This was exciting news for my family and I, as our weekend lunch meet-ups would normally include Imperial Peking or Yum Cha at another restaurant. By combining two types of cuisine into one location would mean our stomachs could be satisfied much quicker without having to wait for another week.
The following review is actually based on 3 different visits. The reason? We knew it was probably too good to be true to have 2 different types of cuisine in the one restaurant. Our first visit was on opening day. The restaurant was to full capacity, and the dishes below were what we ordered.
|Steamed pork with black bean|
|Custard bun (?)|
|Steamed tofu skin roll|
|BBQ pork pastry|
|Steamed beef with Worcestershire sauce|
|Deep fried taro|
|Mango pudding with condensed milk|
|Siu Mai - Pork dumplings|
|Deep fried tofu and prawn with black bean sauce|
Fast forward one week. Our second visit. We were hoping to catch them after the peak period, hoping to get the same tasting Yum Cha, combined with a few or our favourite Peking style dishes.
Our worst fears came to life when we noticed the dishes were smaller, saltier, poorly presented and just an overall bad tasting experience. It felt like it was a completely different chef making the dumplings. We knew it was too good to be true, to combine 2 different cuisines under the one roof.
We came back again, for the third time, 2 weeks later and ordered mainly Peking food, but with a few samples of Yum Cha, hoping that they would have improved. But to our disappointment, the standards had dropped. Serving sizes seemed small, tastes were salty, or bland and pastry and buns were just not to an acceptable standard.
For what its worth, Imperial Peking is still great for Peking style food, but Yum Cha can be missed, as there are plenty more out there.
Hayes gives the Yum Cha at Imperial Peking 11/20 chops on the Chopping Board.