Char siew, roast pork, roast duck — what’s your favorite Cantonese roast meat or 烧腊? Whichever one it is, be sure to read the latest Tried & Tested article for some of the best Cantonese roast meats in Singapore. Click here!

BBQ meats twin combo - roast pork & char siew, S$16.00++

Rick and I are both HUGE fans of Imperial Treasure’s roast meats, especially their roast pork. See how beautifully golden the crackling is! It’s evenly crisp and light, just sublime. The char siew is succulent, has good bite, and isn’t too sweet.

On a previous visit, we tried the roast duck and it was superb too.

Pig's Liver Noodle (dry), S$6.80++

Rick LOVES pork liver, but I’m squeamish about cooking it at home, so he has to get his fix outside.

Shrimp wanton noodle (soup), S$7.30++

Having not gotten over the disappointment of Noodle Place’s shrimp wanton noodle, I was curious to see how Imperial Treasure’s version would measure up.

Here, they haven’t got a wanton+shrimp dumpling combo, so I settled for just shrimp wanton.

Imperial Treasure’s shrimp wantons definitely trumps Noodle Place’s! Here, the shrimps are uber fat, fresh, crunchy, and sweet. Very shiok!

But for the noodles, I think Noodle Place’s is thinner and has a nicer mouth-feel. Also, I prefer yellow chives which is more authentically Hong Kong-style, rather than spring onion.

As for the soup base, both are about the same.

So it seems the score is even. But if I had to choose, it would be Imperial Treasure for me, cos it’s more about the shrimp wantons rather than the noodles.

Note: This place fills up quickly. Queues are expected at peak hours and weekends, and seating is cramped in the inner section. But we’ve been here a couple of times, and have been satisfied thus far with their consistent food quality and efficient wait staff.

Total bill for 2 – including beverages, wet towel, 10% service charge + 7%GST – was S$41.80.

Imperial Treasure Noodle & Congee House
Orchard Turn
#B3-17 ION Orchard
Singapore 238801
Tel: (65) 6509 8283

Mon to Fri: 11am – 10pm
Sat to Sun: 10:30 – 10pm

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 3^rd and 4^th 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