Imperial Treasure Super Peking Duck at Paragon stands as a Michelin-starred Chinese restaurant specializing in the finest and most authentic Peking duck preparation in Singapore. Located at #05-42/45 in Paragon Shopping Centre along Orchard Road, this establishment represents the pinnacle of Imperial Treasure's restaurant portfolio, bringing Beijing's legendary culinary tradition to Singapore's fine dining scene.
The restaurant's interior creates a refined and sophisticated atmosphere befitting its Michelin recognition, with elegant decor that provides an appropriate backdrop for the culinary artistry on display. The namesake Super Peking Duck arrives at tables carved tableside by skilled servers, presenting crispy glistening skin wrapped in delicate crepes with scallions, cucumber, and proprietary hoisin sauce—a ritual that transforms dining into theater.
Beyond the signature duck, the menu offers a vast array of authentic Chinese dishes that reflect the depth and breadth of imperial cuisine. Each dish receives meticulous preparation using premium ingredients sourced from specialist suppliers, ensuring that flavors honor traditional recipes while meeting contemporary standards of quality and presentation.
Imperial Treasure Super Peking Duck operates daily from 10am to 10pm, accommodating both lunch and dinner service for business meetings, family celebrations, and special occasions. The restaurant's Michelin Star recognition in the 2019 Michelin Guide Singapore validates its position among the country's elite Chinese restaurants, reflecting sustained excellence across food quality, service, and overall dining experience.
The Imperial Treasure group has expanded beyond Paragon to additional locations including Asia Square and Jewel Changi Airport, making their exceptional Chinese cuisine accessible to diners across Singapore. However, the Paragon flagship remains the standard-bearer for the brand's commitment to elevating Chinese culinary traditions to fine dining status.
6732 7838
Orchard Road
Operating Hours
Closed - Opens Tomorrow
Opens tomorrow at 11:30 am
Monday
11:30 am–2:45 pm
6–10 pm
Tuesday
11:30 am–2:45 pm
6–10 pm
Wednesday
11:30 am–2:45 pm
6–10 pm
Friday
11:30 am–2:45 pm
6–10 pm
Saturday
11 am–2:45 pm
6–10 pm
Sunday
(Today)
10:30 am–2:45 pm
6–10 pm
Price Distribution
$100+49%
$60–708%
$70–809%
$80–9012%
$90–10010%
Our Menu
Menu Highlights
Roasted Pork
$15.00
Charcoal Grilled Pork Collar
$12.00
Deep-fried Hong Kong Dace Fish Ball with Clam Sauce
$12.00
Deep-fried Silver Fish with Pepper & Salt
$12.00
Deep-fried Crispy Salted Beancurd
$8.00
Pan-fried Prawn Cake
$14.00
Chilled Pig's Shank
$12.00
Marinated Beef Shank with Five Spices
$12.00
Marinated Duck Web & Wing
$12.00
Century Egg with Pickled Ginger
$8.00
Prawn Salad with Assorted Fruits
$14.00
Menu Highlights
Deep Fried Cod Fish Fillet with Sauce
$15.00
Pan Fried Cod Fish Fillet
$15.00
Sautéed Cod Fillet with Celery and Preserved Black Olives
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
鱈とセロリと塩漬けオリーブのソテー
Steamed Cod Fish Fillet with Chillies
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
鈣のピリ辛蒸し煮
Deep Fried Cod Fish Fillet with Pepper & Salt
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
釣の唐揚げ、塩胡椒風味
Steamed Cod Fish in Black Fungus & Dried Lily Flowers
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
鱈とキクラゲと金針花の蒸し煮
Sautéed Garoupa Fillet with Vegatables
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
ハタと野菜のソテー
Steamed Garoupa Fillet with Ham & Black Mushroom
$34.00 (Small), $51.00 (Medium), $68.00 (Large)
ハタとハムと椎茸の蒸し煮
Poached Garoupa Fillet with Preserved Xue Cai
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
ハタと雪菜の蒸し煮
Braised Garoupa Head & Belly in Brown Sauce
$32.00 (Small), $48.00 (Medium), $64.00 (Large)
ハタのあら煮
Poached Garoupa Head & Belly with Chinese Rice Wine
$34.00 (Small), $51.00 (Medium), $68.00 (Large)
ハタのあら煮紹興酒風味
Sautéed Dace Fish Cake with Hong Kong Kailan
$22.00 (Small), $33.00 (Medium), $44.00 (Large)
ケンヒーのすり身と芥藍菜の炒め物
Poached Dace Fish Cake with Beancurd in Superior Soup
$22.00 (Small), $33.00 (Medium), $44.00 (Large)
ケンヒーのすり身と豆腐のスープ煮
Sautéed Dace Fish Cake with Parsley and Radish
$22.00 (Small), $33.00 (Medium), $44.00 (Large)
ケンヒーのすり身とパセリと大根の炒め物
Pan Fried Dace Fish Stuffed with Shrimp Paste
$40.00 (Each)
ケンヒーの詰め物のソテー
Menu Highlights
凉拌小木耳
$14.00
Chilled Black Fungus
香菇烧肉絲
$14.00
Braised Pork with Black Bean Sauce
金砖龍豆腐
$14.00
Deep-fried Century Egg Stuffed with Shrimp Paste
鲍汁焖凤爪
$14.00
Braised Chicken Feet with Abalone Sauce
金砖龍豆腐
$14.00
Deep-fried Century Egg Stuffed with Shrimp Paste
金网脆皮肠粉
$12.00
Crispy Rice Noodle Roll (Shrimp/Barbecue Pork/Beef)
鲜虾蒸肠粉
$10.00
Steamed Shrimp Rice Noodle Roll
蒸海鲜饺
$7.20
Steamed Seafood Dumpling 'Yu Kai'
香蒸烧卖
$6.80
Steamed Pork & Shrimp Dumpling 'Siu Mai'
蒸排骨
$6.30
Steamed Pork Ribs with Black Bean Sauce
蒸凤爪
$6.00
Steamed Chicken Feet with Black Bean Sauce
烧卖叉烧包
$6.00
Steamed Barbecue Pork Bun
金网脆皮肠粉
$12.00
Steamed Crispy Rice Noodle Roll (Shrimp/Barbecue Pork/Beef)
鲜虾蒸肠粉
$10.00
Steamed Shrimp Rice Noodle Roll
Menu Highlights
Steamed Shanghai Hairy Crab Dumpling
Stir-fried Hairy Crab Roe
Sautéed Hairy Crab Claw with Bamboo Shoot & Preserved Vegetables
Sautéed Egg White with Hairy Crab Roe
Steamed Male Hairy Crab
Stewed Noodles with Hairy Crab Roe
Glutinous Dumpling Ginger Tea
Champagne Comtes de Dampierre, Centenary Bentley Motors Limited Edition
(1杯/glass)
This special Cuvee of 65% pinot and 35% Chardonnay created for celebrating Bentley Motors 100 years Anniversary. On the nose, it has notes of peach, apple, citrus and toast. It is fresh with mineral on the palate and a beautiful aftertaste.
Three Treasures Platter (Barbecue Pork Belly with Honey Sauce, Marinated Black Fungus, Deep-fried Crispy Salted Beancurd)
Double-boiled Chinese Cabbage with Superior Fish Maw & Mushroom Soup
Peking Duck
Marble Goby 'Soon Hock' Fish (Steamed with Superior Soy Sauce/Deep-fried)
Braised 5 Head Fresh Whole Abalone with Goose Web in Oyster Sauce
Pan-fried Diced Iberico Pork with Garlic Chips
Fried Rice with Shredded Duck
Mango Pudding
Menu Highlights
Sautéed Frog's Leg with Shrimp Sauce & Shredded Ginger
$32.00
Pan-fried Prawn Cake with String Bean
$36.00
Steamed Marble Goby 'Soon Hock' Fillet with Diced Chillies
$48.00
'Live' Meat Crab with Black Pepper Sauce
$14.00
Sautéed Prawn with Egg White in Italian White Truffle Oil
$38.00
Stewed Goose Web with Vermicelli & White Peppercorn
$60.00
Sautéed Dried Oyster in Lettuce
$32.00
Menu Highlights
凉拌小木耳 Chilled Black Fungus
$16.00
Chilled Black Fungus
金银蒜玉豆 Long Bean with Minced Dried Garlic
$16.00
Long Bean with Minced Dried Garlic
蚝油炒三菇 Sautéed Assorted Mushrooms with Oyster Sauce
$16.00
Sautéed Assorted Mushrooms with Oyster Sauce
百花炸皮蛋 Deep-fried Century Egg Stuffed with Shrimp Paste
$16.00
Deep-fried Century Egg Stuffed with Shrimp Paste
鲍汁焖凤爪 Braised Chicken Feet with Abalone Sauce
$16.00
Braised Chicken Feet with Abalone Sauce
金砖脆豆腐 Fried Crispy Stuffed Beancurd
$16.00
Fried Crispy Stuffed Beancurd
椒盐鱿鱼须 Deep-fried Squid with Pepper & Salt
$16.00
Deep-fried Squid with Pepper & Salt
柱侯金钱肚 Steamed Beef Tripe Marinated with 'Chu Hou' Sauce
$18.00
Steamed Beef Tripe Marinated with 'Chu Hou' Sauce
XO酱炒萝卜糕 Fried Carrot Cake with XO Sauce
$14.00
Fried Carrot Cake with XO Sauce
Menu Highlights
Marinated Jelly Fish Head
$24.00
Roasted Pork
$24.00
Charcoal Grilled Pork Collar
$20.00
Marinated Duck Web & Wing
$20.00
Chilled Pig's Shank
$20.00
Deep-fried Crispy Salted Tofu
$14.00
Menu Highlights
Set A
$138++
Twin Combination Platter (Roasted Pork, Deep-fried Squid with Pepper & Salt)
Double-boiled Chicken Soup with Sea Whelk & Chinese Herbs
Deep-fried Cod Fish Fillet with Gravy
Braised Sea Cucumber & 5 Head Fresh Whole Abalone in Oyster Sauce
Braised Thick Noodles with Honshimeji Mushroom in Italian White Truffle Oil
Red Bean Cream with Lotus Seed (Hot)
Set B
$158++
Three Treasures Platter (Long Bean with Garlic, Marinated Black Fungus, Barbecue Pork Belly with Honey Sauce)
Chicken Soup with Superior Fish Maw
Peking Duck
Braised 5 Head Fresh Whole Abalone in Oyster Sauce
Braised Thick Noodles with Shredded Duck & Preserved 'Xue Cai' Vegetables
Aloe Vera Jelly with Fresh Fruits (Cold)
Set C
$188++
Three Treasures Platter (Barbecue Pork Belly with Honey Sauce, Marinated Black Fungus, Deep-fried Crispy Salted Beancurd)
Double-boiled Chinese Cabbage with Superior Fish Maw & Mushroom Soup
Peking Duck
Marble Goby 'Soon Hock' Fish (Steamed with Superior Soy Sauce/Deep-fried)
Braised 5 Head Fresh Whole Abalone with Goose Web in Oyster Sauce
Pan-fried Diced Iberico Pork with Garlic Chips
Fried Rice with Shredded Duck
Mango Pudding
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.
Positive Reviews
Mitz Hiratsuka (み)
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.
Evangeline Tan
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.
Ivan Loh
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.
C K Leong (Ah Leong San)
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.
Ying Ying Chan
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.
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