Good Tim Sum..

[Ta-che]

Imperial Treasure Nan Bei Restaurant
#05-12/13 Ngee Ann City
tel: 67381238
Reservation strongly recommended, esp for big group.

[Ta-che]

Sorry, VVV, dunno about the BYO and corkage, you can call them to find out.

[VitiViniVino]

Will do, thanks.

[Tiantianchi]

If this is the one operated by the former MD of Crystal Jade, I am quite sure there will not be corkage charge to compete with CJ..

[VitiViniVino]

Sounds good, must go sometime, hope the queue is not a long a CJ.

[eslim]

If this is the one operated by the former MD of Crystal Jade, I am quite sure there will not be corkage charge to compete with CJ..

Dunno about the Crystal Jade in Taka but the branch in Paragon now charges $20 per bottle and after booking a table for 9 and spending almost $1K, managed to get them to agree to waive corkage for the first 2 bottles!

[VitiViniVino]

Taka CJ was still free corkage last month when I was there. Hope it has not changed.

[Tiantianchi]

Managed to get them to agree to waive corkage for the first 2 bottles!

Aiyah, next time call ahead to check first and request lah. You be courteous, they will obliged. Never had problem...than again it was a few months back.

I find that usually before you go dine at a place and intend to BYO, best to call ahead to request. In some restaurants only the manager has the right to waive but without prearranging, the more junior staffs might not know what to do and go according to the book lor.

[hungrybear]

Oh man, Tsui Hang Village, Noble House, walking down memory lanes. I love dim sums. Chicken feet yummmyyyyyy. I like Lei Garden too. I usually patronise the outlet near the Somerset MRT station. Can never remember the name of the building they are located. I think they have the best peking duck and double boiled soups. Their set lunch and dinner are very reasonable. Every trip home, die die must go one.
Beary beary hungry now.

[wtlim]

The building is Orchard Shopping Centre.

[hungrybear]

Hi WtLim
Thanks dude for refreshing my memory. It's like a sieve lately.

I am having beef curry this evening and bombay potatoes.
For hubby, he will be having pepper steak, sauteed potatoes, broccolli and mushroom
sauce.
What are you having?

Hubby is not into Chinese nor Indians except prawn curries. But he loves
my Chinese soup.

Cooked pork trotters with chinese herbs and raw peanuts last evening.
Shiok. I love and enjoy cooking very much and also to eat.

[foodpicky]

i think the branch in orchard shopping centre is much better in terms of food compared to the one at chjimes. not big on ambience but better food, don't know why. my fav is still crystal jade taka..everything's yummy.

[hungrybear]

I am in agreement with you, Foodpicky. The outlet at Chjimes is not that wonderful. Lei Garden at the Orchard Road serves delicious braised duck tongues, fried carrot cakes. I had 6 plates of that lor years ago. They called me during Chinese New Year whether would I like to place an order, kekekekeke, too bad, I was living in another country thus had to miss it. Char siew pau, hmmm, the pei tang chiok.
Oh yes, Crystal Jade at Taka. Have you tried the steam fish, cantonese style?

I don't really enjoy the dim sum at Goodwood Park Hotel. The service was appalling. Cannot remember the name, it's located within the premises of the hotel, near the pastry shop.

Do you have any idea is the Chinese Restaurant, I think it is known as the Dragon City still at the Novotel Hotel?
I like the appertizer, pei tang with a special sauce.

[wtlim]

Are you referring to Min Jiang at Goodwood Park Hotel?

[eslim]

Managed to get them to agree to waive corkage for the first 2 bottles!

Aiyah, next time call ahead to check first and request lah. You be courteous, they will obliged. Never had problem...than again it was a few months back.

I find that usually before you go dine at a place and intend to BYO, best to call ahead to request. In some restaurants only the manager has the right to waive but without prearranging, the more junior staffs might not know what to do and go according to the book lor.

FYI, I called up 2 weeks in advance to reserve the table and spoke courteously to the manager, duh!