A Return to Nostalgia: Imperial Grand Revisited
There are some places that just beckon you back - Imperial Grand is one of those gems. Previously, I raved about their old-school Cantonese fare, the kind that transports you back to simpler times. This time, I returned with my gang of Liverpool supporter friends for our evening of Cantonese culinary euphoria.
1. Five Treasure Platter - Classic old-school "Cold Dish" comprising of:
(i) Stir-fried Scrambled Egg with Sharks Fin: A touch of luxury, mixing fluffy eggs with the elusive texture of shark fin.
(ii) Fried Spring Roll: A quintessential starter but done to perfection.
(iii)Roasted Pork Belly: Think crispy skin, melt-in-your-mouth fat, and succulent meat.
(iv) Fried Chicken Dumpling: Crispy on the outside, soft on the inside, an ode to textures!
(v) Jelly Fish with Thai Sauce: A dance of tangy and salty, enveloping the unique crunch of jellyfish.
2. Double Boiled Ginseng Chicken Soup in Fresh Coconut - The nourishing ginseng black chicken soup and the fresh sweetness from the coconut met in a harmonious blend that’s a spoonful of heaven.
3. BBQ Whole Peking Duck - The skin was glass-like crisp, and the meat was tender. Nice!
4. Steamed Fresh Garoupa with Ham - Imagine tender garoupa slices layered with JinHua Ham, mushrooms, and carrots. Each bite offers a delightful contrast - the fish is fresh, the ham salty, the mushrooms earthy, and the carrots crisp. Masterful steaming ensures everything is perfectly cooked, highlighting the unique texture and flavour of each ingredient. It is a dish that strikes the right culinary chords, creating a melody of flavours you won't forget. My favourite dish that evening.
5. Sautéed Prawns with Wild Mushroom in XO Chili Sauce - A spicy treat for the senses! The prawns were succulent, and the wild mushrooms added an earthy contrast to the zing of the XO chili sauce.
6. Pan-fried Lamb Chop with Black Pepper Sauce - I am not too impressed with this though. The meat had an odd, overly-tenderized texture that hinted at artificial intervention, diminishing the dish's authenticity. The black pepper sauce was flavourful, but it couldn't fully redeem the dish. It was a discordant note in an otherwise symphonic meal.
7. Fried Duck Meat with Salt & Pepper - The leftover duck meat from our Peking marvel was fried and seasoned, offering another level of deliciousness.
8. Braised Egg Noodles with Lobster - Rich, luscious lobster sat atop perfectly-cooked egg noodles. It was a noodle nirvana!
9. Almond Paste with Sweet Yam Paste - For dessert, the nuttiness of the almond paste married well with the sweetness of the yam paste, closing the meal on a high note.
In short, Imperial Grand is that classic vinyl you play over and over. One off-key lamb dish doesn't overshadow the brilliance of the entire experience. Imperial Grand still remains a must-visit spot for those seeking an old-school Cantonese culinary journey. But perhaps stick to their more tried-and-true options to ensure a meal that hits all the right notes.
Imperial Grand
11 Sam Leong Road
#03-01 Trio Building
Singapore 207903
Lunch
11:00am - 4:00pm
Dinner
6:00pm - 11:00pm
