Imperial Treasure: How Alfred Leung’s Culinary Empire Found Its London Crown
- James Massoud
- Jul 10
- 2 min read
London's Imperial Treasure isn’t just another upscale restaurant – it’s a chapter in the unfolding saga of one of Asia’s most esteemed Chinese culinary empires, brought to life in the heart of St James’s. Founded by Alfred Leung, this is a tale of ambition, architectural finesse, and meticulously elevated Chinese cuisine.
Building an Empire
Alfred Leung, co‑founder and CEO of the Imperial Treasure Restaurant Group, launched his first Teochew‑style eatery in Singapore in 2004. Since then, the brand has expanded across Asia and into Europe, now spanning over 20 venues – from Shanghai to Paris and Tokyo – and accumulating more than 50 industry accolades, including Michelin stars, Asia’s 50 Best listings, and lifetime achievement awards for Leung himself.
Imperial Treasure London, inaugurated in December 2018, represents Leung’s first venture outside Asia. The restaurant occupies an impressive three floors (basement, ground, mezzanine) of a Grade II‑listed former Lloyds bank on Waterloo Place, leased for 25 years – a bold emblem of confidence in London’s fine‑dining market.
Studio Liaigre’s design is a quietly audacious reinterpretation of luxury: dark‑tinted oak screens carve feathery intimacy into a cavernous banking hall; Brazilian sun onyx and marble floors echo both solidity and polish; bespoke leather‑upholstered banquettes soften the formality. The onyx bar, striking and sculptural, commands the central lounge space – refined restraint in every detail.
Cuisine: Heritage with Precision
Imperial Treasure London serves primarily Cantonese (plus Teochew and Shanghainese) dishes with operatic presentation and confident technique. The signature Peking duck – aged for 40 days and carved table‑side – is only the start. Diners may also find caviar with egg white and crab, braised whole South African abalone, crispy rice in prawn broth, and dim sum topped with edible gold leaf.
The menu balances adventurous offerings – jellyfish with pork, chilled pig’s shank in rice wine –with vegetarian innovation, like lotus root in salted egg yolk. The seafood, meanwhile, is live and selective, reflecting both provenance and performance.
As for the beverages, this is a curated blend of rare whiskies, Asian‑inspired cocktails, and global wines – including Bordeaux classics and high‑end champagnes. Sommeliers often start with Louis Roederer or similar, pairing the sparkle of champagne with dim sum and sharing dishes – a strategic harmony of texture and terroir.
The service fits the tone: polished, personal, respectful of both legacy and modernity.
The Man Behind the Brand
Alfred Leung is both visionary and custodian of a refined culinary legacy. Honoured with lifetime achievement awards by The Straits Times and World Gourmet Summit, he steers with an eye toward consistency and expansion. His London debut has not been a novelty, but rather a statement.
Imperial Treasure is not about kitsch or fusion, it's about precision and cultural resonance. Here, a dish is never just tasty – it’s sociable theatre, culinary lineage, and hospitality distilled.
For those who understand Chinese cuisine beyond stereotypes, and appreciate service that embodies restraint and ceremony, Imperial Treasure is indeed a rare gem in the London fine‑dining landscape.
