Imperial Treasure Great World City re-opened in August 2019 after months of renovations. The new look and decor of Imperial Treasure Cantonese Cuisine is contemporary and pleasing. The entrance certainly looks grander. We were back there for a dim sum and sake lunch.
The inside of the new Imperial Treasure Great World City looks modern. Marble-clad walls, shiny surfaces and brighter lights made the whole place look more spacious than before. Apart from the main dining hall, there are private rooms and booth seats to accommodate different types of occasions. They have also introduced a new concept of Imperial Treasure Tasting Room at Great World CIty where diners can enjoy fixed tasting menu meals with the cooking done in full view of the diners. A sort of “chef’s table” concept I suppose.
Imperial Treasure Great World City Menu
Here are pictures of some sample pages from the Imperial Treasure Great World City Menu and also the dim sum menu that is available for lunch. We selected a mix of dishes from both menus.
We picked up a bottle of sake at the new Japanese supermarket (a wonderful place for Japanese food items which we will tell you more about in a future story). We are novices in so far as sake selection is concerned. This bottle of Nanbu Shuzo Hanagaki Junmai Nigori Sake ($39.90, 720 ml) was chosen mostly on account of its looks. Looking something like a barley drink, the cloudy sake felt more viscous than the clear type. The sake was sweet (like a Spätlese riesling) and more flavourful as well. It is a pleasant drink but I prefer the regular clear sake. It tasted better when it was very cold and the sweetness less obvious. We found out more about nigori sake after our lunch – see Wikipedia.
Our lunch at the new Imperial Treasure Great World City started with some dim sum items. The steamed Teochew dumplings ($5.70) were very good. They were plump and contained a variety of ingredients – some soft some crunchy to make eating them a delight.
The deep-fried yam puffs ($5.70) looked beautiful that day. The crust was light and easy to eat. The baked BBQ pork pastry ($6) was also well done that day – the pastry was crumbly, the char siew fillings were generous, but perhaps a tad too sweet.
Our final dim sum was pan-fried chive dumplings ($5.70). Also good and reminded us of home made ones. You can probably tell that we have a soft spot for Teochew dim sum.
We tried the steamed cod fish fillet with chillies ($32). The dish looked scarily spicy when it arrived, with lots of red chillies all over the dish. This dish’s bark was worse than its bite. It was only gently spicy in taste as we had been promised. An unusual and enjoyable fish dish.