While the decor is typical Chinese restaurant, the authentic northern cuisine elevates this eatery above the rest. The menu is a seafood lover's delight, including eel, lobster and mud crab.
Open
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Breakfast
Lunch
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Dinner
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Late
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Thu-Tue 11am-2.30pm, 5pm-11pm
Asian and Chinese
Mains: $13-$18
Payment accepted: MasterCard, Visa, Diners Club, American Express and EFTPOS
Licensed with bar. Wine is available by the glass. BYO (wine only) $8 corkage per bottle.
Vegetarian options available
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
Chinesebaby
|
19 September 2010, 10.37am
Best Peking duck in Adelaide
I'm a Chinese and the Peking duck from this restaurant in my oppinion is the best in Adelaide. I always recommend my Australian friend to go there if they would like to try traditional Chinese Peking duck.
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Visit: Sun 19 September 2010
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Posted by:
Unregistered user
|
13 March 2006, 1.18pm
Best Live Seafood Restaurant in Adelaide
Very good 2-course Peking Duck. Yin yang soup, must try!! Of course, the lobster is fantastic if you have a thick wallet.
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Visit: Mon 13 March 2006
Mealtime: dinner
Service:
Atmosphere:
Posted by:
Unregistered user
|
7 December 2005, 10.01pm
Worst Peking duck ever eaten
I would like to advise of our grave disappointment in Imperial Peking at St Peters in South Australia. I was looking for a Chinese restaurant that did Peking duck and after googling for same, arrived at this website. Our daughter was leaving to go overseas, and we were looking for something a little more upmarket than Gouger Street - what a joke. We ordered the Peking duck banquet, and not one dish was worthy of a half-decent restaurant. They should have named the banquet 'Aussie stodge' - it was worse than the Chinese food that was everywhere in the ’70s in London!
Anyway, to the food - firstly the shallot cake, spring rolls and prawn toasts - all deep-fried and you could hardly see or taste any fillings. West Lake Beef Soup (mince soup??) then to the 'world-famous Peking duck' - firstly it came out as 1/2 a shrivelled chicken (for seven people); when we complained, about 15 minutes later came out the duck - now anyone who ever has eaten Peking Duck knows, that if it is red on the inside with blood, it surely cannot be oven-cooked for 24 hours. When they carved the skin off - they also carved the meat??? When questioned in regard to what was going in the second course, they assured us there was plenty of meat for the second course.
Upon our questioning the carver returned and apologised, saying “most Australians like it that way” - too bad three of us had lived in Papua New Guinea with many Chinese, and been accustomed to authentic Chinese food. This bad attempt was then followed by sizzling fillet steak, which was chewy with a sickly sweet sauce, boneless lemon chicken (deep-fried and sickly sweet sauce), honey little prawns in batter with a sickly sweet sauce, stewed Aussie vegies and Aussie fried rice, followed by the noodles (of course with no duck meat because there was no meat left on the duck!).
To top off the meal, believe this or not, was deep-fried apple (the Chinese table next door had fresh fruit), then adding salt to the wound the cost was $30 a head for this fake Chinese food (based on South Australian prices that’s not cheap). Any restaurant that treats its patrons with such disrespect (assuming all Australians have no food sense and can be ripped off) should not be advertised, and we should have the equal opportunity to let others know.
Food:
Visit: Wed 7 December 2005
Mealtime: dinner
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