Celestial Court has been voted the Best Chinese food in Klang Valley more than once, and it’s really not surprising at all. It’s even more well-known for its offering of creative Dim Sum. Chef Ken Liew, described as person with an inquisitive mind, always eager to learn new things and thus benefiting all diners visiting Celestial Court. Best thing yet, he makes no compromise when it comes to fresh ingredients (especially seafood), so the quality of dim sum is guaranteed.
Well, here’s a piece of good news for Dim Sum lovers: Celestial Court now offers an “All-You-Can-Eat Dim Sum” special available until the end of the year. With over 70 dishes, you can literally eat til you drop. The gracious Shirley from Sheraton Hotel extended an invite for me to join a bunch of foodies for dim sum last Sunday. Having heard raving reviews about Celestial Court, of course I couldn’t say no. Hado say I was a little naughty because I was still recovering from my bronchitis, but a little bit of soup should help prep my throat for the
Indeed, we started our meal with a comforting bowl of Double Boiled Chicken Soup. The herbs kept well in the background and my soul felt instantly nourished. Cordycep flowers are used in the soup which gives a delicate flavour, the medicinal benefits include immunity boosting and kidney strengthening properties.
You can tell that Chef Ken takes his craft seriously, down to the little details in presentation. If I had a bigger stomach I would have gone for second or even third serving of this gorgeous dumpling with chili oil. I love the slight kick and the tang complementing the soft dumpling.
This is yet another pretty little dish with my favourite food colour. Perfectly thin skin with juicy, fresh prawns. The coriander brought a lovely herbaceous note. No extra chili sauce or soy sauce needed.
Squid ink may be overused of late but here it’s definitely appropriate. The star of the show should be that giant piece of whole scallop, but the mini abalone brought lots of ‘oohs’ and ‘aahs’ too.
I had once doubted pork free dim sum, but Celestial Court has proved me wrong. Even the Chicken Siew Mai tasted pretty good. I suspect the presence of fresh seafood provided plenty of umami flavours and contributed to the slightly chewy texture.
Serving deep fried wanton with fruit salad is pretty creative. Although the ‘skin’ was a little difficult to bite in due to the thickness.
I’m a sucker for shanghai soup dumpling and this version comes with a small bowl of soup, the more the merrier right? Love the delicate skin and the slurp-worthy chicken broth. But the filling wasn’t too memorable for me, perhaps I was started to get really stuffed by that point.
This is another crafty dish with explosion of flavours. It’s not often I come across any Chinese dim sum dish using thousand island dressing, but it worked quite well with the crispy exterior and the delicious squid mousse.
I was surprised to taste cheese when I bit into this. Another fusion dish done right and it was strangely addictive. I enjoyed the crispy bean curd skin too.
The “All You Can Eat” menu also includes other mouth-watering a la carte delights, prepared by Chef Vincent Loo. Here are more prawns, fried to perfection and coated with mayo, sesame and nutmeg. Sweet, savoury and creamy, a rather unique combination. Would be lovely paired with rice. Yum.
I was actually preparing to wave my white flag but lo and behold, this beautiful roast duck landed on our table and I couldn’t resist a bite. The meat was definitely juicy and tender but I would have preferred the skin to be crispier.
Could I handle anymore prawns? Answer is no. So I picked some of the veges instead. The sauce is more sweet and sour than hot bean though.
When this dish was brought to our table, a lovely aroma hit our nose. The combination thinly battered chicken with that tangy, sweet and spicy sauce worked well. Quite refreshing actually.
When I saw the huge plate of noodles, I was rather intimidated. I told the group I was going to have just one strand of noodles, and I ended up eating quite a few more strands. Haha! I simply cannot resist good noodles. Ee Fu noodles are very suitable for braising as they don’t soften and get mushy after prolonged cooking. Here, each strand of noodles absorbed the gravy and the result was absolutely delicious. I did avoid the chicken as I found it unnecessary. In fact, I went home and replicated a vegetarian version. I might put up a recipe here soon.
I had to activate my emergency stomach space for dessert, for the Chilled mango cream with pearl sago was calling my name.
Look at the bright side; it’s almost all liquid right? This was nearly pure mango, with intense flavours and refreshing chill.
Just to balance the heatiness of the mango, my throat also told me to try a small bowl of the chilled sea coconut with snow fungus. Delicious.
Picture purely for illustration purpose as I seriously could not fit anymore food in. But I did watch a fellow lunch companion darting out to get a second bun.
The dessert buffet section also features a variety of cakes, I was happy just looking at them.
The All-You-Can-Eat Dim Sum is priced at only RM88 ++ per person, available from now till 29 December 2013 on Sundays and public holidays, from 10am to 2.30pm. Visit sheratonimperialkualalumpur.com/celestialcourt to learn more.
Level 3, Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988
or email: email@example.com
Business hours: Lunch, Mon to Sat, noon to 2.30pm;
Sun and public holidays, 10.00am to 2.30pm.
Dinner, daily, 6.30pm to 10.30pm.