there's a need to improve on how they manage orders on the ground, since I kept seeing the servers wandering around aimlessly with trays of dimsums, looking very confused. Otherwise, the servers were polite and considerate, and they made the effort to replace our dirty plates.
Portions-wise, these must be the tiniest dim sum I have ever seen. It's literally minuscule. Most of the dimsum items such as the siew mai, prawn dumpling and xiaolongbao were slightly bigger than a 50cents coin. They did add tiny abalones to the siew mai, to make it more premium. But at $6 for 3, despite being at a promotional price, I really don't think it is worth it. This is the first time I'm eating dimsum at Gim Tim and I think it will probably be my last.
Located on the top floor of Grassroots club is Imperial Court Shark's Fin Restaurant. It has been here for several years and it generally serves the neighbourhood of Yio Chu Kang and Ang Mo Kio and caters for traditional Chinese weddings.
Imperial Court Shark's Fin Restaurant is owned by Gim Tim and has been around since 1975. Gim Tim is also one of the pioneer in the mobile kitchen arena, it has a fleet to cater for outdoor function.The dining area isn't the biggest but they have private rooms lining the entire dining area. On a weekday lunch at 12pm, we were one of 4 tables of dinners. It is definitely very quiet during the weekday and you can enjoy the peace and quiet while having dim sum.Their dim sum menu is pretty small but do not be initimidated. Having patronized their dim sum over the past 4 years. I am convinced that their dim sum quality outshines more chained competitors.
1. Prawn Fritter with Fruit Juice $4.20++
The prawn fritter was served with apple sauce! That's right! Apple sauce! It was a very sweet and syrupy sauce that gave the salty and yet juicy prawns a tangy taste! This is a very sweet and yet savoury dish! The prawn fritters are wrapped with a seaweed skin, much like the Japanese seaweed chicken!
Prawn Fritter with Fruit JuiceThe seaweed skin gives the prawn fritter a crispier and crunchier texture upon each bite!
2. Crispy Bean Curd Skin with Prawn $4.20++
This is my typical favourite, served with mayonnaise. This was freshly fried to perfection. You could tell from the piping hot steam coming out of ths prawns as they cut it up with a scissors in front of you. The prawns were succulent and juicy and they were pretty sizeable as well!
3. Pan Fried Carrot Cake $3.80++ *highly recommended*
Their pan fried carrot cake is one of the best I've had! The exterior was charred perfectly to give it a slightly crisp exterior and yet still leaving the carrot shreds soft and moist! They were also cubes of char siew embedded in the carrot cake! A very delightful savoury dim sum which is pretty above average!
4. Steamed Chang Fen with Char Siew $4++
I had better expectations of this but ths skin wasn't thin enough and the sauce wasn't salty enough. The char siew was it's saving grace.
5. Steamed Chang Fen with Shrimp $4++
They have a lobster option for this but luckily we went with the cheaper shrimp option since I didn't quite like the steamed chang fen skin much. It was too thick and it couldn't absorb the sauce. Hence the chang fen just tasted bland.
6. Steamed Shanghai Dumpling (Xiao Long Bao) $4.50++
My favourite dim sum item that arrived last. It tasted okay. Nothing spectacular.
Steamed Shanghai Dumpling (Xiao Long Bao)The soup in the xiao long bao had enough flavour and meat.
7. Spare Rib in Black Bean Sauce $4.20++
The meat was tasty and savoury. But though the came in large chunks with alot of fats. The sauce was also overly oily.
8. Pan Fried Chilli Crab Bun $4.20++
This was an interesting dish and I ordered it ou