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CELESTIAL COURT,
Sheraton Imperial Kuala Lumpur Hotel,
Jalan Sultan Ismail, Kuala Lumpur.
Tel: 03-2717 9900 ext 6988 or
email
restaurants.imperial@sheraton.com).
Pork-free.

[mappress mapid=”272″]

EXECUTIVE Chinese chef Ho Boon’s culinary concoctions for the UOB Chef’s Creation promotion at Celestial Court, Sheraton Imperial Kuala Lumpur Hotel, are all about light yet flavourful meals.

“The set dinner features a healthy and balanced menu, while the four courses lined up for the set lunch is just nice for a quick and delicious meal,” said the 45-year-old chef.

The UOB Chef’s Creation set dinner at Celestial Court starts off with the chef’s personal favourite — the Celestial Court Duo Combination.

“I like it because of the duality of textures and flavours it offers — the crunchiness from the Crispy Roll and softness from the Braised Scallop,” said Ho.

“The Braised Scallop is stuffed with some prawns, chicken and mushroom, while the Crispy Roll features fish, celery and bits of prawn wrapped in a special pastry,” he added.

Next is the Double Boiled Mushroom Soup with Bamboo Piths and Green Vegetables, which Ho said is boiled with Chinese herbs for added flavours and health benefits.

1CF6A0CB370A46189090145FBFFEA14BChef’s favourite: Celestial Court Duo Combination.

The main courses come in the form of Sauteed Venison with Leek and Spicy Chilli Sauce, and Stir Fried Prawn with Shimeji Mushroom and Pine Nut, followed by Stir Fried Ramen with Minced Chicken and Capsicum.

“The venison dish is typically prepared with a Beijing sauce at the restaurant, but I gave it a different twist with a similarly spicy sauce that would appeal to the Malaysian palate,” said Ho.

The set dinner ends with a serving of refreshing Chilled Herbal Jelly with Honey and Lychee Ice.

The UOB Chef’s Creation set lunch at Celestial Court features Sauteed Grouper Fillet with Honey Pepper Sauce, and Deep Fried Chicken Fillet with Chinese Barbecue Sauce, followed by Fried Rice with Chicken Char Siew and Asparagus, as well as Chilled Almond Bean Curd with Longan for dessert.

On his concept for the promotion, Ho said he decided to create something exclusive yet value for money that UOB cardholders.

Ho, who has 29 years’ experience in the culinary industry, is passionate about exploring new ideas to create an innovative presentation yet maintain the original exquisite taste of Chinese food.

UOB Cardmembers can enjoy lunch for two at RM88++ or dinner for two at RM168++ at 20 participating restaurants, including Celestial Court, until Dec 30. It is available daily, except on the eve and on public holidays or special occasions.

Lunch is served from noon to 2.30pm while dinner is from 6.30pm to10.30pm.

For details, visit www.uob.com.my

This is the writer’s observation and not an endorsement by StarMetro.

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