Imperial Treasure Huaiyang Cuisine

“Been here several times and enjoyed their cooking. The cherry tomatoes starter was always refreshing. The double-boiled sea whelk with fish maw soup was delish. Both the fries spicy chicken and sauteed frog Sichuan style were good too. Desserts were alright. Service always attentive. Ambience is cosy and comfortable.”

“Stumbled upon this restaurant in Ion Orchard when another was unavailable. Really glad to have tried this Huaiyang cuisine. This is the only one in Singapore that I know of. Dishes were interesting and there were turtle and frog legs dishes in the menu. Unfortunately my dinner companion was not into exotic food and we settled for prawns and kidney, deep fried cod fish (starter) and their signature dish doupi 豆皮bean curd skin (cut into fine strips) with fish and vegetables in a broth. The cod appetiser tasted like Japanese teriyaki fish so it was just normal for me. However we loved the prawn and kidney dish and the bean curd strips. Lastly we were so happy to find this dessert here: egg white ball with red bean and banana, after the closure of Imperial Treasure Shanghai at Takashimaya. Apparently the chef was transferred here and his version was obviously the same. No, actually better! We will certainly be back to try other dishes.”

“Very interesting menu boasting Huaiyang cuisine. All the dishes we tried were unique, interesting and good, the sauces were also unique and well blended. Although tofu is not everyone’s favourite food but I enjoyed it especially the soup. The service crews were polite with good follow up on our dishes. Lovely meal.”

“I frequently dine here with friends and family. We tried ducks across the island and for us this is the best one. Even better than the other imperial treasure branches. Service is always great. The ambiance is cozy, though sometimes can be quite cold inside. Prices are reasonable for the service and quality. Very nice and friendly staff!”

“New restaurant by the Imperial group which really impressed me. Every dish showcases the Huaiyang cuisine which is one of four of the original cuisines of China. Every dish was a favourite amongst guests. Starting off with the appetisers which were light yet flavourful - the Shredded Toufu in Jiangsu Style and Shredded Beancurd with Uni impressed upon me the intricate knife work as the toufu was finely handcut into strands as fine as hair. The artistry enhanced the aesthetics and brought out the versatility of toufu. For once the Uni was not the main character. Standout was the 3 way mandarin fish 桂花鱼deep fried head and tail, and rest nicely sautéed with finely chopped vegetables that enhanced the delicate sweetness of the fish. Crab Roe with Crab meat with Egg and Angus Beef Sour Soup was very appetising and unique. The Braised Pork Meat Ball aka Lion Head 狮子头with Abalone was delicious although it was a little more mushy than I’m used to. The Chef came from Yangzhou and the Yangzhou Fried Rice was truly satiating despite all the food we ate already! For desserts, the Soufflé Egg White Ball with Red Bean Paste & Banana was a perfect blend of crispy sweet and I don’t usually have a sweet tooth. I thoroughly enjoyed that the food was prepared to bring out its subtle elegance. The restaurant’s decor is is a harmonious blend of modern elegance and traditional Chinese elements. The private rooms made it ideal for a family gathering, or a casual meal with friends.”