Dinner at Imperial Treasure Nan Bei Restaurant

Located on the fifth floor of Ngee Ann City, it was my first time visiting Imperial Treasure Nan Bei Restaurant on 8 January 2011 where I met up my friends for a birthday celebration. The restaurant boasts an interesting seating arrangement. The open concept is seen by the main dining area being open with no walls to separate it from the shopping mall's walkway. It is cordoned off by just a low railing, allowing passers-by to look in. For those who treasure their privacy there is another section for them. Hidden from the public view, there are intimate booth seats in a classier section. My friends and I were seated in this section.

The menu consisted of a trove of dishes culled from various parts of China. Nan Bei is Mandarin for South and North, and an expression that means the length and breadth of a country. Yet the taste of the food is basically Cantonese - the Hong Kong Style.

We had a total of seven dishes. They comprise of La Mian with Hot and Spicy Soup, Pork Rib with Salt & Pepper, Beancurd Leave Soup, Saut.Pork/Beancurd Leave, Nanjing Salted Duck, Red Bean Pan Cake and Glutinous Ball with Swt Wine.

La Mian was delicious, if not for the wide spread of food, we would have probably taken a bowl each, though I would prefer my noodles not to be too spicy.

The Pork Ribs have to be one of my favourite dishes. They were tender and cripsy.

The first 2 dishes that we shared.

This has to be my favourite dish of the evening. For a change, this was the first time I tasted beancurd in this form. Mixing this with vegetables, the soup was thick and delicious.

Nanjing Salted Duck was something different from the usual roast duck that we normally eat. In thin slices, it gives a unique taste, like a delicacy.

For a person who hardly eats Saut Pork, I tried a piece and it was quite nice. Blending with Beancurd Leave, this reduces the saltiness of the Saut. Pork that we usually eat.

Red Bean Pan Cake left a sweet taste in our mouths and this dish is certainly worth a try, especially those with a sweet tooth.

As for Glutinous Ball with Swt Wine, I didn't really like this dish. The Swt Wine was not strong enough, it was diluted. I would have prefered waterchest nut to Glutinous Ball.

It was an enjoyable evening on 8 Jan 2011, with my friends Joanna, Linda and Cara celebrating my birthday in advance. Thanks for the friendship and here's to more food adventures for 2011.