Fancy Chinese

Chef Kang sources his ‘tang hoon’ (glass noodles) directly from Thailand, made of pure mung beans. You can taste the difference in the texture!
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Stir fried hor fun with egg gravy. More popular in Malaysia than it is in Singapore. I personally had not found a good one in Singapore until I tried this version by Chef Kang. It is definitely the ‘wok hei’ which made a difference.
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So glad to finally find a ‘wat tan hor’ in Singapore worthy of coming back for. Having discovered that most of the stir fried dishes we ordered carried his signature ‘wok hei’, we have already made plans to return so that we can try his other dishes 😊.
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It is called dragon chives in the menu but I’ve always known it as green dragon vegetable (qing long cai).
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It is actually a variant of the Chinese chives (jiu cai) grown in a different manner in Cameron Highlands. The top half of the leaves are cut off a week or so before harvesting and the remainder chives are then covered with nylon nettings to limit the sunlight. The result is a less garlicky and more tender variant.
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We used to only get these dragon chives in Ipoh due to its proximity to Cameron Highlands. It is one of my favourite vegetables 😍 but I could only get my fix in Ipoh. I am so glad to see them now in KL and Singapore 👏👏.
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Chef Kang stir fried the chives with dried prawns. There was plenty of ‘wok hei’ and his dried prawns were clearly not the ordinary fare. He specially sources them from Hong Kong. This is so far the best dragon chives I’ve had in Singapore 😋.
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Full of yummy flavour but be aware that it was very peppery too!
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Unlike the version in China, very little duck meat is actually cut out with the crispy skin for the wrap. I actually prefer it served this way. We chose to have the excess duck meat sautéed and placed on a lettuce leaf.
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Other dishes we ordered such as the trio of spring roll, mushroom dumpling and BBQ pork pastry as well as the fried lettuce with garlic were good but perhaps did not quite stand out as much.
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First time having this dish at Imperial Treasure. It was sinful but yummy! I did find the cut a little too fatty though.
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A favourite at Imperial Treasure - mine at least.
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Throwback to a recent company lunch at Imperial Treasure again but at Paragon this time around. We usually have our mee pok with truffle oil but this version in XO sauce was soo much better!
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I actually liked this a lot 😍😍. Probably because I love dan dan mian! Similar to the mapo tofu in my previous post, it would have been nice to have it slightly more spicy.
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Mapo tofu on a bowl of Japanese rice. Similar to the main restaurant, Shisen Hanten, the food is less spicy and more subdued compared to the bold Szechuan flavours you typically get in China. Although I would have preferred it a little more spicy, it was nonetheless still very yummy.
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Definitely wouldn't mind coming back again! Thank you @blueskiescottonclouds for introducing me to the new eateries at OUE Downtown.
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I love concocting my own potion ... oops ... sauce.
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The shark bone soup was very tasty. For those who prefer a healthier stock, the healthy chicken soup was less rich but still very flavourful.
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Our favourite items were:-
USA sliced Kurobuta pork belly
Australia beef brisket
Japanese wagyu beef
Fried beancurd skin
Dried beancurd stuffed with fish paste
Chive dumplings
Vegetable and pork wantons
Homemade prawn noodles
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A good option for days when you just feel like having something soupy.
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