Elegant Cantonese Cuisine at The Imperial China Restaurant

The Imperial China Restaurant has been around since the Imperial Queen’s Park Hotel first opened their doors in the early 1990’s. ROB recently had the chance to re-discover this hidden treasure and sample some of the delectable cuisine by Chef Chu Hoi Hong.

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The Imperial China Restaurant is all about evoking a sense of tranquility and is decorated to resemble the inner sanctum of a Chinese courtyard. It comes complete with traditional ceramics, Chinese architectural facades, and a network of latticed trellises covered in vines that simulate the feeling of being in a traditional Chinese garden. Don’t look for cheesy Chinese lanterns’ here, this is a much more sophisticated venue where personalized service is king, and it’s all about the details. In addition to the main dining room, there are eight well appointed private dining rooms that can accommodate anywhere from 10-120 guests at a time. These rooms are perfect for a banquet or party, but you need to call ahead to make a reservation in advance.

The cuisine at Imperial China is a subtle combination of classic Cantonese favorites that you will find on any Chinese menu worth its salt and a few non-traditional items that will tickle your fancy and entice your taste buds. The Deep Fried Crab Claws with Shrimp Spring Rolls are a perfect example of this. Sweet succulent shrimp are minced into a thick paste that is wrapped around a whole steamed crab claw. It is next rolled in bread crumbs, deep fried and served with melon balls on a bed of crunchy cabbage. It’s a hearty portion and a clever interpretation of a classic spring roll that is both satisfying and delicious.

The Steamed Snowfish with Dried Shrimp in Soya is another standout. The steamed fish is incredibly delicate in flavor and texture, while the dried shrimp and chilies look as if they would be aggressive and overpowering, but are surprisingly mild and complementary. Chef Chu Hoi Hong has more than 19 years of experience working in 5 star hotels in Hong Kong and Bangkok and has worked diligently to perfect the menu at Imperial China over the past 10 years using a combination of family recipes and non-traditional creations that are always respectful of Chinese heritage and cooking techniques.

The Braised Shark’s Fin Soup Cantonese Style is a testament to the chef’s dedication and is a must try signature dish. The stock for the soup takes more than 8 hours to complete and contains a mixture of pork, chicken and the highly regarded Chinese Yunnan ham. The broth is double boiled and served with a generous amount of high quality sharks fin that keeps its shape well and adds a luxurious textural component. Every bite of food served is thoughtful and well calculated as the Shrimp Fried Rice is aromatic and bursting with shrimp in every bite. Even the complimentary homemade pickled cabbage is downright addictive. Also be sure to try the Deep Fried Pancakes Stuffed with Chinese Plum; another unique dish that is served piping hot. It is a rich, crunchy, gooey delight that is not too sweet and is the perfect way to end your meal.

Another recommended way to experience the cuisine and hospitality of Imperial China is to try the Dim Sum Brunch every Sunday from 11:30-14:00 hours. Priced at 1,401 Baht(net) per person, this a la carte buffet features classic favorites like suckling pig , Peking duck, their famous shark’s fin soup, endless varieties of steaming dim sum, as well as some of the chef’s signature creations such as Braised Goat in Brown Sauce. Imperial China additionally features a Dim Sum Buffet Lunch every Monday to Friday from 11:30-14:00 for only 670 Baht(net) per person. Whether you choose to dine from their a la carte menu for lunch or dinner, order from the set menu, or just stop by for a sophisticated Dim Sum brunch or lunch buffet, you won’t be disappointed with the elegant Cantonese cuisine at Imperial China.

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