Hubby's Birthday 2013 - Part 3 (final) @Imperial Treasure Super Peking Duck

Following the next day, to celebrate with the Family, we made a last-minute reservation (1 day in advance) for a table and a duck at the Imperial Treasure Super Peking Duck, situated at Paragon.  Despite having reservation, the waiting queue and crowd gathered outside the restaurant on a Sunday morning was scarily huge!  We finally got a table inside the restaurant after nearly 40min of waiting, as we do not want to take the outside seating..!


Imperial Treasure Super Peking Duck Restaurant & Bubbles Champagne Bar
@Paragon
290 Orchard Road #05-42/45
Singapore 238859
Tel: 67327838 

After we are seated, another long wait for the duck to be served..which we almost gave up!  Luckily, we ordered some dianxin before the last order for that noon.  Otherwise, we would have collapsed from the prolong wait.

Mini egg tarts taste great and a must-try!  It was luke warm when served to us, with the outer crust soooo crispy and fluffy that it melted in my mouth effortlessly!  The soft egg center is the best thus far I have tried before (as compared to Red Star, Swee Choon etc.), it has rich taste yet not too over.  You can easily eat more than 2 pcs with its bite-size!  You can easily tell it is freshly-made and not frozen overnight.

 

Next on, the mini custard buns (流沙包).  The custard buns are ok, at least meet my benchmark. *hee*

 


At last, the main character of the day "Peking Duck" and braised chicken feet.  The braised chicken feet were very well braised, with the flavoured gravy fully immersed into the feet (many hours must have gone into cooking this dish)!  Nice!!  The first 4 slices (in a separate plate) are suppose to be the "best" part of the duck, sliced from its neck.  This Peking Duck tasted somewhat different from the authentic Peking Duck I have tasted in Quan Ju De (全聚德) and national-awarded restaurant DaDong (大董烤鸭), Beijing.  Perhaps it's the kind of duck you can get in Singapore, it is less fat or more like no fats at all?!?  It did not melt in my mouth, so kind of disappointing..  In short, it is not that bad but cos' I had ate Beijing style, hence Singapore style still have room for improvement.







































The Chef could only sliced the duck from afar,
cos' the interior tables are placed very close to each other





The right way to eat Peking Duck meat is to go with the complimentary crepes (薄饼皮), cucumber strips, onion strips (though more additional ingredients & flavouring e.g. sugar are given in Beijing) and the essential sauce, also allows diners to wrap according to own preference and eat up.  Crepes have too much 'flour' taste, thus also thicker than it should be.
 
To make full use of the whole duck, diners are usually recommended to use the remaining meat to cook fried noodles or make into soup.  We chose to cook with ee-fu noodles, which turned out to be surprisingly nice!

Their service isn't up to standards of normal Singapore restaurants, though I would compliment the service staff who make the efforts to check on us every now and then.  However, they are nowhere to be seen when we needed their assistance or call for bill (how can there be no Supervisor overseeing the floor?!).  Due to their quality dianxin, I would come back again to just try out the full selection of dianxin with my hubby but only when we have plenty of time to wait and laze at the bar top - for a "East meets West" experience.