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What did I do to deserve my Teochew bros?! These gentlemen are the best - always looking out for me and each other. So to say I enjoyed our dinner (after what seemed like years) at @imperialtreasuresg Cantonese Cuisine at @greatworldcity is an understatement. It was our Ah Tee @szeliang888 who organised it and the man went all out, booking us the large private room and even planning the awe-inspiring menu. To pair with the Cantonese cuisine, everyone brought bottles of distinction. Besides @the_caviar_king’s Dom Perignon (it’s yet-to-be released to the public), the red wines from Leon and Szeliang were significant in their own right. It has to be said though, all of us were floored by Szeliang’s Pio Cesare (1970’s such a great vintage). Dinner was off to a spectacular start with individual bowls of Scottish Bamboo Clam in Chinese Wine Broth. While the soup was aromatic and rich, it didn’t overpower the fresh, springy clam. The Roasted Suckling Pig arrived to excited “waaaahs” and was met with paparazzi action. However, as gorgeous as it looked, the three ways it was prepared and served during the course of that evening, impressed even more. We enjoyed its masterfully roasted skin first. Presented on fluffy steamed pancakes with a bit of “hoisin” sauce, each fat-free square shattered easily (no tugging or chewing needed) as it was incredibly crispy. Because the second way of serving the Suckling Pig took time to prepare, we were served a flawlessly executed fish course next. The large Coral Trout and pot of #paofan arrived separately but were arranged together in a bowl by our server. I found the Trout very fresh and cooked to perfection, and the broth, immensely delicious. Then came an item I recognised from having stalked Szeliang’s Instagram Stories - the Chicken in Scallion Oil. Loved the intense fragrance and tenderness of the poultry. But the highlight was what came after when plain rice was thrown in to be thoroughly mixed with the leftover pieces of chicken, scallions, garlic and oil. The result was an extremely aromatic and tasty carb. A huge platter with the Roasted Suckling Piglet… ⬇️Continued in Comments⬇️

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