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Saturday, September 22, 2012

Launch of Imbi Palace Group Rebranding 皇宫海鲜酒家

Did you ever see a mountain of dried abalones before? I just seen it when i was invited to the launch of Imbi Palace Group Rebranding dinner. I was honoured to be invited as Palace restaurant is one of my favourite Chinese restaurant, I like to visit their branch at Klang, Klang Palace.

Earlier this year, they closed down their outlet on Jalan Imbi to make way for the development projects in the city. That was their first outlet, the place where it all started. Their management do not want Imbi Palace just gone this way and after some thought they decided to change their company name to Imbi Palace Group. So Imbi Palace Restaurant history and heritage will continue to live on in the company name. With the new name, a new logo now represents the restaurants. As with the previous logo, the corporate colour is Gold. Gold represents the gold standards adhere to in the food, in terms of taste and quality and service excellence. The Chinese calligraphy stroke in the new logo stands for culture, tradition and art.
Their restaurant specializes in Cantonese food with a wide range of 'live' seafood, HK dim sum and barbeque, Lanzhou 'la mien' and Cantonese porridge and noodles. The noodles are specially imported from Hong Kong to give an authentic taste.

Speech given by the chairman - KMN Mr. Lum Tuck Loy

Official launch of Imbi Palace Group Rebranding by Mr. Lum Tuck Loy and Mr. Chin Hon Yin (Executive Director)


Guests to take home this yummy snowskin mooncake as souvenir..

There were few cooking demo presented to the guests..

Chef slicing the crispy Golden Peking duck

Pan fry stuffed scallops


chef show to us the cooked abalone

Hand making ramen

shaving noodles


making snowskin mooncake


Ok, now dinner time..

1st Dish:
Double Boiled Cordyceps Flower with Top Shell & Fish Maw
-a very healthy and nutritious soup. It helps improve skin complexion, nourishes our Yin, and cleanses our kidney.

2nd Dish:
Crispy Golden Peking Duck

-Peking Duck is popular duck dish from Beijing that has been prepared since the imperial era. Today, it is considered one of China's national foods.

This dish is appreciated for its thin crispy golden skin with just the right amount of meat. To enjoy this dish, take the skin and meat, add some scallion and our specially prepared hoisin sauce and wrap it in the home-made thin pancakes called Momo at your table. If you do it right, when you bite into it, the juices from the meat will trickle between your finger tip.



3rd Dish:
Pan Fried Stuffed Scallops
-They chose the finest scallops from the icy cold waters of Canada. This is combined with Banana Prawns from the Gulf of Carpenteria. The scallops are stuffed with fresh prawns to create two distinct flavors and aromas.


4th Dish:
8 Treasures Truffles Chicken

-For this particular dish, the chicken is prepared by stuffing 8 different types of mushrooms that has been infused with truffle sauce. The entire chicken is hung up to roast to bring out the rich flavor of the chicken meat while maintaining a crispy skin on the outside. Due to the “hanging”, you will notice that the neck of the chicken is longer than usual, and that is how the name, Kookoo chicken comes about.  



5th Dish:
BBQ Broiled Spanish Pork Ribs

The ribs are from the Spanish Iberian pig, which is known for its nutty flavour, and its delicate melt-in-your-mouth marbling. The Iberian pig’s diet of acorns gives it a uniquely tender, rich and rosy meat.



6th Dish:
South African Dried Abalone

-The South African Dried Abalone looks like a golden ingot that signifies wealth and prosperity. Harvested from the unpolluted seas off the coast of Hermanus, the quality of the abalone is assured because they follow international Food Safety methodology, that is, the HACCP (Hazard Analysis Critical Control Points), in its preparation process. Notice the texture of the abalone is sticky, rich and chewy.
The word 18-head is a measurement unit in Chinese kitchen for the size of the abalone. This means you get 18 pieces per 600 gram – which is a very large abalone. They normally sell this for RM168, but for their promotion period, you can have this at RM88 per piece – while stocks last.



7th Dish:
LanZhou Knife Shaved Ramen
-This is a delicacy from Lan Zhou, GanSu, China and is a heritage food enjoyed for generations. The Ramen is shaved off a ball of dough and as such none are identical, and it was served in a pickled vegetable soup.


8th Dish:
Braised Noodle with Duck Meat
Peking duck is generally served in two different styles, the first is the crispy duck we had earlier and the second where the duck meat is braised with noodles.


9th Dish:
Snow Skin Mooncake

9th Dish:
Coconut Pudding
- silky smooth and refreshing!

I also recommend you to like them on their facebook page as well as joining their contest! Facebook:


Contest Period : 3 – 23 September 2012

1st Prize : 1 x RM1,988 meal voucher for 10
Consolation Prize : 5 x RM756 meal voucher for 10

 Current they have 4 outlets:

1. Mutiara Palace Restaurant, Mutiara Damansara

2. The Klang Palace Restaurant, Centro Mall, Klang

3. Grand Palace @ Pavilion

4. The Jaya Palace Restaurant, Menara LYL

There will be a new outlet next month:

Palace @ Setia City in Shah Alam with banquet facilities of over 250 tables

** picture courtesy from Mantra Interative

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