Located on West Briggsmore Avenue near the Central Valley Plaza, Imperial Garden offers Americanized Chinese cuisine to its eager diners. Honey Walnut Prawns, Mango Chicken, Garlic Chicken, Salt Pepper Spareribs and Salt Pepper Crab are all signature dishes at the restaurant. In addition, the bean curd series of dishes and vast seafood selection have been well received by the customers.
Customers can rest easy knowing that the dishes at Imperial Garden are healthier than the average Chinese restaurant’s. Dishes can even be served without oil, MSG upon request. One particularly unique feature of her restaurant is the two menus. One is designed for Americans and the other for Asians. The two menus incorporate the innovative specialties for each palette.
“Innovation is a big feature in our restaurant,” beams the owner, Candy Chen. To launch something special, Ms. Chen invited Chef Raymond who worked in Harbor Palace Seafood Restaurant in California. The special dishes he created have won great popularity among the customers. The new dishes have been unveiled recently after a period of experimentation.
Ms. Chen works hard to ensure high quality service, food, and staff members. She believes that every restaurant has its own distinct features and must exploit these so they can stand out amongst the competition. A restaurant must also prepared to change with the times and always innovate. Not only the dishes, but the values and ideas must change to keep up with the times.