First of the Imperial set lunch menu, the dim sum platter came with a slice of Imperial charsiew, roast pork, otah siew mai, seafood & spinach dumpling, salted egg prawn roll & Peking duck. It was a slice of all things great in a platter! The imperial charsiew was thiccc and delivered a great mouthfeel. However, it was lacking in charsiew gravy. I remember having it a la carte - it was way more flavourful with slightly more charsiew gravy. Similar to the roast pork - the a la carte version was served with mustard and it tasted way better! Otah siew mai was a rather creative fusion to the typical pork charsiew. I found it a lil’ too coconut-y tho. Seafood dumpling was generously stuffed, so yumms! The highlights of the platter (in my opinion), would be the peking duck and salted egg prawn roll - rather than the typical popiah roll, Empress version was a prawn based patty coated in salted egg batter. The salted egg - prawn mix was unique and this fusion certainly did impress.