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Signature Dishes
Rice Seafood Vegetables
Review (5)
Level4 2013-09-03
35 views
Hot soup is one of the to-order list in Chinese restaurant. Thick hot soup is always the first choice of soup to order in Chinese cuisine. Went to Imbi Palace for a family dinner. Ordered thick soup that contains seafood pieces and bean curd together woth an egg stirred in the soup. It is served with addition black vinegar, something like how we eat shark fins soup. This is a cheaper version but texture and the taste are almost similar. Not salty but just nice to drink before meal or together with your meal. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-10-22
18 views
This cavernous restaurant has carved a real reputation among fans of Chinese fare. There's something for everyone here. The fish maw with minced pork tasted homemade, in the best sense of the word. Health-conscious customers might be happy to hear that Imbi Palace's food seems to be laced with very little salt (even though everything remains sufficiently flavorsome). Braised goose webs in abalone sauce. Suck it up and stop squirming; this was bony, of course, but succulent (in the slimiest fashion possible). Stuffed dace fish, nicely presented. The stuffing was superb _ juicy and subtly flavorsome, like the finest kind of fish cake. Steamed tiger prawns. Utterly unmemorable; the lowlight of an otherwise fab meal. Frogs with fried ginger. Tender, chunky meat, lightly battered and seemingly greaseless, with a finger-lickin'-good addictiveness. Lap mei fan. A hearty helping that hit the right notes (though one could quibble that the goose liver sausages _ while delicious _ weren't as amazingly aromatic as The Han Room's). Deakin Estate Cabernet Sauvignon (Australia). Richly rounded. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)