Imperial Treasure Cantonese Cuisine Bamboo Clams

I am back in Imperial Treasure Cantonese Cuisine tonight. I opted for usual bamboo clams (smaller) today. Empress Clams are a larger species for maximum effect.

The claypot is long dan (giant grouper) in brown sauce. Always, consistent my amazing. We usually choose the fish (what’s fresh); obviously a Tung Sin Pan - HK folks usually eat groupers - would be even more expensive. If one eats fish, the fish should be above 800g to 1kg for maximum effect. Anything smaller would usually be bony. That’s advice given by the chef over the years. Everything in a claypot tastes better - if you ask me. The retained heat, and the retained flavours = something else.

This is the closest thing to a reputable taichow in Singapore. Not gaslighting all the taichows in the suburbs - there are some good/ famous ones like KEK - but if I want Cantonese flavours it's Imperial Treasure for me.

The soup of the day - every day is different. This is the fan kot (powder gourd) soup. They blend in pork bones, meat and red beans giving a very powdery texture to the soup. Unbelievably delicious. The Cantonese really knows their soup. Double boiled in tanyu pots for at least 24 hours. Soup and rice is good enough for a hearty meal.

Total bill for 3 pax was $297.

Footnote - quite a few HK stars including Donnie Yen frequents Imperial Treasure Cantonese Cuisine.