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The Chefs at Imperial Palace in Flushing are modern day Picassos

In the art that is Cantonese cuisine the chefs at this venerable establishment are nothing short of virtuosos.

The clientele is both hip and stylish often brandishing bottles of Johnny Walker Blue. The service is highly professional. One of the best nights out at a restaurant you can have in this city.

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  1. Johnny Walker Blue? Hip? I've always seen the clientele as being more family oriented. I have to hit up this place more often.

    Never had a bad meal, myself, and the most recent was when we were entertaining my wife's mom (in from Tokyo), her aunt and uncle (Seoul), this past spring, and we had a grand banquet. Peking Duck was in the lineup and we were all pleasantly surprised.

    What are some of your favorite dishes? Picasso paintings? Etc....
    P.

    6 Replies
    1. re: Polecat

      On my most recent trip, a 10:30 dinner on Friday night, I had the lamb chops, the clam casserole vietnamese style, and the classic Nathan Road style fish and bean curd casserole. I was on a date, as were the slick couples around me, the men wearing blazers and slick HK style sunglasses, brandishing the lavish alcohol bottles. The captain commended my watch, and I told him I got it in Hong Kong, Kwun Tong specifically. He said "I'm from Hong Kong...New Territories".

      The food is breaking "new Territories" in the New York City dining scene.

      1. re: AubWah

        have you been to the new territories? i ]would not classify this as "new territories food", i always think of new territories for being famous for really fresh seafood and random dishes like poon choi (which isn't even a cantonese dish actually) and chicken congee (sha tin)

        1. re: Lau

          no I wasn't saying the food at the restaurant was new territories food, just that its breaking "new territories" in the nyc dining scene

            1. re: Lau

              Lausterdamus, how often do you get to IP? This is definitely my favorite chinese restaurant in NYC

              1. re: AubWah

                hmm id say i go there every 3-4 months usually although i havent been there this summer since i've been kind of in and out of NY alot this summer

    2. I've had a few mediocre meals at Imperial Palace. I think it helps if you accept their up-sell for the king crab or otherwise organize a banquet. If you go there intending to walk in and have a modest meal, and don't go for the up-sell or premium parts of the menu (or the Johnny Walker bottles), it's probable that you'll get the B-team cooking for you.

      8 Replies
      1. re: E Eto

        That probably explains my experience there.

        1. re: E Eto

          @ E Eto - I dont think you need to get "up sold" in order to get a good meal there. if i remember right you weren't at fan of crab rice as a dish generally (i'm big fan of that dish), so that maybe a difference in taste and I can see how the crab rice might not be everyone's thing since it's pretty subtly flavored. if you stick to the signature dishes then you'll be good to go. I listed the greatest hits in my post on it: http://www.lauhound.com/2012/03/imper...

          all that said, the up-sell dishes can be a notch above their other dishes for sure, the expensive version of the crab rice using a 4 lbs alaskan king crab (it also came with a crab egg custard) was probably one of the best if not the best chinese dish i've had in NY at any restaurant

          fyi, one thing to note, don't go there for lunch. You actually do get the B team at lunch and the execution is noticeably worse

          1. re: Lau

            I'm a big fan of the crab rice dish. I just didn't feel like I got a very good version of it on a few tries (like with really undercooked, crunchy grains of rice). Or I should say some visits were better than others, but I had what I considered a better version of that dish at Ocean Jewels. In my experiences at Imperial Palace, when it's crowded, and the waitstaff is busy, they had the tendency of trying to quickly recommend the king crab, and give gruff, terse answers to questions. I don't blame them as they have a million things to do, and communicating complex culinary expalnations in English might be a pain. I'm sure it helps a great deal to be able to communicate in Chinese. I do regret not having a banquet there, as I'm sure I would have had a fine or a great meal if I took the time to prearrange it.

            1. re: E Eto

              ah interesting, perhaps it is the communications. last time i ordered the king crab dish, the waiter talked to me about the way they prepare etc etc for like a good 2 minutes (in chinese), he actually convinced me to order it b/c once he explained the preparation etc it sounded great and my gf's mom was with us, so i was like hey why not

              next time ure in NY for some extended period, we should go eat it

              never tried it at OJ as i generally think OJ is pretty bad for dinner, but ill give it a go...one of my friends dad's eats there like 4-5 times a week, so i go there every once in a while

              1. re: Lau

                Well actually, AJ not OJ since it's now called Asian Jewels.

                1. re: Chandavkl

                  ah true, they've changed their name a few times

            2. re: Lau

              Strangely enough, the crab rice was the least favorite dish of nearly everyone at the table. The sable fish on sizzling platter, salt fish eggplant tofu casserole, crispy chicken with minced shrimp, etc., etc. were all superlative. And I had better meals with smaller groups than bigger ones, so my experience was the opposite.

            3. re: E Eto

              I've never ordered the crab, it would break my budget. The B-team has never touched my food