How do people look for a Chinese restaurant to try out? Asides from selecting randomly, through word of mouth or an advertisement from a newspaper, perhaps some people call Chinese restaurants regarding the prices for live seafood? Well, that was the case for me. There are a few restaurants in Richmond that I want to try such as Fisherman's Terrace, Top Gun J&C (since I have a Top Gun membership card), Dragon View and Shiang Garden. But, since Imperial Court was offering lobster at $9.99/lb, we headed here.
Imperial Court is a very clean restaurant and has a bit of an European touch; theme, color and detail wise. The restaurant is fairly large and the seating arrangements are not cramped. Also, there is a private room at the back of the restaurant. As for the food, Imperial Court is a higher end restaurant that serves shark's fin, abalone and sea cucumber. Furthermore, quality abalone and sea cucumber where prices range from $45.00-$80.00
PEKING DUCK TWO COURSE MEAL.
FIRST COURSE, PEKING DUCK SKIN WITH CREPE, GREEN ONION AND HOISIN ($17.80).
We were not planning on ordering peking duck because we had some the night before at Zhao's Soup House (which is pretty good). However, almost every table ordered peking duck and the skin looked good, so we had to order one. Starting with the crepes, I really like them! The crepes are a smaller size compared to many restaurants and highlights the flavour along with the texture of the skin. Furthermore, the crepes are extremely easy to chew with little elasticity. These taste very similar to the ones from Koon Bo and I prefer this variation than the ones with more elasticity. Honestly, there is very little chewing required.
The peking duck skin has a nice golden color and tastes perfectly crisp. The skin has no meat and only a bit of fat which tastes tender, rather than chewy and unpleasant. Also, for those who prefer the skin more than the minced meat with lettuce wrap, Imperial Court offers JUST the first course. Yup, just the skin! We wanted to only order the first course but felt obligated to try out both courses to judge how the peking duck is.
SALTY EGG, ROASTED DUCK AND VEGETABLE SOUP ($10.80).
As I was about to take the first sip of soup, I noticed a small bug floating around. At first I thought meh, not a big deal unless there are more. But after lifting up the vegetables, there was a whole pile of them! We mentioned this to the waitress and she had no problems taking the soup back. When she asked if we wanted to cancel the soup or order another, we chose to grab another one. However at the last minute, we chose to stick with something that did not include any vegetables so there was no need to worry in case the kitchen does not thoroughly rinse them.
ROASTED SQUAB ($16.80).
BROCCOLI WITH SCALLOP AND PRAWNS ($16.80).
The butterflied prawns are nicely cooked and have a bouncy snap. As for the scallops, the slices taste moist as well as clear and if anything, there could have been more than a few. Continuing along to the broccoli, the vegetable tastes slightly overcooked and is missing that nice crunch. Nevertheless, the dish is not salty or oily, and does the job.
2 1/2LB CREAM AND BUTTER SAUCE LOBSTER($18.80/LB).
About that lobster, the promotional price at $9.99/lb was only for lobsters larger than 3 1/2lb! So we stuck with a smaller size for the regular price because I find that smaller lobsters taste more tender. The sauce has a tasteful cream and butter flavour along with a hint of house broth. To me, when a bit of house broth is added to a cream and butter sauce, the flavour tastes so much better (like Shining Garden's). As for the perfectly cooked lobster, the meat tastes tender, bouncy and easily pops out of the shell.
CHICKEN CREAM AND CORN SOUP ($10.80).
PEKING DUCK, SECOND COURSE
LETTUCE WRAPPED WITH MEAT AND VEGETABLE ($13.80).
The duck meat is nicely seasoned and not mushy. However, there is slightly too much carrot, celery as well as water chestnut which results in a crunchy texture and overwhelms the soft meat. In addition, when using the fresh crisp lettuce along with the mix-in of fried vermicelli, the duck meat is further overwhelmed; flavour and texture wise. Although overall, the second course is not bad because we considered it like a filler and a replacement for rice. But, the portion of meat is a bit on the skimpy side.
COMPLIMENTARY RED BEAN SOUP WITH TAPIOCA.
At the end of dinner, the manager asked if we wanted dessert and mentioned it is on the house. We thought it was very nice of him to mention that dessert is on the house, in case there are people who do not know that most (if not every) Chinese restaurant offers complimentary dessert. As for the taste, the red bean soup is slightly sweet but also watery. There is not much flavour which is sort of a shame considering that there is the addition of tapioca, compared to a generic red bean soup.
TOTAL: $131.50 + TIP $18.50 = $150.00.
Imperial Court serves average food and some dishes are better than others, such as the cream and butter sauce, roasted squab and peking duck skin. In addition, the restaurant is clean and has a relaxing atmosphere. As for the service, the staff was attentive, provided a plate change and left extra plates on the side. Furthermore, the manager was friendly and none of the staff looked unhappy.
POSITIVES
- Squab (3/5)
- Peking duck skin and cream n' butter sauce (3.5/5)
- There was a plate change
NEGATIVES
- Some may think the prices are slightly high
- Washroom is kind of run down looking
LITTLE THINGS
- Peking duck courses can be ordered separate
Food: 2.5/5
Service: 3/5
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