Imperial Treasure is a well-known chain of Chinese restaurants in Singapore. This is their flagship outlet, which specializes in fine-dining Cantonese cuisine. In the few times I’ve been here, I’ve always been impressed by the caliber and consistent standard of their cooking. In fact, I’d say what they serve here is as good as what you get in Hong Kong.
One of their most outstanding dishes, and a must-order for everyone, is their roasted meats: siew yoke (roast pork), char siew (barbequed honey pork), and roast duck/goose (I prefer duck). The first time Rick and I tried them, we were just blown away by how divine they tasted! For weeks after that, Imperial Treasure’s roast meats were all we ever thought of.
This time round, armed with a voucher, we decided to splurge a little and go for the 6-course tasting menu at S$52++ for two persons. The first course is a combination platter of two roast meats. Yay!
Roast pork
Ok, to call it a platter would be highly misleading, because it’s actually a tasting portion – the ala carte size is bigger.
Was it good? Oh yes! It was absolutely divine! We are always amazed at how the roast pork crackling is evenly crisp and golden brown.
The experience of eating Imperial Treasure’s siew yoke is simply sensational. First, your teeth crunches through the light and crispy crackling. As you munch on the meat, its sweet juices flow out, then the inner layer of fat melts on your tongue. Mmmmph…!
Char siew
The char siew was just as gorgeous. Bouncy but tender to the bite, the marbled pork was enhanced by a sticky, honey-like marinade.
Winter melon soup
Second course was supposed to be a double-boiled soup of the day, but they’d run out, so it was replaced with a winter melon soup. The soup base – very clear, light and subtly tasty – was most probably chicken stock. The soup was chockful of winter melon and chicken cubes, bamboo pith and mushroom. Delicious, wholesome, and classically Cantonese.
Garoupa fillet with snow peas
The 3rd and 4th dishes were picked from a long list of main courses. Once again, being a tasting menu, portions are smaller than if you order ala carte. The stir-fried snow peas were sweet and crisp, while the thick garoupa slices were very fresh. Lovely as it was, I thought this dish could have been a little less oily.
Deep-fried frog leg with crispy ginger slices
This is another of our all-time favorite Imperial Treasure dish. The meat of the frog legs is incredibly smooth and melt-in-the-mouth tender. I like how the thin, crispy ginger slices complement the frog legs, but Rick, who isn’t a ginger fan, didn’t care for them.
Yangzhou fried rice
At this point, I was still hungry! Luckily, the carbo-dish filled out the empty corners of the tummy. Like the soup, they didn’t stinge on the ingredients. Every spoonful of rice had chunky bits of char siew and crunchy prawn.
Sweetened red bean soup
Dessert of the day was red bean soup. It was quite thick, not too sweet, and had a strong taste of mandarin orange peel. By now, we were thoroughly stuffed.
After factoring in extras like tea, service charge and taxes, the meal came up to almost S$70 for the two of us. Considering that Imperial Treasure is a fine-dining restaurant, we thought the pricing was reasonable for the food quality and efficient service.
To enjoy the full Imperial Treasure experience, it’s best to round up family and/or friends and dine as a large group. Most of the items are better suited for communal dining. This way, you can share and try out more dishes like live seafood and whole Peking duck.
Imperial Treasure Cantonese Cuisine
(Great World City flagship outlet)
1 Kim Seng Promenade
#02-06 Great World City
Singapore 237994
Tel: (65) 6732 2232
Mon-Sat: 11.30am to 3pm, 6pm to 11pm
Sun & PH: 10.30am to 3pm, 6pm to 11pm
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Your post is so tempting! Tempting to eat and eat! They all look delish
Julia,
I never seen such a nice looking char siu dish as the one you took for your entry. It nice and moist and juicy looking. The char siu I had in San Francisco seem dry over cooked and tough. Even in nice restaurants. That why now I make my own which turn better.
I guess it a big important for me in good char siu or char siew.
Hi Betty, homemade char siew is so delicious! And it’s actually not that hard to make. I’ve made some myself before too, but lately I’m just too busy/lazy to do so. Luckily in S’pore, it’s easy to buy good char siew!