Even though Imperial Treasure was awarded Two Michelin Stars in Shanghai last year, and has been a household brand name in Singapore for many more years, I admittedly had not heard of this restaurant until it opened in One Peking Road in Tsim Sha Tsui recently.
When I mentioned I was coming here to a Singaporean friend visiting town, the familiarity of the name had her burst into excitement. Apparently it’s her go-to Chinese restaurant in Singapore. Over there, they have established many different dining concepts: casual dim sum, hot pot, Peking duck and even congee.
Presentable, yet still affordable
While Imperial Treasure has a range of different concepts in Singapore, the one in Hong Kong is a higher-end Chinese restaurant – the type you would go to for a nice dim sum lunch or proper extended family dinner or even business meals. In fact, its beautiful views over Victoria Harbour means that it’s also appropriate to treat your colleagues or clients from out of town here.
As I inspected the regular a la carte menu, I breathed with relief that it was not as unaffordable as its decor would suggest. Of course, that’s provided you don’t go for extreme-luxury items like scrambled egg whites with caviar, which costs HK$880. For example, a large plate of fried noodles for sharing would cost HK$138, which is extremely reasonable, considering I happily pay HK$98 at Tasty IFC which is just fancier fast food.
We ordered a range of dishes to share among a big group, but here are some of the highlights:
Baked crab and onions in shell – HK$168 *must order*
The baked crab in its shell was executed to near perfection. I loved that the crab meat chunks were still sizable, distinguishable and not at all mushed into a paste. Each bite had a lot of contrasting textures, especially with the still-slightly-crunchy onions and the thin crusty cheesy layer on top. The inside was creamy but the cheesiness was pretty subtle, such that it didn’t overpower the crab flavours.
Steamed coral trout with ham & mushroom
Steamed coral trout with ham & mushroom – seasonal price
We gasped at how they meticulously de-boned this huge steamed fish and presented it so neatly. This dish is perfect for so many of the people I know who dislike Chinese steamed fish for its bones-inconvenience. However, I am personally a die-hard fan of Chinese style steamed fish. Given that I am trained well to pick and spit out tiny fish bones, I actually would’ve preferred the fish to come intact. Taste-wise, I thought it was pretty good, but nothing extraordinary like its presentation either.
Suckling pig stuffed with glutinous rice – HK$1180 *must order*
The suckling pig, on the other hand, was extraordinary on all fronts. The presentation was impressive, but the execution of each element of this dish was even more so. The suckling pig skin was thin and crispy, and stuffed with delicious glutinous rice, which had the perfect slight chew to it.
This dish needs to be ordered in advance and the only issue is that the glutinous rice is pretty filling so you’ll have to share this amongst a big group – ideally 8-10 people.
Sautéed diced USDA Prime Angus beef with garlic – HK$218
The sautéed beef was probably one of the more typical dishes we had here, but it was not at all ‘normal’ because it was executed extremely well. While most lower end restaurants artificially pump up the tenderness, Imperial Treasure uses one of the best quality beefs: USDA Prime Angus. They also cooked each dice to medium rare – which is a must when I order my steaks, but something I wasn’t expecting at a Chinese restaurant.
Crispy rice in seafood soup – HK$88 per person *must order*
My personal favourite of the night was the crispy rice in seafood soup or “pao farn” (泡飯). The seafood soup was so flavourful, it was good just to drink on its own. It’s filled with white rice and they pour a separate plate of super crispy rice bits into the big bowl at your table. The crispy rice stayed super crispy even after swimming in the soup. This was probably the best “pao farn” I’ve ever had.
Imperial Treasure takes pride in their dessert offerings too. Even though I usually find Osmanthus Jelly (桂花糕) a standard unexciting dessert, and the flowery taste sometimes puts me off, the ones here tasted really light, refreshing and delicate. But I enjoyed the Chinese walnut soup dessert (合桃糊) even more. It was so smooth, had great consistency and is highly highly recommended.
New go-to for Occasions
Every Sunday my family and I head out for dim sum at a local restaurant in Sai Kung. The food is good but service is rude, so sometimes we like to treat ourselves and go a little further out. So I’m glad that we can now put Imperial Treasure as an option for those random days we want something slightly fancier.
10/F One Peking Road
Tsim Sha Tsui
Phone: 2613 9800
Spend per person: It can vary a lot depending on the type of dishes you order – seafood would cost a lot more. Dinner would cost from HK$400+, and dim sum HK$150-200.