Shop Reviews

Came here for dinner and was thankfully able to make a reservation on the day itself. I was seated on the outside as the inside of the restaurant was full. We ordered the Peking duck, and asked them to fry the meat with Ee fu noodles, and also got a vegetables. That was a very heavy meal for 2 as it was one whole duck. The chef sliced the duck skin for us and placed the duck nearly across 3 plates, sorted by parts. I will think a duck will prob be enough for 3 pax max 4 pax. If you do have more pax, I will suggest that you order another duck at least so that everyone can have a few servings of the Peking duck. Service was quite prompt as they had at least 2-3 staff at our area. It does get abit noisy when there are a lot of guests waiting outside to be seated for their table. The external seating area was very spacious so it was very comfortable to have conversations.

My 2nd Peking duck this month. Decided to revisit Super Peking Duck after more than a decade? The peking duck condiments comes with white sugar by default, as the first cut skin is meant to be dipped in sugar. Next cut contains tender meat with skin, followed by the rest of the duck with tougher meat and skin. I’m more used to just the skin with crepe but overall it was not bad. Usually Peking duck meat would be used to cook a second dish. We had the stir fried beef hoon but we realised for here, the second dish was not necessary as most of the meat were served at the first dish. It’s been a super long time since I had sweet and sour pork in a proper restaurant. And my it was crispy and decent flour and meat proportion. The tanginess from the sweet tomato sauce and fresh pineapples add to the tastiness of the dish. Another delightful dish was the claypot frog legs with stir fried scallion. Fat juicy and flavourful legs. The gooey beef soup was on mark too. #imperialtreasuresuperpekingduck #paragon #traveliscallin

Was treated to a dinner here. It’s definitely one of the best Peking duck I’ve ever eaten. The duck was roasted to perfection. A chef came to slice off a portion of the skin just for us to try with sugar. It was very delicious. True to Beijing style the rest of the Peking duck was sliced with the meat and skin and wrapped in a very soft pancake like skin. Love it. The steamed chicken with spring onion and ginger bits was good too. Then we had Soon Hock fish done two ways. The tail portion deep fried and the head portion was steamed with pork lard bits. Both versions were really tasty. Even the simple claypot minced meat and brinjal was good. The meat of the Peking duck was fried with salt and pepper to complement the carbo of the night - the yee mee. Great end to the dinner.

Had lunch at Imperial Treasure Super Peking Duck on a Saturday with a few friends, and it was an excellent dining experience. The food was outstanding. I dare say that it’s one of the best Peking duck and Chinese cuisine in Singapore. The restaurant has a modern, classy interior that matches its high-end positioning, and the service was impeccable. The staff were professional, attentive, and prompt throughout our meal. The only downside is the price, which is significantly higher than other Chinese restaurants in the area. That said, the quality and execution do justify the cost. The Peking duck was truly memorable and absolutely worth trying at least once. Overall, a great experience and a restaurant I’d recommend for special occasions or when you’re in the mood to indulge.

Had the chance to visit this restaurant for a celebration. For a total bill of $800, the meal we had for 4 pax severely underdelivered on both quality and value. While some dishes were delicious, the significant misses and premium pricing make this hard to recommend. Disappointing dishes: 1. Soon hock steamed fish: The biggest letdown of the evening. At this price point, you expect pristine execution, but the fish arrived rubbery in texture. The accompanying sauce was underseasoned and failed to elevate the dish. 2. Peking Duck Pancakes: While the duck itself was decent, the pancake wrappers were aggressively floury with virtually no flavor. These tasted more like raw flour discs than the delicate, slightly sweet wrappers that should complement Peking duck 3. Beancurd Skin (Tau Kee) - Had a peculiar and acquired taste (similar to chicken essence) 4. Fish Maw, Fungus and chicken Soup - $55 per single-serving with very little meat and the soup tasted too overwhelming and spoilt our appetite for the rest of the meal Good/decent dishes: 1. Roast meat: Crispy skin with tender meat, overall really well done 2. Dim sum trio (siew mai, har gao, salted egg custard bun): These were delightful and would highly recommend ordering especially the salted egg custard bun 3. Salted egg prawns: Strong salted egg taste that is different from usual restaurants 4. Tofu with spinach: Enjoyable, no complains 5. Ee Fu noodles: Nothing mind blowing but it did the job For the premium price point, we expected better quality dishes and consistency. The kitchen executed poorly and it doesn’t warrant the price point (especially for the premium dishes). If you would ask me whether I’d recommend/visit again, I’d be highly sceptical. If I were to come back, it’d only be for the dim sum and roast meat.

Service here is excellent. You will be attended to the minute you show yourself to the counter staff. Staff is very attentive and constantly topping up your tea for you without you asking them to. Every staff is warm, friendly and very welcoming! Unfortunately, food taste is not on par with the service. The roast duck is truly a remarkable, must try dish. Crispy skin with moist and tender meat. It would have been ideal if they were deboned. Double-boiled soup with fish maw and chicken is flavourful with a tinge of Chinese wine in it. The meat crab with egg white is not bad except that the crab shells are still in them, need to be careful when consuming this dish. You may want to skip the double-boiled chicken soup with matsutake mushroom and go for Ding Tai Fung double-boiled chicken soup instead. The stewed beancurd with seafood in claypot also paled in comparison to many other restaurants. Hence, can be skipped. The chilled Aloe Vera Jelly with fresh fruits is average in taste. But the sesame paste in the black sesame glutinous rice ball in ginger soup is really fragrant. Can give that a try. The walnuts coated with honey and sesame is nice. I must honestly say that the chefs did put in effort to keep their dish healthy and fresh ingredients are used so price is reasonable for the quality.

Great spot for a private family meal We visited for dinner and used a private room, which I highly recommend. It made the experience very comfortable and relaxing—perfect for having a real conversation with family and friends without the noise of the main dining hall. The signature Peking Duck was delicious and carved tableside by the chef. Just a heads-up on portion sizes: the duck is quite substantial. It was actually a bit too big for our group of four to finish comfortably, so it might be best shared among a slightly larger group. Overall, a fantastic choice if you want a high-quality meal in a relaxed setting.

The miso ramen was good, except for the tamago, which was over cooked, but the pork was better than in many other places. Good noodle. Nice calm ambiance and friendly staff.

Went for weekday dinner, it was totally empty. Ordered miso ramen. Soup a bit too salty & watery, with 1pc of chasu & half tamago. Noodles yellow springy. Not worth the price.

I’m a fan of salty food, but even I would have to say that the amount of salt was overpowering for the ramen. It ruined the flavour of the ramen as I felt that I was eating spoonfuls of salt. The bizarre combinations of mushrooms and onions in the ramen also did not contribute to the dish at all. Had to go eat some ice cream after that experience to wash my poor palate. Try to avoid this place if you can.