Since the Imperial Chinese Restaurant made its debut in 1985, it has become, quite simply, the standard by which all other Denver Chinese cuisine is judged. Owner Johnny Hsu, who has created a tradition of large scale, fine Asian establishments and owns the exquiste Palace Chinese Restaurant in south Denver. And while diners have remained loyal over the past two decades, so have the restaurant critics.
Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang.
The Imperial Chinese Restaurant is famous for it's spicy Szechwan dishes. It was first to introduce the sesame chicken to Denver and it's flavorful version is still the best. The melt in your mouth Chilean sea bass in black bean sauce, stir fired Dungeness crab, steamed whole striped bass and continous addition of new Chinese dishes keep loyal diners coming back.
Sesame Chicken
Lightly battered slices of white chicken meat sautéed in a spicy Sesame sauce. Best paired with Sauvignon Blanc or Pinot Grigio. 10.75
Lemon Chicken
Marinated chicken breast, deep-fried, sliced and served with lemon sauce. Excellent paired with Sauvignon Blanc. 10.75
Nanking Pork Loin
Bite-size pork loin marinated and cooked in our chef's special sauce. Best paired with Sauvignon Blanc. 11.75
Hunan Beef
Chunks of tender beef, fried to a golden brown then sautéed in a spicy Hunan sauce. Best paired with Merlot or Pinot Noir. 13.95
Sesame Prawns
Lightly battered jumbo shrimp sautéed in a spicy sesame sauce. This spicy dish pairs beautifully with Sauvignon Blanc, Pinot Grigio or Gewürztraminer. 14.95
Sizzling Black Pepper Steak
Slices of grilled New York strip, stir-fried with red and green bell peppers, served on a sizzling platter. This entrée pairs well with Cabernet Sauvignon or Merlot. 14.50
Walnut Prawns
Jumbo shrimp tossed in a mayonnaise-based sauce with chunks of fresh pineapple and candied walnuts. Best paired with full-bodied Chardonnay. 14.95
Johnny's Seafood Gumbo
Johnny's Chinese version of Cajun food challenges the original. Ingredients include sea scallops, jumbo shrimp, calamari and Chilean sea bass. This spicy seafood dish pairs beautifully with Sauvignon Blanc or medium bodied Chardonnay. 16.95
Seafood Bird's Nest
Jumbo shrimp, scallops, crabmeat, fresh broccoli, water chestnuts, mushrooms and baby corn sautéed in wine sauce. Best paired with medium bodied Chardonnay. 18.25
Chilean Sea Bass in Black Bean Sauce
Slices of Chilean sea bass stir-fried in black bean sauce with onions and bell peppers. Best paired with Pinot Noir. 18.95
Steamed Salmon Filet
Steamed North Atlantic salmon filet with your choice of ginger sauce, black bean sauce or Szechwan sauce. Best paired with medium bodied Chardonnay or even with Red Zinfandel. 16.95
Shanghai Braised Boneless Duck
Blackened half duck braised in a soy base sauce, served on steamed Shanghai bok choy, zucchini, snow peas, yellow squash and shiitake mushroom. Best paired with Merlot or Pinot Noir. 15.75
Steamed Whole Striped Bass
Whole striped bass steamed, with your choice of ginger sauce, black bean sauce or Szechwan sauce. Excellent paired with full-bodied Chardonnay. 22.75
Fried Whole Striped Bass with Szechwan Sauce
Whole striped bass, deep fried to a crisp, and served with a spicy Szechwan sauce. Excellent paired with Sauvignon Blanc. 22.75
Peking Duck - Fit for the Emperor
Whole duckling roasted to perfection, skinned, boned and served with pancakes. This wonderful dish pairs beautifully with Cabernet Sauvignon or Syrah. 30.00
Whole Dungeness Crab
Whole dungeness crab cut into various pieces, stir-fried with fresh scallions, ginger, and Chinese five spices. Pairs excellently with full or medium bodied chardonnay. Market
Price
Sesame Scallops
Jumbo scallops lightly battered and fried to perfection. Sauteed with a spicy sesame sauce. Best with Gewurztraminer or Sauvignon Blanc. 16.95
Fire Cracker Prawns
Jumbo shrimp, peeled, battered and fried to a golden brown. Sauteed in a spicy sauce with peanuts, scallions and chili peppers. Pairs excellently with Pinot grigio or Sauvignon Blanc. 16.50
Grilled Salmon with Lemon Grass
Marinated filet of Atlantic salmon grilled to perfection with a hint of lemon grass. Best paired with Zinfandel or medium bodied Chardonnay. 16.95
Genghis Khan's Ribs
Grilled beef short ribs stir-fried with red onions and scallions in a peppery sauce. Paired excellently with Syrah. 14.75
In the words of owner, Johnny Hsu:
"Cooking and serving the best Chinese food to the American public has always been my dream. When I was very young, helping mom prepare dinner for the family was a great achievement. I have always enjoyed cooking and I love to eat.
In 1975, four years before I immigrated to the United States, I attended a culinary school specializing in different types of cuisine and cooking. I took an apprenticeship with some of the best chefs in Hong Kong. In 1979, I came to Denver and took a job as a line cook in the coffee shop for the Holiday Inn. Six months later, I began cooking for my brother at the Little Shanghai in Evergreen, Colorado.
In 1980, I took over a failing Chinese restaurant in Littleton and partnered with my sisters. Together, we founded the Jade Garden on Arapahoe Road. In no time, the public learned to enjoy the Chinese food that I had introduced to them from Hong Kong.
In 1985, I founded the Imperial Chinese Seafood Restaurant. I created a menu with several dishes that Denverites had never tasted or heard of before. Such dishes included a steamed whole fish with sauce of different kinds, Sesame Chicken, Hunan Beef and Stir-fried Dungeness Crab with ginger and scallions. It was a hit! The Imperial was named and voted the "Best of Denver" for a thirteen consecutive years. We had made a great impact on the Chinese Restaurant industry and basically set the standard for Chinese restaurant to follow. For instance, well known dishes such as Sesame Chicken and Lemon Chicken originated from our restaurant. Today, Sesame Chicken is the single most popular dish in every Chinese restaurant in Denver.
I understand change is inevitable. Besides frequently creating new dishes, we always find ways to improve the dishes we already have. I can proudly claim that my Sesame Chicken is still the best in the world. We always use the best quality of fresh meat and vegetables. We are also concern with the health of our customers and so we have modify the way we prepare our food to have no MSG, as well as less oil and sodium.
I believe dining is the ultimate experience. The food, of course, has to be delicious. The service has to be impeccable and the atmosphere has to be warm and cozy. We, at the Imperial, would like to please every customer who walks through our doors. In addition to serving the best Chinese food, our professional wait staffs are able to serve you with great knowledge of Chinese cuisine. So I welcome you to come in and enjoy the best!"