Chinese New Year Menu at Celestial Court, Sheraton Imperial KL

I have always been quite fond of Celestial Court, having visited a couple of times in the past couple of years. If you haven’t been, make sure you check out their weekend dim sum buffet (now priced at RM98++ per pax). And having sampled their CNY menu last year, I know that Chef Vincent Loo will not disappoint this year. So I invited my daughter/band mate Vicky with me to toss our first Yee Sang of the year.

The signature Yee Sang With New Zealand Swordfish and Netherland Arctic Char Fish

It’s now customary to have Yee Sang for CNY and I always love to see creativity with Yee Sang ingredients because you know, after a while every Yee Sang starts to taste the same. Here, we see a couple of unusual ingredients: Swordfish (pronounced without the W by the way), and Arctic Char Fish.

Hello! My name is Arctic Char and I come from the Netherlands.

Netherland Arctic Char Fish? Sounds fancy! Mr Google tells me it is closely related to Salmon and Ocean Trout, hence the similarity in facial features and the colour of its flesh. Tastes rather similar too.

After pouring everything into the plate along with auspicious wishes, we were ready to toss. The higher you go, the better! Needless to say, our table was the noisiest, thanks to yours truly, Mr Fatboybakes and Miss Rebecca Saw.

Despite having been to quite a few CNY review, I have managed to miss out on Poon Choi and that was finally rectified this year. Celestial Court offers a Premium Treasure Pot featuring a total of 18 ingredients.

Celestial Court’s Premium Treasure Pot (RM888++)

Each ingredient here is cooked separately and then meticulously arranged in layers, and this signifies abundance in the coming year. It’s fun fishing out different ingredients and make sure you taste the superior stock which has been infused with all that surf and turf components.

My treasure plate.

There are abalones, scallops, dried scallops, sea cucumbers, prawns, sea asparagus, roast duck, roast chicken and various vegetables. Each component is cooked perfectly too, I think my favourite would have to be the juicy prawns and the super tender sea cucumber.

Wok-heated Prawns with Nutmeg, Asparagus and Smoked Chicken

This is such a pretty dish with all that vibrant colours. I am a lover of Asparagus so this instantly grabbed my attention. Interestingly the prawn is cooked with nutmeg, which imparts some sweetness and its distinct pungent aroma to the prawns. The prawns were crispy and I didn’t mind the slight dousing of mayo (my inner kid approves). The smoked chicken induced a round of discussion as KJ insisted it tastes like duck, but I have to agree it’s very well smoked with a nice bite. I’ll say this is my favourite dish of the night, and Vicky agrees too.

Stir fried scallops with pumpkin, asparagus and celery served with Macadamia Nuts

More Asparagus and I certainly won’t complain. I like how clean this dish look, and each component tastes of their natural sweetness. My favourite would probably be the pumpkin, and I thought that adding Macadamia nuts is a decadent touch.

Chilled Earl Grey Syrup with Hasma, Snow Fungus and Black Dates

Never one to pass up an opportunity for controversy, I very quickly pointed out that Hasma has something to do with Frog’s reproductive organ, and google further confirmed that it is indeed Frog’s fallopian tube. Who discovered this?! Anyway, hasma is considered a delicacy and claims to replenish vital essence in the lungs, kidneys, and improving skin complexion. I guess it doesn’t hurt to try. By the way, I had half the refreshing syrup before reading the menu and when Cheng Yi heard “Earl Grey” he literally jumped. Heard that he had a sleeplessness because of this. Hah!

Thank you Shirley and Youhe for another fabulous meal!

Plan your Chinese New Year gathering with your loved ones today at Celestial Court, Sheraton Imperial Kuala Lumpur Hotel.

For reservations, call 03 2717 9900 or email to restaurants.imperial@sheraton.com or log on to www.sheratonimperialkualalumpur.com for more information.

Check out their different set menus and ala carte menu below:

Yee Sang Selections 2015

Celestial Court’s All-time Favourites

Yee Sang with Jelly Fish – RM188++

Yee Sang with Norwegian salmon– RM 228++

Yee Sang with Norwegian salmon and sunflower sauce – RM 238++

Yee Sang with Abalone and Salmon – RM 318++

Wild Catch (signature yee sang)

Yee Sang with New Zealand Tarakihi Fish – RM 258++

Yee Sang with New Zealand Swordfish– RM 428++

Yee sang with Netherland Arctic Char Fish– RM 388++

Vegetarian

Vegetarian yee sang with vegetarian abalone and vegetarian goose – RM 98++

Premium Chinese New Year Set Menu

1. Yee Sang with New Zealand Tarakihi Fish served with Traditional Plum Sauce

2. Double-boiled Mini Abalone Soup with Bamboo Pith and Dried Scallops

3. Oven-baked Crispy Truffle Essence Chicken paired with Peking Duck Rolls with Foie Gras Pâté

4. Steamed Cod Fish with concentrated Chicken Soya Sauce

5. Braised Sea Cucumber with Chinese Mushrooms, Fish Maw served with Stir-fried Scallops with fresh Lily Bulbs in Spicy Sauce

6. Sesame Prawns with Nutmeg and Smoked Chicken and Asparagus

7. Signature Crispy Noodles with fresh Water Prawns

8. Double-boiled Bird Nest’s with Sugar Cane Syrup in Whole Chinese Pear and paired with Tiramisu in Mini Chocolate Cup

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Chinese Tea

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A complimentary bottle of Hennessy Cognac

RM 3388 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Wealth Set Menu

1. Yee Sang with Norwegian Salmon, Fish Roe and Snow Pear

2. Boiled Tom Yam Soup with Assorted Seafood, Mushrooms and Chinese Parsley

3. Oven-baked Crispy Chicken with Truffle Essence and Spicy Garlic Topping

4. Smoked Pomfret with Spicy Thai Mango Salad

5. Deep-fried Squid with Lemon Sauce, Salt and Pepper

6. Braised Sea Cucumber with Dried Oysters and Chinese Mushrooms

7. Fried Rice with Shredded Dried Scallops, Diced Chicken, Roast Duck and Mushroom

8. Double-boiled Hasma with Snow Fungus, Red Date, Chinese Pear and Ginseng

9. Chilled Coconut Layer Cake

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Chinese Tea

***
A complimentary bottle of selected wine

RM2288 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Fortune Set Menu

1. Yee Sang with a combination of Smoked Sliced Lamb and Salmon

2. Premium Eight Treasure Soup

3. Steamed Cod Fish with Chilli and Lime Sauce

4. Poached Sliced Lamb with Spinash, Century Eggs and Salted Egg Yolk Broth

5. Traditional Roasted Duck with Pickled Papaya

6. Pan-fried Prawns with Red Curry Paste

7. Thai Fried Rice with Pineapples and Crispy Rice Grains

8. Chilled Earl Grey Syrup with Hasma, Snow Fungus and Black Dates

9. Deep-fried Golden Banana Fritters with Chocolate Dripping

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2488 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Happiness Set Menu

1. Signature Yee Sang with Norwegian Salmon and Sliced Abalone served with Chrysanthemum Sauce

2. Double-boiled Mini Monk Jump over the Wall

3. Crispy Roasted Truffle Chicken served with Thai Hoi Sin Sauce

4. Steamed Cod Fish with Golden Garlic paired with Fish Belly

5. Deep-fried Prawns with Fresh Fruits and Wasabi Mayo Dressing

6. Braised Sea Cucumber with Dried Scallops, Mushrooms, Sea Moss and Vegetables

7. Braised Rice with Diced Roasted Duck topped with Dried Scallops and Abalone Sauce

8. Double-boiled Bird’s Nest with Young Coconut and Ginseng

9. Black Sesame Glutinous Rice Balls with Coated Minced Peanut Crush

***
Chinese Tea

***
A complimentary bottle of selected wine

RM2688 nett for a table of 10 persons
* Price quoted is inclusive of 10% service charge and 6% Government Tax

Chinese New Year Ala Carte Menu 2015

Soup

1. Braised Sze Chuan Soup with Baby Lobster Meat
RM 50++ per person

2. Monk Jump over the Wall
RM128++ per person

3. Braised Assorted Seafood Broth with Trio Mushroom
RM 38++ per person

4. Double-boiled Maitake Mushroom with Fleece Flower Root and Garden Chicken
RM 50++ per person

Dried Seafood

1. Braised Supreme Dried Seafood with Sliced Abalone in Broth
Small – RM 320++ Medium – RM 480++ Large – RM 640++

2. Braised Baby Abalone with Imported Asparagus, Sea Cucumber and Sea Moss
Small – RM 118++ Medium – RM 172++ Large – RM 228++

3. Braised Giant Fish Belly with Sea Cucumber, Chinese Mushrooms, Dried Oysters and Sea Moss
Small – RM 108++ Medium – RM162++ Large – RM 216++

4. Stewed Oysters with Sun-dried Scallops and Sea Moss and Lettuce
Small – RM 108++ Medium – RM162++ Large – RM 216++

Seafood

1. Simmered Cod with Chili and Lime
Small – RM128++ Medium – RM192++ Large – RM 256++

2. Pan-fried Prawns with Red Curry Paste
Small – RM 100++ Medium – RM 150++ Large – RM 200++

3. Combination of Crispy Fresh Scallops topped with Caviar and Stir-fried Prawns in Spicy Sauce
Small – RM 138++ Medium – RM207++ Large RM 276++

4. Steamed Cod Fish Fillet with Egg White and Julienne Ginger
Small – RM128++ Medium – RM192++ Large RM 256++

5. Braised Australian Red Grouper with Flower Fungi and Vegetable Curry
Small – RM 60++ Medium – RM90++ Large – RM 120 ++

6. Steamed Fresh Water Prawns with Two variety of Garlic and Glass Noodle
RM 50++ per portion (minimum order of 2 portions)

Poultry

1. Oven-baked Crispy Black Truffle Chicken with Spicy Garlic Topping
Half – RM 88++ Whole – RM 176 ++

2. Signature Hong Kong-styled Crispy Roasted Duck
Half – RM 90++ Whole – RM 180 ++

3. Braised Garden Chicken with Lettuce in Dried Scallop Sauce
Half – RM 60++ Whole – RM120++

4. Combination of Barbeque Premium
Small – RM 68++ Medium – RM 102++ Large – RM136++

5. Signature Braised Duck with Ginger, Water Chestnut and Bean Curd Stick
Small – RM 68++ Medium – RM 102++ Large – RM136++

Vegetables & Bean Curd

1. Stir-fried Scallops with Pumpkin, Asparagus, Celery and Macadamia Nut
Small – RM 88++ Medium – RM 132++ Large – RM 176++

2. Home-styled Special Assorted Vegetarian Curry in Claypot
Small – RM 38++ Medium – RM 57++ Large – RM 76++

3. Braised Vegetarian with Glass Noodle in Claypot
Small – RM 38++ Medium – RM 57++ Large – RM 76++

4. Braised Bean Curd with Marrow Gourd and Assorted Seafood
Small – RM 68++ Medium – RM 108++ Large – RM 138++

5. Stir-fried Seasonal Vegetables with Dried Prawn Topping
Small – RM 58++ Medium – RM 88++ Large – RM 116++

Noodle & Rice

1. Braised Rice with Roasted Duck and Dried Scallops in Abalone Sauce
Small – RM 80++ Medium – RM 120++ Large – RM 160++

2. Thai Fried Rice with Tomato, Seafood and Walnut
Small – RM 60 ++ Medium – RM 90 ++ Large – RM 120++

3. Fried Rice with Pickled Cabbage, Minced Chicken and Mushroom
Small – RM 38++ Medium – RM 58++ Large – RM 76++

4. Fried Rice with Minced Duck and French Bean in Peanut Sauce
Small – RM 38++ Medium – RM 58++ Large – RM 76++

5. Wok Fried Glass Noodle pairs with Rice Noodle with Crispy Cod Fish
Small – RM 80++ Medium – RM 120++ Large RM160++

6. Signature Prawn Consommé with Egg Noodles, Seafood and Enoki Mushroom
Small – RM 60 ++ Medium – RM 90 ++ Large – RM 120++

7. Wok-fried Flat Noodle with Beef, Spring Onions, Ginger in Black Bean Sauce
Small – RM 38++ Medium – RM 58++ Large RM 76++

Celestial Court,
Level 3, Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988
or email: restaurants.imperial@sheraton.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.
Pork-free.

Reunite and Celebrate Chinese New Year at Celestial Court, Sheraton Imperial KL

With the Year of the Horse looming close, restaurants and hotels have already prepared their prosperity dishes for the celebration. If you haven’t decided where to go for your reunion dinner, and want to treat your family to a decadent feast, you might want to consider Celestial Court at Sheraton Imperial KL, Chef Vincent Loo of Celestial Court, Sheraton Imperial KL along with his talented team created a special ala carte menu for the auspicious occasion.

Having tried their delightful dim-sum spread, I had high expectations for Celestial Court’s Chinese New Year menu. Sure enough, I was impressed from the beginning with one of the prettiest Yee Sang in town. It’s a colourful platter featuring Norwegian Salmon and Japanese Maguro (Tuna) with various vegetables and pickles.

Celestial Court's Appaloosa Horse 马年丰收庆团圆(双宝捞生).
Appaloosa Horse 马年丰收庆团圆(双宝捞生) Yee Sang with a Combination of Sliced Japanese Maguro and Norwegian Salmon served with Traditional Plum Sauce

Look, it even has the Chinese character “Horse” printed on top! Consisting of mostly fresh vegetables, this is refreshing with plenty of fun textures. The plum sauce has enough piquancy, balanced by sweetness though not overly so. Toss the salad as high as possible shouting out auspicious phrases and good wishes is a fun way to start the dinner.

锦绣前程(天宝特色双拼)Celestial Court Duo Combination of 特色双味虾 Two Preparations of Fresh Water Prawns and 鲑鱼籽芋茸带子 Scallop Yam Puff topped with Salmon Roe
锦绣前程(天宝特色双拼)Celestial Court Duo Combination of 特色双味虾 Two Preparations of Fresh Water Prawns and 鲑鱼籽芋茸带子 Scallop Yam Puff topped with Salmon Roe

If you love prawns, you absolutely must order this dish. Massive prawn with tender, sweet flesh blessed with crunchy shells. Be sure to snatch a prawn head for all the luscious prawn roe. The crunchy bits of ginger and garlic lend extra aroma to the prawns.

Closer look at the Scallop Yam Puff
Closer look at the Scallop Yam Puff

The Scallop Yam Puff is pretty good too, with just-cooked scallop, briny Ikura (Salmon Roe) and crispy puff contrasting with creamy yam.

兴隆进宝(四宝海味羹)Braised Premium Treasures Soup with Dried Seafood. Rejoice! There is no sharks fin in this bowl of nourishing goodness with lots of crab meat, scallops and sea cucumber.
兴隆进宝(四宝海味羹)Braised Premium Treasures Soup with Dried Seafood.

I’m always glad to see restaurants opting out shark fin. This comforting soup is tasty enough with crab, dried scallops and bits of sea cucumber. Perfect with a touch of black vinegar.

年年有余(上汤金菇浸鳕鱼)Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth.
年年有余(上汤金菇浸鳕鱼)Simmered Cod Fish with Enoki Mushroom and Wolf Berries in Superior Broth.

Celestial Court is quite well-known for their Cod Fish dish and this is quite a healthy take with light broth, enoki mushrooms and antioxidant-rich wolf berries. I loved the creamy soft fish though I had to add a little soy sauce to the gravy. Nevertheless this is still my favourite dish for the night.

代代平安(干贝鲍鱼酿豆袋 Braised Abalone Treasures Pockets with Dried Scallop and Vegetables
代代平安(干贝鲍鱼酿豆袋 Braised Abalone Treasures Pockets with Dried Scallop and Vegetables

An auspicious dish with premium seafood is often one of the most popular dish during CNY. Here, the Aburaage tofu pockets are stuffed with diced abalone, scallop, mushroom and carrots, signifying a full money bag.

五福呈祥(鲍鱼仔海参魚鰾发菜)Braised Baby Abalone with Baked Fish Maw, Sea Cucumber and Sea Moss.
五福呈祥(鲍鱼仔海参魚鰾发菜)Braised Baby Abalone with Baked Fish Maw, Sea Cucumber and Sea Moss.

And here comes the abalone and CNY must have: Sea Moss (Fatt Choi). A dish full of collagen from the sea cucumber and fish maw, this is not only auspicious, but good for our skin too.

Individual portion
Individual portion

My favourite item from here would be the fish maw and sea moss. Delicious.

满屋生辉(鲍汁烧鸭干贝焖饭)Braised Rice with Roast Duck and Dried Scallop in Abalone Sauce.
满屋生辉(鲍汁烧鸭干贝焖饭)Braised Rice with Roast Duck and Dried Scallop in Abalone Sauce.

When this plate of rice reached the table, the aroma of benito flakes was the first to hit our noses. It is slightly pungent and almost a little off-putting, but this turned out to be super addictive! The rice has a great depth of flavour as it is braised with roast duck and dried scallop in abalone sauce. I had to finish my portion to savour every bit of it. Yum.

If you prefer Chef Vincent to do the ordering for you, indulge in the Wealth set menu, priced at RM2,188 nett or the Fortune set menu, priced at RM2,388++ or the Happiness set menu, priced at RM2,588++. Each 9-course menu is quoted for a table of 10 persons and inclusive of a complimentary bottle of wine.

The Chinese New Year ala carte and set menus are available from 6th January to 14th February 2014. The a la carte dishes are priced from RM38++ onwards each. What’s more, each SPG member can enjoy 20% discount off total food bill for Chinese New Year promotions. For reservations, call 03-2717 9900, or visit www.sheratonimperialkualalumpur.com to find out more.

Celestial Court,
Level 3, Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988
or email: restaurants.imperial@sheraton.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.
Pork-free.

Celestial Court All-You-Can-Eat Dim Sum

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 abuse er…eating.

Double Boiled Chicken Soup with Chinese Herbs
Double Boiled Chicken Soup with Chinese Herbs

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.

Szechuan Style Crab Meat Dumpling with Chili Vinegar
Szechuan Style Crab Meat Dumpling with Chili Vinegar

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.

Crystal Beetroot Har Kao with Coriander
Crystal Beetroot Har Kao with Coriander

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 Scallop Dumpling topped with Salmon Roe
Squid Ink Scallop Dumpling topped with Salmon Roe

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.

Steamed Siew Mai with Chicken and Tobiko
Steamed Siew Mai with Chicken and Tobiko

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.

Crispy Shrimps Wanton served with Fruits Salad Mayonnaise
Crispy Shrimps Wanton served with Fruits Salad Mayonnaise

Serving deep fried wanton with fruit salad is pretty creative. Although the ‘skin’ was a little difficult to bite in due to the thickness.

Shanghai Dumplinh with Egg Strips and Spinach in Chicken Broth
Shanghai Dumpling with Egg Strips and Spinach in Chicken Broth

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.

Chinese Cruller Stuffed with Squid Mousse served with Thousand Island Dressing
Chinese Cruller Stuffed with Squid Mousse served with Thousand Island Dressing

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.

Deep-fried Bean Curd Roll with Cheese and Prawns
Deep-fried Bean Curd Roll with Cheese and Prawns

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.

Sesame Prawns served with Minced Nutmeg and Mayonnaise
Sesame Prawns served with Minced Nutmeg and Mayonnaise

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.

Hong Kong Style Signature Roast Duck with Five Spice
Hong Kong Style Signature Roast Duck with Five Spice

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.

Skillet Shrimps with Capsicum and Mushrooms in Hot Bean Sauce
Skillet Shrimps with Capsicum and Mushrooms in Hot Bean Sauce

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.

Crispy Fish Fillet served with Thai Sauce
Crispy Fish Fillet served with Thai Sauce

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.

Stewed Ee Fu Noodles with Sliced Chicken and Shredded Mushrooms
Stewed Ee Fu Noodles with Sliced Chicken and Shredded Mushrooms

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.

Chilled Mango Cream Puree with Pearl Sago
Chilled Mango Cream Puree with Pearl Sago

Look at the bright side; it’s almost all liquid right? This was nearly pure mango, with intense flavours and refreshing chill.

Chilled Sea Coconut with Snow Fungus
Chilled Sea Coconut with Snow Fungus

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.

Steamed Custard Buns
Steamed Custard Buns

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.

Gorgeous
Gorgeous

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.

Celestial Court,
Level 3, Sheraton Imperial Kuala Lumpur,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988
or email: restaurants.imperial@sheraton.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.
Pork-free.