Imperial Style at the Imperial Palace

I had initially popped in to the Imperial Palace to collect a takeaway, and was most impressed at how many people of Chinese ancestry were eating there.  The meal I’d ordered turned out to be delightful so I decided to take my wife in one evening.

This is a new Chinese restaurant, based at 36 Inglis Green Road, Edinburgh, which opened in late summer.  The restaurant has no license to sell alcohol, and operates a BYOB policy.  Corkage is £2 for wine, and 50p for beer/lager.  There is also a Chinese supermarket on the floor below.

For starters took Chicken Satay on skewers and Wun Tun soup.  We both found our portions plentiful (as we did the main course) and of a high quality.

Most of the tables were large, circular eight seaters, with space in the middle for a buffet style lay out.  Early on in the evening several young families occupied them.  All tables were preset with chopsticks. I’d seen massive bus loads of people piling in previously, and as we embarked on our main course the same thing happened, taking what was a half full restaurant, to one that was packed to the rafters, on a week night!

What I did find questionable were the large screen televisions at either end of the restaurant.  Surely people come not just to dine but to enjoy one another’s company?  The music could be heard, but was not at conversation disturbing level, which was good.  The large fish tank provided an excellent source of entertainment for the kids however!

Two of the options for main course were unusual, Chui Chui (the usual offerings of meat and seafood), which is a dish cooked with fresh hot chilli, garlic, red onion, oyster sauce and vegetables.  I had tried the beef version of this in my takeaway, so thought I’d try the Morning Glory (again, the usual offerings of meat and seafood).  This is a dish which again is cooked with hot chillies, but also with fine beans, baby corn, onions, straw mushrooms, and whole basil leaves.   I opted for the Seafood Combo – just as delicious as my takeaway had been previously.

My wife opted for the Lemon Chicken, stating (and I appreciate this sounds obvious!) that it tasted very lemony.  The look of satisfaction on her face told me how pleasing on the palate she had found the dish.

Pattaya (another spicy selection of dishes, cooked with baby corn, courgettes, green/red peppers, onions, pineapple and straw mushroom in sweet chilli sauce) and Thai Red curry were other unusual offerings you don’t normally.  Taken as a whole, the menu choice was superb, with plenty of vegetarian dishes to choose from too.

The pricing was middle of the range, and the service both excellent, and efficient, which added to our most pleasurable experience.

To finish we enjoyed a nice big pot of Chinese tea, and headed for home replete, and looking forward very much to our next evening in the Palace.

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Fraser Paterson Fraser is 40 years of age, and has experience in many fields, including financial services, where he used to run his own business as an Independent Financial Adviser. He currently works as a freelance writer, specialising in golf and Scottish history. Fraser has served as a trustee of a registered charity, and held a very senior position in the Round Table. He is also a fully qualified golf referee. Fraser maintains a regularly updated blog, covering everything from local happenings to golf, snooker and various less well known charities in the Lothian. The website is He also has a golf website and a Scottish History site Reverting to the business front, Fraser successfully set up and established a strong networking group of small business owners, drawn from across the Lothians, with the assistance of the Scotland South and East franchise owners of Business Network International (mainly known as BNI). Fraser was awarded Member of the Year for his Chapter at the Scottish Awards in 2004, the recipient for which is chosen by fellow members in recognition of outstanding contribution. Aside from golf and snooker Fraser also enjoys excellent food, regularly dining in eateries across the Lothians. Scottish history is a more recent topic he has enhanced his interest in.

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