Coming from Ipoh, a town famed for its delicious dim sum, it isn’t any wonder that I am a dim sum fan. I practically grew up on yum-cha sessions in the many old-world dim sum shops that are a common sight in Ipoh. The odd thing is that we “Ipoh Mali” folks have so much love for yum-cha and dim sum that we make a beeline to the kopitiams and restaurants at the crack of dawn. Yes, we have our favourite char siu pows, har kaus, siew mais with endless cups of tikuanyin at 6am or thereabouts. If you go after 7.30am, it’s considered “late” and usually by 8am, many of the popular dim sum items would have been sold out. Yes, that’s how passionate we Ipoh Mali people are about our dim sums.
Start the feast with Double-boiled Chicken Soup with Chinese Herbs
Well, here in the Klang Valley, folks can sleep in on a Sunday or Public Holiday and then go for dim sum after 10am because any earlier than that, there isn’t any dim sum that’s ready to be served yet.
Starter: Sesame Prawns with Minced Nutmeg & Mayonnaise
Good news for you then, because Celestial Court at the Sheraton Imperial Kuala Lumpur serves a “All You Can Eat Dim Sum” special which is available till the end of the year. More good news: this amazing dim sum feast is priced at only RM88++ per person! You get to order unlimited servings of dim sum and also a la carte dishes from the special menu… a total of more 70 items! All these dishes and dim sum are only cooked upon order so you get fresh piping hot food served at your table.
Steamed Siew Mai with Chicken Tobiko
Exquisite Crystal Beetroot Har Kao with Coriander
Squid Ink Scallop Dumpling topped with Salmon Roe
Szechuan-style Crabmeat Dumpling in Chilli Vinegar
Chef Ken Liew is the genius behind the delectable dim sum selections, whether steamed, pan-fried, deep-fried, stir-fried or baked. Be sure to try Chef Ken’s specialities: Squid Ink Scallop Dumplings with Salmon Roe, the very pretty rosy Crystal Beetroot Har Kao with Coriander, the deluxe Shanghai Dumpling with Egg Strips & Spinach in Chicken Broth, Deep-fried Beancurd Rolls with Cheese & Prawns and my favourite Crispy Shrimps Wanton served with Fruit Salad Mayonnaise.
Shanghai Dumpling with Egg Strips and Spinach in Chicken Broth
Chinese Cruller stuffed with Squid Mousse with Thousand Island Dressing
Being a pork-free restaurant, the dim sums here are made with the freshest seafood like prawns, fish paste, scallops, squids and chicken. Their sweet and bouncy textures are scrumptious enough that you don’t even realize that the dim sums are sans-pork.
Deep-fried Beancurd Roll with Cheese & Prawns
Crispy Shrimp Wantons served with Fruit Salad Mayonnaise
The a la carte items on the special menu are pretty extensive, categorized under “Appetizers”, “Soups”, “Meats & Seafood”, “Vegetables & Beancurd” and “Rice, Noodles, Congees” all created by Chef Vincent Loo. The list is so varied that we managed to only try out several items.
Signature Roast Duck with 5 Spices Hong Kong-style
If you are a duck lover, a must-have is the Signature Roast Duck with 5 Spices Hong Kong style. It’s deeply flavorsome, thanks to the aromatic Chinese spices and the fowl is perfectly roasted resulting in sinfully glistening golden skin and succulent juicy meat underneath.
Crispy Chicken Fillet with Thai Sauce
Skillet Shrimps with Capsicum & Mushrooms in Hot Bean Sauce
Order the Crispy Chicken Fillet with Thai Sauce and Skillet Shrimps with Capsicum & Mushrooms in Hot Bean Sauce and be prepared to down some white rice with these. That’s simply because these dishes have such rich and appetizing flavors. However, if you are not a rice fan, be sure to order the Stewed Ee Fu Noodles with Sliced Chicken and Shredded Mushrooms. The noodles look deceptively plain but they have such innate flavors (therein lies Chef Vincent’s skills!) that the first mouthful will definitely multiply into many more! Yes, those noodles are really dangerously addictive! You have been warned.
Stewed Ee Fu Noodles with Sliced Chicken and Shredded Mushrooms
Desserts are all laid out on the buffet tables where you can savour the chef’s recommendations like Glutinous Rice Balls with Black Sesame Filling (my favourite), Chilled Sea Coconut with Snow Fungus, Steamed Custard Buns, Chilled Mango Puree with Pearl Sago and a host of other Chinese petit fours and western-style cakes and pastries.
This All-You-Can-Eat Dim Sum Feast is available on Sundays & Public Holidays from 10am to 2.30pm (that’s 4.5 hours of solid feasting ok!) at RM88++ per person. Do go by 29 December 2013 though.
For reservations, call 603-2717-9900 or email firstname.lastname@example.org.