Restaurant review: Grand Imperial Court, Macau - tasty dishes
Something for everyone, with not only Cantonese but Chiu Chow, Sichuan, Shanghai and Beijing fare on the menu - which may not be altogether a good thing
Chinese
about HK$320 without drinks or the service charge.
spacious and comfortable, and, for most of the meal, quiet.
we tried a mixture of dim sum and items from the main menu. The puff pastry dim sum was fantastic: the delicate fried turnip pastries with crab meat (HK$42 for three), and the baked mutton buns (HK$38) which had a juicy, flavourful filling. From the barbecue section, the gum cheen gai (gold coin chicken, HK$128 for four pieces) was a delicious, unusual version consisting of barbecued duck liver, pork belly and a thin slice of mushroom, which gave it a slippery texture. We liked the marinated corn-fed chicken with supreme sauce in clay pot (HK$170 for half), which had firm meat and a rich sauce, and the braised baby cabbage with chestnuts in supreme bouillon (HK$128) which had sweet vegetables in an intensely flavourful broth.
for some of the dim sum items that were normally three per order, they increased the number to four, so that each of us could have a taste (and charged accordingly).