Restaurant review: Imperial Treasure, Tsim Sha Tsui - delicious Chinese classics from Singapore chain
Large menu has a range of Chinese classics, with delicious liver, fried squid and frogs among the highlights. Don’t bother with the Singapore-style prawns, though
Pork that’s too fatty isn’t something I ever thought I’d complain about, but this was the case with the roast pork (HK$138) at Imperial Treasure; although the marinade was good, some of the pieces were almost pure fat.
Fortunately, we liked most of the other dishes at this Hong Kong branch of a Singapore-based chain of Chinese restaurants.
Our group was seated in a semi-private room, which compensated for missing out on the cityscape view that the window tables gave to other diners. The menu is large, and we had a hard time choosing the dishes.
Deep-fried crispy salty bean curd (HK$68) wasn’t the Cantonese version that we expected. The pieces were neither crisp nor salty, but were large, soft, moist and served with a white vinegar dipping sauce that reminded us of Chiu Chow cuisine.
The best dish of the night was poached sliced pork liver (HK$138). Who knew this humble dish could be this fantastic? It was the best pork liver we’ve ever tasted: the thick pieces were simply and perfectly poached so they were soft and mild, before being laid over blanched bean sprouts, drizzled with a light soy sauce, and topped with spring onions.
Our second favourite dish was the deep-fried squid with salted egg yolk (HK$148). The large squid pieces were tender and crisp with a generous coating of salted egg yolk.
We also liked the frog cooked two ways (HK$188). The frog legs had a delicate, crisp, tempura-like batter; the body was cooked in a mild sauce studded with intense preserved black olives.
Stewed eggplant and minced pork with spicy sauce in clay pot (HK$98) turned out to be stuffed eggplant and peppers. They were well-seasoned, with a light but flavourful sauce. Steamed chicken with Chinese ham and black mushrooms on lotus leaf (HK$288 for half, HK$498 for whole) was subtle, with tender chicken and succulent mushrooms.
The only dish that was a complete failure was the sautéed prawn with chilli sauce in Singapore style (HK$198). We were hoping it would taste like the Lion City’s famous chilli crabs, but this version – served with a mantou (steamed bun) – tasted like slightly diluted ketchup. We left most of it untouched.
Imperial Treasure Fine Chinese Cuisine, 10/F, 1 Peking Road, Tsim Sha Tsui, tel: 2613 9800.
About HK$290 without drinks or the service charge.
While you’re in the area