Hong Kong restaurant reviews

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

PUBLISHED : Thursday, 04 May, 2017, 5:00pm
UPDATED : Thursday, 04 May, 2017, 5:17pm

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

First impressions of Blue Elephant in Tsim Sha Tsui

First impressions of Alzina, Tsim Sha Tsui - Spanish comfort food at its finest

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