Saturday, December 16, 2017

Imperial Treasure Fine Teochew Cuisine, Tanjong Pagar Centre


Imperial Treasure Fine Teochew Cuisine has caused some stir in recent times. The original premise at Takashimaya has shifted to ION Orchard while in the recent year, they've rubbed off some glimmer from a French tyre company. Quietly and not quite under the radar, they've also set up a branch at Tanjong Pagar Centre (#02-01 & #03-01, 7 Wallich Street, tel : +65 6384 2722).


We ordered a combination of their marinated meats because it seemed that these were something they were good at or known for. At least that's the impression that I have. Here's duck tongue, sliced duck and pig intestines. Hmm...more offal than meat. The braising sauce was flavourful. Not very good at describing how that was but it was a lot more spiced than what I'm used to experiencing - in a good way that is. The meat was tender with just that little bit of bite except for the tongue which are by nature chewy. Not bad. 


The menu described this as a Teochew styled stewed mee pok with mince pork and pork liver. There's some mushrooms and bean sprouts in there as well. The first thought I had was that this was a glorified and expensive ba chor mee - which wasn't very far from the truth. Hear me out. This was a very nice glorified ba chor mee

In retrospect, they nailed a couple of things well which made this plate of noodles lip smacking. The stewing liquid which coated the noodles was savoury and mildly sweet kind of delicious. Second, the texture of the mee pok was superb. Thin and springy with bite all the way till the last bits. I would order it again.


This wasn't so much fulfilling the greens quota than because I generally kinda enjoy mustard greens. And oh yes, chestnuts too. They managed to make the vegetable so tender here.


We made it to desserts which generally meant that everything else we had early made us feel good enough to spend more money on sweets. But that orh nee was quite nice. The piping hot yam paste was smooth and refined, fragrant with the scent of the cooked tuber. A teaspoon of lard or shallot oil would have seriously up the ante on this, but it's merely wishful fantasy on my part.

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