Imperial Treasure Teochew Cuisine – Lunch

I had an impromptu late lunch today at Imperial Treasure Teochew Cuisine. It was around 2:30pm and we made it in time for the last order of dim sum.

We were given booth seats which I liked. The lighting was good (for photos) and it wasn’t too noisy.

Pickles and Pu Er were served first. There was also a strong tea provided for palate cleansing.

Their selection of dim sum was different from that of Imperial Treasure Noodle & Congee House.

Crispy Roast Pork – $9.00++

This should be the best roast pork I had in restaurants so far. The skin was crispy to perfection and the meat was flavourful without smelly pork taste. The only downside was that it wasn’t as warm as I would prefer, but it’s understandable as it was almost 3pm. However, even though it wasn’t piping hot, the skin was still crispy. It was as good as that from their other outlet, Nan Bei, or perhaps, even better.

Daily Soup – $6.00++

Rice Rolls with Dried Shrimps – $5.00++

The rolls were chewy and well flavoured. In fact, it was a bit too salty for my liking. But this was 300% better than Crystal Jade’s rendition.

Marinated Duck Tongue – $8.00++

Shanghai Steamed Pork Dumplings – $4.00++

These were as good as those from their Nan Bei outlet. It was choked full with hot soup and the skin was perfectly thin but didn’t break easily.

Steamed Chicken with Fish Maw – $4.80++

Despite not knowing what it would be since I never had something like this before, I ordered this under the recommendation of the waitress, and I didn’t regret it!

It was a soupy dish, as there was plentiful of juice inside the roll. The fish maw was like a sponge which absorbed delicious soup into the roll. I was too full so I didn’t eat the chicken meat, but the fish maw was utterly delicious.

Deep Fried Sesame Ball – $3.30++

I was expecting to get small, tang yuan sized balls, like the one I had at Nan Bei, but I was presented with these huge big pau sized balls instead. What surprised me was that these were completely hollow! I wonder how it’s made! The skin was chewy and it was fried to perfection, without sicky oily taste.