Mon - Fri: 11:30 - 14:30
Mon - Fri: 18:00 - 22:30
Sat - Sun & PH: 11:00 - 15:00
Sat - Sun & PH: 18:00 - 22:00
Cantonese cuisine rules at the Imperial Treasure, and individual servings means there’s no mad clash of chopsticks over common dishes. Items worth savouring include crisp prawns topped with tiny bits of Chinese sausage ; chilli over perfectly steamed perch; and smoky seared beef cubes topped with garlic chips.
We finally made it back to our favourite Imperial Treasure Cantonese @ Crowne Plaza for our CNY eve reunion dinner by virtue of an early reservation (~ 2 months prior and before the CNY menu was made available). And even then, only the second seating was available but thankfully, we managed to snag a private room (watch out for the dripping air-condition vent though!).
Fatt Choy Salmon Fish Yu Sheng - After "lao-ing" quite a few yu sheng over the years, I've found the offering at Imperial Treasure Cantonese to be one of the best and most consistent; Not overly sweet with a mild crunchiness from the radish strips. The crackers also came across as fresh (no reused oil taste) and crispy, which was definitely a huge plus.
Double Boiled Superior Shark's Fin with Chicken - Slivers of gelatin sharks fin coupled with a huge chunk of chicken meat, all immersed in a flavourful yet light broth that was good to the last drop. The chicken did come across as dry though.
BBQ Combination - Now this wasn't quite as good as what I had about a week back at the very same place. The duck seemed a tad dry while the roasted pork could do with a wee bit more salt. Not too impressed with the rather salty soy chicken as well.
We usually have lobster together with Imperial Treasure's truffle mee pok but decided to just have it solo this time round (an add on of $168++). Crunchy, sweet crustacean flesh coupled with a mildly savoury garlic sauce. Good but would have been better with the mee pok in my humble opinion.
Sauteed Canadian Empress Clam with Vegetable & XO Sauce - The snow peas were excellent; crunchy and sweet with a savoury, spicy kick from the XO sauce. Ditto the clams, which were crunchy and equally tasty.
Deep Fried Soon Hock Fish with Soya Sauce - Perfectly crisp on the outside and lying on a bed of soya sauce, the soon hock unfortunately came across as fine but bland. Not something I would have expected from soon hock honestly. Rather disappointing.
Braised Goose Web, Dried Oyster & Mushroom with Black Moss - We were shocked when this dish arrived. It was ridiculously huge (I don't remember previous years' renditions to be that big!) and filled with dried oysters (not my cup of tea), gigantic goose webs, mushrooms and vegetables. Pretty tasty without coming across as too starchy.
Fried Glutinous Rice with Wax Meat & Sausage - Lacking in fragrance and taste, the fried glutinous rice was rather disappointing. Nothing like the offering from Peony Jade. Too bad PJ only offers it on request (advance order) and for 10 pax only.
Steamed Glutinous Rice Cake - I personally prefer the pan fried version of nian gao (年糕) so this steamed version didn't quite do it for me, especially with the grated coconut.
Due to the word limit, see my entire review and pictures here.
It was our monthly dinner gathering as well as a pre CNY celebration. The venue of choice was Imperial Treaure Cantonese @ Terminal 3, which also happens to be one of my favourite Chinese restaurants in Singapore.
Salmon Yusheng - My first yusheng (鱼生) of 2015 and it got us off to a great start; Thick slices of salmon and fresh tasting crackers coupled with a not cloyingly sweet plum sauce and crunchy strips of carrot, radish etc. Simple yet delightful. Only small gripe I had was that there seemed to be a lingering lemongrass taste in a couple of mouthfuls which I'm no big fan of.
Pea Shoots With Bamboo Shoots - The prized winter bamboo shoots (冬筍) were in season so we had them stir fried with pea shoots for our obligatory greens dish. Which was quite nice really; Nice wok hei and savouriness to the pea shoots whilst the bamboo shoots were very crunchy with a tinge of rawness.
Crabmeat With Egg White And Italian White Truffle Oil - Scallops were our original choice but unfortunately, the quality was suspect that day hence the decision by the restaurant to temporarily withdraw it from the menu. We eventually settled for crab meat in lieu and honestly, it was equally good (prawns don't go well though. See my previous writeup here). The crab meat imparted a nice crustacean flavour to the egg white, which acted as a sponge for the wonderfully aromatic and earthy white truffle oil.
Sauteed Beancurd With Mushroom - Silky smooth with a nice savoury finish from the layer of seaweed atop. Topped with a generous serving of mushrooms. What's not to like?
Sauteed Prawn Ball - Huge, fresh and crunchy de-shelled prawns stir fried with leek, carrots and spring onion; Simple unadulterated sweetness and goodness.
Roasted Duck - The rather sizeable whole duck sported a nicely crisp skin, tender and juicy meat sans an overwhelming fowl taste. Excellent.
Truffle Mee Pok With Lingzhi Mushroom - This off the menu dish remains one of our must order items whenever we drop by Imperial Treasure Cantonese. Al dente mee pok coupled with a prominently aromatic truffle oil taste and crunchy beansprouts; Definitely worth the carbohydrates!
Durian Pudding - And we ended off dinner with a round of durian pudding. Chilled and smooth with a distinct taste of durian and bits of the fruit lodged within the pudding. Great way to finish.
The 6 of us clocked in at almost $360, which was pretty reasonable given the quality and quantity of food (we struggled to finish the duck). Service was decent and it was a great dinner all in all!
See all my pictures here.
I was welcoming a friend to our country. I wanted to present a food paradise at Singapore to my oversea friend. So this was the dim sum place that we had our lunch. It was rather quite close to last order. Luckily my friend liked this style of dim sum.
Full Imperial Treasure Group (Cantonese Cuisine) review here: http://ivanteh-runningman.blogspot.sg/2014/02/zi-char-imperial-treasure-group.html
Went to Imperial Treasure Group (Cantonese Cuisine), which is known for its tasty and high quality Chinese Cantonese Zi Char dishes. But the others decided to go for their excellent Dim Sum instead. As part of the Imperial Treasure Group, Cantonese Cuisine has the same hallmarks of Chinese fine dining, and uses only the freshest ingredients, allowing them to shine through on the plate.
Ambience at Imperial Treasure Group (Cantonese Cuisine) is spacious, laid out for communal group dining. I did note that the lights were rather dim though. The interior has colours of teak and white, contrasted by Imperial Chinese decor. Furniture is comfortable and functional, while the tables are sufficiently large to place all dishes ordered at once.
Service at Imperial Treasure Group (Cantonese Cuisine) is very good. Staff are friendly and efficient, and are able to make recommendations from the menu. They also help with portioning of food if requested. I also liked that they came round regularly to top up drinks.
Imperial Treasure Group (Cantonese Cuisine) focuses mainly on Cantonese cuisine, whose hallmarks of freshness of ingredients is well showcased here. The Dim Sum is very good. Prices at Imperial Treasure Group (Cantonese Cuisine) are slightly higher than average, because of their insistence on using premium quality ingredients.
The Steamed Prawn Dumpling has fresh and meaty prawns / shrimp, and the skin isn't too thin or prone to breaking. The Fried Bean Skin Roll, while rather oily, is crisp and quite satisfying when bit.
The Pork And Prawn Dumpling has tightly packed filling, and a whole shrimp within. The Deep Fried Prawn Dumpling was rather average, although the prawn within was fresh and meaty, it was nothing special. The Deep Fried Prawn Fritter Rice Roll is unique, with a fresh prawn stuffed into fried dough fritters, then wrapped in rice rolls, and doused with light soy sauce. Very good.
I love the sauce in the Marinated Pork Bun, although the meat filling was quite little. The bun is a little too thick as well.