Imperial Treasure Great World City - 9th December 2011

The Imperial Treasure Trilogy Part 3

Imperial Treasure has always been regarded as a safe bet from SLASP("Sounds Like A Samulah Place"), good food with consistent standard, attentive service and pleasant ambience. It is no wonder “Mai Gai” aka Buddha chose Imperial Treasure Great World City after his memorable treat at Imperial Treasure “Nabe” Ngee Ann City last year. (On the other hand, I am beginning to think our Vice Prezzie-to-be and CEO (Chief Entertainment Officer) is running short of places to go.) As it turns out, this lunch surprised us all with the level of manipulation and mind game at play. The outcome is reminiscent of our first BML at Royal China......

Our lunch commenced with the roast meat platter comprising of Siew Yok, Char Siew and Roast Goose (all thanks to D-man who proposed a change from the usual roast duck). Widely regarded as a signature dish at Imperial Treasure, the Siew Yok was roasted to perfection, the thin crust of the skin instantly melts in your mouth, and the meat is notably tender and juicy. The Char Siu fails to excite but is nevertheless well done. The roast goose tasted just like duck (should have saved the $8 difference)

All thanks to MG who wanted “some soup”, we got to savour a highly refreshing double boiled chicken soup. The soup beautifully brought out the essence of its main ingredient – chicken. A fairly concentrated soup that pack a punch to your palate, and an extra $70 from MG’s wallet.

This is followed by Beef Steak in black pepper sauce. Another different dish to comprehend judging from Veg's face...the meat is so tender that it feels like pork.

Another crowd pleaser from Imperial Treasure – sautéed crab meat with egg white. The egg white and crabmeat harmoniously merge into this classy dish to offer an elevated level of satisfaction. Pepper..no pepper...vinegar... no vinegar...doesn’t really matter ...DDMT

At JL’s recommendation, we replaced white rice with prawn hor fun....and with that another $38 to the bill. The hor fun turn out to be rather disappointing albeit a very decent portion of hor fun with a sea of good sized prawns. What is sorely missing from the dish is the “Wok Hei”/ charred texture to the hor fun.

The stir fried pea shoot and bamboo shoots in oyster sauce is immaculately prepared to our delight. Both are of the freshest ingredients and generously portioned. The shoots are noticeably young and tender with hardly any fibre. A refreshing change from the usual kalian and spinach.

Finally, the HK styled steamed Soon Hock. This was a big m%#$^r F*#$%r (1kg). The fish was steamed just right with the meat retaining its springiness and silky texture. If only the sauce accompanying the fish can add a touch of zest, maybe a tinch of kumquat oil will do the trick.

The damage for the day = $473.39, way out of MG’s expectation of $350. As we were zealously trying to identify the culprit for the gross act, it turned out that MG’s soup fix was the one that did him in. What a great club!

Signing off,

D-Man