(From fifth left) Grand Imperial director Jackie Lai, director Lai Ying Meng, Cheung, Pavilion Sdn Bhd chief executive officer Datuk Joyce Yap and other guests at the opening of the restaurant in Pavilion Kuala Lumpur.
GRAND Imperial Restaurant’s ninth branch at Pavilion Kuala Lumpur is giving prominence to high-end imported seafood and fresh ingredients.
Each Grand Imperial restaurant features different appetisers and the newest eatery is known for its cold dishes made from quality ingredients such as Australian Cuttlefish with Tartar Sauce and Dried Scallop with XO Sauce.
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