Celestial Court New Menu @ Sheraton Imperial Kuala Lumpur Hotel

A New Dining Experience with Exquisite New Dim Sum & Chinese Menu

A new Celestial Court commands a new dining experience with a Chinese feast fit for royalty. Celestial Court has been serving Cantonese cuisine at Sheraton Imperial Kuala Lumpur Hotel since it first opened in 1996. The award-winning Chinese restaurant has recently undergone a face lift in the month of June 2018.

An opulent interior of plush cream, gold and dark wood sets the mood of elegance and fine pleasures of a sensory dining experience. The main dining area, graced with crystal chandeliers, is beautifully spacious and set with comfort dining in mind. Private rooms are also available, decorated with the same theme of colours and grandeur.

Helming the refreshed Celestial Court are Cantonese Chef Ho Boon and Dim Sum Chef Ken Liew together with the culinary team that is responsible for the scrumptious creations of Celestial Court’s new menu. With the many culinary experiences from both chefs, diners can expect an exquisite list of Chinese dishes as well as delectable dim sums of imperial standards.

Dim sum has always been a constant favorite with foodies. Celestial Court’s new dim sum menu is simply gorgeous at sight, offering plenty of classic and creative choices for a delightful dim sum experience.

Tuck into Grilled Stuffed Honey Glazed Dried Chicken Meat with Seafood Mousse served with “Man Tou”. A master piece of fluffy steamed mantao sandwiched with a savory and sweet piece of chicken bakwa filled with bouncy seafood mousse, topped with chicken floss and sweet chili sauce is divine at sight and taste. The texture is unique and delicious, making every bite a pleasure. Unusual but a definite stunner in creativity and taste…

The Signature Prawn and Chicken Siew Mai is well-made with the essential plump and juicy meat dumpling textures. Seasoned well, the siew mai is finished with ebiko and asparagus.

Another new dim sum to look out for is the Seafood and Black Garlic Dumpling Topped with Savory Unagi. The balanced of unagi and seafood mousse with hints of subtle sweetness of black garlic is sublime.

The Beet Root Crystal Vegetarian Morel Mushroom Dumpling with Truffle Oil Essence is lusciously aromatic. Heady with generous truffle aroma and essence, the vegetarian dim sum has a chewy tint of pretty fuchsia from beetroot. It is filled with chopped mushrooms and other vegetables that contribute to the textural part of the dumpling as well as a delicate fresh taste.

Besides the steamed dim sum, diners can also enjoy the Prawn Paste Ball with Bitter Gourd in Salted Egg Yolk and Pumpkin Sauce. Large king prawn balls lusciously coated with the much-beloved salted egg yolk is a sure crowd pleaser. The skillful chef even cleverly incorporates bitter gourd and pumpkin into the sauce without much of a fuss since its deliciously subtle.

The Golden Fried Smoked Salmon Kataifi Roll with Seafood Mousse and Avocado served with Mix Fruit Salad is another creative twist to the dim sum menu. Not often used in Chinese cuisine, kataifi is middle eastern shredded phyllo pastry. The roll has a delicious seafood filling that is jazzed up with a creamy sauce and fresh sweet fruits as well as generous dollops of ebiko.

There are plenty of dim sum on the menu to try such as Imperial Sea Treasure Dumpling with Abalone, Sun Dried Scallop in Superior Chicken Consommé, Cabbage and Beancurd Sheet Roll with Sea Cucumber in Conpoy Sauce, Poached Szechuan Crab Meat Dumpling with Spicy Chili Soy Dip, Oat Coated Prawn and Banana Roll served with Wasabi Mayo and more.

Moving on to the Chinese a la carte menu, the Signature Hong Kong Style Roasted Duck with Five Spice makes a guaranteed dish to impressive at sight. A signature of Celestial Court, the gorgeous duck has such a rich and glistening lacquered on the skin. The crisp skin is wondrously addictive while the meat is deliciously succulent, so much so that each bite into the piece of duck yields much satisfaction. A must order as the duck is so good on its own that no sauces or condiments are required!

The Deep Fried Grouper Fillet with Lime Chili Dressing has thick pieces of grouper fillet, thinly battered and fried. Dressed with a piquant citrusy lime and chili dressing, it is also finished with textural components of thinly sliced raw onions, lime and coriander.

The vegetarian option of Braised Bamboo Pith with Mushroom and Asparagus is a dish that is easy to enjoy. Chockful of sweetness from crisp asparagus, earthy soft mushrooms and tender bamboo pith with nutritious goji berries, the dish has one savoring the natural sweetness that is good for us.

Finish your meal with a fruity sweet note of Cream of Mango with Vanilla Ice Cream Pomelo, Pearl Sago & Almond Flakes!

Reservations and inquiries can be made by calling 03 2717 9988 or email at celestialcourt.imperial@sheratonhotels.com

CELESTIAL COURT

Level 3, Sheraton Imperial Kuala Lumpur Hotel

Jalan Sultan Ismail,

50250 Kuala Lumpur

Tel: +603 2717 9988

Business Hours:

Mon to Fri – Lunch 11.00 AM - 2.30PM | Dinner 6.30PM - 10.00PM

Sat, Sun & Public Holidays – Lunch 10.30AM - 3.00PM | Dinner 6.30PM - 10.00PM

Taiwan Travels – Le Palais @ Palais de Chine Hotel

Fine Cantonese Cuisine

Taiwan has recently been graced by the world-renowned food bible, The Michelin Guide. Out of the 126 restaurants in the Michelin Guide, only one made it to the highest star accolade. A 3-star rating was awarded to Le Palais at Palais de Chine Hotel in Taipei and we were honored to be able to make a visit to Le Palais recently on our Taiwan trip.

The moment one steps into Palais de Chine Hotel, it’s a revelation of Chinese and Western cultures cleverly married into harmony of elegance. The tradition of yesteryears has been given new life and updated to today’s modern style. At the foyer, one will meet Lady, the horse sculpture that signifies the earliest mode of transportation for travelers.

Located on 17 floors, Le Palais epitomizesd the same chic and elegance the hotel reflects. Gorgeous ambiance of mysterious opulence, the dining room is designed to impress. A main dining area of glorious brass and gold, dark steel, mirror ceiling, elegant furniture, Chinese oriental ceramic pieces, Chinese paintings and beautiful table setting will set an air of fine dining to follow.

Le Palais also has lots of private rooms flourished with much grace as its main dining area. Lavish light pieces, huge round tables in dark ambiance, the restaurant clearly is out to impress its diners.

Helming the kitchen are culinary duo of Executive Chef Matt Chen (陳泰榮) and Head Chef Ken Chan (陳偉強). Cantonese cuisine is their forte and Le Palais menu is filled with signature Cantonese cuisine that includes dim sum to Hong Kong roast and other classic dishes.

Our epicurean journey began with dainty morsels of plump dumplings. Dim sums are always irresistible, especially when they are made to perfection. Whether they be steamed dumplings or fried dim sum, it takes a skillful dim sum chef to churn out consistent baskets of dim sum with quality and fresh ingredients.

Tuck into pretty pleated Palais de Chine Steamed King Prawn Dumplings and one will be awarded with juicy sweet prawns encased in thin crystal skin. Crustacean sweetness, the dumplings are a joy to eat!

The Chicken and Lard Dumplings topped with Abalones are equally as delicious as the earlier dumplings. Delicious flavours and bouncy filling finished with lavish baby abalones, these siew mai had all the check marks of the perfect classic dim sum.

Hong Kong style Barbecue Pork uses a lean cut of meat. Le Palais version was scrumptious! Tender and succulent, the pork has a solid balance of savory and sweet notes. We certainly could not fault this lovely piece of roast…

Another roast appeared in Crispy Roast Baby Duck and boy did this one rocks! Duck, specifically selected from Vietnam, has been truly honored with meticulous preparation that resulted in a luscious aroma wafting through the air as soon as it was presented. Lacquered to rich hues of red amber, the duck is cut in front of us and served with a side of salt pepper mixture and lime wedges.

The duck is amazing in flavours. The crispy skin, the moist and tender duck flesh and the salty sublime notes was perfection on a plate. The chefs added that they selected this 28-day old duck because of its perfectness for roasting and we fully understand this once we savored the duck.

If indulgence is the motive for this dining experience, then one simply must order the Braised Middle East Abalone & Goose Web in Oyster Sauce. Premium ingredients like abalone and goose web requires a skilled chef to cook them well. This land and sea duo was excellent. The abalone was toothsome to bite and delicious with a delicate brown sauce. The goose web, highly prized for its soft and gelatinous goodness, was also cooked very well and beautifully glazed in the same sauce. Plump mushroom was well-braised and crisp tender asparagus shoot completed this dish.

The Stir-fried Shredded Tofu, Chicken and Ham is a dish that really showcase knife skill to new heights. Tofu cut finely and cooked gently with finely cut chicken and ham in a delicate broth. It’s a classic Cantonese dish that has rather simple and comfort flavours. This one would go well with steamed rice.

Our final dish of Stir-Fried Tiger Grouper Filet with Asparagus fared decent. It was a dish cooked well. The fillet fish was cooked just right and so was the asparagus. It was a faultless pleasure.

Le Palais showed a combination of exquisite fine Cantonese cuisine with quality ingredients set in an amazing ambiance. We heard that their reservations are full for the next few weeks so make sure to call in for reservation way ahead on your trip for a taste of this 3-star Michelin restaurant in Taipei.

Please contact Le Palais at +8862-2181-9985/86 Fax +8862-2181-9971

LE PALAIS

17F, Palais de Chine Hotel

No. 3, Section 1, Chengde Road,

Datong District,

Taipei City,

Taiwan 103

Tel: +886 2 2181 9999

Website: www.palaisdechinehotel.com/tw/index.php

Facebook: www.facebook.com/Palaisdechinehotel/

Business Hours:

Monday to Sunday

Lunch          11:30am to 2:30pm

Dinner         5:30om to 9:30pm

CNY Menu 2017 @ Zuan Yuan, One World Hotel

Splendour of Spring CNY Set Menu

Indulge in an epicurean journey to usher in the new Lunar Year of The Earth Dog at the newly relocated Zuan Yuan Chinese Restaurant at One World Hotel.

A season of meeting and greeting with an abundance of feasting to follow, Zuan Yuan’s Chinese Chef Loh Weng Lam and his culinary brigade has curated special festive dishes and set menus for the festivity.

The newly relocated Zuan Yuan is gorgeously set in grandeur. Opulence with an Oriental theme, the spacious restaurant now seats 165 pax in the main dining area and also has 6 private rooms.

Diners can also now catch some kitchen actions through the glass panel of the kitchen as well as the open kitchen that is located on the side of the main dining area.

From their silver leaf ceilings to majestic chandeliers, beautiful ornamental artifacts that complements and adds to the opulence of the theme, the brand new Zuan Yuan is worth a visit for some delicious Cantonese dining experience.

This festive season, Zuan Yuan is offering 3 Splendour of Spring Menu – Unity, Wealth and Longevity that starts from RM1738 to RM2218 for 10 pax. Each set menu starts with the mandatory yee sang to usher in the New Year with good blessings to come. Poon Choy is also available.

The Fruit Yee Sang with Soft Shell Crab is deliciously exceptional with its vibrant and juicy mix of fruits and the usual yee sang ingredients plus crispy soft shell crab. The fruity plum sauce has just the right balance of sweetness with tangy notes, enhancing the flavours of the ingredients beautifully.

Lou Hei!

Besides the crispy soft shell crab yee sang, there also the more classic Salmon with Crystal Pear, Abalone with Crystal Pear, Abalone with Crystal Pear & Salmon Skin as well as a vegetarian Fruit Yee Sang.

For the soup course, the Braised Golden Pumpkin Soup with Sea Treasures turned out to be a crowd pleaser. The chef’s skill in harmonizing and balancing the sweetness of the pumpkin with the savory broth was perfection. Not only are flavours well-balanced, the beautiful light golden hue from the pumpkin makes the soup looked enticing. There are also bits of seafood such as prawn and scallops in the soup for added textures and flavours.

The next course taste as good as it looks. BBQ Roasted Chicken & Duck Platter Zuan Yuan Style showcase deliciously lacquered roasted duck with crisp skin, tender roasted chicken and crunchy jellyfish salad. Both roasted poultry had moist and tender meat with subtle flavours that goes well with a light dip in the sides of plum sauce or salt and pepper.

Tuck into Spicy Wok Fried Sea White Prawn with Oat, another moreish dish that requires one to enjoy a luscious buttery sauce generously coated with oat on large prawns. This is so good, one may want to just chuck away the cutleries and use your fingers as they are simply lip-smacking yum.

The Steamed Red Snapper Fish with Ginger Sauce and Crispy Shredded Ginger is a classic Chinese preparation to highlights the freshness and sweetness of the fish. The fish, steamed just right, coupled with the gingery sauce was satisfying from all counts of flavours and textures.

For a touch of indulgence, savor Braised Sliced Abalone, Mushroom & Green Garden for the vegetable course. The ingredients are well-braised in a superior rich brown sauce. Tender mushrooms, crisp greens, soft beancurd sheet and tender whole premium abalones made the dish very enjoyable.

For fillers, the unique Claypot Rice with Fried Yam Preserved Duck Meat & Sausage makes a lovely and healthy dish after all the courses. The rice is fluffy and light, well-flavoured by the preserved meats and sausage. Tiny creamy cubes of yam and sweet potato added a nice note to balance up the heavy notes of the preserved meat and sausage.

End the festive dining with traditional Deep Fried Nian Gao with Sweet Potato and Sweetened Dried Longan with Six Treasures.

The set menus are available for lunch and dinner and prices at RM1738nett, RM1988nett and RM2218nett for a table of ten with a complimentary bottle of wine or a box of Pu Er tea.

Besides festive set menus and yee sang, Zuan Yuan is also offering Prosperity Poon Choy with 2 set options priced at RM688 and RM888 for 10 pax.

Zuan Yuan remains open on the eve of Lunar New Year and throughout the festive period. For more information or reservation enquiries, please call 603 7681 1159 or email zuanyuan@oneworldhotel.com.my.

ZUAN YUAN CHINESE RESTAURANT

One World Hotel

First Avenue

Bandar Utama City Centre

47800 Petaling Jaya

Tel: 03-7681-1159

Website: www.oneworldhotel.com.my

Facebook: www.facebook.com/#!/OneWorldHotelPetalingJaya