I heard about that Imbi Palace Restaurant located at Jalan Imbi was closed down, but actually not. They was making way for the development projects in the city. That was their first outlet, the place where it all started, and they were leaving. Now Imbi Palace Group totally is rebranded, given a brand new name of Imbi Palace Group. I was invited to the Launch of Imbi Palace Group Rebranding at Grand Palace Restaurant Pavilion last night, really can't wait for the night of feast!
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Menu was arranged and designed by Chef Jason Tong, Group Executive Chef. He has over 20 years experience in Cantonese Cuisine with a reputable hotel in Hong Kong.
First dish was double-boiled top shell soup with cordycep flower & fish maw, RM28
虫草花鲜螺头炖花胶汤
This starter from our Main Kitchen is a very healthy and nutritious soup. It helps improve skin complexion, nourishes our Yin, and cleanses our kidney. A pure taste of expensive ingredient, I hardly taste any MSG in every sip of soup.
Crispy Golden Peking Duck 堂片北京鸭, RM70.00
Chef sliced out the crispy duck. Peking Duck is popular duck dish from Beijing that has
been prepared since the imperial era. Today, it is considered one of China's national foods.
This dish is appreciated for its thin crispy golden skin with just the right amount of meat. This is how we eat Peking Duck: A slice of home-made thin pancake, spread some special made hoisin sauce on it, put on a slice of Peking Duck Skin & meat, a touch of scallion...eat it like a popiah!
Very tempting isn't it?
Pan-fried stuffed fresh scallop 堂煎百花鲜带子 , RM14.00
They chose the finest scallops from the icy cold waters of Canada. This is combined with banana
prawns from the Gulf of Carpenteria. The scallops are stuffed with fresh prawns to create two
distinct flavors and aromas.
Crispy Boneless Chicken Stuffed With Truffle Oil & Mushrooms 白菌汁菇菇鸡, RM80.00
The chicken is prepared by stuffing 8 different types of mushrooms that has been infused with truffle sauce. The entire chicken is hung up to roast to bring out the rich flavor of the chicken meat while maintaining a crispy skin on the outside. Due to the “hanging”, you will notice that the neck of the chicken is longer than usual, and that is how the name, Kookoo chicken comes about. which stuff all of the ingredients inside chicken. Chef explained that this cooking method perfectly seal aroma inside chicken. I tell you it was so irresistible when chicken is cut into half in front of us. Scent of truffle and mushrooms are perfectly match to chicken. It was really a taste to heaven.
Okay, I bet all of pork super fans will madly fall in love with this:
Grilled Spanish Pork Spare Ribs 烧焗西班牙排骨, RM158.00
The ribs are from the Spanish Iberian pig, which is known for its nutty flavour, and its delicate melt-
in-your-mouth marbling. The Iberian pig’s diet of acorns gives it a uniquely tender, rich and rosy
meat.
The ribs are from the Spanish Iberian pig, which is known for its nutty flavour, and its delicate melt-
in-your-mouth marbling. The Iberian pig’s diet of acorns gives it a uniquely tender, rich and rosy
meat.
The piece in my plate is very fat actually, I just couldn't resist when it melts in my mouth like a fat jelly. Don't care lar, workout harder after this. ^^
Chef demonstrating cooking 溏心鲍鱼
Braised South Africa Dried Abalone 鲍汁南非十八头干鲍, Promo – RM 88.00 per piece
Abalone itself is chewy, rich and tasty enough. But for me, when you mentioned about a dish that been braised for hours long, all original taste actually are permeated into the gravy. I finish all of them. :)
*The word 18-head is a measurement unit in Chinese kitchen for the size of the abalone. This means
you get 18 pieces per 600 gram – which is a very large abalone. They normally sell this for RM168, but
for their promotion period, you can have this at RM88 per piece – while stocks last. Hurry!
Camwhoring
"Lan Zhou" style "Dao Xiao Mian" 兰州刀削拉面, RM10.00
Chef lifeshow of how to made ramen.
Senior chef in Ramen Kitchen, Lan Zhou sifu, Xiao-Chen 小陈 demonstrating how to make Ramen.
Fried "La Mian" with Shredded Duck Meat & Vegetables, RM18.00
鸭丝素炒拉面
One of the best fried la mian ever tried!
Festival dessert homemade snow skin mooncake
Mooncake ambassador? lol...
Festival door gift, mooncake festival is coming very soon... :)
Home-made snow skin mooncake, RM15.80
Even I am quite full when it came to dessert but i insist want to finish this super dessert:
Coconut Pudding 椰皇布丁, RM8.00
Another taste to heaven, highly recommended dish if you visit here. Super smooth and silky taste rich in coconut aroma. Double thumbs up!
Me n Francis Lai, director of Imbi Palace Group
me n Agnes
This beauty look very alike 周讯 hor?
me, Evelyn n James Tan
Now Imbi Palace group is currently running a Facebook contest, ‘Tag a Table of Ten ’.Stand a chance to win a dinner party for 10 worth RM1,988 when you tag a table of 10!
Please check Imbi Palace Group FB Page for further detail.
Good luck!
:)
Please check Imbi Palace Group FB Page for further detail.
Good luck!
:)
Website: www.palacegroup.com.my