Imperial Treasure Cantonese

If you are looking for fabulous and consistent dim sum, this is the place to visit.
We managed to get a reservation at 10.30 am on Sunday for 4 people.
We ordered our favorites: roasted pork, Siew Mai, har Kao, and Chee chong fun. Basically, everything there is nice. But if I need to just choose one dish– it’s the roast pork. Sinful yet heavenly.

Was here (late) for a dimsum brunch on a saturday. We ventured bravely into the restaurant, without stopping to ask the lady at reception where our friends were, and promptly got lost in the maze of rooms in this huge complex. The restaurant is mainly made up of private rooms, great if you’re dining with a large group of people.
Food was great, I had the Century Egg Congee (about $ 9 and came in a huge bowl), char siew bao, char siew sou (like a pastry), polo bun (HK-​style pineapple buns), fried pig’s intestines, liushabaos, egg tarts. Didn’t try the usual dimsum orders with prawns as I’m allergic to them.
Everything I tried was good, certainly one of the better dimsum places I’ve been too. But special commendation must go to that dish of gold-​on-​a-​plate, FRIED PIG INTESTINES. Ok, it’s mainly an acquired taste, only 5 out of 10 in our group actually liked it, but I’m a huge fan and… this was amazing. Crispy and flavourful and the intestines had none of that pungent odour. (Sometimes with the lower-​quality ones it becomes exceptionally smelly) Gosh I’m salivating just thinking about it T_​T

This is a dimsum review, not for dinner as I’ve never eaten dinner here. I came here with a friend on a Sunday morning at 11am, without a booking. They said they could accommodate us, but we had to finish eating by 1145. Sure, whatever right?
We sat down, ticked a bunch of things, which may seem a lot for two people, but I’m a big NOM monster, so who cares?
This place does the basic items well and while there isn’t anything very OUTSTANDING, the quality of everything is general is very good, which is why I give it 4 stars. 1 less star for expecting me to eat everything in 45 minutes. Especially for serving me my last item at 1137am.
We ordered radish cake (yum), char siew noodles (good char siew), har gow (okay), siew mai (okay), steamed yam cake (okay), egg tarts (YUM), char siew polo (okay), chicken feet (YUM), salted egg yolk custard bun (YUM, and flows like a river), fried wantons (delish, remember to ask for salad sauce to go with it, the default sauce is something not memorable).
Most dimsum places have a few good items, and the rest is soso. I really love this place’s consistency in quality across the board. When I say an item is okay, it does not mean that it is passable. It means that I would eat it. Do I eat a lot of things? Not really. The cost was reasonable, about $ 70 for two people, which is a lot less than eating dimsum at a hotel on a Sunday. Would I come back? Yes.
Come here for dimsum, but call before coming, or face a long wait, or a very rushed brunch.

This is one of my favorite places for dim sum. I’m certainly not the only one who feels this way about this outlet (or some of their other ones for that matter), going by how difficult it is to get a table from 11.30am-2pm on weekends if you don’t reserve in advance.
The simple things are done very very well and my picks have more to do with personal preference. For my pork fixes, I love the char siew soh (shared 9 pieces with someone before), char siew noodles and pork belly/​siew yoke combination. There is a baked coconut pastry that is all kinds of delicious in the same vein as AG’s custard polo bao. I think the siew mai is ok but the giant fried wantons shouldn’t be refused (now if only we could have Pontian mee chain’s wantons in this size my life would be perfect). The chefs also fry vegetables (you cai) really well. If you’re a stickler for cooking, you’ll realize the simplest things are the hardest to do and besides the way one of the chefs at Hup Choon does his irresistible broccoli with garlic, Imperial’s team is the only other one I like that peels the stems meticulously and blanches/​fries the vegetables to a perfect ‘al dente’. It’s like they make these familiar home style dishes to subtly say «now THIS is what a chef can do with your humble kailan». Finally the soups here are pretty good but I don’t order them often for lunch and if you have a craving for XO mee pok, I think Summer Pavilion’s version has a slight edge.
I think I just wrote myself into a dim sum craving. Darn it!

You can always count on Imperial Treasure for good food and great service — auntie waitress power! We had a dinner gathering here, and pulled some strings to get a private room. Peking duck is highly recommended, and when rolled with thin popiah skin, cucumber slivers and sweet sauce… woah. And like all good places, bits of the carcass becomes an addition to fried rice or noodles. Everything adds up, of course so you’d best leave this place for special occasions.