Squid Ink Scallop Dumpling topped with Salmon Roe
Celestial Court, All You Can Eat Dim Sum, Sheraton Imperial Kuala Lumpur Hotel
Sundays and public holidays are smelling delicious at Sheraton Imperial Kuala Lumpur Hotel. Their signature Chinese restaurant, Celestial Court’s latest “All You Can Eat Dim Sum” promotion has more than 70 dishes lined up to tempt diners into an afternoon of tummy stuffing gluttony.
A menu of over 25 varieties of steamed, deep fried and baked dim sum is bolstered up with appetizers, soups, chef’s recommendations, vegetables, bean curd, rice, noodles, congee and a mini dessert buffet counter. Options are overwhelming. It’s worth settling in early and planning on a few hours of exploration to fully appreciate the spread.
Here are a few highlights:
The Sesame Prawns served with Minced Nutmeg and Mayonnaise offer a contrast of texture with firm juicy prawns, crisp batter and a smooth creamy mayonnaise. A hint of nutmeg gives something unexpected to ponder while the smooth dressing makes them slip down all too easily. The Double Boiled Chicken Soup with Chinese Herbs is filled with pieces of black chicken meat and condiments. It’s just what the doctor ordered for nursing a cold.
Sesame Prawns served with Minced Nutmeg and MayonnaiseDouble Boiled Chicken Soup with Chinese Herbs
Dim sum comes fried, steamed or pan-fried. Dim sum master Chef Ken, who is also a photographer, plays particularly well with colour in his creations, not only forming mouthfuls of yum, but also composing photogenic snapshots for the camera. Each parcel resembles a mini-jewelry box holding edible gems. Crystal Beetroot “Har Kao” and Coriander with its lovely pale purple hue and, the Squid Ink Scallop Dumpling topped with Salmon Roe sporting a deep black shell and bright red crown, are two such examples.
Others gather their aesthetic attractiveness from the serving dish. Szhechuan Style Crab Meat Dumplings in Chilli Vinegar come in a martini glass, looking and tasting as though they should be sunk with one slurp. Steamed “Siew Mai” with Chicken Tobiko arrive in their own traditional bamboo steaming boxes, while Shanghai Dumplings with Egg Strips and Spinach in Chicken Broth and, Chinese Cruller stuffed with Squid Mousse served with Thousand Island Dressing are presented each in their own petite ceramic bowls. Deep-Fried Bean Curd Rolls with Cheese and Prawns sit in a glass jar fanned apart much like a bucket of thick wedges, and Crispy Shrimp Wantons are served on a bed of Fruit Salad Mayonnaise. Hubby oohs and aahs over the deep fried versions, demanding repeat orders of the Bean Curd, Cheese and Prawn Rolls. I delight in the delicate steamed numbers, especially the pretty Crystal Beetroot Har Kao.
Steamed “Siew Mai” with Chicken TobikoCrispy Shrimps Wanton served with Fruit Salad MayonnaiseChinese Cruller stuffed with Squid Mousse served with Thousand Island DressingSzhechuan Style Crab Meat Dumpling in Chilli VinegarDeep-Fried Bean Curd Roll with Cheese and PrawnsCrystal Beetroot “Har Kao” with CorianderShanghai Dumpling with Egg Strips and Spinach in Chicken BrothChef’s Recommendations
There’s much more than just dumplings on the menu and the chef has a few suggestions of his own to complement the feast. Known for his Signature Roast Duck with Five Spice Hong Kong Style, it’s a must try, as are the springy Stewed “Ee Fu” Noodles with Sliced Chicken and Shredded Mushrooms. The Crispy Chicken Fillet served with Thai Sauce is an interesting texture. Not like regular deep fried items that leave an oily layer in the mouth, this variety is quite powdery begging to be tried again and again. The Skillet Shrimps with Capsicum and Mushrooms in Hot Bean Sauce are succulent, and the vegetables lightly cooked, providing a burst of colour and freshness to the plate.
Stewed “Ee Fu” Noodle with Sliced Chicken and Shredded MushroomsSignature Roast Duck with Five Spice Hong Kong StyleCrispy Chicken Fillet served with Thai SauceSkillet Shrimps with Capsicum and Mushrooms in Hot Bean SauceMini …read more