Part of the Oriental Restaurant Group, Imperial City is an upmarket Chinese restaurant which provides an individual and stylistic dining experience.

The Venue
Located in Cornhill, specifically in the Royal Exchange building, Imperial City is set in the hub of City life. The entrance is full of Oriental influences and as you go down the stairs, the beautiful interior is revealed. Exposed original brick work combines well with dark woods and Oriental grilles to enhance the intimate environment. There are a couple of interesting features which make this restaurant stand out from the crowd. An interesting water feature acts as a main centerpiece in the dining area, which thanks to some mood lighting, gives a strong effect. And in one of the dining rooms, which can accommodate around a dozen people, there’s an authentic and highly valuable Chinese emperors robe which hangs proudly from the wall.

The Atmosphere
Thanks to its location, Imperial City welcomes many City workers who are in need of a quick fix of authentic Chinese fare. The staff reacts to this well, as service is efficient and sharp. This is also a great venue for people to come and impress their guests for lunch or dinner.

The Food
The menu comes with a big reputation as all the dishes have been consulted on by renowned chef (and the man responsible for putting a wok in every home) Ken Hom. For starters choose from dim sum with crispy garlic and soy sauce (a good combination of flavours), duck roll with a sweet Hoisin sauce and an interesting selection of steamed scallops done in three ways. Try ginger and spring onion, simple glass noodles and garlic or sea spice. The Imperial hot platter is generous with a selection of six starters including well cooked prawn dumplings, baby back ribs, salt and pepper squid and butterfly prawns that are delicate and of the highest quality. This all comes with a selection of dipping sauces which go with most Chinese dishes.

For a second course try the Schezuan crispy aromatic duck which comes as a quarter, half or whole. The duck is brought straight to the table and is carved and cut up right in front of your eyes. This all comes of course with shredded cucumber, spring onion and a traditional rich plum sauce. Other mains include clay pot chicken with Chinese mushrooms, which is nicely textured, rich and full of spices and flavours. The sizzling fillet of beef in a Cantonese style is rich, sticky and bubbles continuously even when it reaches its final destination of your table.

More daring diners should be sure to sample the crocodile with cashew nuts, which is surprisingly tender. For dessert choose from wild strawberry mousse with mangostine jelly, a glossy and rich chocolate tart with vanilla ice cream and a choice of sorbets, which could have done with a little more thawing out.

The Drink
With over 20 different reds and whites, Imperial City covers the board with wines ranging from France, Argentina, Australia and California. Try the dry and crisp Argentinean Chenin or the even crispier Chablis from France. On the red front sample a light and fruity Pinot Noir from California or a rich Australian Shiraz, perfect to go with any meat dish. There is also a choice of teas that perform different functions from Oolong, ideal for cleansing and Tikanyin which aids digestion to Gun Powder which will inspire revitalization (and not any attempted Guy Fawkes-related behaviour).

The Last Word
With stunning interior, good use of flavours and combinations and a highly regarded head consultant chef, Imperial City works on many levels and is a pleasing all around choice.

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