Summer Banquet

After more than half a year, I stepped into Imperial Court again, this time for their newly launched menu, the Summer Banquet. Friends who have been following my articles are probably familiar with this Chinese restaurant, so I won’t elaborate on the environment here and will directly introduce the dishes of the Summer Banquet. Starting off with the nourishing trio, there’s a giant version of the Osmanthus Mantis Shrimp Dumpling, quite generously filled, with the translucent dough skin adorned in vibrant colors. The crispy bean curd roll is enhanced with decadent foie gras, elevating the flavor. The chilled eggplant mixed with wasabi sauce is very refreshing, making it the perfect appetizer to start the meal. I’ve had abalone many times, but paired with scrambled eggs and topped with shaved black truffle slices, this combination is truly a first for me and surprisingly harmonious. The chef’s carefully designed set menu naturally includes soup. The matsutake mushroom, white jade barley, and duck leg soup releases a very enticing aroma when the lid is lifted, and it tastes extremely comforting—maybe because I usually don’t have enough soup in my diet? Next up is a dish featuring tender and sweet pumpkin juice spinach, topped with delicate, springy, and flavorful local milk lobster, creating a dish with great layers of taste. The grouper is pan-fried to a fragrant crisp, and the fish skin especially pleases me. The chef also adds peach gum and lettuce among other ingredients, served in fish broth, giving a noble yet fresh and pleasant feeling. Salted salmon and crab meat with five-grain shredded sprouts is dry and crispy; no matter how full you are, you’ll want to eat more than half a bowl. At the table, someone with a big appetite wanted to order the lime lemongrass pepper roasted free-range chicken, so I happily joined in. The crispy skin and tender meat are a given, but what I love most is the touch of Southeast Asian flavor, adding a refreshing note that’s quite rare in typical Chinese restaurants. One of the desserts is the Tokachi red bean 3.6 milk pudding, sweet and silky smooth. The Jade Rabbit custard glutinous rice ball is cute and delicious, and the digestive biscuit base is, in my opinion, a stroke of genius—unexpectedly a perfect match. Restaurant Information: Imperial Court 3rd Floor, Royal Plaza Hotel, 193 Prince Edward Road West, Mong Kok