Mon - Fri: 11:30 - 15:00
Sat: 11:00 - 15:00
Sun: 10:30 - 15:00
Daily: 18:00 - 23:00
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.
Friend brought me here for lunch on a weekday. We ordered the dishes he had and liked. The sharks fin in thick chicken stock ($80 per pax), slippery egg seafood fried bee hoon (it was horfun on the menu but we asked for bee hoon) ($25), roast pork ($10) and braised beef ($8). All were hits. The fins were big n thick, in flavorful stock. The bee hoon were actually first 'pan' fried into pieces before the fantastic eggy sauce were poured over them. The seafood - prawns were crunchy n fresh, so were the fish slices.
Ordered a steamed seabass, a long beans dish, sweet and sour pork and stir fry beef.
Steamed fish was normal. Vegetables were average. Sweet and sour pork is crispy and nicer than zhi char. Beef was tough and disappointing.
Also ordered 3 desserts and a pot of tea.
Total price paid $239. The fish alone $79!!! We nearly fell off the chair. For this price, we can have buffet! We didn't even feel that we have enough food here. very overpriced and for the quality of food (equivalent to zhi char) it's not worth it. don't waste your time.
I celebrated my birthday with my family of five at Imperial Treasure Great World City yesterday after reading many positive reviews of the place. Overall, I would consider my dining experience as a very memorable one; in a negative way.
First, I was presented with a stained tea cup. This was promptly replaced. I dismissed that as probably just an oversight on the part of their busy staff.
We then proceed to order chrysanthemum tea. When the tea was served, all of us noticed some dark color tea leaves in our tea. The tea also tasted weird. I pointed this out to the restaurant manager Sabrina Chong. I was astonished when she commented that the dark color leaves were chinese tea leaves residue stuck in the teapot because the restaurant uses the same teapot to serve different teas. Sensing my unhappiness, she apologized and asked her staff to replace the tea and our entire cutlery.
A fresh pot of chrysanthemum tea was placed on our table and clean cutlery replaced (plates, bowls, soup spoons, chopsticks, chopstick stands). Food was then served. 15 minutes later, I requested for Sabrina again, she was surprised when I asked how she expects us to drink our tea without tea cups. Frankly, I wasn’t even expecting them to pour the tea for us. Just give us the cups!
Thank goodness the remaining of the dinner went without any more mishaps. While the quality of food was good, the overall dining experience left us with a really bad taste.