After walking past those marinated ducks hanging so temptingly in the kitchen window, I cannot resist ordering a platter.
Imperial Treasure offers much more than just duck for its marinated items, which are poached in a mix of soya sauces and spices. There is also duck's tongue and beef tripe, for example.
Many Teochew restaurants call these braises, but they are actually not. A braise requires a two-step cooking process that involves searing the food first.
At Imperial Treasure, you can order these items individually (from $10) or in combinations of two (from $22) to four (from $34).
The sliced duck meat boasts good flavour, but what interests me more are items such as the crunchy duck's tongue ($12), the tender pig's intestine ($16) and the pork knuckle ($16). I do not get to eat these often and they are cooked very nicely here.
The marinating sauce is light, closer to the Hong Kong style of Teochew cooking than the stronger, heavier flavours among Teochew Singaporeans. Its mildness gives the food an elegance that I appreciate.
The Pan Fried Baby Oyster In Flour Omelette ($24) is another typical Teochew dish done very well here.
As its name promises, the omelette is fried with a generous amount of starch that gives it a gooey texture. But there is also enough egg to provide a crisp coat and a nice contrast in textures.
I recently discovered a very simple Teochew noodle dish that I like a lot and, to my delight, I see it on the menu here.
So even though I think $20 for a small serving of the Crispy E-Fu Noodle Accompanied With Sugar & Vinegar is a bit too much to pay, I go ahead and order it.
When done well, the combination of sugar and black vinegar seeping into the crispy noodle pancake is magic on the palate. But the version here is disappointing.
The noodles are boiled for too long before being pan-fried and the sheet of noodles is too thick. So although the exterior is crispy, the noodles in the centre are soggy and a bit wet. The thickness also means the vinegar does not reach the centre.
I would recommend the Fried Hor Fun With Diced Kai Lan & Preserved Radish ($18). It's not only better value for money, but also much tastier. The hor fun boasts good wok hei too.
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•The Sunday Times paid for its meals at the eateries reviewed here.
For more reviews by Wong Ah Yoke, go to http://str.sg/4MbE.