Imperial Treasure Nan Bei Restaurant is an amalgamation of flavours from the best of Southern and Northern Chinese cuisine. From the bold flavours of Sichuan to sweet Cantonese desserts and savoury handmade Shanghai bites, customers can experience each region’s signature dishes at their restaurant. continue reading
Opening Hours
Mon - Sun
11:30 - 22:30
Payment Methods
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Crab Meat with Conpoy & Melon Soup Custard Bun Soya Sauce Chicken
Review (6)
Level4 2015-08-31
See my full reviews & photos at = http://chefquak.com/2015/08/31/excellent-dimsum-lunch-imperial-treasure-nanbei-on-23aug2015/family went to have dimsum lunch at imperial treasure at taka on 23.8.2015.^^ we used to come here many times when children were younger. i was telling son i had not been here >2.5yrs, probably much longer than that. how do i know? well, i started blogging on mar2013, & i have not blogged about imperial treasure nanbei yet.daughter ordered a beef brisket noodles. this was very good as it used similar belly cut with the collagen layer. very much better than the noodles restaurant or the brisket king. texture was excellent! the braise was a bit more beefy, c/w what a friend made for my homecooked dinner recently. i would prefer my friend’s briskets actually, but not a lot of difference that. the chargrilled pork collar 炭烧猪项肉 was really good. we like it every time. i recently started to make char siew again, and i made a very good char siew both times. was trying to feel the taste, maybe can make some adjustment in my marinade.har gao 虾饺 was good. but i didn’t think it was better than crystal jade or canton paradise. think crystal jade’s still better. prawn fun cheong good too. smooth & good tasting light sauce. son loved the radish pastry. still good as before.spicy dumplings 抄手 was good. but still think crystal jade’s better. steamed chicken feet very good. as good as any here or in hong kong. same for the pork ribs. among the very best. & the xiaolongbao 小笼包 – that’s the best of all! maybe better than crystal jade’s. very sweet broth inside. skin was thin, smooth & don’t break. daughter was telling us how it was made. the broth is small frozen block, then wrap inside then steam. smart girl! we used to always order the fried yellow croaker 煎小黄鱼. it was S$7 then, now S$10. we all enjoyed it. fried rice still good. and they still have the haebeehiam chilli. really good. now though i prefer the spicy seafood fried rice at crystal jade lamian xionglongbao a bit more. salted egg custard bun was excellent! very good salted egg flavours. the best i think, much better than timhowan, crystal jade, canton paradise etc. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2014-02-14
This is one of my favourite Chinese restaurants for casual dining.We decided to head there for lunch on a weekday.First dish, we ordered Century Egg Sliced Pork Congee to share. Very good.Next, we had the Steamed Crab Meat with Egg White to share. Tasty.Then we ordered dim sum. BBQ Pork Buns. Good.Salted Custard Buns. Tasty. I liked that the insides were still melty and warm.Finally, we had Red Bean dessert to share.I can already see myself coming back soon! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-09-30
There are quite a number of Imperial Treasure restaurants around, each with their own signature dishes and specialties – Cantonese, Teochew, Steamboat and even La Mian Xiao Long Bao. We had a craving for Dim Sum one day and decided to check out Imperial Treasure Nan Bei at Ngee Ann City (Takashimaya) which is usually packed with lots of customers. Good thing we only had to wait for around 5-min before we got our table.The Pork Ribs w/ Black Bean 豉汁蒸排骨 ($3.60) is much more lean and chewy compared to others that I've had before. Although I’m not a fan of pork ribs, I thought that it was executed pretty well and would go perfectly with a bowl of steamed white rice. Dim sum is never complete without the Steamed Prawn Dumpling ‘Har Gow’ 蝦餃 ($5.00). They were very generous with the prawns but I found the skin to be a little bit on the dry side. Other than that, this is probably one of the better har gow I’ve tried before.The Siew Mai 燒賣 ($4.80) was rather interesting – it had a very distinct Chinese black mushroom flavour to it unlike any other siew mai I’ve tasted. If you're like me and enjoy eating mushrooms, then I'm pretty sure you will appreciate this siew mai.Moving on to my favourite Bo Lo Bao - Baked BBQ Pork Bun 菠蘿叉烧包 ($4.20)! There is something about bo lo bao that I simply cannot resist - the crumbly baked exterior with char siew inside is a combination made in heaven. The char siew here is also very well flavoured and has that 'extra kick' (marinated in rice wine) which just makes it stand out from your regular char siew bao.Same thing goes for their Steamed BBQ Pork Bun 叉烧包 ($3.60) which uses the same marinated BBQ pork filling. I thought the skin of the bao was also fluffy enough and not too thick. A rather good char siew bao, in my opinion.The Steamed Custard Bun 流沙包 ($4.20) was quite a letdown though - I had expected it to be flowy but the salted egg custard filling turned out to be a yellow paste instead. The good thing is that it was extra rich and buttery with all the goodness of the salted egg yolk and custard.One thing about Baked Egg Tarts 蛋挞 ($3.30) is that they should have a crispy pastry and this one did not disappoint. Not only was the pastry crispy and crumbly, the egg was also very smooth and had a good balance of sweetness.And last but not least, there is a secret item that is not found on their dim sum menu - you need to order it from their Ala Carte menu instead. The legendary Red Bean Paste Souffle Egg White Ball 高力豆沙 ($4.80). This dessert is made fresh and comes piping hot but be prepared to wait a while for it as it takes time to prepare. You will be delighted with a combination of red bean paste and banana, encased in an extra light and fluffy pastry souffle. This is the perfect way to end off a good dim sum.Here's a tip: be sure to make all your orders in one go to avoid having to wait too long in between multiple orders. The staff here generally have their hands tied and will not have the time (or patience) to attend to your every need. It's a good thing that the quality of food makes up for the lack in service. Will I be back for more? Definitely! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-08-07
Hubby loves good quality cantonese food and my friend recommended this place. I made an advance booking prior to dining there. We were led to the indoor seating inside the restaurant. We ordered some dishes to go with steam rice...Canton style roast meat (pork belly & duck): These were very well done but serving was very tiny!Fried fish slices with spring onion & ginger The fish slices were thick and fresh, not overcooked. Good!Sweet & sour chicken: This was tasty too, the sauce was done just right and chicken meat retained its juiciness.Mapo Tofu: The sauce was very spicy and got kick! Simple yet very satisfying dish...goes well with steam rice anytime.Service and food here is good but prices is on the steep side. Recommended for occasional indulgence. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-01-10
Having accumulated a good amount of points, my partner decided to do some redemption. One of such redemption is a $30 voucher to dine in Imperial Treasures. We ordered tie guan yin (my favorite tea) and it comes with a pretty teapot and 2 very cute cups. I heard that the cups used to be smaller. But I guess it's abit tiring to keep filling the cups so they decided to provide guests with larger cups.As our first dim sum dish, we order the xiao long bao. The whole dumpling was full of soup and it came oozing out the moment you take a bite. We heard from the Shanghainese that the way to eat xiao long bao is to bite a whole and suck out the soup instead of putting the whole dumpling into our mouth. This way, we can prevent scalding. It works! ($4.00)Don't really like this simply because I am not so into fried stuffs unless it is super fantastic. My partner highly recommended this because he had it before. Definitely not my kind of taste. Too much flour. ($5.50)I have never seen so much egg yolk in any egg yolk dish! All the prawns were coated with egg yolk so much so that I think it's way too much! The prawns are succulent and big. Unfortunately, over supply of egg yolk spoil the taste abit. ($8.00)This is a must-order dish whenever I have dim sum. The one here is cooked well so the moment you put it in your mouth, you can easily pull out the bones. And best part is that it simply melts in your mouth! My partner took one and I finish the whole thing. ($3.20)The pork rib is also quite well done. The meat is tender and doesn't stick to the bones. I'm never a fan of pork rib so I can't say it's the best. But it's worth ordering. ($3.50)This is the best of the entire meal. I tried it in one of those dim sum restaurants in Hong Kong and surprise to find it here. My partner had one and I finish the other 2. It's not too sweet and the softness of the cake combined with crunchiness of the chestnut gives it a very refreshing adventure. I forgot to note down the price but should be around $3.Heard that this is one of the signature dish in any shanghai restaurant and since they have it here, we decided to try it out. The red bean paste inside the ball is delicious. They have mashed it up really well. Not my favorite because there wasn't enough red bean in the souffle. ($4.50) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)