Since 2004, the Imperial Treasure Restaurant Group has built a reputation for Chinese cuisine that span casual noodle and congee eateries to fine regional Chinese cuisine.
Cantonese, Teochew, Shanghainese and the iconic Peking duck are specialties which have garnered a string of Michelin stars across a host of cities in South East Asia from Hong Kong to Singapore.
Imperial Treasure Fine Teochew Cuisine
ION Orchard, Singapore
We are having dinner with Mysaucepan‘s parents tonight.
Crispy all over the top and around its edges, this omelette is generously filled with fresh oysters.
Our waitress cuts up this omelette so that we eat it like a pizza. Each piece is firm and slightly pungent from a drizzle of special fish sauce.
Smoked chicken is gloriously fragrant, its golden brown skin crispy with succulent and smoky meat beneath.
This dish is versatile as a casual starter with a glass of red wine or part of a banquet meal.
We eagerly await the Teochew braised duck being the specialty of this restaurant.
Fragrant with five spice, thin slices of breast meat sit alongside heartier pieces of thigh.
Quintessentially Teochew style, I love the savoury taste of the succulent meat and its juice. The skin with a ribbon of fat is a flavourful bonus.
Growing up in Malaysia, Teochew style steamed fish is one of my childhood favourites.
There is a choice of either pomfret or soon hock as a whole fish to be prepared in this Teochew style and Mysaucepan chooses a 700 gram soon hock or marbled goby.
Steamed with slices of tomato, ginger, pickled mustard green or ham choy, shitake mushroom and sour plum, the taste is right on point although I am spoiled by my family’s version that includes cubes of silky soft tofu and strips of succulent pork belly.
Braised gai choy and chestnuts in a silky smooth oyster sauce gravy is an elegant dish with the subtle crunch of the vegetable against the nutty and creamy chestnuts.
A beef brisket soup with daikon radish is hearty with meat that breaks into tender, succulent strands with a gentle yield of my chopsticks.
This is a glorious bowl of soup that reminds me of not having cooked it at home for a long time now.
Braised E-Fu or yee meen noodles with mushroom and shallots are a befitting finale to a lovely meal.
We have always been impressed by the fine Chinese food at other restaurants within the Imperial Treasure group and the food and service at this restaurant is equally as impressive.
Imperial Treasure Fine Teochew Cuisine
ION Orchard, #03-05, 2 Orchard Turn, Singapore
Tel: +65 6736 2118
Opening hours: Lunch Monday – Friday 11.30am – 3pm, Saturday 11am – 3pm, Sunday and public holiday 10.30am – 3pm. Dinner Monday – Sunday and public holidays 6pm – 11pm.