This year, following the success of their World’s 50 Best Restaurants
list the good people at Restaurant magazine, with the help of ‘over 900
international restaurant industry experts and well-travelled gourmets’, have
published their inaugural list of Asia’s
50 Best Restaurants.
Sneaking in at No.49, for
many (I’m guessing those that haven’t eaten there), the succinctly named Imperial Treasure Super Peking Duck Restaurant
was a surprise inclusion.
I hadn’t planned to eat
at ‘ITSPD’ on this trip but staying down the road at the Hilton on Orchard Road
I just so happened to I find myself on Level 5 of the Paragon Mall.
Having already eaten and
with a meal booked for later on, I only intended to peruse the menu for future
reference but when the receptionist asked it I would like a table, it seemed
rude to say, ‘No.’
‘Imperial Treasure’ is
famed for its ‘Super Peking Duck’ but
as they only sell these whole to be carved at the table I ordered a small
serving of their ‘Roasted Duck’ and a couple of Dim Sum dishes.
Steamed Beef Tripe with Ginger &
Onion. Well prepared tripe is a wonderful thing and this was
cooked perfectly – soft and yielding with a feint bite. The ginger and spring
onion sauce was lively but did not dominate.
Steamed Fish Head with Black Bean Sauce.
This black bean sauce is unrecognisable from the gloopy stuff found in the
majority of Chinese restaurants in the UK. Here the chopped fish heads had been
mixed with fermented black beans, a scant amount of garlic, ginger and sesame
oil before being steamed to retain a fresh, clean flavour.
Roasted Duck. With
a crispy lacquered skin shining iridescently under the restaurant’s lights, the
duck was a beautiful thing wonderfully moist with a good layer of fat under the
skin. The accompanying sauce had just the right amount of sweetness… not the
real thing but it was enough for me to know that next time I’m in Singapore the
whole Peking Duck is a must!
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