Food, Lifestyle, Travel & Photography: Empire Chinese Cuisine (formerly Phoenix Garden) 帝國軒

Friday, November 7, 2025

Empire Chinese Cuisine (formerly Phoenix Garden) 帝國軒

If you remember Phoenix Garden at Parkway Parade, it’s now Empire Chinese Cuisine. Established in 2020, this fine dining spot showcases exquisite Cantonese and Teochew dishes crafted by chefs from Michelin-starred restaurants, delivering refined flavours and top-notch culinary artistry.

Empire Chinese Cuisine

Our first dish, Wok-fried Beef Cubes with Wholegrain Yellow Mustard Sauce, was beautifully plated with shredded carrots and cabbage. Each beef cube was evenly coated with just the right amount of mustard sauce, flavourful without overpowering, offering a mild kick of spice that complemented the tender beef perfectly.

Wok-fried Beef Cubes with Wholegrain Yellow Mustard Sauce 芥末籽酱爆牛肉粒 - $24.00

The Shark’s Cartilage Soup with Fresh Fishmaw required a 15-minute wait but was worth every second. Smooth, rich, and slightly gluey in texture, it was deeply satisfying and polished off the fastest among all the dishes a true crowd favourite at our table.

Shark‘s Cartilage Soup with Fresh Fishmaw 鲨鱼软骨花胶汤 - $19

We also had the Double-boiled Chicken Soup with Morel Mushrooms, which similarly required a 15-minute wait. The broth was nourishing and flavourful, with tender chicken pieces and earthy morel mushrooms enhancing its depth, a comforting classic done right.

Double-boiled Chicken Soup with Morel Mushrooms 羊肚菌炖鸡汤 - $11.80

Wok-fried Prawns with Egg White and Black Truffle Oil was a beautifully executed dish that reminded me of one we used to enjoy at Prima Tower. The truffle aroma paired harmoniously with the subtle sweetness of the egg white and the natural seafood sweetness from the prawns.

Wok-fried Prawns with Egg White and Black Truffle Oil 黑松露油蛋白炒虾球 - $26.00

The presentation was elevated with fine cuts of kailan stalks, adding a refreshing touch of green to the dish.

Wok-Fried Prawn

Homemade Spinach Tofu with Wild Mushrooms earned our unanimous nods of approval. The tofu was silky smooth, pairing beautifully with the earthy wild mushrooms and vibrant vegetables.

Homemade Spinach Tofu with Wild Mushrooms 野菌扒菠菜豆腐 - $19.00

What a simple yet delightful combination done right.

Yummy!

Not many places serve Fried Bitter Gourd Strips with Salted Egg Yolk, so this was an interesting find. The taste was a pleasant blend of savoury and crisp bitterness, though the presentation was rather plain and could use a touch of refinement.

Fried Bitter Gourd Strips with Salted Egg Yolk Puree 咸蛋黄炸凉瓜条 - $10.00

For the carbs, we had the Stewed Mee Pok Noodles with Eggplant in XO Chilli Sauce. The mee pok was noticeably narrower than the usual type and was topped with slices of eggplant that we almost mistook for pork belly. The accompanying sauce was savoury and comforting, evoking a nostalgic flavour reminiscent of old-school canteen days.