Imperial Treasure @ Great World: Reloaded

Its National Family Day!!! and what better way to celebrate than to bring my Granny and family to one of my current fav restaurants for a laid back dim sum luncheon.
We managed to take a few photos and posted them on the 1st Imperial Treasure review. Pl check that out.
Also... here are some additional tasting notes from the luncheon.

Steamed Yam Cake
Wow! Just look at the glimmer in the picture...
Sexy, seductive gloss drizzled all over it.This is yummylicious...sweet yam bits coagulated together by the smooth gelatin light purple-brown "cake". The savory soy sauce is perfect with the off sweet yam cake. Good.

Steamed Pork Ribs (Pai Kuat)
Clean and pure flavours coming through that is not spoilt by over-oiliness, which is so prevalent in many other renditions of this dish at various dim sum restaurants (even good ones).

Fried Cheong Fun
A tad bit oily but there is Wok Hei! in this dish! Wonderful smells of food oils..maybe sesame..with some interesting nutty / buttery characteristics. You can dip this in the peanut or sweet sauce provided to add some creaminess / sweetness but i prefer mine plain, which is good enough.

Fried Silver Fish with Pepper Salt
The perfect appetizer paired with some champagne or a new world riesling with some fresh acidity and lemon / lime backing. Fried to a lovely crisp but still retaining some ocean fresh fishyness. Lightly flavoured with the pepper, salt and fried garlic bits.

2004 Domaine Schlumberger Princes Abbes Riesling, Alsace (WS90)
Wada rated 76+pts
Light golden or as GV would call it... Ric Flair Gold. Beautiful kerosene dominates with tropical pineapples following. Pretty high lemon acidity base ...very much like a new world riesling.....Very interstingly, there are hints of dry grass like a NZ sauvignon blanc. Finished dry and unfortunately short to medium. Perfect with the silver fish.