Imperial Treasure Nan Bei Restaurant (御寶南北小馆) @ Ngee Ann City - Launches New "Taste of Nostalgia" Menu

I used to frequent Imperial Treasure Steamboat a lot, but I didn't know they have another concept known as Imperial Treasure Nan Bei Restaurant at Ngee Ann City. The restaurant offers a plethora of modern yet nostalgic dishes from traditional Northern and Southern Chinese cuisine. For a limited period, the restaurant has launched the "Taste of Nostalgia" menu.

Steamed Fish Head with Minced Ginger 4/5

We started our dinner with the Steamed Fish Head with Minced Ginger ($45 Half). I guess not many people may know how to appreciate this as has a lot of bones. However, that is where the most delicate part of the fish is at.

Stewed Pork Belly with Preserved "Mei Cai" Vegetables 4.5/5

The Stewed Pork Belly with Preserved "Mei Cai" Vegetables ($24 Small) is one of my favourite dishes in the new menu. The pork belly is braised until melted in the mouth. The sweetness of the Mei Cai vegetables helps to cut through the oiliness while giving it a nice crunch.

Congee with Flower Crab 4/5

Great for rainy days is the Congee with Flower Crab ($11 per 100g). The smooth congee is cooked together with the flower crab for that crustacean flavour. I would recommend adding a bit of the deep-fried youtiao for that extra textural enjoyment.

Poached Wagyu Beef with Hor Fun & Beansprouts 4.5/5

The Poached Wagyu Beef with Hor Fun & Beansprouts ($70 Small) is a lavish enjoyment which is cooked at tableside. First, the superior stock of pork bone, chicken bone and Jinhua ham is brought to a boiled. 

Once the superior stock is boiling, the staff will cook the Japanese A5 wagyu beef first. Similar to shabu shabu, the wagyu beef slices are cooked in the superior stock to allow diners to enjoy the fresh and tender wagyu beef.

Lastly, the Hor Fun is added and cooked in the superior stock. The Hor Fun is then served together with the soup which has that extra beef jus flavour in it from the previous cooking of the wagyu beef. This elevates the whole appreciation of the rice noodle.

Sweetened Red Bean Paste with Lotus Seed 3/5

Chilled Steam Fresh Milk with Egg White 3.5/5

For desserts, there are 3 classic options. One can choose from the Sweetened Red Bean Paste with Lotus Seed ($5), Chilled Steam Fresh Milk with Egg White ($6) and Chilled Aloe Vera Jelly with Fruits ($6). I would prefer the red bean paste to cook longer as the red bean still has a bite, unlike the paste texture I was expecting. For something light, I would go for the smooth and silky chilled steam fresh milk with egg white. Last but not least, the refreshing chilled aloe vera jelly that will wake up the senses with its sourish kick.

Chilled Aloe Vera Jelly with Fruits 3.8/5

The "Taste of Nostalgia" menu is available daily for both lunch and dinner. From now to 31 July 2019, Imperial Treasure Club members can enjoy a 20% discount off all items from the ‘Taste of Nostalgia’ menu (Non-members enjoy a 10% discount off).

Note: This is an invited tasting.


Imperial Treasure Nan Bei Restaurant 
Ngee Ann City
391 Orchard Road
#05-12/14
Singapore 238874
Tel: +65 67381238
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 6pm - 1030pm
Fri-Sat: 11am - 1030pm
Sun: 1030am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Walk to Ngee Ann City. Journey time about 8 minutes. [Map]

Geylang Claypot Rice @ Beach Road - The Popular Claypot Rice Has Relocated

The popular Geylang Claypot Rice has moved to its new home at Beach Road. Together with my foodie friends, we made our way down to the restaurant for lunch. While many things in the restaurant are new, we are glad it still sticks to its old way of cooking the claypot rice over charcoal fire.

Claypot Rice 4.2/5

We had the Claypot Rice ($36 Large). It comes with big chunky pieces of tender chicken, Chinese sausages, salted fish and strand of greens.

To eat, drizzled the fragrant dark sauce over it the rice and mixed it well. I would also recommend adding the pork lard oil, giving the fragrant rice a boost in flavour and smoothness. The best part is at the bottom of the claypot, where you will find crispy bits of the rice grains that have been infused with the smoky flavour from cooking over charcoal fire.

Stir-fried French Beans with Dried Shrimps 4/5

Sambal Kang Kong 4/5

To complete our meals, we order some stir-fry dishes to go along with the claypot rice. Since we only have a few strands of greens for our claypot rice, we decided to have a balanced diet with more greens. We ordered the Stir-fried French Beans with Dried Shrimps ($10) and Sambal Kang Kong ($10). Both dishes were well executed, not only satisfying our hungry stomach but also our diet plan.

Beancurd Skin Roll $10

One of my favourite dishes is the Beancurd Skin Roll ($10). Deep-fried to golden brown, the exterior is crispy with a delicious interior, stuffed with fish and prawn paste.

Tofu with Prawn 3/5

Lastly is the Tofu with Prawn ($12). A simple dish with soft tofu and huge succulent prawn, hold together by a starchy gravy.

The star here is still the claypot rice. I am glad that the restaurant continues to cook their claypot rice over charcoal fire. Each claypot needs around 25 minutes of cooking time. If you do not want to wait that long, it is best to call and pre-order.


Geylang Claypot Rice
361/363/365 Beach Road
Singapore 199576
Tel: +65 67444574
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Walk to the junction of Beach Road and Jalan Sultan. Cross the road and walk down Beach Road. Walk to destination. Journey time about 5 minutes. [Map]