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The Imperial Chinese Restaurant - Riverside Quarter

Home > Brisbane > Restaurants | Food and Wine | Fine Dining | Dinner | Dim Sum
by Karina Bryer (subscribe)
I'm a mother of four with two coeliac children. I'm always on the lookout for great gluten-free spots around Brisbane and feature gluten-free cooking in my blog: coeliacfamily.blogspot.com.au I'm also a muso and enjoy live music around town.
Published April 18th 2014
Tantalising Asian Cusine With Panoramic River Views
Chinese Dragon Dancers
Chinese Dragon Dancers Opening the New Imperial Restaurant at the Riverside Quarter

It was with much celebration, beating of drums and clashing of cymbals that the new Imperial Restaurant opened it's doors in the Riverside Quarter this Wednesday. Complete with Chinese Dragon Dancers, this was a celebration for owner Larry Wang, who has successfully run a restaurant in Sunnybank for years.

This new restaurant, which sits nestled between the Pig 'N' Whistle and the new venue Black Bird, is a tribute to the flavours and cuisine of modern China. Paying homage to the spice blends and cooking principles that have led to a world-wide appreciation of Chinese food, this restaurant reflects the influence that modern chefs have had on Chinese cooking. The food is a fusion of ancient flavours and modern trends, with the three chefs who have previously run kitchens in Hong Kong bringing the food to life with their individual specialities. Seafood will feature strongly, and diners can choose to order yum cha or a la carte.

Spring Rolls
The Prawn Spring Rolls Were Tasty

[ADVERT]Executive chef at The Imperial is Mr. Raymond Wu, who worked in Hong Kong's famous seafood restaurants Tai Woo and Golden East Lake for some 31 years. His signature dishes are Peking roasted duck, wok fried seafood and steamed seafood in XO sauce.

The sous chef is Mr. Chiu, another Hong Kong chef and one who specialises in Sichuan and Shanghai cuisine. He worked in Hong Kong's Royal Garden Hotel and for the Maxim Catering Group for eleven years.

The dim sim Chef is Mr. John Leung, famed in Hong Kong for his speciality over 30 years. His signatures are prawn dumpling, Xiao Mai and Shanghai pork dumpling. These were the three which I was lucky enough to sample at the opening dinner, and I can attest to them being a joy to eat.

Imperial
Sumptuous Decor and a Well Stocked Bar

All of the dishes that I tried were tasty, helped along by a delightful wine list which complemented the food perfectly. One of the very attractive features of this restaurant are the fabulous views of the Brisbane River, from the Story Bridge around to the Kangaroo Point Cliffs. Floor to ceiling glass windows all along the river side of the restaurant make dining a joy, perfect for a romantic dinner or family celebration. This is complemented by a ceiling full of spectacular chandelier lighting and a sumptuous black and gold decorating theme. The restaurant can hold up to 200 diners at a time in comfort.

Imperial
Stunning Views of the Brisbane River are Visible From Every Seat

Presentation was a feature of the dishes and we enjoyed sweet and sour pork served in a hollowed out pineapple. On entering there was a spectacular vegetable carving of birds nestled in a tree of ginger - spectacular!

Vegetable Carving
Incredible Vegetable Carvings

The Imperial is situated in the Riverside Quarter, Riverside Centre, off Eagle Street on the Brisbane River. Private Dining is available for special functions. Call 3221 2121 for enquiries and bookings.
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Why? Chinese Fine Dining at it's Most Sumptuous
When: Sunday to Thursday from 11.30am to 3.30pm and 5.30pm to 9.30pm; Friday and Saturday from 11.30am to 3.30pm and 5.30pm to 10.30pm.
Phone: 07 3221 2121
Where: 123 Eagle Street, City
Cost: Fine Dining Prices
Your Comment
Wow, I've never seen so much effort put into the presentation of a meal before.
by Bryony Harrison (score: 4|12398) 1918 days ago
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