The soup base available includes the familiar chicken soup, pork bones soup and the unconventional satay soup and more; varieties are always welcome. Even the chicken soup and pork bone soup here, are like no others found in other steamboat establishments, obviously, the ingredients had been cooked for a certain amount of time to imbue the stock with strong, fragrant flavours. I found the ginseng soup base to be too bitter for steamboat and its price is too expensive, so this one can be skipped.
Patrons will be given a tray of condiments (about 12 of them) to make a customized mixture of sauce that truly suits one's preferences. Though the chopped garlic lacks that pungent smell I expect from freshly chopped garlic.
There are choice ingredients like live prawns, kurobuta pork, dumplings, freshly made fishballs (with minimum flour used, good!), vegetables, spring rolls and more in the menu up for ordering. My personal opinion is that the Tang O vegetable is too expensive (top in price among all vegetables) and has a bitter taste, so it is best to avoid ordering this. A better choice is the baby spinach that has a neutral taste, therefore fully absorbing the essence of the broth.
The service is decent also. Though all these come with a hefty price tag. This is still worth for that occasional indulgence. Have become a regular of this place already! However, I notice that the price of the items have been steadily increasing ...
For photos, visit my blog at http://morsels-of-delice.blogspot.sg/2014/09/imperial-treasure-steamboat-restaurant.html
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