5 of us came for lunch on a Sunday. The restaurant intended to use the table for 2 rounds so we were given a table for 1130 and told that we had to finish by 1300.
We arrived at 1125 and were promptly given the table and menu.
The place was rather busy although I am aware that it is normally quieter on weekdays.
The Dim Sum items were variable that day although I have remembered more successful days. The steamed items like Har Kow were of high standard. We also had a steamed scallop dumpling with spinach. There was a baked chicken pie which was a hit with most people. The deep fried prawn items were more than acceptable.
Unfortunately the cheong fun with prawn turned out badly. The prawns were ok but the wrappings was somewhat torn and looked rather untidy. The char siew cheong fun fared better in appearance.
The soup of the day was excellent as usual. $20 for a huge pot filling up to about 8 bowls of soup excluding the ingredient. It was tasty yet not too salty nor msg laden. This has been a must for each of our visit.
We ordered a roast meat combination platter. The 3 items (char siew, roast pork and goose) presented were all excellent.
The vegetable in superior consume was predictably good.
The garoupa hot pot featured garoupa fillet deep fried and then cooked in brown sauce with tofu, vegetable, mushrooms and roast pork. The dish turned out ok and would have been good if we were ordering plain rice.
We have instead ordered a noodle dish. The popular braised noodle with mushrooms in truffle oil was tasty and suitably rounded up the meal.
As the place was busy, the staff was just efficiently getting things moving to get us out before 1300 when the next lot of guest is expected. There was not much service with a smile that day (I have remembered better days) but things were properly & efficiently done.
We managed to settle the bill at 1245, leaving them 15 minutes grace to clear the table for the next round.

Curious to try out this branch as they were always fully booked on the weekend. After my 4th attempt for a Saturday lunch, they manage to fit me in for an 1130am slot.

Instead of the usual dim sum, we decided to try their chef specials. I was delighted to find that they serve goose intestine. This is probably the 2nd time I manage to eat this dish in SG. It was a simply heartwarming dish that was braised in soya sauce set on a bed of bean sprouts. The crunchiness of both items was an unusual mix.

The daily soup was tasty and will leave you asking for a 2nd bowl. We had order a Nan Yu pork ribs which was not on the menu. This was extremely well done. With the meat tender and not too salty. It simply melts in your mouth.

Did my persistence pay off? Definitely

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.

reserve a company lunch for 11 and was given a private room (share with another table), which was good as the main hall was quite noisy.

Order a $365+++ set menu for 10

The memorable foods are
- poach prawn; fresh
- winter melon soup which they serve with a the whole melon - the soup was sweet and the seafood that served in it was fresh.
- roast goose; tender and juicy
- pipa beancurd; it was a wonder why such simple and plain food can be made so tasty (no wonder my colleague asked for second serving
- fruit fish; lot of ginger but not so spicy that it kills the fish taste
- mee pok noodle; normally set menu include the usual ee fu noodle, but not for this resturant; the mee pok is the unusual which is very thin and it taste quite nice and refreshing.
- desert almond cream; personally I don't like them, but my colleagues claim it is very good.

Service - good and professional
Food - good quality and creative
Price - reasonable for the service and quality.

I had tried others for the same price but with bad food and service.

Tried the set dinner for 12 pax, which included the Sharks fin+cartilage soup, Suckling pig, Crabmeat cabbage roll, Crispy prawns and E-Fu noodles, with Almond paste as the dessert. The dessert standard is comparable to one of the best almond paste i've tasted so far (at Ah Yat).

Food was very fresh and done very well, though this meant that we had to wait quite a while for each course of the meal to come.

Service was pretty prompt (save for the long wait for the food), though the entire meal was rather pricey, but well its money spent on quality food.