13
2
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Telephone
6484 3323
Opening Hours
Today
10:00 - 22:30
Mon - Sun
10:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Boss's treat! Finally the long-awaited department dinner!We have been talking about the department dinner for the past 2 months and finally it happened! For the first time, the venue is in a Chinese restaurant - Imperial Treasure Nan Bei Restaurant cos there is no Muslim team-mate now, so we don't have to specifically pick a Halal restaurant! Squid with Salted Egg Yolk - $16: is coated with thick layer of salted egg & the squid is nicely cooked.Seasoned Bean with Minced Pork - $10: Tastes pretty generic.Peking Duck - $55: Skin is super crispy & not oily. The wrap is also served warmed & it's very soft. However, the serving of the vegetable is slightly little. BBQ Combo - $18: We ordered BBQ Combo of Chicken, Roast Pork & Char Siew, but they ran out of Char Siew! Nothing to rave about on the chicken, but the Roast Pork skin is very crispy. It is also very tender & the ration between fat & lean meat meat is just nice.Beancurd with Seafood - $20: Nothing to rave about apart from the fresh seafood.
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Recovering from flu I decided to opt for something light and nothing would make my day better than a bowl of hot “Ting Zai Zhou” also known as “Lychee Boat Congee” from Imperial Nan Bei Restaurant, Tampines.There are a wide range of Cantonese congee but the most popular congee is the Hongkong Boat Congee.Imperial Treasure Nan Bei Restaurant Lychee Boat Congee consisted of many fresh ingredients added to make this congee special. Ingredients such as thinly shredded cuttlefish, fried peanuts, shredded pork, pork skin, fish slices, jellyfish, fish maw slices, thinly shredded chicken meat and doughnut stick strips.The rice is boiled for several hours until the rice grains breaks down into a very smooth watery gruel.Imperial Nan Bei Ting Zai Zhou still serve the best Lychee Boat Congee. The taste is flavorful with all the sweetness of the various types of ingredients added to this smooth addictive porridge leaving a lingering taste in my mouth.Priced at S$6.80 for this take-away.A traditional Cantonese dish from Guangzhou where fishermen used to sell this porridge in their small dedicated boats.Currently, there is a new itinerary for visitors touring Guangzhou, China which includes “Guangzhou Lychee Boat Tour with Congee”.Slices of fish maw, shredded chicken meat and peanutsGenerous amount of thinly shredded fresh cuttlefishA good mix of fresh ingredients in a congee.With this bowl of congee, I think I have almost recovered from my flu and also gain back my appetite.
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Had lunch at Imperial Treasure with the family. Imperial Treasure which is a relatively well-known chinese restaurant, that is similar to other chinese restaurants like Din Tai Fung. We went on a Sunday, which is quite crowded at the branch at Tampines 1. We ordered fried rice and prawn dumpling soup noodles to share between the 4 of us, together with red bean pancake as sides and Tang Yuan coated with sesame for dessert. Fried rice was fragrant and nice, but the noodles were rather normal like any other chinese restaurants. We absolutely love their red bean pancake! Sweet yet savoury, but not a thing for the health-conscious people due to the large amount of oil that goes with it. The tang yuan was good too, a change from the usual tang yuan in soup style.
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Went to imperial Nanbei coz I had craving for roast duck. I ordered half duck and one seasonal vegetable with three eggs for two pax. Ordered half a duck coz I find that when u order per portion, u may not always get the meaty parts. So I confirm its much worth it to get half a duck for $24 and you eat until shiok2. Service was slow. Duck and vegetable were delicious. Will I go back? Well, yes!
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Went to this restaurant at tampines 1 level 2 for lunch today. This restaurant is always crowded during lunch hour and we had to queue for a table. I love their tim sum, they are very fresh, juicy and tasty.This is rose chicken with spring onion sauce(玫瑰鸡）, the chicken pieces were very well marinated and tender and left a nice aftertaste.This is bun with salted egg filling(流沙包). The warm filling flows out after the first bite into it, heavenly! This is my favourite tim sum there, mushroom siew mai（香菇烧卖). Chunks of prawns and mushrooms pieces are used to make this exquisite tim sum. This is xiao long bao(小笼包). The skin is thin and the soup in it was very fresh and tasty.
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