CNY 2016: Celestial Court, Sheraton Imperial KL

This Chinese New Year, Celestial Court in Sheraton Imperial KL will be featuring 4 exclusive prosperity 9-course set menus in conjunction with the Year of the Monkey, with reference to the legendary story of the Monkey King, namely "Journey to the West, Eastern Sea Palace, Celestial Gatekeeper and Uproar in Heaven." The set menus are priced at RM1988, RM2088. RM2288 and RM2688 for a table of 10 persons.

Furthermore, Executive Chinese Chef Vincent Loo and his team have created 8 types of yee sang, including 3 luxurious yee sang using live Boston lobster. We sampled the Celestial Court Boston Lobster Yu Sheng with Peach (RM50 per 100g); other lobster yee sang creations include yee sang with marinated preserved truffle Boston lobster meat in plum sauce and Boston Lobster yee sang with banana and Chinese pear (RM250 for half portion, RM500 for full portion).

Yu Sheng with 20 head green lip abalone and snow pear in traditional style (RM188 for half, RM376 for full portion)

Yu Sheng with jelly fish, monkey head mushrooms and banana in plum sauce (RM90 for half, RM180 for full portion)

The Braised Superior Bird's Nest Broth with Assorted Seafood and Spinach (RM128 per portion) was light and tasty, and came with copious amounts of ikura and seafood. The spinach also gave it a slightly earthy taste. Visually attractive too!

We also tried the Thick Broth with Baby Lobster, Shredded Jade Abalone, Dried Scallop and Sea Cucumber (RM58) - the soup was thick, flavorful and laden with seafood.

More scallops? Yes, please! Next, we had the Sauteed Fresh Scallop and Sliced Cuttlefish with Flower Fungus and Gardens Greens in a Spicy Beijing Sauce (RM168 for small, RM242 for medium). The scallops and cuttlefish were nicely cooked, so they both had a nice, bouncy texture and I liked the sweet-spicy sauce coating the seafood.

Goose web is a delicacy in Chinese cuisine, and here it is braised with green lip abalone and sea cucumber in a superior brown sauce. It's a little like eating chicken feet, with a wonderful gelatinous texture.

Braised 20 head green lip abalone with goose web and sea cucumber in superior brown sauce (RM120 per portion)

Next is the duo combination of tiger king prawns (RM138 for small, RM208 for medium) - half of the prawns were sauteed with a Sichuan sauce, and the other is deep fried with spicy chilli salt. The deep fried ones were so crispy, that you could eat even the shells. One of our favorite dishes of the afternoon.

I love E-fu noodles and the version that they do here is fantastic - the noodles are braised with an assortment of seafood such as scallops, fish, prawns and dried oysters along with greens and abalone sauce. Delicious!

For dessert, we had the nourishing double boiled bird's nest with red dates, sweet pear, white ginseng and snow fungus.

The dishes above can be ordered a la carte or can also be found as part of the 4 CNY set menus available. For more information or reservations, contact 03-2717 9900 ext 6933 or email restaurants.imperial@sheraton.com




Pork-free.

Opening times: Monday - Saturday, 12.00 pm - 2.30 pm; Sunday and Public Holidays, 10.30 am - 2.30 pm, Dinner (daily) 6.30 pm - 10.30 pm.

Location: Celestial Court, Sheraton Imperial Kuala Lumpur Hotel, Jalan Sultan Ismail, 50250 Kuala Lumpur.

Tel: 03 -2717 9900 ext 6933

GPS Coordinates: 3.158813, 101.700203



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