Imbi Palace Group Rebranding

I am honoured to be invited to attend Imbi Palace Group’s rebranding dinner held at Grand Palace in Pavilion KL a couple of weeks back. The event which gathered 140 guests ranging from the media, bloggers as well as some customers. Launching the rebranding signifies a new milestone on their journey, and a symbol of more exciting things to come.

Imbi Palace restaurant started in 2003 by KMN Mr. Lum Tuck Loy, Yap Yook Wah, renowned HK chef Mr. Chin Hon Yin, a few other partners, their executive chef Jason Tong and their General Manager Annie Chang. The 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.

 

Interior of the Grand Palace in Pavilion KL ~ Posh and fully carpeted with grand chandeliers.

 

A huge wine cellar ad impressive collection of premium ingredients such as abalone and fish maw displayed along the pathway towards the main dining area.

 

“Earlier this year, we closed down our outlet on Jalan Imbi to make way for the development projects in the city. This was our first outlet, the place where it all started, and we were leaving. Imbi Palace Restaurant would be gone forever. This is why, after some thought we decided to change our company name to the Imbi Palace Group.” said Mr. Lum during his speech.

Mr. Lum mentioned that the 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.

“At the Imbi Palace Group of Restaurants, we want to share our passion for food with you and your loved ones and bring excitement to your palate.” Mr. Lum added.

 

We were served with scrumptious 9 course dinner arranged and designed by Chef Jason Tong, Group Executive Chef. He has over 20 years experience in Cantonese Cuisine with a reputable hotel in Hong Kong.

Double Boiled Cordyceps Flower with Top Shell & Fish Maw 虫草花鲜螺头炖花胶汤              (RM 28.00)

Consisted of  Cordyceps Flower, top shell, fish maw and pork ribs; the soup was clear but intensely flavored from the all the precious ingredients. It is a nutritious soup which helps improve skin complexion and cleanses our kidney.

 

Crispy Golden Peking Duck 堂片北京鸭 (RM 70.00)

Chef Kent Lau posing with the gorgeous Peking Duck.

Our next dish is Crispy Golden Peking Duck. Peking Duck is popular duck dish from Beijing that has been prepared since the imperial era.

The glistening and crispy duck skin was meticulously cut out.

 

Extremely crispy skin ready to be wrapped with others ingredients. Can I have this all by myself? lol

 

The condiments: Hoisin sauce, scallions and cucumber (above)

Home-made thin pancakes (below)

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, cucumber and drizzled some specially prepared hoisin sauce and wrap it in the home-made thin pancakes called Momo. It was a great play on textures and flavors!

 

Pan Fried Stuffed Scallops 堂煎百花鲜带子 (RM 14.00)
The sizable scallops from Canada was stuffed with fresh prawn and pan fried. The scallop was perfectly done and not overly cooked where the bouncy and sweet nature still retained.

 

8 Treasures Truffles Chicken 白菌汁菇菇鸡 (RM 80.00)

8 different types of mushrooms are stuffed in the chicken and hung up to roast hence the name. The enticing aroma from the truffle sauce infused mushrooms slowly emitted when the chicken was cut beside our table that made us drooling.

 

Imbi Palace group’s executive Chef Jason Tong and the whole rack of pork ribs.

 

BBQ Broiled Spanish Pork Ribs 烧焗西班牙排骨 (RM 158.00)

 

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. The ribs were well-seasoned with herbs and spices, both the marinade and the meat’s original flavor complement each other so well. The flavors literally burst in my mouth after I bite into them, finger licking good indeed. (Ya, eat with your hands and set the table manner aside :P)

 

*Drum rolling*  My eyes almost popping out when I saw this mountain of ABALONES!

They are glowing!

One of the highlight of that night ~ South Africa abalone which harvested from the unpolluted seas off the coast of Hermanus, the quality of the abalone is assured because we follow international Food Safety methodology, that is, the HACCP (Hazard Analysis Critical Control Points).

 

Time consuming and need a lot of skills for the preparation of the braised abalones.

18-Head South African Dried Abalone 鲍汁南非18头干鲍(Promo – RM 88.00 per piece)

Our next dish, the South African Dried Abalone looks like a golden ingot that signifies wealth and prosperity. The abalone was drenched in thick flavorsome abalone sauce, have a bit into the chewy abalone and enjoy a mouthful of taste from the sea! Purely enjoyment!

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. Great news! They are having special promotion for the South African Dried Abalone ~  for only RM 88 per piece instead of the normal price RM168 (while stocks last.)

 

Live demonstration by chef from China. I was amazed by the precious angle of the shaved strands went into the boiling water pot!

 

LanZhou Knife Shaved Ramen 兰洲刀削拉面 ( RM10.00)

This is a delicacy from Lan Zhou, GanSu, China and is a heritage food enjoyed for generations. The Ramen is shaved off  from a ball of dough and as such none are identical. The soft ramen was cooked in a appetizing sour spicy soup laden bountifully with pork, tomato, pickled vegetable, mushroom, carrot and such on.

 

Moving on to another live demonstration of ramen pulling.

Chef Xiao Chen in action! Xiao-Chen is from LanZhou and has been with the group since the start of the first Imbi Palace restaurant back in the year 2003. He is now the senior chef their ramen kitchen.

 

Braised Noodle with Duck Meat 鸭丝素炒拉面 (R M18.00)

Ever wonder where’s the meat of the previous Peking Duck dish gone? No wastage here as the meat was braised together with this pull noodle which appeared to be our last dish before the dessert was served. I love the stringy ramen and the seasoning is the magic ingredients, creating a burst of flavors that well worth slurping up!

 

Coconut Pudding 椰皇布丁 (RM 8.00)

 It is the signature dessert of the Imbi Palace Group; the chilled coconut pudding was wobbly and refreshing, a sweet end to our splendid dinner.

 

Congrats again for the rebranding!

 

Lot 6.39.00, Level 6, Pavilion Kuala Lumpur
168, Jalan Bukit Bintang, 55100 Kuala Lumpur
Tel: 03-2143 1128   Fax: 03-2143 9393

Business Hours Mon – Sat: 11:30am – 10.30pm
Sunday & Public Holiday 10:00am – 10:30pm

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Ground Floor, Wisma LYL
No. 12, Jalan 51A/223, 46100 Petaling Jaya, Selangor
Tel: 03-7968 2000   Fax: 03-7956 8867

Business Hours Mon – Sat: 11:30am – 3.30pm, 6:00pm – 10.30pm
Sunday & Public Holiday 10:00am – 3.30pm, 6:00pm – 10.30pm

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Ground Floor, Wisma Bentley Music
No. 3, Jalan PJU 7/2, Mutiara Damansara
47810 Petaling Jaya, Selangor
Tel: 03-7726 7781   Fax: 03-7726 6171

Business Hours Mon – Sat: 11:30am – 3.30pm, 6:00pm – 10.30pm
Sunday & Public Holiday 10:00am – 3.30pm, 6:00pm – 10.30pm

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F101A, 1st Floor, Centro Mall
No. 8, Jalan Batu Tiga Lama, 41300 Klang, Selangor
Tel: 03-3341 1263 / 3342 1263   Fax: 03-3343 1263

Business Hours Mon – Sat: 11:30am – 10.30pm
Sunday & Public Holiday 10:00am – 10:30pm

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New outlet to open next month:

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

Website: www.palacegroup.cpm.my

 

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