The Grand Palace Restaurant (Closed)

Imbi Palace restaurant started in 2003 by KMN Mr. Lum Tuck Loy, Yap Yook Wah, renowned HK chef Mr. Chin Hon Yin, a few other partners, their executive chef Jason Tong and their General Manager Annie Chang. The restaurant specializes in Cantonese food with a wide range of ‘live’ seafood, HK dim sum and barbeque, Lanzhou ‘la mien’ and Cantonese porridge and noodles. The menu is started off Double Boiled Cordyceps Flower with Top Shell & Fish Maw. The soup is a very healthy and nutritious soup. The

烧肉在马来西亚是非常普遍的，有华人的地方一能吃到呢。当然在这里也不例外，可是这里不得不赞它们烧肉，这里的烧肉烧得皮脆肉嫩，肉质饱满，还保留了肉汁，而且层次分明，一层瘦肉一层膏，但吃下去一点都不觉得很油腻。

Special Fancy Pastries- Dessert of the Day This plate of dessert is pretty cute, with its arrow-pointing lay out, hehe. These are traditional pastries that you would often see as a wrap up for banquet dinner. Those mini cupcakes are quite spongy and not too floury. I think the main ingredient is of brown sugar sauce, so it isn’too sweet. The addition of the almonds flakes on the top, gives it some crunch and better texture.In comparison, the second thing pastry could be more sugary as it comes w

Double-boiled Soy Bean with GingkoWow, I guess another gastronomy of healthy and nutritious diet. This soy bean with gingko is delish and taste aromatic with some beany hint. It isn’t too sweet and is served chilled. The occasional bites of gingko too give you a better texture alongside white fungus which is rich in collagen. As it is double-boiled, so all the essential essence of the health elixir is totally secured within

Steamed Rice with Assorted Wax Meat Another ingredients that is common amongst Chines folks is wax meat or sometimes called Chinese sausage in this case. It’s actually minced meat that are shaped and tied up in a cylindrical shape and wrapped up with some rope. This wax meat is bit sweet, chewy and normally mixed in fried rice. But Grand Palace Restaurant would have it steamed roce. Perhaps steamed rice is much softer and moist. Each grain of rice is decently covered with sauce of the pickled ve

Braised Duck with Mixed Vegetables Finally, more vegetables are served to balance off the earlier meaty fare, hehe. At first I thought it the vegetarian dish that comes with braised mushroom and broccoli, only later did I know that the top layer is duck meat, hehe. I guess the poultry must has been braised for quite some hours as the meat really soft and easily flaked off so gently. The particular duck meat smeall has also been handled away very well. Besides, there are actually few types of mus

Sauteed Fresh Prawns with Tomato SauceNext in line is this freshly sautéed prawns with tomato sauce. The prawns are big and juicy. Freshness is ascertained and the prawn meat is quite springy and blends in well with the gravy. Although it is said to be fried with tomato sauce, I feel that the sauce tastes more like those premium XO sauce as it gives a mild and fragrant sweetness. It’s awesome to be taken with some scallions and I can easily help myself with 3 big prawns! Haha… yum!

Steamed Coral Trout Fish with Plum and Bean SauceWow, comes to my favourite part, fish! I have always love fish dishes and so, this round no reason to be excluded too, hehe. This coral trout fish is indeed, has been nicely steamed under the right heat and temperature. The flaky fish meat is very fresh and smooth, thus tickling my taste bud amusingly Served with premium plum and bean sauce, and steamed with some parsley on the top, it’s already really good to go and not too salty. In addition, i

Roasted Suckling Pig and Chicken with Thai SauceThis is definitely one dish that usually would be served at Chinese banquet dining. It holds the significance of abundance and prosperity, or so I heard of.Actually for this dish, diner would look forwards to enjoying meagre layers of meat fare. Basically it is just a layer of the crispy skin that has been properly roasted, with a very thin layer of lean meat, if you’re lucky, else, it would be only fats. Thus you must eat it with the provided leek

Double-boiled Shark’s Fin Soup with Chicken and VegetablesSecond runner-up would be this Double-boiled Shark’s Fin Soup with Chicken and Vegetables. But I am still not sure why it need to be done twice, or could this better up the flavor? Hmmm…… Later only I know that this Chinese cooking technique (Double steaming), is usually used to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for

Grand Palace Restaurant is one Chinese fine dining cuisine located strategically at the sixth floor or Pavillion Kuala Lumpur amongst other grandeur restaurants. That floor houses particularly more fine dining concept ranging from Japanese, Korean, Middle Eastern, Meditaranean to Western Continental and many more.The interior décor doesn’t lose out to its competitors too. Elegant and grand ambience are the best description I could think of now.But for today, the night is dedicated to delicious C

This restaurant is an upscale version of chinese food and there is a hint of fusion cooking in some of the dishes served too and it is quite unique. Recently I came here for a wedding banquet with my parents and one of the most unique things I noticed is that they served lo ma kai instead of the usual lotus leaf baked rice which is usually served during wedding banquets.

this restaurant is very suitable for wedding dinners, birthday dinners, company dinners and many moreThe food is delicious and innovative.Most importantly, it is very true to Chinese style of cooking.A must try is their old cucumber soup, whereby the soup is placed inside a hollow cucumber.It is pleasing to the eye and to the taste buds tooThe interior is gorgeous with gold cushioned walls and carpets and wooden panelling

A new Chinese restaurant of epic proportions, somehow confined within a shopping mall. Their braised pigeon with ham is a work of art. The pigeon flesh is tender and meaty for a change, the bird's head is crisp enough to be chewed, while the well-chosen assortment of veggies is fresh and crunchy. Foie gras with abalone. Thickly sliced, expertly seared liver = buttery bliss. Baked lamb ribs. Reasonably juicy and well-marinated, but not outstanding. "Village-style" prawns. A tried-and-tested reci

The night of September 18, 2012 was when the Imbi Palace group launch their new rebranded image and had invited to about 140 guests to join in this occasion.The place held for this was at the Pavilion's Grand Palace restaurant where we get to enjoy a delicious and sumptuous meal.I'm impress that they started right on schedule which I've not seen for a very, very long time and am glad that I made it in time. LOL.The MC, Ms. Jocelyn Lim started off with a welcoming note before passing it on to the