290 Orchard Road
#05-42/45 Paragon
Singapore 238859

(open in Google Maps)

11:30am - 02:25pm
06:00pm - 10:00pm

11:30am - 02:25pm
06:00pm - 10:00pm

11:00am - 02:25pm
06:00pm - 10:00pm

10:30am - 02:25pm
06:00pm - 10:00pm

11:30am - 02:25pm
06:00pm - 10:00pm

11:30am - 02:25pm
06:00pm - 10:00pm

11:30am - 02:25pm
06:00pm - 10:00pm

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From the Burpple community

Steamed cod fish in spicy sauce - well marinated and extremely well flavoured. Loving how the cod fish is filled with healthy fats. All the omega 3!

Love the Peking duck! Please choose beehoon to cook the left over duck. The noodles is not as nice. The egg white scallops dish is great too! My go to restaurant for Peking duck.

My idea of a perfect lazy weekend brunch.

I decided this time to try the salt and pepper fry. Loved it. Garlicky and savoury, this was finger licking good.

Being the festive season, the restaurant was expectantly rowdy and brimming with people. The number of Peking duck being served to the multiple tables was almost like a record on replay, continuously chefs came to serve the duck in flour wraps. That could be one of the reasons why the signature Peking Duck (not pictured) that day felt a little less outstanding as usual; tough meat from what we guessed was an old duck. The taste from wrapping the meat with the condiments and sauce remained the same nonetheless.

Another of my favourite from the CNY Set Meal had to be the above with remarkably tender and flavourful dried oysters. While my aunt quibbled about how the items in the dishes could have been bigger, I was happy with the quality and quantity 🙃


My CNY started when I emptied a tin of home favourite love letters within 3 days in the last week of Jan. 🙊

But the first reunion dinner with my food connoisseur of Aunts was at Imperial Super Peking Duck. Starting the 8 course set menu with the Fatt Choy Smoked Salmon Yu Sheng was starting with a triumphant bang- I loved the restaurant’s prosperous Chinese salad with the interesting addition of fried yam stripes (that quickly became a key component of the Yu Sheng).

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