CNY 2013: Celestial Court @ Sheraton Imperial Kuala Lumpur

I seriously don't get bored of yee sang. And the highlight for me is if the yee sang is made from scratch and consist of fresh ingredients. Celestial Court @ Sheraton Imperial Kuala Lumpur pretty much whipped out the yee sang with a choice of fresh ingredients and even made the necessary crisp also known as "pok choi"

Our yee sang was a combination of crispy soft shell crab, slice salmon, Japanese octopus served with mango plum sauce. You can also opt for for something tangy and spicy taste with Yee Sang with Abalone served with Spicy Thai and Orange Sauce. Traditional plum sauce lover can try the Yee Sang with Norwegian Salmon, served with traditional Plum Sauce. Yee Sang with Young Jelly Fish served with Apple Plum if you love a crunchy bite.
Omega 6 rich salmon slices. 
Baby octopus
In house made crisp or pok choi with sesame seed.
Soft shell crab

Pour mango plum sauce, pepper, oil and five spice powder over the ingredients. Remember to mention all the auspicious blessings. I am quite a dope with this and after 14 yee sangs this year, I still can't recall them all except they sound really flowery and nice. 
Now its time to toss it high. Mix them well and let the blessings flow in this year of the water snake.
Nom Nom Nom. Juicy and you will love the lovely burst of flavours from the roe and sesame seed that goes well with the sour plum sauce and little diced mangoes.

In a glance, it may look like another braised vegetable seen commonly on a CNY meal. Celestial Court whips the braised dish with a twist with Braised Assorted Dried Seafood and Sea Moss served in Winter Melon. Love the refreshing and juicy winter melon that contains the seafood. 

Customary to have chicken. The Roasted Chicken with Ginger, Garlic and Spicy Sauce may seem a tad fusion with some spiciness and bonito flakes but its certanly one of the more memorable chicken dishes for 2013. The chicken is tender inside perfect with its crispy skin made possible by roasting the chicken and then frying it briefly.  Sauce has a slightly spicy taste to it which  is perfect for our Malaysian tastebuds. 

Another interesting vegetable dish at Celestial Court is the Wok Fried Assorted Seafood with Macadamia Nut Served in a Nest. A must have if you love seafood and nuts. Succulent fish, prawns and my all time favourite scallops with a slightly crunchy carrots and celery. Yums!

Our dinner remains nice and healthy with the Braised Yu Fungus, Bamboo Pith with Australian Asparagus and Japanese Bean Curd. Love the golden hue of this dish.

Some dishes which I tried from the ala carte menu in November (entry dated 29th November 2013) is also featured in the CNY menu. The Crispy King Prawn is crunchy outside and firm inside with a lovely creamy sauce to accompany with lovely flavours of minced nutmeg and sesame.

The Sauteed Osmanthus Clam, Shrimps with XO Sauce and Garden Greens is a spicy dish. Absolutely love the combination of ingredients but most interestingly is the Osmanthus Clam isn't a clam as its name suggest. Its actually the intestines of the sea cucumber but certainly tasted like a nice firm clam - my first time eating sea cucumber's intestines.

Much to eat but there's always room for dessert. Chef whips out one of my fave desserts from Celestial Court which i tasted in November. A pretty dessert of Yellow Pumpkin Puree with Black Glutinous Rice and Coconut Gelato. Absolutely loved it but as usual, I scooped out the coconut gelato because I am not all that fond of coconut:D

The above dishes are from the CNY ala carte menu and are priced from RM38++. Alternatively, diners can take their pick from 3 Prosperity 9-course set menus priced between RM1,499 to RM1,988++ for a table of 10 persons. All the set menus are inclusive of a complimentary bottle of wine. The set menus are available until 24th February 2013.

Note that Celestial Court will be closed on the first and second day of Chinese New Year.

Celestial Court
Level 3
Sheraton Imperial Kuala Lumpur
Jalan Sultan Ismail
T: +603 2717 9922

A lil story on the sea cucumber's intestines. I was very curious and requested that chef show us the raw intestines. Read up a little about it and learnt that the sea cucumber actually expels its intestines as a self defense mechanism. However, this does not kill the sea cucumber as it is able to regenerate its organs back within a few weeks. The idea of expelling its organs or intestines is to distract predators with the offering of a small meal that probably works with smaller predators. This dish of sea cucumber's intestines is apparently popular in Hong Kong!
Looks a tad yucky... smells a tad yucky too when its raw. So I will happily prefer it cooked. 

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