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.
DIM sum is given a new lease of life at Celestial Court, Sheraton Imperial Kuala Lumpur as the restaurant unveils its latest menu.
Dim sum chef Ken Liew’s latest creations are sure to delight as he delivers familiar favourites, with a modern twist.
Diners can expect to enjoy a variety of delicious dim sum prepared with various cooking methods, ranging from steaming, poaching, baking to stir-frying.
Taste of the sea: Squid Ink Scallop Dumplings topped with Mini Abalone and Salmon Roe.
Liew said the restaurant introduced new dishes every three to four months.
“We do not want our guests to be bored with the selection here. So, we make it a point to be innovative. But we still keep dishes that are all-time favourites,” he said.
In the new menu, Liew recommended the Squid Ink Scallop Dumplings topped with Mini Abalone and Salmon Roe; Yam Puff with Minced Chicken, Shrimps and Mushroom in Miso filling; and the Imperial Style Lamb Pot-sticker with Bean Paste.
Be sure to also try the juicy Shanghainese dumpling with egg strips and Chinese spinach served in chicken broth. This delicious morsel was filled with minced meat, fresh coriander and parsley together with the chicken broth to create a very satisfying feeling.
Pink dim sum: This tasty ‘har kao’ has flavours of several dried seafood.
Another sure favourite was the Crystal Beet Roots juice har kao topped with Crispy Shredded Fried Scallop.
This pretty-in-pink dim sum got its colour from the beet roots and has a strong seafood taste from dried scallops and shrimps.
“This is actually a play on the traditional version. I’ve put more thought into the presentation which is reminiscent of Japanese cuisine.”
Diners can expect influences from various other cuisines because Liew is a master in Japanese and Western cooking styles.
The crispy Kataifi with Scallop, Avacado and served with fruit was a perfect example.
Served on a bed of diced fresh honeydew, and drizzled with a fruit mayonnaise, this dim sum was a must-have.
Fusion: The crispy kataifi is a perfect mix of East and West.
Another fusion dim sum was the seafood ball with century egg filling coated with almond flakes.
The almond flakes lent the dish a crunchy texture and paired with the sweet Thai sauce, it was a pleasant mix of flavours and cultures.
The show-stealer though was certainly the grilled stuffed honey glaze dried chicken meat served with steamed “Man Tou”.
Served on a Japanese-inspired food warmer, this is a do-it-yourself dish as you assemble the various elements such as the meat, chicken floss, sweet Thai sauce and fresh salad, to create a truly delectable wrap-style dish.
The warm, soothing yet festive atmosphere at the hotel’s award-winning Celestial Court restaurant provides the perfect ambience for catching up with loved ones and friends.
Indulge and feast with the restaurant’s new dim sum menu from RM13++ per dish onwards. A la carte and set menus are also available.
This is the writer’s observation and not an endorsement by StarMetro.
