Imperial Pot Hong Kong Dim Sum (Closed)

Imperial pot bringing the dim sums to us where the outlet had named by Ho chak as well. The restaurant is well located facing the main road and located at the row above Ante Kitchen. It opens from 9.30-3pm and 5- 9.30pm daily and it is indeed a great restaurant to enter to spoilt yourself for a delicious dim sum. The Signature Soup in the pot. The soup is served with a tiny teacup and the soup is one of the recommendation to try for. Served in the unique way with the scrumptious delicious ingrid

Steamed Bak Kut Teh Soup DumplingA different take from the usual xiao long baus, here we have a bak kut teh version LOL. I don't know but I find this really hilarious hahaha. Because the portion came in three for the four of us to share, I opt to skip this and let others have a go instead. From what I heard, the bak kut teh soup fillings were weird because it just didn't felt right with dumplings in the first place. The soup was indefinitely good - but the usage of bak kut teh soup in the first

Deep Fried Avocado Roll with Crispy Silk WrapWith the same fried vermiceli used again, the contents differ where they used a creamy avocado paste mixture with custard (where the creaminess comes from.) I honestly thought I was eating kaya paste at first because it tasted so much like it and it was green lol. I couldn't differentiate or even decipher any avocado fillings but I'll give this a pass since it still tasted awesome. I love the crispy layer of vermecili, when you bite it and it's just s

The one thing that I really like about this restaurant was the soup. Soups here are served in tea pots which was something a little different. There were 3 types of tea presented to us and I have to say, all of them tasted really good. They were rich in flavour and aromatic. The best part, it wasn't diluted. If only they served us more of those soups, we will be really happy.

Upon my first bite, it tasted alot more like Kaya paste rather than Avocado. This has made many of us confuse on whether or not its Kaya or Avocado. Until the very end when we asked the chef, it was Avocado. Anyway, the silk wrap was really crispy; it was made out of German glass noodles. They deep fried it and wrapped it around the avocado roll. It has a very unique texture but the portion was just too little.

Deep Fried Avocado Roll with Crispy Silk WrapThis fried morsel is one of my favorite so far; Deep Fried Avocado Roll with Crispy Silk Wrap from Imperial Pot. We all know that avocado is full of numerous health benefits and to incorporate it into innovative creation would be double joy. The avocado paste is pretty smooth, encased within some kataifi dough which is a kind of shredded wheat that is really crispy. Although the greenish paste could be quite sugary to some since it does resembles the

Enoki Mushroom Wrapped in BaconActually I still yet to fathom why the Enoki mushroom that is wrapped with bacon is being slathered with some king of thick suace, that comes with mild savories. It then causes the wrapped bacon to be bit starchy and gluey to the taste bud. As the bacon is steamed, it is quite soft and juicy, encasing some fish paste and tangy mushroom in it. Unfortunately, I don’t see any unity of flavor as a whole for this particular dish, and rather tad bland to me. Should they

Fresh Prawn in Organic Red Rice RollThis Fresh Prawn in Organic Red Rice Roll surely caught everyone in awe, wondering what it could be. Never did I come across such recipe as far as dim sum dining is concern. Therefore, undeniably, it is definitely arousing some curiosity among us. As you may guess from its soft exterior, the whole thing is actually pretty delicate as the outer layer which seems like the skin of white chee cheong fun, is actually made from organic red rice. Somehow, the flavor

Egg TartOne of the common dim sum you would see at any Hong Kong cuisine would be none other than egg tart. This seemingly ubiquitous pasty could be differentiated by its taste and also the skill of the chef itself. Egg custard is smooth and silky, meeting the basic requirement of a good egg tart as there are no bubbles being seen on the surface. Texture wise is quite smooth and silky, with flaky tart skin rich in buttery taste. If the skin is thinner, then it would be way better, like the one I

i'm not too sure how this qualifies as a dimsumpuff pastry is usually a wester while unagi is Japanesebut the creativity cannot be denied that the chef is able to combine these two to make a snacki didn't quite taste the unagi as well as I would have if I were to have unagi sushii think the marinate had overpowered the unagithe puff pastry was too thick that it enveloped the entire unagi

Besides, specializing in Dim Sum and Cantonese delights, Imperial Pot also serves 4 types of specialty soup. Get a taste of these soups served with a modern twist in 'Tea Pot' instead The rational behind this was that the owner believed that soup have to be savour slowly and drink out of Chinese tea cups instead of the usual bowl and spoon.Well, this was my first attempt and I found it quite unique and refreshing. We were served with 3 out of the 4 soups in the menu.Basically, the main ingredien

Kinda felt like it was pork sausage wrapped in bacon. Ridiculous tiny portion, suitable for ants or termites. Somewhat overpriced as well. Comes in 3 per serving, each close to a size of a 15 year old thumb. Bacon smelled and tasted pretty decent. But then again, bacon is always good. Didn't know what was inside when I ate it but it felt like sausages. Sauce was quite good. Overall, bad portion okay taste.

This dish somehow look like a Chinese sausage with stuffing inside. Fresh prawns was being wrapped with crispy glass noodle and further wrapped with red rice roll. The fried glass noodle was one of the element which I really like because of its unique texture and flavour. It doesn't taste very heavy and it gives a very nice crunch to the dish. Everything else wasn't really as exciting.

Steamed Bak Kut Teh Soup Dumplings, otherwise known as "Siu Long Pao" is pretty famous in Chinese restaurants. The regular Siu Long Pao has some sort of chicken soup within the dumpling it self. In this variant, the traditional chicken soup was replaced with Bak Kut Teh Soup (Pork Soup). The soup wasn't really that noticeable. Took me quite some time to figure it out. But overall, it wasn't that good nor was it bad.

Another version of the regular custard bun. This time, with charcoal. Again, the portion was horrible but the size were pretty standard. The texture of the bun was rather soft and dense. It wasn't fluffy but I believe with the addition of custard filling in the middle, the bun shouldn't be fluffy. The custard however was overpowered with taste of egg yolk. The custard wasn't fine or smooth; it was a little sandy and rough. Perhaps they meant to do it to give it some texture. But overall, quite a