Imperial Garden Restaurant

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The chilled sweetened honey sea coconut with longan in Imperial Garden Restaurant is quite nice. The honey sea coconut is double boiled until soft, but still retaining its white texture. There were lots of longans as well, though the longans used were essentially dried longans, not fresh ones. It was a bit too sweet for my palate. In order to balance that, I asked for some slices of lemons to add into the dessert, and with that, it tasted perfect.

The braised sliced lin chi mushroom and broccoli is quite delectable in Imperial Garden Restaurant. The lin chi mushroom is crunchy and slippery. There were also some beancurd sheets underneath the mushrooms, which was a good addition. Chewy and full of flavour. The broccoli was done to perfection, not overcooked, retaining the fresh crunchiness of the vegetable. All these ingredients braised with brown sauce makes it a good meal.

The deep-fried garoupa with spicy pattaya sauce and sour mango salad in Imperial Garden Restaurant is quite nice. I have always liked garoupa especially, as the meat tend to be more packed compared to other types of fishes. It is fried to golden perfection, lots of meat as well. The spicy pattaya sauce is essentially sweet and sour sauce. The additional sour mango salad gives it a fruity tang. Definitely recommended.

So I was there for their imperial musang king durian mooncake launch. During the launch we were treated to some of their chinese cuisine dishes. One of it being this Reunion Platter, consisting of various meat dishes, and seafood. It had a variety of taste, savoury, sweet, spicy, and hot all depending on which of the flavours you choose. The Osmanthus Pine Fish dish was rather unique, as it was deep fried with sweet and sour sauce being poured on top of the fish. The fish meat was really sweet i