Chinese restaurant The Imperial opens on Eagle Street
Chinese cuisine has spread its wings, breaking out of the restaurants of suburban bowls clubs and resettling amongst the culinary quarter of Eagle Street in Brisbane City.
Lovers of traditional Chinese cuisine no longer need to trek south in search of delicious fare, as the former owner of Sunnybank’s Shangri-La Chinese Restaurant has opened The Imperial at Riverside Centre. Passionate about showcasing the cuisine of his homeland, owner Larry Wang conceived The Imperial as a place where the contemporary flavours of China could be celebrated in an equally modern setting. When the doors opened last Wednesday, a sleek restaurant was revealed, where diners savour authentic dishes while taking in generous views of the Brisbane River and Story Bridge.
In the kitchen chefs hailing from Hong Kong tend the woks, with executive chef Raymond Wu leading the team, bringing with him 31 years of culinary experience from Hong Kong’s leading seafood restaurants. When it comes to everyone’s favourite dim sims, the steaming bundles of goodness are prepared by speciality dim sim chef John Leung, who has also worked in popular Hong Kong restaurants for 30 years.
In traditional Chinese style, fishtanks are built into the restaurant’s patchwork-like walls, where you can choose your own lobster, crab or fish. The menu also features a two-course Beijing duck dish, as well as wok-fried seafood and chilli chicken, accompanied by a selection of Chinese beers and rice wines. For your fill of yum cha, drop by The Imperial during its lunch service to feast on king prawn dumplings, stuffed tofu and pork and century egg congee.
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