Imperial treasure
Chinese restaurant · Mayfield ·
Peking duck, steamed seafood, and Americanized Chinese dishes
Peking duck, steamed seafood, and Americanized Chinese dishes
"This Chinese restaurant in Palo Alto is delivering Love and Support packages to healthcare professionals, seniors, and those impacted. You can donate to their cause by ordering online." - team infatuation
"Another prominent dining venue whose lack of Michelin recognition that year struck some critics as unexpected, contributing to broader discussion and controversy over the awards." - Adam Coghlan
"A dim sum destination that has embraced ostentatious presentation, recently adding a lick of edible gold paint to its dishes as part of a trend toward gilded, luxe dim sum and brunch offerings." - George Reynolds
"After a period of critical debate, this fine-dining Chinese import emerges as close to faultless: the golden net prawn cheung fun is singled out as an "unbe-freaking-lievable" highlight—six mouthfuls of genuine heaven—while siu mai are praised as very excellent and an Ibérico pork roll described as perfect. The signature Peking duck, served with wonderful pancakes, benefits from generous second helpings that deliver a "deliciously filthy climax." The cooking is clearly top-notch, though the experience leans expensive; dining sensibly in a group and avoiding the steep end of the wine list keeps it from feeling like a rip-off." - George Reynolds
"A polarising, high-end St James’s import that divides critics but, for some, justifies its brazen extravagance through meticulous craftsmanship. The multi-course signature duck is treated as the high point — an elaborately presented, almost artisan-crafted showpiece whose little squares of frangible skin deliver a remarkable depth of flavour and command a roughly £100 splurge. Accompanying pancakes are lauded as light, layered, fluffy and perfectly hot, while a light but labyrinthine stock with Chinese cabbage is singled out as almost as impressive as the duck. Lunchtime dim sum is a genuine strength: xiaolongbao boast bold stock and a superior filling; prawn toasts are described as big and busty; prawn-and-pork siu mai are spot-on; and crispy golden net prawn cheung fun combines a picture-perfect look with velvety prawns and a brittle tempura layer. Overall, there is real substance beneath the surface style, making it feel like a masterly, special-occasion destination rather than mere PR spectacle." - George Reynolds