GRAND IMPERIAL CASA KLANG,
Level 9, No: 39-A, Block A/KU01
Jalan Meru, Klang.
Tel: 03-3345 2118/03-3343 2119
Business hours: 11.30am-3.00pm,
6.00pm-10.30pm (Monday-Saturday),
10.30am-3pm, 6.00pm-10.30pm
(Sundays and public holidays).
THE name says it all. Like its name, Grand Imperial, the food mirrors the grandeur of its interior with detail given to taste and presentation.
The restaurant specialises in Chinese fusion food and seafood cuisine.
Within its cosy setting, customers can enjoy the luxury of space and grand ambience to relax their mind while dining with their colleagues, friends and family members.
Hands-on: Liew preparing the Pan Fried Scallop with Japanese Green Chilli.Restaurant manager Ryan Liew said the restaurant emphasised in offering customers the best choice of food with quality service in tow.
“We are determined to serve our customers with something extra special so when they leave the restaurant, they leave satisfied,” said Liew.
Popular for its large variety of dim sum which are made using fresh ingredients, there are more than 35 items available from morning to lunch.
“Dim sum is popular among customers who come in for late breakfast or lunch,” said Liew.
He said the restaurant catered to the needs of everyone and even accepts individual orders.
“We have a wide variety of appetisers, main dishes, side orders and desserts to cater for all kinds of customers and their needs,” he said.
Among the pork dishes, he said, the Crispy Roasted Pork with its crunchy skin was a speciality.
He said equally popular were the Grilled Pork Spare Rib with Chinese Wine, Pan Fried Fillet of Spanish Pork and Stew Spare Rib with Chinese Herbs.
“Among the chicken dishes, we also serve Steam Village Chicken with Preserved Bean Paste and Baked Kampung Chicken with Salt and Taiwanese Styled Chicken in Claypot.
“Our Smoked Crispy Duck with tea is very popular here,” he said, adding that the Beijing Duck was also a favourite with customers.
Liew said customers would be spoilt for choice with the seafood offering as there was quite a variety available.
The Steam King Prawns with Fresh Beancurd Skin and Garlic, Deep Fried King Prawn with Superior Soya Sauce, Baked King Prawn with Pepper, Braised Soon Hock with Bittergourd and Steam Garoupa with Mix Chilli, Garlic and Black Bean sauce were among the favourites.
“Customers can also try our rooster dishers such as Baked Australian Rooster with Superior Stock and Steamed Australian Rooster with Chinese and Egg wine,” he said.
Recommended: Stuffed Sea Cucumber with Abalone Sauce.The Pan Fried Lamb Cutlet was another mouth-watering dish served.
Pan Fried Scallop with Japanese Green Chilli, Liew said, was one of its special dishes as it was prepared on the spot in front of customers.
He also recommended the Hong Kong Wantan Egg Noodle with Crispy Roasted Pork and Stuffed Sea Cucumber with Abalone Sauce.
The restaurant also has a cosy dining hall with special VIP rooms for private functions, meetings, weddings, birthdays and anniversaries.
This is the writer’s personal observation and is not an endorsement by StarMetro.
