The Grand Imperial, had perhaps, hoped to be a strong contender for The Grand ‘ole Dame of Chinese cuisine, The Ming Room in the vicinity of Bangsar.
A quick Internet google did not yield much results except for the dim sum review by Joe & another by STL of happy Happy.
Since we wanted to go ala carte, it still left us pretty much undecided on either The Ming Room or Grand Imperial.
So 30mins before the agreed meeting time, I stood in front of Grand Imperial Restaurant, flicking through their menu and then repeated the same procedure for The Ming Room.
Finally I decided on Grand Imperial, for just based on the menu alone, seems to offer a wider selection of preparation for each category of seafood, meat & so forth. Anyhow, it’s good to check out a new place, I reasoned to myself.
Even at 645pm, the place was fast filling up with patrons, mostly families and even businessmen, all talking loudly & enjoying their drinks.
While having wines and champagne with Chinese cuisine was almost unheard of back in my younger years (it was then beers/shandy, tea or sarsi/orange cordial), it seems that every restaurant worth their salt now are going all out with the wine pairing trend.
And it is no exception here at the Grand Imperial, which I must say, offers quite grand of a selection of alcohol.
A non alcoholic person, I settled for some good old Chinese dessert instead, and the words “Avocado” jumped out at me from the menu.
Sadly, my Chilled Avocado Cream with Sago, RM7, was sickeningly saccharine- sweet, with nary of the luxurious creaminess expected of avocados. And this was supposedly their signature dessert.
My companion didn’t have much luck with his Chilled Lemongrass Jelly w Sea Coconut, Rm6 either. See below. Doesn’t it look outright pathetic?
Since our fourth guest is late, and happens to be a Malay, I quickly fired orders for a plate of siew yuk.
The crackly top hats and alternating layers of tender pork & fat restored some of the good vibes around the table. Maybe desserts isn’t their forte, we thought.
Anyhow, we added an order of BBQ Sliced Pork it with Honey Sauce RM16 just to be sure.
Rainy nights and stressful days got us hankering for stewed, double boiled, body nourishing soups hence we ordered 2.
Both were recommended orders of the Restaurant Supervisor & was a complete joke.
Double Boiled Seafood Soup, RM22 & Mushroom Soup, RM14.
When we couldn’t spy any seafood nor mushrooms in both bowls, we called her over to confirm if it was the right order.
She proceed to dig the spoon into both bowls and shoveled up some of the contents. After repeating that for several times, (while we watched her digging away at our soups) she merely said “Oh, the chicken one is the seafood soup, and the pork one is the mushroom”.
My boss then tactfully reminded me that this is a business meeting & I should try not to create a scene. Hurmph.
This cost us RM42.00.
It was just another crap, uh…I meant craB dish.
Fisherman Fried Rice with Salted Egg Yolk. RM16.
SALTED FISH. Which ingenious chef fries rice with salted fish AND salted eggs?!!
I think it was written somewhere in the menu as Australian beef. That’s probably why.
Texture and taste-wise? It could have been Malaysian cows for all we know.
So I do look forward to any good reviews anyone may have to share! ;p
Grand Imperial Restaurant,
Lot T5,3rd Flr,BSC East Wing.