Noble Imperial — Restaurant in Hong Kong

A nice Chiuchow restaurant which took a month to book. Food in general are above average. The goose is very tendered and well marinated. A must have dish. The drunks goose liver is another must have as it is super well prepared. Can choose between liver or piece as they are quite similar in taste but texture wise not. The razor clams have to be booked which is a more Sichuan spicy cold dish than a chiuchow one. Ok but not very impressive as the spiciness overtook the freshness and sweetness of the clam. The Ma Yau fish also need to be booked and this is a must have. A cold one with both the sweet and fattiness of the fish, very well prepared. The oyster cake had too much batter but crispy so depending on how one likes it. The only thing is the restaurant is quite understaff. They are all helpful but super busy. The seating is ok and still a good place for good...

Noble Imperial used to be a smaller eatery and has now moved to a double-sized shop. The pan-fried fourfinger threadfin 馬友 was cooked perfectly. Crispy skin, silky and delicate flesh. Their lo sui sauce was milder than many restaurant, which was good because it was not salty at all but had a strong aroma of Chinese herbs. The goose was not very tender but still acceptable. The slow-cooked goose liver with Chinese wine was still pinkish. Very soft and creamy. Good value and highly...

Surprising little shop serve new school Chaozhou cuisine, yumm! 8 of us dined 3 hours wine & dine.. lovely! We ordered many traditional Chaozhou dishes, “drunken foie gras” “ drunken pigeon” must have, so tender & smooth it’s unbelievably tasty. Cold steam King Salmon 👍, spiced salted ginger pork knuckle great with wine, special Chaozhou fried oysters exquisite….. all dishes were great in this little wonder shop! Definitely...