imperial court


Prawn and chive dumplings.

Before my cousin’s current life as a dentist, he worked in a dim sum restaurant. He’s our inside man for our favourite style of brunch, so when he said Imperial Court’s egg tarts were fabulous – even more so than his own, which is no small feat – we were there with bells on.

Imperial Court is in Como, located close to the roar of the freeway. I’m going to risk falling into a stereotype but I love not having to pay for parking.. Yet there are too many suburban Chinese restaurants serving crap, soggy, pre-made dim sum. But it’s a different case here. Even the decor is refreshing. Instead of aging Oriental paintings and tanks of exhausted fish, it’s modern, airy and clean. (And by some small miracle for Perth, even the service is great.)

Let’s start off with some favourites. The siew mai of prawn and pork were just how they should be – straight out of the steamer, plump and slightly chewy. Looking at the toppings they’re definitely not the frozen sort. Each dumpling was garnished with flying fish roe and (what looked like) fiddlehead ferns.



Siew mai (pork and prawn dumplings).


On the left are sticky rice wrapped in lotus leaf. In the background are the bean curd rolls.


Crescent shaped prawn and chive dumplings with glassy skins held together, so both filling and casing came out cleanly from the basket. They were delicate, pungent and served piping hot. Bean curd rolls filled with seafood paste were moist, swimming in a rich gravy. I usually don’t fancy bean curd rolls but this rendition is one I would repeat.

The century egg porridge came in a massive bowl – big enough for three people. If you’re curious to try century eggs (which contrary to belief are not cured in horse pee!), this porridge is a good starting point as it masks the egg’s faint metallic taste. The porridge was a little bland, but topped with spring onions and salty pickled radish, I thought it was homespun and wholesome.



Prawn rice flour rolls.


Shanghai soup dumplings (or xiao long pao) in some seriously good soup.

I’d skip over the (very) ordinary rice flour rolls for a bowl of Shanghai dumplings (xiao long pao) any day. These soup dumplings are usually steamed naked and more often than not lose their soup as they are being peeled away or punctured by an unlucky chopstick.

Not so this time! The soup dumplings are actually in a bowl of soup. (What a genius idea.) Ensconced in supple skin, fatty minced pork melts into the soup within. Then there is even more of the same divine soup in the bowl, with just a touch of ginger to offset the richness. I was slurping this soup like it was crack. (Definitely ordering this one again.)



Hot, hot , hot fried green tea dumplings with a filling of yellow mung bean paste.

Ping pong sized and hot out of the fryer, the green tea dumplings were a new discovery for us. The glutinous exterior was smooth, almost sticky, with a prominent green tea flavour. Inside is a sweet, grainy mung bean paste. It’s subtle, rich and simple – something dim sum fanatics will love.

Imperial’s mango pudding comes in a bowl that looks straight off the set of Mad Men. The normally sweet pudding is transformed by a layer of evaporated milk. Instead of being fruity, the pudding has an mild, almost cheesy flavour (I can already hear ‘ewww’). K really did not like it at all. If you want your mango pudding to stay sweet, order it without the milk. Well being a lactose intolerant I was all over it like white on rice, but reached my limits half way through the bowl. This is one rich dessert.



The cheesy mango pudding with a layer evaporated milk.

I reckon if you love dim sum, you are going to like Imperial Court. Being a relatively small restaurant, only the most popular dishes are wheeled around. The rest is ordered a la carte, which is an upside as the dish you want arrives at its peak instead of languishing in a trolley.

The chef is straight from Hong Kong, so there are a few unique (for Perth) dim sum dishes and less of the south east Asian influences, like satay squid. I just adored those Shanghai dumplings in soup and I’m really keen for round two. However, word is getting out. Good dim sum in the suburbs is like the holy grail of weekend breakfasts (there’s already a queue on weekends!), so keep it between us, will you?


Imperial Court
125 Melville Parade, Como WA 6152

Open Wed – Mon lunch 11am – 2.30pm; dinner 5pm – 10pm

Imperial Court on Urbanspoon

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  1. Food sponge

    Looks fantastic & some unique dishes to try out. Love a good suburban Chinese restaurant too – such a rare find :)

  2. mei

    Food sponge – They sure are rare, especially for dim sum. Seems like Emma’s (Vic Park) and Yummy BBQ are popular for dim sum too, but I’ve never taken a shine to either. For normal take away, we really like Foo Wah (Willetton). Bet you have a few faves of your own..?

    Kerry – Hi Kerry! We had an a la carte dinner at Imperial recently and it was as decent as the dim sum, though the menu was more stereotypically Aussie (sweet & sour etc) there were some stand out dishes – spinach with eggs and wasabi prawns come to mind. Let me know what you think. :)

  3. Kerry

    Those dishes looks wonderful! I would love to try them all to see if the restaurant can deliver as advertised.

  4. Food sponge

    I revisited Joy Garden today for dim sum after possibly 1 year since my last visit. Higher priced but very good quality & flavors. Husband adores their fried durian dessert.
    Asking someone about their favourite dim sum place is always a good conversation starter – people get quite passionate about their faves!
    I bounce around between Emmas, Welcome Inn, one in Leeming & Emmas. Or Northbridge Chinese Rest if it’s early enough to avoid the massive crowds. Also went to Xintiandi a few weeks ago. Not keen.
    Can you tell I love dim sum?? Unfortunately Imperial Court was closed today, so next time.

  5. Su

    I had dim sum here last Sunday. It was so busy, I almost expected to not get in. The food is very fresh and of great quality however I would say a few items such as the char siu bao are a bit too salty.

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