20.2.18

Imperial Treasure Fine Teochew Cuisine

Imperial Treasure Fine Teochew Cuisine Restaurant is our new favourite for Teochew fare. It's been a long while back that I last dined at the illustrious upmarket option under the Imperial Treasure group restaurant. And it's apparently gotten even more celebrated, and picked up a Michelin star in the last year along the way.

While Chui Hui Lim remains one of our top go-tos for when a craving for Teochew food hits, Imperial Treasure shines that little bit brighter with its unparalleled refinement. Here at Imperial Treasure Fine Teochew Cuisine, the essence of Teochew cooking is captured: exquisite, polished, and delicate.

The Poached Baby Milk Cabbage in Chicken Broth ($20), or 'nai bai', was an exercise in restrain and simplicity. The mild crunch of the leafy green picked up the nuanced notes of the collagen-rich chicken stock.

An absolute must-try, the Teochew Braised Duck ($20) here is the best rendition of braised duck I've ever had. Fresh, luscious, and draped in a thin, delicate soy emulsion, this was glorious. And it's consistently fantastic as well. We've taken away from them multiple times and they've always been nothing short of excellent.

The Teochew-Style Braised Beancurd ($24) silky with a velvety garlic-oyster sauce gravy and topped with juicy pork mince and mushrooms was a superb recommendation by our waitress. Another favourite of ours to take away.

The Teochew-style Steamed Cod Fish ($14), was a mixed bag: the fish was a smidge overcooked, but the soup was brilliant, piquant with accents of ginger, salted plums, preserved vegetables, and tomatoes.

But the Teochew-Style Steamed Marble Goby ($68) was outstanding. The fish was luscious and flaky, and mild taste soaked up the broth wonderfully.

Another cannot-miss, the Pan-Fried Baby Oyster in Flour Omelette ($28) was more pancake than omelette but boy was it amazing. So good on its own, in fact, that it almost rendered the chilli redundant.

Another regular order of ours, and one so delicious that we don't even share between ourselves, is the Congee of Minced Pork ($12) steeped in the umami-ness of dried sole fish, and laced with julienned Chinese black mushrooms.

The Wok-Fried Kway Teow Noodles ($20) dotted with scrambled eggs, chopped kailan greens and preserved radish nubbins, turned out, surprisingly, pancake-like too. Robust and flavoursome, the charring was a delightful plus.



Imperial Treasure Fine Teochew Cuisine
2 Orchard Turn
#03-05 ION Orchard
Tel: 6736 2116
Open weekdays from 11.30am to 3pm for lunch; 6pm to 10.30pm for dinner;
Saturdays from 11am to 3pm for lunch; 6pm to 11pm for dinner;
Sundays from 10.30am to 3pm for lunch; 6pm to 11pm for dinner
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