Imperial Restaurant

Crystal-clear handcrafted wrappers filled with succulent jumbo shrimp, gently steamed to preserve natural sweetness and served with delicate soy sauce.

Traditional open-topped Cantonese pork and shrimp dumplings steamed to perfection and garnished with golden fish roe.

Delicate thin-skinned soup dumplings loaded with savory pork, rich crab meat, and a flavorful hot broth.

Teochew-style steamed crystal dumplings stuffed with minced pork, peanuts, shiitake mushrooms, and dried shrimp.

Steamed dumplings packed with crisp fragrant green chives and tender whole shrimp in a clear wrapper.

Savory glutinous rice stuffed with chicken, dried scallops, and aromatic herbs wrapped in a fragrant lotus leaf.

Tender pork spare ribs marinated in fermented black bean sauce and steamed over sweet golden pumpkin blocks.

Classic dim sum steamed chicken feet marinated in savory Beijing sauce, fried and braised until tender and gelatinous.

Crispy, tender beef tripe flash-steamed with aromatic ginger slivers, scallions, and light sesame soy oil.

Juicy pork and sweet shrimp wrapped in silky tofu skin, braised in a rich savory abalone reduction.

Hand-slapped beef meatballs infused with aged tangerine peel, cilantro, and scallions, steamed on a bean curd sheet.

Braised beef tendon steamed in a spicy Szechuan chili oil sauce until gelatinous and melt-in-your-mouth tender.

Classic pillow-soft steamed white buns stuffed with caramelized, sweet and savory barbecue pork filling.

Soft steamed golden buns filled with a sweet, warm salted egg yolk custard that flows gracefully upon biting.

Plump pork and shrimp wontons tossed in a fiery homemade chili oil, garlic, Sichuan peppercorns, and cilantro.

Pan-fried Cantonese radish cake with crispy golden edges, filled with savory cured pork and dried shrimp.

Flaky, multi-layered buttery pastry shells filled with silky smooth, baked sweet egg custard.

Chilled creamy mango pudding dessert made with fresh mango pulp and topped with a splash of evaporated milk.

Sizzling clay pot packed with bone-in free-range chicken cooked with whole garlic cloves, shallots, ginger, and aromatic Chinese wine.

Comforting clay pot chicken slow-simmered with traditional nourishing Chinese herbs in a fragrant herbal broth.

Plump fresh oysters, tender eggplant, and savory Chinese olive vegetable braised together in a sizzling clay vessel.

Pan-seared fish fillets and silky eggplant braised in a spicy Szechuan garlic sauce.

Tender sliced beef, enoki mushrooms, and translucent glass noodles simmered in aromatic shacha broth.

Assorted fresh ocean seafood simmered with tofu and vegetables in a fiery Szechuan chili pepper sauce.

Classic slow-braised pork belly slices layered with preserved mustard greens in a rich, savory glaze.

Assorted vegetables, mushrooms, and fried tofu simmered in a creamy red fermented bean curd sauce.

Melt-in-your-mouth beef brisket and fried bean curd sticks slow-cooked in rich chu hou soybean paste.

Golden fried tofu cubes, shiitake mushrooms, and snow peas braised in a flavorful brown soy reduction.

Fresh sea scallops and succulent jumbo shrimp stir-fried in a delicate white garlic wine sauce.

Crispy whole ocean shrimp tossed with toasted garlic, spicy chilies, sea salt, and aromatic scallions.

Tender squid rings lightly battered, fried to crispy perfection, and tossed in fragrant pepper salt.

Crispy jumbo prawns tossed in sweet condensed milk mayo sauce, topped with candied glazed walnuts.

Fresh plump oysters lightly battered and deep-fried until golden, served with savory dip.

Stir-fried shrimp with roasted peanuts, bell peppers, and chili peppers in a tangy Kung Pao sauce.

Tender beef filet cubes pan-seared and glazed in a rich, sweet black pepper and house steak sauce.

Succulent beef short ribs wok-tossed with enoki mushrooms, sweet onions, and black pepper sauce.

Sliced flank steak wok-fried with sweet onions, green scallions, and dried chili peppers in spicy soy.

Thinly sliced beef tenderloin stir-fried with crisp green beans in a savory garlic soy reduction.

Tender pea tips sautéed on high heat with crushed garlic cloves for a light and refreshing dish.

Crispy string beans blistered in a hot wok with preserved olive vegetables and garlic bits.

Soft tofu cubes simmered with minced meat, Szechuan peppercorns, and spicy fermented chili bean paste.

Crispy golden tofu cubes tossed with roasted garlic, fresh red chilis, sea salt, and green scallions.

Fresh Chinese broccoli stems steamed tender-crisp and wok-tossed with fragrant ginger wine sauce.

Traditional two-course roasted duck dish: crisp carved skin served with warm steamed buns & hoisin sauce, followed by duck meat soup or stir-fry.

Cantonese roasted pork tenderloin glazed with honey, maltose, and aromatic Chinese five-spice powder.

Authentic Cantonese roasted duck with crisp golden skin and flavorful, juicy meat cooked in a hanging oven.

Sliced chilled beef shank marinated in fragrant five-spice aromatic broth with a hint of chili oil.

Crispy pan-fried egg noodles topped with sea scallops, shrimp, squid, and mixed green vegetables in gravy.

Wok-fried wide flat rice noodles with tender beef slices, bean sprouts, and scallions in rich soy sauce.

Thin rice vermicelli noodles wok-tossed with curry spices, shrimp, BBQ pork strips, bell peppers, and sesame seeds.

Classic wok-fried jasmine rice with bay shrimp, char siu roast pork, sweet green peas, and fluffy scrambled eggs.