Restaurant ReviewNew Imperial Palace (Flushing in Queens NY)
| (718) 939-3501
| Flushing, NY 11354
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Reviewed by: Jacqueline M. Newman
Summer Volume: 2010 Issue: 17(2) page: 36 and 37
 Missing the classic Cantonese food of years gone by? Get thee to New Imperial Palace in the Flushing section of Queens. It is both new and nifty; and it serves lunch until four in the afternoon. Then (or for dinner), try their reasonably-priced Guangdong dishes; they are fantastic.
Beef Belly with Dry Bean Curd Casserole is two bits more than a fin, and ten times as good as in many other eateries. Sable Fish with Black Bean Sauce is two bucks more and ten times more yummy. There are a dozen other casseroles, and though we have only had half that number to date, we have yet to experience a disappointment. And that goes for all dishes so far, be they on their lunch or their dinner menu. The Braised Superior Shark's Fin Soup is simply super, Double-boiled Teal with Chinese Medicine Soup high-priced and high on healing. Dungenous Crab under glutinous rice sits on a lotus leaf and is savory. Shrimp on Chicken Skin seems unusual and looks like shrimp toast but is crispier and tastier. Lunch or dinner, indulge in Pan Fried Flounder, what a fantastic find at a shrimpy price. Matches remembrances of captivating Cantonese food in our memory. Waiting for tables at dinnertime may be necessary, ordering Fish Maw with Sea Cucumber on lettuce makes the wait worth while. Do what many Chinese folk do, gather a group, love slurping snails from their shells, digging in to their Salt-baked Duck Tongues after dining on their Cold Jellyfish Salad, and follow these with Oysters in Black Bean or XO Sauce. It is hard to go wrong at this palace. The top-priced twelve course banquet is less than five hundred dollars. Bet it is everyone's royal delight if a prince or of lesser royalty. It and food is high-end, even the plain Congee costing eight bits, or one with beef, chicken, pork, or fish for a bit more than double that dough. They stay open until midnight seven days a week and begin serving any day half an hour before noon.
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