Modern Chinese, done well, is a rare beast, so when we got wind of The Imperial, a swanky new offering promising authentic and contemporary Chinese opening its doors off Eagle Street today, we were keen to try it out.
The menu is inspired by modern Cantonese flavours, with Executive Chef Raymond Wu employing the traditional spice-blends and cooking techniques loved by Chinese fans, in a manner that embraces the modern food movement that's taken place in China over the last ten years.
Surprisingly, this is not Asian fusion. What The Imperial brings to the Brisbane restaurant scene is real Chinese — Chinese that reflects the internationally-influenced culinary scene in the new China — an exciting step forward for Brisbane's palettes.
The menu, enjoyed as either a yum cha or a la carte option, will feature Cantonese flavours, with a strong focus on seafood, and be brought to life by The Imperial's Hong Kongese chefs. The space itself is a decadent homage to Mother China, with a 180-degree view of the Brisbane river and Story Bridge and ceiling-to-floor glass walls. Fourteen (!!) chandeliers decorate the room, and, of course, there's the necessary fish tank.
The Imperial is open for lunch and dinner 7 days a week, with lunch service beginning at 11:30am.
Image credit: Mandarin Oriental