Imperial Treasure Huaiyang Cuisine Fried Rice

At the heart of Huaiyang cuisine lies an exceptional emphasis on seafood, with dishes crafted from the finest, freshest catches from the region’s rivers and lakes. Imperial Treasure Huaiyang Cuisine is brand new - launched in 2025- we just had to try. The Imperial group are no slackers when it comes to fine Chinese cuisine.

It seems the formula behind the Big3’s success = hiring top quality chefs from that very province they’re featuring eg HK for canto, Teochew, Shanghainese and now Huaiyang.

Now let me rate the dishes we had. The soup - shepherds purse with fishball was a harmonious balance of herbaciousness. Though not for everyone (some said it tasted like grass), I still rate it 6/10

The smoked chicken was next - a tad tough but the seaweed and smokiness came through. 6.5/

The curry prawn was rich and flavourful. 6.5/10

The coup de grace was the Yangzhou fried rice done by a chef from Yangzhou. 7.5/10
Unlike the canto version of the dish which uses charsiew, the Yangzhou chef uses sea cucumber bits. The egg floss (strands) was masterfully done. Each rice grain already coated with egg, the floss brought it to the next level! I would go back just for this dish.