[CLOSED] Imperial Feast

Purchased Chope vouchers to Imperial Feast Restaurant. Made a reservation on Chope & was looking forward to dining there.

As of the time of purchase, Chope's FAQ webpage states that the vouchers "can be used to offset the entire bill, after GST and service charge". There also weren't any additional/special terms & conditions on the Imperial Feast Restaurant Chope voucher webpage that stated otherwise. These 2 statements held true at the time of dining as well.

However, at the time of ordering food, apparently GST & service charge were NOT covered by the vouchers. This was confirmed upon multiple enquiries to the staff & also the manager Sabrina.

Not sure what's up with the discrepancy, but it sure felt like this was Imperial Treasure's ploy to trick unknowing customers into ordering more food there.

I have been a loyal & very happy user of Chope so far & will continue to use them albeit a bit more warily when purchasing vouchers.

This has unfortunately made for a very unpleasant & embarrassing experience hosting overseas guests here. GST & service charge doesn't add up to be a huge sum of money, but it's enough for me to take my business elsewhere.

We ordered Japanese, Western and Chinese Set lunches priced $12.00-$12.20. Taste so-so but with this price paid, I consider them fair deals.

This is a signature dish from Suzhou, China, and it had been almost a decade since I last had this dish when I was touring China in 2009. So good to have this again.
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This is where Chef Wu demonstrated his culinary repertoire, as we saw how he skillfully deboned the entire fish with his exceptional knife skills. The boneless fish curled while frying, resembling a bushy
squirrel’s tail, hence the name. The crispy fish is then drizzled over with an appetising sweet and sour sauce with capsicum and fragrant pine nuts.
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This plate of eggy and fragrant fried rice was how Chef Wu Hai Feng made a simple dish so outstanding. He uses four types of grains and stirred fried them with scallops and crab meat. For added texture, he topped these off with crunchy gold dusted rice puffs and tobiko. Indeed excellent.
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The dishes in this 6 course meal include:
1. Imperial Feast Trio Appetizer Platter: abalone with wasabi; passionfruit prawns; jellyfish in aged vinegar.
2. Chrysanthemum Tofu Soup (pictured)
3. Spanish Kurobuta Pork with Yuzu
4. Fried Cod Fish with Green Puree
5. Tobiko Egg White Fried Rice with Crab Meat and Scallop
6. Dessert (possibly Double Boiled Roselle Flowers with Red Dates & Dried Longan).
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The meat was springy. And the sweet and sour sauce pairs itself well with the meat.
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Squirrel Fish (ala-carte) at S$58.
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Where to dine?
Imperial Feast Restaurant
48 Boon Lay Way, #03-06, The Chevrons, Jurong East, 609961

The tofu is finely sliced into 3600 strands and eventually bursts open into a chrysanthemum shape in a bowl of chicken broth. The soothing, comforting and gentle flavours of clear chicken broth is slow-simmered with 2 types of chicken for 8 hours. .
The chrysanthemum tofu soup is part of the 6 course meal.
1. Imperial Feast Trio Appetizer Platter.
2. Chrysanthemum Tofu Soup.
3. Spanish Kurobuta Pork Chop with Yuzu.
4. Fried Cod Fish with Green Purée.
5. Tobiko Egg White Fried Rice with Crab Meat and Scallop.
6. Double Boiled Roselle Flowers with Red Dates & Dried Longan.
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6 course meal at S$48++ (valued at S$88) (limited time)
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Where to dine?
Imperial Feast Restaurant
48 Boon Lay Way, #03-06, The Chevrons, Jurong East, 609961