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2013-09-30
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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 compare
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!
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