Imperial Treasure Super Peking Duck (“ITSPD”) does not need much introduction. A quick search for the best Peking Duck in Singapore, will easily come at the top 3 on most of the list. Located in Paragon, this classy establishment is always ready to offer you a treat. We made a return visit during this CNY period, therefore the price might be different from the regular price.
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| Imperial Treasure Super Peking Duck - Store Front Image Credit: Imperial Treasure |
Roast Peking Duck ($108, served 2 way). Part of the experience of eating a Peking Duck is the showmanship. Meaning the Chef will roll the duck near your table, show you the duck and carved the duck in sight.
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| Ready to Dine - In The Saucer are Peking Duck Sauce and Sugar |
1st cut, the prime skin of the breast. Done properly, it should be as thick as your A4 paper. It is crispy, almost without any fats attached to the skin. Usually eaten with a touch of sugar, the sweetness enhances the texture and flavour of the skin.
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| 1st cut, the prime skin of the breast |
2nd cut, the breast. The crispy duck skin is accompanied by lean yet succulent duck meat. The meat is juicy, moist and succulent, due to the fats rendered during the roasting.
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| 2nd cut, the breast |
3rd cut, the dark meat, from the thigh and drumstick. My favourite cuts as the skin are super crispy, followed by the duck fats and super juicy and succulent flesh. Yummy!!
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| 3rd cut, the dark meat, from the thigh and drumstick |
The 2nd and 3rd cuts are usually eaten with the pancake, sliced spring onion, cucumber and duck sauce. ITSPD has a signature pancake that is different from other restaurants, the version here is light, fluffy, not sticky and in an irregular round shape. Kind of remind you of handmade popiah skin.
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| Spring Onion and Cucumber |
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| The Pancake |
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| Peking Duck Pancake |
During the normal days, you will have several options on how the second serving of duck is to be done, such as soup, noodle or deep-fried. However, during the CNY period, they just chopped the duck and served it to you as it is. Of course, this is done in the kitchen and not leaving a pile of mess in the dining area. It is also drizzled with a bit of the duck au jus for that extra flavour.
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| The 2nd Serving, Balance of the Duck |
Sauteed Diced Beef with Sliced Garlic ($38). A nice marbled diced beef, sauteed with a sweet sauce and topped with crispy fried garlic. The beef is juicy and slowly dissipate in your mouth. The sweet sauce is nicely balanced with the bitterness from the fried garlic.
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| Sauteed Diced Beef with Sliced Garlic |
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| Sauteed Diced Beef with Sliced Garlic |
Stewed Eggplant with Minced Pork & Spicy Sauce in Claypot ($26). Not an eggplant fan, so LD and I did not touch it. However, our MIL and aunty enjoy it very much.
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| Stewed Eggplant with Minced Pork & Spicy Sauce in Claypot |
Braised Goose Web with Flour Skin in Claypot ($68). Cook in Thai style with galangal, peppercorn and translucent flour skin. The goose web is gelatinous, soft and very tasty, I manage to remove the skin easily from the bones. The flour skin is a bit oily, but it absorbs the galangal and peppercorn. We absolutely enjoy this dish and I basically clean up the pot.
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| Braised Goose Web with Flour Skin in Claypot |
Sauteed String Bean with Minced Pork & Preserved Black Olives ($26). LD’s favourite vegetables. The Wok Hei just hits you when you bite into this dish. The string bean is crunchy on the outside, yet moist on the inside. Meanwhile, the minced pork added a touch of sweetness to the dish and the preserved black olive give it the OMPH. You can easily finish a bowl of rice with this dish.
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| Sauteed String Bean with Minced Pork & Preserved Black Olives |
Fried Crispy Noodles with Seafood ($57). The noodle is crispy, yet it has a strong alkaline flavour. The gravy is solid, filled with the essence of the seafood and topped with huge prawns and sliced fish. When you let the serving of the noodle sit for a while, the gravy will slowly infuse into the noodle.
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| Fried Crispy Noodles with Seafood |
Desserts were Pan-Fried New Year Cake ($12.50, complimentary) and Black Sesame Glutinous Rice Ball with Grated Peanuts ($11.50, 5 pcs). The Nian Gao is light, chewy and not overly sweet. Although it is good, I find it is lack depth in its flavour. Meanwhile, the glutinous rice ball is light, fully and topped with generous grated peanuts. It is perfectly executed and let’s just say 1 piece won’t be enough.
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| Nian Gao |
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| Black Sesame Glutinous Rice Ball with Grated Peanuts |
The service is a combination of professionalism and old school charm. The head waiter and waitress are very efficient and professional. Meanwhile, the servers make up by more senior staff deliver a rustic “aunty” service. The décor of the restaurant is elegant and classy.
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| Part of the Dining Area Image Credit: Imperial Treasure |
Overall, Imperial Treasure Super Peking Duck restaurant is one of the restaurants you must visit for an authentic Peking Duck experience in Singapore. The rest of the dishes will leave you in culinary heaven, however, it will also make your wallet lighter as well. Cheers!!
Food & Drink: 8.75/10
Value: 6.5/10
Service: 7.5/10 (Tasting Invitation)
Ambiance: 8.5/10
Budget per Person: $51-80; $81 and above
Imperial Treasure Super Peking Duck
290 Orchard Road
#05-42/45 Paragon
Singapore 238859
T: +65 6732 7838
IG: @Imperialtreasuresg
OH:
Mon – Fri: 11.30 – 14.45; 18.00 – 22.00
Sat: 11.00 – 14.45; 18.00 – 22.00
Sun: 10.30 – 14.45; 18.00 – 22.00
Menu Available on their website
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