Imbi Palace Group Rebranding Dinner in Pavilion KL
Imbi Palace Group Rebranding Dinner in Pavilion KL
It was an auspicious evening Imbi Palace Group of Restaurants played host to 140 honored guests including theblogger friends as well as friends from the media to share the momentous occasion. Launching the rebranding signifies a new milestone on their journey, and a symbol of more exciting things to come.
Imbi Palace Pavilion KL, lovely chandelier.
Imbi Palace restaurant started in 2003 by KMN Mr. Lum Tuck Loy, Yap Yook Wah, renowned HK chef Mr. Chin Hon Yin, a few other partners, their executive chef Jason Tong and their General Manager Annie Chang. The restaurant specializes in Cantonese food with a wide range of ‘live’ seafood, HK dim sum and barbeque, Lanzhou ‘la mien’ and Cantonese porridge and noodles. The noodles are specially imported from Hong Kong to give an authentic taste.
“Earlier this year, we closed down our outlet on Jalan Imbi to make way for the development projects in the city. This was our first outlet, the place where it all started, and we were leaving. Imbi Palace Restaurant would be gone forever. This is why, after some thought we decided to change our company name to the Imbi Palace Group.” said Mr. Lum during his speech.
Mr. Lum mentioned that the Imbi Palace Restaurant history and heritage will continue to live on in the company name. With the new name, a new logo now represents the restaurants. As with the previous logo, the corporate colour is Gold. Gold represents the gold standards adhere to in the food, in terms of taste and quality and service excellence. The Chinese calligraphy stroke in the new logo stands for culture, tradition and art.
“At the Imbi Palace Group of Restaurants, we want to share our passion for food with you and your loved ones and bring excitement to your palate.” Mr. Lum added.
The South African dried abalones on display. They having promotion of this.
After all the speeches, it was time for our dinner. Personally I have dined in Imbi Palace a few times prior to this dinner. In fact, I had enquired the rates and also the services of this restaurant for our wedding. However they were fully booked at that time.
Double Boiled Cordyceps Flower with Top Shell & Fish Maw (RM28.00)
I was glad that shark fins soup was not part of the menu or else it would be an awkward situation. The Double Boiled Cordyceps Flower with Top Shell & Fish Maw was surprisingly refreshing. They used quality fish maw (you can tell from the taste and texture of it) and this soup was a good appetizer for a Chinese dinner. It is believed that It helps improve skin complexion, nourishes our Yin, and cleanses our kidney.
Chef preparing the Peking Duck in front of bloggers and medias.
Instead of having the usual cold or hot platter, we were served with the infamous Peking Duck (RM 70). The Peking Duck was slightly different from the usual roast duck due to its preparation and serving.