Imperial Treasure Heen from Singapore, founder Leung Chi Wai from Hong Kong, in 2004 from Imperial Treasure Pavilion Chaozhou Restaurant to the current huge Imperial Treasure Restaurant Group, which has Imperial Treasure Restaurant, Imperial Treasure Pavilion Chaozhou Restaurant, Imperial Treasure Supreme Roast Duck Restaurant, Imperial Treasure Hot Pot Restaurant, Imperial Treasure Hong Kong Window, Imperial Treasure Porridge and Noodle Expert, Imperial Treasure North and South Restaurant, Imperial Treasure Ramen Xiao Long Bao and other restaurants focusing on different cuisines.

Imperial Treasure Pavilion Chaozhou Restaurant has been awarded one star in the 2017 Michelin Guide Singapore, and Imperial Treasure Heen Shanghai has been awarded two Michelin Guide stars for two consecutive years.

The menu at Imperial Treasure Heen is very wide-ranging: precious ingredients such as bird's nest and abalone wings and wild seafood occupy a few pages, and the usual dishes such as siu-mei brine and stir-fried dim sum are meticulously prepared. It is recommended to have big dishes such as large pork ribs in imperial treasure sauce, steamed white eel with red red and white eel, and suckling pig with sliced skin of Hongyun. Bamboo shoot shell fish, gold medal glutinous rice fried chicken, and pineapple grunt meat are also good. For dessert, we recommend the Royal Treasure quicksand bun, in the production of the filling, the proportion of salted egg yolk is 90%, highlighting the "salty fragrance" often said in Cantonese dim sum, which is worth a try.

The seafood at Imperial Treasure Heen is calculated in two, and some of them need to be booked in advance. Overall, Imperial Treasure is a good producer, but at this price point, Lee Court is superior. The environment of Imperial Treasure Pavilion is bright and atmospheric, with hot towels, beautiful boiling tea, and considerate service, which is also the advantage of high-end restaurants, and it is recommended for diners who pay attention to the consumption experience.