What words would you use to define a treasure? Is it a regained long-lost valuable gift or stunningly exquisite landscape? Imperial Treasure, a new restaurant in Palo Alto, will tell you that a treasure may also be mouth-watering delicacies. Since ancient times, the literati have understood that cuisine is not just about food but more about beauty. Imperial Treasure has a profound comprehension of this concept. Here, cuisines surpass fundamental nutritional necessities to become an art and a dreamy experience involving elegance, openness and inclusiveness. The sheer cuisine adventure interwoven by the restaurant’s gorgeous and delicate decorations, unique styles embracing elements from both the East and West and fresh and authentic traditional dishes is a delight to all sensory experiences, drawing in numerous food enthusiasts eager to discover the unprecedented experience. 

Imperial treasure

宝藏

151 California Ave unit e, Palo Alto, CA 94306

 (650) 656-9597

Signature Dishes 

What truly makes the restaurant a treasure in the culinary world is its in-depth understanding and innovative presentation of traditional cuisines. Like a detailed map of Chinese cuisines, it encompasses all classic dishes from north to south, east to west. Here, every dish is meticulously prepared by senior chefs who integrate the freshest ingredients with their finest culinary skills. While adhering to traditions, the restaurant ingeniously incorporates new creative ideas and elements to showcase the essence and harmony of integrative cuisine whether in terms of ingredient combination, cooking techniques or food presentation and plating. 

The restaurant mainly offers Cantonese, Beijing, Hunan and Shanghai cuisines highlighting the best qualities in ingredient selection, cooking process and plating. The Traditional Roast Peking Duck is the top choice which needs to be reserved an hour and a half in advance. The carefully selected high-quality duck is roasted in the “hung” oven on spot, resulting in shiny and crispy outer skin and white, tender and authentically flavored meat. Enjoyed with cucumber, green onion shreds, sugar and secret sauce, the mixture offers a just-right sensation. Even the chef who slices the duck offers an eye-pleasing performances with his skillful knife work that turns a whole duck into thin, beautifully shaped slices in no time. 

Steamed Cod Fish is also highly popular. Live cod, which arrives at the restaurant daily, is slaughtered and steamed immediately after a customer’s order, maximizing the freshness and nutrients. The snow-white, tender and smooth fish meat melts in your mouth even with a slightest bite, offering infinite aftertastes of light sweetness. 

The bullfrog, on the other hand, is the restaurant's masterpiece of integrative creativity. Using fresh bullfrogs, the chefs employ their inspirations to create remarkable culinary feats like Sautéed Bullfrog with Garlic Sauce and Treasure's Signature Bullfrog with Deep Fried Yellow Croaker. These dishes feature appropriate salty and fresh levels, rich spiciness and a combination of diverse flavors that satisfy the taste buds of even the most picky diners. 

Practical and modernized management 

The exploration and practice of the restaurant’s operation team in new Chinese cuisines has undoubtedly infused the traditional food service industry with innovative energy and prospects. They ingeniously incorporate western management concepts with the deep humanistic vibes of Chinese catering services, opening up a unique path of restaurant management. Presently, the restaurant has a number of successfully operated outlets and has gained sophisticated experience in management concepts and execution. 

The restaurant’s pursuit of perfection in every detail of operation is reflected in its increasingly sophisticated institutions to regulate staff behaviors. These institutions not only ensure the smooth operation of the restaurant, but also invisibly enhance the professionalism and service consciousness of the staff. At the same time, the team also emphasizes the development and growth of its employees through systematic and stringent training. Every employee has a customized growth plan to ensure they can maximize their potentials on posts. 

The restaurant holds regular wrap-up weekly and monthly meetings where everyone has the opportunity to speak freely and brainstorm new ideas. At these meetings, employees speak up about existing problems and put forward suggestions for improvement or new product ideas, and jointly discuss a perfect solution to put into practice. Such an open, inclusive and improvement-oriented culture has become an endless source of vitality for the development of the restaurant. 

The restaurant’s operation team always upholds the “Customer First” principle. They maintain strict control on every aspect of service and make progressive improvement based on diners’ feedback. To them, restaurant business is a process of exploration and growth that require continuous learning and solid efforts. It is such sincerity to customers and passion for Chinese cuisine that facilitate the team to not only win the taste buds but also the heartfelt love of diners.