Imperial Court Restaurant 王朝 @ The TOP, Komtar, Penang

Located on the 6th floor of the TOP Penang, Imperial Court Restaurant is an elegantly designed restaurant that offers a majestic dining experiences. Helmed by chefs specially brought over from Hong Kong, you are set for an exquisite and epitome of Cantonese cuisine and dim sum here. Imperial Court Restaurant also boasts of having 9 private rooms equipped with toilet with seating capacity between 8 to 16 people, should you need some privacy during dining or organizing a hobnobbing event. Among the highlights of the restaurants would be their Spanish Iberico Ribs, Hong Kong Style Seafood Congee and Deep Fried Egg Plant with XO Chili Sauce.

Hong Kong Style Seafood Congee (港式海鲜艇仔粥; RM 388/10 pax) is one of the dish that demonstrated the shrewdness of food preparation. The soup is double boiled for long hours with pork ribs to harness its essence prior cooking with seafood, and resulted in a final product with sleek sensation of the seafood. It hits the quality of not being overly stout with seafood taste.

Though Imperial Court Restaurant is a Cantonese restaurant, they also serve proud of Spanish Iberico Ribs (西班牙猪大排; RM 14/100g). Iberico pork, also known as black pigs are imported from Spain and feeds naturally on the superior Holm Oak Tree Acorns, and they exercise daily to search for acorns. Therefore, the texture is unique due to its marbling. The chefs here done a wonderful job in preparing this exquisite pork meat with excellent marination, and topped it with husk alike ingredients that gives it a wonderful taste.

Should you prefer some lighter dishes, Steamed Chef Special Bean Curds (真真假假豆腐 RM 22/portion) or Stir Fry Mix Vegetable with Macadamia Nuts (佛钵夏果四宝蔬 RM 22/portion) would fit in your gaps. What we enjoyed was the bean curds served consist of 2 different type of homemade tofu with contrasting texture - firm and soft, and the firm tofu is topped with prawns and a slice of carrot for an unpretentious taste uplifting. Thanks to the Macadamia nuts, the stir fry vegetable taste was elevated and made the yam ring tasted superb.

Deep Fried Egg Plant with XO Chili Sauce (避风塘脆炸茄子; RM 18/portion) is another dish that well executed. Egg plant, being a uniquely sensitive vegetable was fried to perfection with a crisp texture that gives a subtle pleasant taste. It is recommendable that the deep frying process did not introduce excessive oil to the dish.

For desserts, the Osmanthus Jelly (桂花糕; RM 2/piece) that possess spongy texture is a great choice that gives a total cleanse to the palatal for a refreshing taste.

It would be awkward if a Cantonese restaurant such as Imperial Court Restaurant do not offer dim sum. Over here, there are some nicely executed dim sum and is a must order such as Steamed Scallop & Seafood Dumpling (蟹皇海鲜带子饺; RM 12 / 3 pieces), Steamed Siew Mai (鲜虾蒸烧卖 ; RM 8 / 3 pieces) and Deep Fried Yam Puff (蜂巢芋头角; RM 8 / 2 pieces). 

Those dim sum we sampled come with quality ingredients. For instance, the Siew Mai comes with partially minced meat, allowing you taste the meat in whole yet without compromising the softness of the texture. 

To get a feeling of grandeur, go splendid with the Imperial Dumpling Served with Shark's Fin in Supreme Stock (鱼翅灌汤饺; RM 18 each). As the name suggests, the dumpling is majestic in size, probably can feed the stomach for 2 people. Although we are not in support of usage of shark's fin, we had no choice but to sample it during this food review. Well, truth is that the stock provides a great finishing to the dumpling.

With a crisp exterior and a fluffy interior texture, Wok Fried Radish Cake with Egg & XO Sauce (虾米酱煎炒萝卜糕 ; RM 9/portion) is set to amaze in the taste. The bean sprouts and egg provides a nice balance in terms of the food texturing, and a hint spiciness is presence in this simple yet delicious radish cake.

Imperial Court Restaurant @ The TOP Penang

Komtar, Level 6, The Top, Komtar, 10000 George Town, Penang, The TOP Komtar, Penang, Malaysia
Tel: 04- 262 3800

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