Celestial Court @ Sheraton Imperial Kuala Lumpur

Celestial Court, the award winning Chinese restaurant from Sheraton Imperial Kuala Lmpur Hotel is proud to present their All-You-Can-Eat Dim Sum which is available on every Sunday and public holidays until end of the year. SPG members will be offered with 20% discount off total food bill with T&C applied.

Priced at only RM88++ per person, diners can enjoy more than 70 types of dim sum, as much as you can indulge in. Chef Vincent Loo will not disappoint diners with his array of quality dim sum which combine both traditional and modern creativity, delicately churn out to suit even the most discerning palate.

Choices are splendid, be it steamed, pan fried, deep fried, baked or roasted, all bursting with flavours. Roast Duck, Fresh Oyster and Barbequed Chicken are line up at mini buffet corner, while other selections can be ordered from the special buffet menu, served fresh to the table.

Chef Ken’s recommendations include Celestial Steamed Jumbo “Har Gao” with Asparagus, Crab Meat and Minced Seafood Mini Bun in Homemade Tom Yam Broth, Soya Bean Skin Rolls with Sea Cucumber,Chicken and Prawn in Sun-dried Scallop Sauce, Pan-seared Stuffed Scallop with Shrimp Mousse with Pumpkin Puree, Yam Puff with Assorted Meat and Mushroom in Miso Flavour Filling, Pan-fried Buns with Roast Duck Meat, Pickled Cabbage and Mushroom,Deep-fried Stuffed Lotus Root Minced Meat and Assorted Mushroom and much more!

Roasted Duck

Chicken Char Siew

Celestial Steamed Jumbo “Har Gao” with Asparagus
It feels great to tuck into a huge shrimp dumpling brimming with sizable fresh, bouncy shrimp that we lost count on. Bite in half of the dumpling, our palate are accentuate with sweetness of prawns, yet there is still another three to four more shrimps reside in another half of the dumpling waiting for us to indulge in. Hardly hold the whole dumpling in one mouthful.

Crab Meat and Minced Seafood Mini Bun in Homemade Tom Yam Broth
A funky twist from the classic xiao long bao with a touch of Thai. The mini bun’s skin fares differently from the siew long bao, a bit thicker with an outer skin like xiao long bao, but the inner side lends a bun texture. Soak it in the fiery hot broth that brings a cross between tom yam and curry laksa, experience an extra spicy kick that whet up the appetite.

Soya Bean Skin Rolls
Layers of surprise with sea cucumber, chicken and prawn filling rolled into soya bean skin, then enveloped into steamed cabbage. Fragrance of soy beans graciously develops while munching, added with umami goodness draws from the bed of delicately smooth sun-dried scallop sauce.

Pan Seared Stuffed Scallop
The kitchen experts go creative by stuffing scallop with more flavours of sea. Prawn mousse is sandwiched within the scallop, a combination of airy soft with a burst of juiciness from scallop. Good in the original, but better with a dip into the velvety smooth pumpkin puree that delivers a sweet, aromatic sensation. They pair so well together!

Yam Puff
Similar to “wu Kok”, but less meaty. Deep fried to golden brown, the yam puff is crisp outside, followed by yam paste that is crafted into suqishy, smooth consistency, filled with the asorted meat and mushroom in miso flavoured filling.

Roast Duck Meat
Fluffly soft bun encased with shredded roasted duck meat, pan fried to result in crisp outer layer. It is paired with bite size tart nestled with savoury filling, fairly good though appear to be quite off the track with the bun.

Deep Fried Stuffed Lotus Root
The sliced lotus root is tuffed with minced meat and assorted mushroom, deep fried and serves pipping hot. The first into it lends a wholesome crunchiness followed by creamy softness, with sweet, tangy zest draws from the Thai sauce layered at the bottom. An innovative dish that is worth trying out.

Need more desserts? Help yourself to the dessert counter at the restaurant’s entrance. Myriad of sweet treats are lined up beautifully, waiting for you to have a taste on. 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, Glutinous rice ball with Sesame Paste, Chinese Petit Fours, Chocolate cake, and more.

Photography: Summer
Write Up: YLing

Celestial Court Chinese Restaurant
Sheraton Imperial Kuala Lumpur Hotel
Jalan Sultan Ismail, Kuala Lumpur
50250 Malaysia
Contact: (60)(3) 2717 9302
Fax: (+60) (3) 2717-9999
Business Hours:
Monday – Saturday, 12:00 PM – 2:30 PM; Daily 6:30 PM – 10:30 PM; Sunday and Public Holidays, 10:00 AM – 2:30 PM