290 Orchard Road
Tel: 6732 7838
As the tacky restaurant name suggests, they specialise in peking duck.
Duck (SGD68, whole) is roasted in lychee wood, thus the beautiful colour and juicy meat.
Normally I like my duck to at least have some marinades/aromatics, but in this case, it is superb just like the chef doing it au naturale.
We were first served the skin, advised to be eaten dipped in granulated sugar. It was a bit odd, but the skin was superbly crispy.
Rest of the sliced duck meat with skin were served in a duck plate, just like Quanjude.
The meat is moist and not too fatty, delicious eaten with cucumber and spring onions wrapped in soft and fluffy pancake with a smear of hoisin sauce. Sheer heaven!
Beancurd in crab roe and crab meat (SGD28)
Forgettable. My bad, it was not crab-by season. But I hanker after this exquisite dish as nobody does it in Brisbane.
Fried noodle with duck meat (SGD10)
This is second course of peking duck. Leftover duck meat on the bone was used in fried noodles.
Spinach beancurd (SGD14)
Homemade beancurd with spinach sitting on a bed of more spinach with a mushroom sauce. Default order in most Singapore restaurants. Imperial Treasure version never fail to please.
Another of my default order in Imperial Treasure chain of restaurant is deep fried yellow fish (SGD8.50 not pictured).
It is a small fish with sweet succulent meat and little bones. Doesn't look good on a plate but one taste, you'll be hooked forever.