The night of September 18, 2012 was when the Imbi Palace group launch their new rebranded image and had invited to about 140 guests to join in this occasion.
The place held for this was at the Pavilion's Grand Palace restaurant where we get to enjoy a delicious and sumptuous meal:
I'm impress that they started right on schedule which I've not seen for a very, very long time and am glad that I made it in time. LOL.
The MC, Ms. Jocelyn Lim started off with a welcoming note:
Before passing it on to the Chairman of Imbi Palace Group, Mr. Lum Tuck Loy to say a few words:
And subsequently a photo op with the Executive Director as well, Mr. Chin:
The first dish that we were served is called the Double Boiled Cordyceps Flower with Top Shell & Fish Maw:
It has a unique flavor combination of herbs and meat. It is said to improve skin complexion and cleanses our kidneys.
The Crispy Golden Peking Duck next follows which I very much look forward too because I love Peking Duck. There was also a demonstration by a chef carving the Peking Duck:
Served with some scallion and sauce, along with thin pancake like pastry called Momo:
As expected, the Peking Duck was a nice dish that I enjoyed.
A Pan Fried Stuffed Scallop came next and this is how it looked like on my plate:
The scallops are stuffed with fresh prawns and I can taste some other type of flavor on it from the juice and sauce that flowed out as I bite into it.
A unique "8 Treasures Truffle Chicken" was next on the menu and it has such a distinct presentation on it's own:
Stuffed with 8 different type of mushrooms and with truffle sauce, this chicken also presented a nice rich taste to it. The chicken's neck is longer than usual due to it being hanged before roast and it's dubbed as "Kookoo" chicken. Bare in mind though that this chicken costs about RM80 a dish compared to the Peking Duck of RM70.
Here's a surprise dish that I truly enjoyed the most:
The BBQ Broiled Spanish Pork Ribs. The picture above is the whole of it before it's cut into a piece for me to try:
Nice, tender and juicy. Some parts seemed to be a little too salty but nevertheless, overall it's my favorite dish of the night.
The South African Dried Abalone came next for us to feast (looks like we have worldwide ingredients!):
The abalone is harvested from the unpolluted seas off the coast of Hermanus and follows the International Food Safety methodology in preparing it.
7th dish for the evening came the LanZhou Knife Shaved Ramen:
Served in a soup like setting, it complements the ramen with it.
There's also a preparation demo that was done by a chef on how the ramen is prepared from a ball of dough:
And finally, since the mooncake festival is upon us, the Snow Skin Mooncake was introduced:
And we were given one each for the road packaged in a little box:
Chef Nam-gor demonstrated on the making of the mooncake:
Along with the mooncake, they also served Coconut Pudding as our dessert:
The Imbi Palace restaurant started off in 2003 where it specializes in Cantonese food ranging from the 'live' seafood to HK Dimsum to Cantonese porridge and noodles. Earlier this year in 2012, the outlet in Jalan Imbi was closed down in order to make way for development projects in the city. Being the 1st outlet where it started, it was then decided that they rebrand the image to the Imbi Palace Group in order to preserve the history and heritage in where it all began.
There are currently four outlets for the Imbi Palace Group of restaurants, namely, Mutiara Palace Restaurant in Mutiara Damansara, The Klang Palace Restaurant in Centro Mall, Klang, Grand Palace in Pavilion (which is where I had these) and The Jaya Palace Restaurant in Menara LYL
There will be a new outlet opening at Setia City in Shah Alam but however, there will be no pork dishes served over there.