Invited : Chinese New Year 2012 Dinner Menu at Celestial Court, Sheraton Imperial
Chinese New Year is much looked forward to, as it’s the time for families to bond and get closer especially on the eve of Chinese New Year where they will have their reunion dinner. Family members from afar would travel back to their home-town for a special reunion gathering which is usually held at a restaurant or in the home of the most senior family member.
In conjunction with the Year of the Dragon, Executive Chinese Chef, Ho Boon and Dim Sum Chef, Ken Liew have created specially-crafted menus and mouth-watering dishes fit for an emperor. Start off the Lunar New Year with the must-have Yee Sang. Toss for prosperity and good health with any of our 4 delightful Yee Sang selections that incorporate elements from the East and West.
This year, diners can look forward to some real unique Yee Sang composition and sauces. From caviar to abalone and from traditional plum sauce to orange mayo, our Yee Sang selections are set to tease your tastebuds and roll in the good luck.
泰式芒果酱吞拿捞生 （四季兴隆）
Yee Sang with tuna fish served with Thai mango sauce
For a little of that tangy, spicy taste, opt for the Yee Sang with Tuna Fish served with Thai Mango Sauce or go adventurous and order a plate of the Yee Sang with Abalone served in Orange Mayo Sauce. For those who love the traditional plum sauce, you can try the Yee Sang with Norwegian Salmon, China Pear and Black Caviar served with traditional Plum Sauce or get a little of the crunchy taste in with the Yee Sang with Young Jelly Fish served with Apple Plum Sauce.
发菜干贝蟹肉散翅 （万家欢庆）
Braised shark’s fin soup with sea moss, dried scallop and crab meat.
Every spoonful of the soup carries a strong flavor resulting from the soup base boiled for a long time. It is then paired with sea moss which called “FATT CHOI” in Chinese which symbolize Rich Vege under direct translation. Chinese cuisines normally are named from some fancy words which sounds good and doesn’t have any meaning or impact towards the food.
四川麻辣烧鸡 （新春报喜）
Roasted crispy chicken in Sichuan style
Crispy skin chicken which resemble the peking duck but this is the chicken version and served on a hot sauce which made by dried shrimps and chili. This is the signature dish of Celestial Court where I had this for consecutive 2 years in a row. The chicken skins were crispy on the outside and the meat were tender beneath them.
清蒸斗鲳 （年庆有余）
Steamed pomfret fish with soya sauce
Fresh and buttery smooth flesh make this fish taste so good.
There are no fancy things on this fish. It is just cleaned, cut open a bit on the back to make the fish easy to cook. Place it in the steamer and superior light soya sauce mix together upon serve. This fish doesn’t come cheap in the market. During festives season, this fish is highly price as the meat is fine and succulent.
元贝北菇海参 （招财进宝）
Braised sea cucumber with dried scallop, mushroom and garden greens
干贝扒津白 （丰收年年）
Braised Chinese cabbage with dried scallop sauce. If you close my eyes and scoop the sauce to my mouth, I can tell you this probably is a sharks fin soup base. The cabbage basically do not have much flavor in it and is all depends on the sauce which brewed from dried scallops and some other ingredients like old chicken soups.
金菇蟹肉瑶柱焖伊面 （情意绵绵）
Braised E-fu noodles with golden mushrooms and dried scallop
香煎年糕 （年年高升）
Pan fried Chinese Nian Gao
海底椰杏仁豆腐 (甜甜蜜蜜)
Chilled sea coconut with almond bean curd
RM1, 288++ for 10 people
* Price subject to 10% Service Charge and 6% Government Tax*
Complimentary bottle of Bridgewater Mill, Sauvignon Blanc, Australia
————————————————————————-
Chinese New Year Wealth Set Menu
三文鱼雪梨黑鱼子捞生 （岁岁安康）
Yee Sang with Norwegian salmon, China pear and black caviar
Served with traditional plum sauce
***
火鸭玉带花胶散翅 （穿金戴银）
Braised shark’s fin soup with scallop, fish maw and duck meat
***
四川麻辣烧鸡 （新春报喜）
Roasted crispy chicken in Sichuan style
***
蒜子蚝士发菜 （ 一团和气）
Stewed dried oyster with whole garlic and sea moss
***
高汤杞子浸雪鱼球 （年庆有余）
Poached black cod with Chinese herb and Enoki mushroom in fish stock
***
江南芙蓉虾球 （ 红粉佳人）
Wok fried prawns with crab meat and roe, topped
with egg white
***
生炒海鲜糯米饭 （一团和气）
Wok fried glutinous rice with diced seafood
***
莲子红豆沙黑芝麻汤圆（团团圆圆）
Sweetened red bean soup with lotus seed and black sesame dumpling
***
香煎年糕 （年年高升）
Pan fried Nian Gao
RM1, 488++ for 10 people
* Price subject to 10% Service Charge and 6% Government Tax*
Complimentary bottle of Penfolds Koonunga Hills, Chardonnay
——————————————————————–
Chinese New Year Fortune Set Menu
三文鱼雪梨黑鱼子捞生 （岁岁安康）
Yee Sang with Norwegian salmon, China pear and black caviar
Served with traditional plum sauce
***
红烧蟹皇海鲜大散翅
Braised shark’s fin soup with assorted seafood in crab meat and roe
***
元贝蒜子香妃鸡 （金鸡报喜）
Steamed chicken with whole garlic topped with dried scallop
***
天宝海味盆 （金银满屋）
Braised assorted dried seafood in superior stock
***
姜茸金蒜炸斗鲳
Deep fried pomfret with minced ginger, garlic shallot in parsley sauce
***
高汤杞子浸雪鱼球 （年庆有余）
Poached black cod with Chinese herbs and Enoki mushroom in fish stock
***
海鲜炒面线 ( 腰缠满贯)
Stir fried thread vermicelli noodles with seafood
***
红枣莲子炖雪蛤
Double boiled Hasma with red dates and lotus seed
***
香煎年糕
Pan fried Nian Gao
RM1, 688++ for 10 people
* Price subject to 10% Service Charge and 6% Government Tax*
Complimentary bottle of Torralta Prosecco, Piedmont
————————————————————-
鲍鱼鲜橙酱捞生 （包您发财）
Yee Sang with abalone served in orange mayo sauce
***
竹笙蟹肉扒鲍翅仔 ( 天官赐福)
Braised superior baby shark’s fin with bamboo pith and crab roe
***
美辣烤全鸡 （金鸡报喜）
Roasted crispy Ching Yuen Chicken in spicy flavour
***
高汤药膳金菇蒸雪鱼（年庆有余）
Poached black cod with Chinese herbs and Enoki mushroom in fish stock
***
香脆麦片黄油生虾 （嘻哈大笑）
Wok fried fresh water prawn with margarine sauce
***
有钱佬炒饭 （盆满钵满）
Fried rice with diced scallop and cod fish topped with crisps
dried scallop
***
红枣莲子炖雪蛤
Double boiled Hasma with red dates and lotus seed
***
香煎年糕
Pan fried Nian Gao
RM1, 888++ for 10 people
* Price subject to 10% Service Charge and 6% Government Tax*
Complimentary bottle of Villa Maria Private Bin, Marlborough, Sauvignon Blanc, New Zealand
—————————————————————————————
Any further inquiries on events or on table reservations at Celestial Court can be made by calling 03-27179900 ext 6988 or e-mail us at restaurants.imperial@sheraton.com, for real time reservations, visit www.eatdrinkandmore.com/sheratonimperialkualalumpur
Located in the commercial and business districts of Kuala Lumpur with easy access to the Petronas Twin Towers and Kuala Lumpur Convention Centre, Sheraton Imperial Kuala Lumpur Hotel has 385 rooms and suites with personalised service on Club floors, award winning restaurants and a spa to cater to business and leisure travelers looking for the ultimate luxury combined with the latest technology. The hotel offers some of Kuala Lumpur’s largest rooms starting at 42 square metres, with walk-in wardrobes, WIFI/broadband and a 40” LCD TV.
About the Author
email2me A GPS Friendly food blogs featuring foods from backstreet to fine dining. Food POI does not do much in depth review on the foods but we provide sufficient info and details on what to order so that it won't spoil your dining appetite.
Related Posts
Mandarin Oriental Lai Po Heen New Addition To The Menu May 2013 →
Maliqa Mediterranean Cuisine Soul Food Fit For A King →
Nosh Bangsar Quality Pastries →
food is good but the price is not so…
been there before n I love the dim sum there…
Too bad I missed this! I love the chicken in sze chuan spicy sauce! Yum!
Oh that Nian Goa cake was so good….
certainly interesting sauces for the yee sang unlike the usual plum sauce.