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A bold fusion dessert I鈥檇 say! Compared to the traditional creme brulee made of custard, this is relatively less sweet and more fragrant. Non fans of pandan wouldn鈥檛 quite appreciate this tho! In terms of texture, this was executed perfect - smooth, creamy texture, nicely paired with cracked, caramelised burnt sugar layer. Nothing close to the 鈥渨ow鈥 effect as the sticky date & longan pudding achieved but a good choice if you don鈥檛 have enough stomach space for a heavy dessert!

My preferred choice over chairman鈥檚 bubur char char! Think - dense, intense sticky date cake drizzled with Gula Melaka, topped with walnuts and with a dollop of vanilla ice cream - it鈥檚 rich and extremely decadent! As with all dishes - this dessert was adorned with gogi berries - which I thought was absolutely unnecessary. I don鈥檛 and can鈥檛 appreciate gogi - I dug it out and put it aside. Objectively speaking, gogi lovers would probably appreciate the fusion.

Empress鈥 modern take of the humble barber char char, accompanied with a slightly fancier name to the dessert - this isn鈥檛 just any other burburcharchar but one that鈥檚 fitting of a Chairman! The husband loved this dessert very much and he wouldn鈥檛 stop raving about it. (He too, wouldn鈥檛 stop expressing his regrettable short-lived experience savouring his dessert - we started lunch late and the restaurant closes at 3pm! He was left with 15mins, which he deemed 鈥榯oo short鈥, to enjoy his dessert)

Instead of the typical soup-y coconut base, Empress served the coconut in finely shaved ice, somewhat similar to bingo. That melt-in-the-mouth smoothness won the heart of my husband. Dish was also served with yam balls, freshly cut fruits - mango, banana, pomegranate and a dollop of coconut ice cream sitting on a layer of black glutinous rice paste!

Inspired by their neighbourhood, presented in a miniature shophouse doors unveil an array of sweet and savouries that pays tribute to a melting pot of different cuisines and flavours found in the area. Andaz Singapore @andazsingapore NEW Kampong Glam Afternoon tea set is available daily from 3.00pm 鈥 5.00pm at $55.00++ per person, includes a selection of sweet & savoury treats, plus unlimited TWG tea and coffee.

Deep fried battered scallops served in egg drop gravy with vermicelli (like mee Sua). The rather decently-sized & freshness of the scallops certainly impressed us. I also appreciate how Empress was generous with the amount of egg in the egg-drop gravy. Spot the chunks of eggs here! (As opposed to thin strips of eggy presence鈥.)

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These were our choices of mains from the Imperial set lunch menu. We had a choice in the doneness of the beef and decided on medium. It was well executed, but nothing 鈥榳ow鈥. They were well marinated in black pepper sauce which I thought was very much similar to those that you can find at tze char restaurants. I guess when it comes to beef, I prefer them served in the form of steaks or burgers.

The halibut fillet would be my preferred protein here! I like how I could see whitish fish flakes within. The halibut fillet was definitely fresh - nothing fishy, chewy nor processed in terms of taste.

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Yet again one of the husband鈥檚 favourite. The prawn soup was thiccc, resembling collagen based soups from hotpot restaurants. I preferred this over the double boiled soup in coconut. However, the thicker consistency of the prawn soup also meant that it easily fills up one鈥檚 stomach. I wouldn鈥檛 be able to clear this off on my own! Seafood lovers would love the huge dumpling that was stuffed generously with seafood/prawn goodness too! Aside from seafood, the soup was also served with chunks of tender. Chicken

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Soup lovers would enjoy this Chinese-wedding-banquet-ish double boiled soup served in coconut husk. In it were chunks of tender chicken. My husband clearly enjoyed every sip of the double boiled soup. The coconut flesh were infused with the soup. Having been double boiled, the coconut flesh were easily scrapped off the husk. It was light and creamy! Soup was also artistically served with 2 translucent-ish prawns hanging over the husk. My husband calls them the slippery prawns cos they slip out of the chopsticks鈥 grip rather easily! Eat with care or you鈥檒l find your expensive glass prawns on the ground鈥

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First of the Imperial set lunch menu, the dim sum platter came with a slice of Imperial charsiew, roast pork, otah siew mai, seafood & spinach dumpling, salted egg prawn roll & Peking duck. It was a slice of all things great in a platter! The imperial charsiew was thiccc and delivered a great mouthfeel. However, it was lacking in charsiew gravy. I remember having it a la carte - it was way more flavourful with slightly more charsiew gravy. Similar to the roast pork - the a la carte version was served with mustard and it tasted way better! Otah siew mai was a rather creative fusion to the typical pork charsiew. I found it a lil鈥 too coconut-y tho. Seafood dumpling was generously stuffed, so yumms! The highlights of the platter (in my opinion), would be the peking duck and salted egg prawn roll - rather than the typical popiah roll, Empress version was a prawn based patty coated in salted egg batter. The salted egg - prawn mix was unique and this fusion certainly did impress.

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First of the Imperial set lunch menu, the dim sum platter came with a slice of Imperial charsiew, roast pork, otah siew mai, seafood & spinach dumpling, salted egg prawn roll & Peking duck. It was a slice of all things great in a platter! The imperial charsiew was thiccc and delivered a great mouthfeel. However, it was lacking in charsiew gravy. I remember having it a la carte - it was way more flavourful with slightly more charsiew gravy. Similar to the roast pork - the a la carte version was served with mustard and it tasted way better! Otah siew mai was a rather creative fusion to the typical pork charsiew. I found it a lil鈥 too coconut-y tho. Seafood dumpling was generously stuffed, so yumms! The highlights of the platter (in my opinion), would be the peking duck and salted egg prawn roll - rather than the typical popiah roll, Empress version was a prawn based patty coated in salted egg batter. The salted egg - prawn mix was unique and this fusion certainly did impress.

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A must-try for seafood and asian food lovers. This dish was not for me at all - largely due to the heavy laksa-ish/ lemongrass/coconut flavours in the mussels. I prefer my mussels to be served in white wine or creamy broth. My husband loved his dish very much tho! Dish is served alongside 2 lightly toasted sourdough, which were crisp on the side and soft within. Love the sourdough here!

My forever favourite from Rider鈥檚! First recommended by then-boyfriend and now husband, there certainly is some degree of bias towards Rider鈥檚 burg. But hey, putting on an objective lens, it鈥檚 a decently priced burger (not too overly priced!), with juicy, succulent patty in just the right thickness. I love how fluffy the buns are too. I requested for the caramelised onions and thousand island to be served on the side. Otherwise, the standard burg comes with these condiments assembled within the burg. It鈥檚 served alongside a massive portion of fries as pictured!