I think most people will agree with my statement because Imperial Treasure Super Peking Duck’s rendition of the famed poultry is magnificent.

Enveloped in a lovely aroma, theirs flaunts a glistening golden-brown skin that‘s not only outrageously crispy but has the right amount of juicy fat in all the right places. The meat is very flavourful and tender (yes, even the breast), and there is nary a whiff of what I call “duckiness”, the gamey smell that clings on (I’m sure you know what I’m talking about).

Imperial Treasure Super Peking Duck only does the whole (no quarters nor halves), and it is is brought out to be carved next to your table. The chef who served us is as sharp as his knife when it comes to wielding it. He deftly removed two large squares of paper-thin skin first (these are best savoured with a little sugar) before moving to the breast section. After plating that in immaculately cut pieces, he went back in for the dark meat, separating it off the bones in large, elegant curves cut on a diagonal. Every part of the Peking Duck was insanely delicious, but the fat-laced latter was clearly my kryptonite.

From the preparation options for the remaining meat, the fried rice was my pick. It was strong in “wok hei” (smokiness resulting from being tossed in a wok over extremely high heat) and tasty, albeit a tad dry. Fortunately I’d ordered a serving of Seasonal Vegetable Poached in Chicken Broth (small: $20++) so it helped.

The two dimsum items of “Feng Zhao” (braised chicken feet) and “Har Gao” (prawn dumplings) I added, delivered on all counts as well.