When Imperial Treasure Restaurant first opened, it seemed that it was merely to challenge Crystal Jade’s monopoly on dim sum lovers here. But in our opinion, the Imperial Treasure certainly has its own clout amongst dim sum die-hard fans, with its high quality and super fresh offerings
(we’re also really enthusiastic about their fantastic roast goose).
The winner in our dim sum dinner was the char siew sou (barbequed pork pastry). It comes beautifully glazed in its fragrant yolk skin; stuffed
full of moist, chunky char siew (barbequed pork) infused with, what we suspect to be, a nice dose of choice wine in the sauce. We liked it so much, we also ordered its sister dish, the humble yet famous char siew bao (baked pork bun). This one had pretty much the same filling but the different skin was similarly satisfying, thankfully.
The pan-fried carrot cake was fragrant with a generous amount of shredded radish littered throughout the cake.
|Char Siew Sou
PHOTO COURTESY OF YONG TE-CHONG
||Steamed Custard Bun|
Another hot favorite with me was the steamed custard bun. It was soft on the outside and oozed with lavish yellow hot custard mixed with salted mashed yolk, and we liked how light and non-greasy it was. However, this dish only works when it’s piping hot, as long as you don’t scorch your taste buds.
Another plus point of the place is its affordability. For under S$20, you can have a high quality dim sum meal.
Our verdict in the dim sum duel: (We’re sorry, Crystal Jade) Imperial Treasure gets our vote.
As told to Elizabeth Low