2.2.13

Imperial Treasure Super Peking Duck, Asia Square

Sorry for the lack of updates but I've been out of commission for a while. I was laid up in bed with fever, and then after I'd gotten well, the Hubs fell sick. The situation's exacerbated by the fact that it's been crrrrazy at work. Absolutely bonkers, really. I've never been so relieved that the boss is away, and I can finally take a breather.

This was a backdated post at one of my all-time favourite Cantonese restaurant chains, the Imperial Treasure group. CC, Mr J, the Professor and I had gone out for a celebratory meal at its Super Peking Duck branch at Asia Square, a convenient hop and short skip away opposite the office. Luckily for us, the typically full-to-the-brim restaurant had availability so there was no waiting involved.

We were quickly hustled to our private area, so we could yak and gossip (yes, men do gossip as well, and possibly even more than women sometimes) away from prying eyes and bustling din.

I've mentioned before that Imperial Treasure's scallops and egg white in truffle oil is a must-try, but since the scallops were sold out, I ordered its alternative, the Sauteed Crabmeat with Egg White in Truffle Oil ($24). Oh, this was awesome, and possibly even better than the scallop version. The delicate sweetness of freshly shredded crabmeat is set off by the heady aroma of truffle oil and balanced with fluffy egg whites. 


To ensure our daily fibre requirement, we got the Braised Seasonal Vegetable with Buna Shimeiji Mushroom ($16) and opted for the bai cai miao, crunchy leafy greens smothered in a lusciously silky oyster sauce and mushroomy gravy.


I love the Steamed Diced Mushroom Dumpling ($3.90), with its chewy glutinous translucent skin and diced greens and mushrooms. Light and clear and clean flavours.


Imperial Treasure's Crispy Roasted Pork ($9) is one of the best. Crackling skin, firm salty meat with a delectable sliver of fat.


The Steamed Rice Roll with BBQ Pork ($5.50), with thin filmsy skin (just the way I like it, but the Professor prefers the thicker skinned version at Lei Garden because it's got a more substantial bite) enveloped around savoury, smoky-sweet barbecued pork was soaked in a pool of delicate soy.


To finish off on a sweetish note, we had the Steamed Custard Bun ($4.20), fluffy pillowy buns filled with flowy salted egg yolk custard.



Imperial Treasure Super Peking Duck
8 Marina View
Asia Square Tower 1
Asia Square Food Garden #02-08
Tel: 6636 1868
Open daily from 11.30am to 10pm

8 comments:

muchadoabouteating said...

Hope both of them are completely well now, CNY's coming soon. Oh yes I love the mushroom dumplings. Yums.

Bern said...

ah yes, i'm completely well now but the hubby's still a little sniffly. :(

at least my appetite's back...with a vengeance really. hahaa!

thanks for the thot!

yixiao said...

I do prefer crabmeat over scallop :)

yixiao said...

Glad you guys are recovering well !

muchadoabouteating said...

*you* not *them* sigh it must be Saturday night ;P

Bern said...

@yixiao: oh yes, but i have to confess tt i'm a crab fanatic anyways so i'll take crabmeat over scallops anyday! thanks!

@muchadoabouteating: hahaa....don't feel bad...i get bouts of muddleheadness too!

Anonymous said...

ahhh... where is the peking duck??
jeff

Bern said...

we wouldnt be able to finish a duck by ourselves! hahahaa!!

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