Imbi Palace takes Chinese cuisine to new heights

THE dinner to celebrate the Imbi Palace group’s recent rebranding efforts could not have been more appropriate.

The event, which gathered some 140 guests ranging from the media to some customers, saw some of the restaurant’s specialities making their way to the dinner tables.

Prepared by the group’s executive chef Jason Kong from Hong Kong, some of the favourite dishes among guests were the signature Peking Duck, Pan-Fried Stuffed Fresh Scallop, Crispy Boneless Chicken Stuffed with Truffle Oil and Mushrooms and Grilled Spanish Pork Spare Ribs.

Nice serving: Chef Kent Lau is seen carving theskin on the Peking Duck.

Also presented to guests was the restaurant’s new launch, which was the South African abalone in braised style.

Imbi Palace group director Francis Lai said customers were in for a launch discount with the abalone for a limited period.

The promotional price for 33g of the dried abalone is only RM88 while the normal price is RM168.

“This event, which marks our company name change from the Palace group to the Imbi Palace group, is to differentiate ourselves from the many companies with similar palace names,” he said at the dinner held at the Grand Palace Restaurant in Pavilion, Kuala Lumpur.

Since the first restaurant opening in 2003, the group has five restaurants to its credit with the sixth Palace @ Setia City opening soon in Shah Alam.

So juicy: The PekingDuck is a highlight ofthe launch at therebranding.

“The Setia City restaurant would be special in terms of its banquet facilities which can host 2,500 guests,” added Lai.

The event saw various carving and cooking demonstrations as the emcee introduced each course on the nine-course menu as they arrived.

The top-selling Peking duck was snapped up within minutes on each table. Crispy on the well-roasted skin with just the right amount of fat, the duck was a delight.

The Grilled Spanish Pork Spare Ribs was clearly finger-licking good as some guests were seen doing just that — licking their fingers.

Aromatic with a tender texture, the ribs were very flavourful and juicy.

“The secret lies in the fresh ingredients. We don’t keep our unsold grills and roasts for customers on the day.

“The ribs are made upon order. It may take about 30 minutes or so but it’s not pre-made hence when it arrived, the dish is of a fresh quality,” said Lai, adding that Spanish pork was a better choice as it was almost odour free and was perfect for the recipe.