Lockdown in NSW lifted just in time for the end-of-year Christmas parties, and our first was at Royal Treasure Seafood Restaurant in Burwood.
As is characteristic of Cantonese Chinese meals, a complimentary soup started the meal. This time it was a pork-based soup with various beans (no photo).
This is the Peking Duck (whole) with two courses: 12 pancakes and stir-fried noodles ($73.80).
The staff prepared each pancake individually after carving the duck, and I’m stoked for such service. The duck was tender and flavourful, while the stir-fried noodles had an audible crunch (cooked, but very al dente) that contrasted well with the softness of the duck meat, mushrooms and bean sprouts.
These are the Live Pipis with Vermicelli in XO sauce (market price or $45.80 if not live).
The pipis were deliciously plump, twice as large and yet without the intense oceanic flavour of the ones we’d enjoyed at Vinh Phat in Cabramatta the week before. The XO sauce delivered a gentle, yet very enjoyable heat, while the vermicelli had just the right amount of crunch.
This is the Live Mud Crab (market price) in Singapore Style (+surcharge).
The crab meat had a delicate sweetness characteristic of fresh crab. The Singapore Style sauce resembled sweet and sour sauce with the addition of a fiery, spicy heat that was immensely satisfying.
This is the Live Lobster (market price) with Ginger and Shallot.
The lobster meat had a gentle sweetness with a much firmer texture than the crab as expected, but the ginger and shallot didn’t add much flavour or sauce to enhance it. Many in our party resorted to dipping the lobster in the Singapore style sauce from the crab. Compared to the deshelling of the crab, there was very little effort required for the lobster.
This is the Stir-Fried Broccoli with Ginger Sauce with Shredded Smoked Flounder ($22.80).
With our aversion to ginger, we weren’t a fan of this dish as it was overwhelming in the sauce.
These are the Honey Glazed Deep Fried King Prawns ($33.80).
This was delicious and our favourite dish of the evening — the batter was feather-light and crisp, with a generous honey glaze. We’d be keen to return just for this dish, its original chicken counterpart, or its fancier cousin with scallops.
These are the Beef Fillet Cubes Japanese Style ($28.80).
The beef was very tender with a very prominent meaty flavour. Other than that, though, it paled in comparison to the previous dish of prawns.
This is the Deep Fried Crispy Skin Chicken in Spicy Shandong Style (Half) ($24.80).
The sauce — with its savoury, acidic base and mix of fragrant coriander and sharp onion — paired well with the deep fried chicken, which was juicy and tender.
These Chinese Cookies (complementary) for dessert carried a good sesame and buttery flavour.
And to end all such meals, a plate of fruit with Orange and Watermelon (complementary). The food was fresh but was room temperature rather than refreshingly chilled.
Overall, we were very pleased with the execution of all the dishes at Royal Treasure Seafood Restaurant. It’s a pricey destination but there are impeccable flavours and textures in its use of its fresh ingredients.
Royal Treasure Seafood Restaurant is located at Shop 16 Level 2 Emerald Square, 27-31 Belmore Street, Burwood NSW 2134.