Ushering in the Year of the Monkey
with Abundance of Prosperity!
Looking
for indulgence at its finest, check out Celestial
Court at Sheraton Imperial this
New Lunar Year to feast on a mouth-watering menus fit for royalty. Ushering in
the Year of the Monkey, Celestial Court
goes all out to create festive menus filled with lip smacking delights.
Celestial Court, renown for serving Cantonese cuisine
set in an opulence ambiance that reflects the grandeur of royals. Entering
through its grand court set with swags of red drapery into a beautiful dining
room filled with plush velvet red chairs, pristine white table settings, cream
and gold panels with high ceiling.
Executive
Chinese Chef Vincent Loo and Dim Sum Chef Ken Liew have gone all out this
festive season and whipped up several lavish menus of festive set, a la carte,
Yee Sang, dim sum and desserts.
Taking
limelight this Chinese New Year is Celestial
Court Boston Lobster Yu Sheng with Peach (RM50 per 100gm), a lavish platter
of sweet lobster meat crowning the traditional Yee Sang and its classic
ingredients. A treat perfect for the season, the lobster sashimi is beautifully
represented in the obligatory Yee Sang.
Besides
the King of Crustacean, there are also the lux Yu Sheng with 20 Head Green Lips Abalone and Snow Pear in Traditional
Style as well as Yu Sheng with Jelly
Fish, Monkey Head Mushrooms and Banana in Plum Sauce.
Soups
are very important in any Chinese meal. During the festive season, soups are filled
with lots of extra goodies. There’s plenty of delicious and nutritious soups
this season. Savor the bountiful Thick
Broth with Baby Lobster, Shredded Jade Abalone, Dried Scallop and Sea Cucumber (RM58).
A thick bisque filled with chunks of prized seafood in superior soup is
comforting in every spoonful.
There
is also a pretty and extravagant soup of Braised
Superior Bird's Nest Broth with Assorted Seafood and Spinach (RM128 per
portion). Delicate in flavours the spinach soup has subtle notes to match the
fine bird nest.
More
glorious dishes to come and it was another prized platter of Braised 20 Head Green Lip Abalone with
Goose Web and Sea Cucumber in Superior Brown Sauce (RM120 per portion).
Goose web is such a premium delicacy and this one was treated with utter
respect and cooked till gorgeously tender. The collagen in the gelatinous skin
has a melt-in-the-mouth texture while the rich savory flavours have penetrated
deep into the web. More collagen in the soft and light jelly textured sea
cucumber and abalone added forms of various delightful textures to this dish.
Enjoy this a la carte of in the set menu.
The
next seafood dish of Sauteed Fresh
Scallop and Sliced Cuttlefish with Flower Fungus and Gardens Greens in a Spicy Beijing
Sauce (RM168– small |RM242 – medium) won many hearts including mine. The tender
and sweet scallops and crunchy cuttlefish is enrobed in an unctuous spicy sauce
that whets the appetite for more.
During
this season, it is an ingredient that appears on every table. Signifying
laughter of happiness, we savored the crustaceans in Duo Combination of Tiger King Prawn Deep Fried with Spicy Chili Salt
and Sautéed with Sichuan Style (RM138 – small | RM208 – medium). The
Sichuan sauce was piquant, lightly sweet and addictive while the spicy chili
salt prawn heads was aromatic and very tasty.
Noodles
represent longevity and ours was a classic Braised
Authentic E-Fu Noodle with Seafood, Dried Oyster and Bean Sprout in Abalone
Sauce. The soft E-Fu noodles was eggy and scrumptious, having absorb all
the flavours of the abalone sauce. The dried oysters added an intense smoky and
briny note to the noodles, giving it a different flavour twist.
To
go all the way, dinner ended with a warm sweet Double Boiled Bird Nest with Red Dates, Sweet Pear, White Ginseng and Snow
Fungus. The essence of the ginseng reminded us of the nutritional value of
this warm dessert. One can also benefit from the bird nest with its collagen
benefit. Such a lavish ending…
Celestial Court is open
for lunch from 12noon to 2.30pmm Mondays to Saturdays. On Sundays and Public
Holidays, Dim Sum Bruch is served from 10.30am to 2.30pm. Dinner is served from
6.30pm to 10.30pm daily. Book your table by contacting 03 2727 9900 ext. 6933
or email restaurants.imperial@sheraton.com.
CELESTIAL
COURT
Sheraton Imperial Kuala
Lumpur
Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: 60-3-2717-9900
Website: www.sheratonimperialkualalumpur.com
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