Imperial Treasure Super Peking Duck Restaurant
Paragon, #05-42/45
290 Orchard Road, Singapore 238859
paragon@imperialtreasure.com
Click-To-Call: 67327838
Monday to Friday
Lunch: 11.30am to 2.45pm
Dinner: 6.00pm to 10.00pm
Saturday
Lunch: 11.00am to 2.45pm
Dinner: 6.00pm to 10.00pm
Sunday
Lunch: 10.30am to 2.45pm
Dinner: 6.00pm to 10.00pm
Chinese food had never been my first choice before. I grew up on MacDonalds, KFC, 7-11, and buns from the local HDB confectionaries. But I changed my mind after knowing my boyfriend. He has been introducing me to nice Chinese eateries and so many different cuisines. Imperial Treasure is the top on his list. He explained that his mum's very fussy when it comes to Chinese food and certainly this was one of the few places that his mum's expectations were met.
The business at the Paragon outlet is damn thriving. This is one place that is always full - weekdays and weekends. If you wanna eat at Imperial Treasure, I suggest you call in advance to book. Some dishes do require pre-ordering, e.g. the Peking Duck must be pre-ordered. If you have a party of 6, suggest you also request for a booth seat, it sits 6 max, but is certainly is a much more private space and away from the noise of typical Chinese restaurants.
Camwhore while waiting for our booth seat table.
The booth seats have great wall fixtures and classy lighting.
Cushions make the booth seats really plush and comfy.
Order time. As usual, he does the ordering. I only do the eating !
Warm towel refresh our tired faces.
Traditional Chinese Teas (you can choose from a variety), XO sauce shrimp paste (pretty addictive) & Sweet Caramel Cashew nuts.
Our first dish - Abalone soup
And then fish maw soup
Finally - this is what we came for: Peking Duck !
The attendant merticulously carves the duck. Gently he removes the first 4 pieces of skin from the top of the duck. He said this is the best part and sets it apart on a separate plate. He then carves the rest of the duck into thin slices of skin and meat. He's got iron fingers - I could see how hot the duck still was as he carved out the meat - the steam could still be seen rising from the duck as he carved it.
Condiments were served for us to wrap together with the duck.
Spring onions, cucumbers, sweet sauce & sugar
Very few restaurants still make their own wraps these days. Imperial Treasure still does it and that sets it apart from the rest. Many other restaurants simply buy the commercially available yellow wrap skins. The ones from Imperial Treasure are so fresh and thin, they could tear easily if not gently handled.
from left to right: slim meat, crispy skin (the attendant taught us to dip this into sugar and then pop it in), condiments, skin wraps and fat meat
The serving plate is a porcelain duck.
Wrapping time!
Nom nom nom. The cumcumber and spring onions certainly enhance the flavour. As you crunch into the wrap, it releases the scents in the onions and cucumbers which goes so well with our duck.
Next:
Scallops with truffles oil. The egg white was soooo fluffy and the scallops so fresh.
Last but not least - wonderful yee fu noodles simmered with the remainder of the duck meat. Love the noodles.
