Ying and I headed over to the Sheraton Imperial Kuala Lumpur Hotel on a bright and sunny Sunday afternoon for the preview of the “All You Can Eat Dim Sum” special promotion at Celestial Court, which is the hotel’s Chinese restaurant. The promo features more than 70 dishes, and you can choose from various dim sum by Chef Ken Liew, served steamed, pan-fried, deep-fried, stir-fried or baked.
You can choose to order as many dishes as you want from the dim sum selection (but please don’t over order and let the food go to waste) and to supplement the dim sum is also a mini buffet corner with Roast Duck, Fresh Oysters and Chinese Barbeque Chicken.
We got to try some of the recommended dim sum dishes and there some unusual but nevertheless delicious twists to some of the usual favourites.
Celestial Steamed Jumbo “Har Gao”with asparagus
The asparagus was a welcome surprise and added some difference in texture to this staple dim sum dish.
Crab Meat and Minced Seafood Mini Bun in homemade tom yam broth
The broth was really delicious and I found myself finishing up every last drop!
Soya Bean Skin Roll with sea cucumber, chicken and prawn in sun-dried scallop sauce
Pan-seared Stuffed Scallop with shrimp mousse and pumpkin puree
This was like a fusion dish but the taste and textures went well together!
Yam Puff with assorted meat and mushroom in miso flavored filling
Roast Duck Meat in pan-fried bun served with pickled cabbage and mushroom
Deep-fried Stuffed Lotus Root served with minced meat and assorted mushroom
There’s also a dessert section where you can help yourself to traditional Chinese desserts such as the Chilled Mango Cream Puree with Pearl Sago, Steamed Custard Buns, Chilled Sea Coconut with Snow Fungus, Red Bean Soup with Lotus Seed, Gingko Nuts and Almond Cream and Glutinous Rice Balls with Black Sesame Filling, Chinese petits fours and other Chinese pastries. There are also Western desserts available.
Dim sum Chef Ken Liew has been intrigued with food ever since he got his first job at the age of 18 at Merlin Hotel in Malacca, a long way from his home town in Ipoh, Perak. While he is cheerful and chatty amongst his friends, he makes no compromise whenever it comes to his cooking and insists on having the freshness of ingredients, especially seafood. “I love to cook with seafood because it is an incredible challenge! It takes skills to work with seafood. The balance is all about preparing it without under or over cooking it. Tricky, but I like it,” says Chef Ken, who has two decades worth of experience with the steamer.
Chef Ken can be described as a person with the mind of a child – always inquisitive, forever asking and eager to find new things to learn and discover, and this translates to some improvised but delicious dim sum dishes that breaks the mould. All thanks to the inspiration he found from his siblings who are also chefs.
The two special ingredients or herbs that he cannot live without is a kitchen well-stocked with fresh spring onion and parsley. Chef Ken’s Shrimp Roll with Banana Seaweed dish accompanied with a special Wasabi-Mayo dip a must try at Celestial Court.
If you prefer something other than dim sum, the “All You Can Eat” menu also includes other la carte dishes, cooked by Chef Vincent Loo, including a selections of soups, vegetables, poultry dishes, seafood specials, rice and noodles and more.
For those of you who like dim sum and can eat a lot of it, you’ve gotta try this promotion which runs until the end of the year.
The “All You Can Eat” promotion at Celestial Court is priced at RM88.00++ per person, and runs till 31 December 2014 on Sundays and public holidays, from 10.00am to 2.30pm.
SPG members can enjoy 20% discount off total food bill (terms and conditions apply of course).
For reservations, call 603 2717 9900
Celestial Court is located at
SHERATON IMPERIAL KUALA LUMPUR HOTEL
Jalan Sultan Ismail,
50250 Kuala Lumpur,
Photos taken with the Sony RX1. More info on the RX1 and other Sony cameras at http://bit.ly/1eLboU1
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