Celestial Court

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I like pumpkin on its own or savory. Both are fine for me. It was my first time having pumpkin as dessert though. The purée was not as dense, slightly watery but not the red bean tong sui type of watery. Tasted slightly sweet but it was very very mild. The texture was very close to mango purée but loaded with more fibre.

This dessert was served on top of a shot glass, where at the bottom of the shot glass, you could see some gravy in it, which was "Teo Chew" yam paste. The evenness of sesame was obvious, crispy much that it cracked upon pressure (not too much), and out came the smell of pandan.Look at the glorious green filling. No skimpy filling here as for the price charged, you would reasonably expect it to be so. The paste was very dense and fragrant. To eat it with the teo chew sauce, what I did was a bite

To be frank, I was expecting the congee to be nice, in terms of aroma, flavour and texture. Well, after I tried, I would say it "Meh, you can just omit that when you visit Celestial Court." The congee was watery and I presume it was low quality rice judging by the floating rice. The flavor was relatively mild, which might be intentional but I felt it was not what I would expect from Celestial Court. The aroma was decent. Overall, it is just there for the sake of being there for the common crowds

Har Kao must have prawns and of course, Celestial Court should be using big, juicy, and fresh prawns in their dim sum. When the Har Kao was served, it looked so pretty. If I am not mistaken, they use pumpkin to make the skin! The filling was not bad; the use of dried scallop did not make the dish dry at all. In fact the use of coriander enhanced the flavor of this har kao.

I love cheese, who don't? I am fine with spinach, but I am not popeye. I love tofu for its silky smoothness. So when these three ingredients are combined, how would it be? It was a rather interesting combination. Once I bite into the cheese ball, OH, the flowing cheese in slow pace. Prawn, tofu, spinach and cheese were perfectly matched with one another. Coated with golden bread crumb, it was so fingerliciously good!

My boyfriend told me that Celestial Court serves lao sa pao also. Well, he should have termed it another way because lao sa pao gave me the impression that it would leak like Jin Xuan's. However it wasn't. The custard was firmly enclosed in the soft and fluffy charcoal bun. The bun was done well, so was the filling. Just that I had the wrong impression at the first place.

I like my rice roll thin but Sheraton's rendition of rice roll was thicker than what I prefer it to be. The skin was a little rough, which could be intentional so it can trap sauces. However the soy sauce was very fragrant and flavorful, and I like the sambal chili which enhanced the flavor to another level. Since Celestial Court is pork free, we decided against chicken and chose shrimps rice roll and the shrimps were very fresh.

I would reasonably expect my dim sum in 5 star hotels to be prettier and indeed, it was. Look at this big scrumptious dumpling! What wrapped inside the semi translucent skin were prawn, asparagus & shimeiji mushroom. Huge and fresh prawn, that was for sure. The asparagus gave the dumpling some crunching delight while the dried scallops gave it a slight saltiness.

Hui Lau Shan's mango was super sweet, however, Celestial Court's was rather mild, sweet nevertheless. The texture of the mango was smooth and creamy. Loaded with pomelo and pearl sago, it gave the mango cream with slight different in texture and perhaps excitement (from the pomelo). The almond flakes did not seem to enhance the dessert but just for decorative purpose. Hidden in the mango cream was the vanilla ice cream. Vanilla and mango together tasted decent but superb? Maybe not.

I still remembered how good it was the last time. I was quite sad that they actually changed their sauteed radish cake. It was loaded with pacific clam which I disliked. It is not about pacific clam or South Africa clam or whatsoever, I just dislike seafood in shell. The clam tasted rather bland and very chewy, urghhh, it just reminded me how good the duck version was. The texture of the radish cake was similar to the previous one. The flavor was different; this was less spicy and comparatively

Being a dim sum place, yong tau fu was similar but rarely they would name it yong tau fu, especially not in a hotel! However, bf was very much intrigued by the menu picture and hence we decided to give it a chance to impress us. Stuffed with their own fish paste, this yong tau fu was the freshest, be it the fish paste or the vegetables used in the dish. What I like most was the fried brinjal. I could tell that the brinjal was freshly fried for it just melted when I ate it and the sauce soaked up

"Scallop yam puff with seafood fillings in white cream sauce" is one of the recently added items in the menu. Being a scallop fanatic, I spotted it in jiffy and pestered bf to try this out. It was served in petite size where you could easily put the whole thing in your mouth (well, for guys, yes!). The yam puff was smooth and crispy at the same time, most importantly, it was HOT! However the scallop was not able to flaunt its capability this round. Overall the dish was very bland and flat on its

"Stewed beef balls served with braised white radish" came in three extra big beef balls to feed the greedy us I had one and bf had two! He loved this alot, while I was almost half full when I tried. The texture was nothing close to what I have tried; very chewy, bouncy (it can be used as a weapon!), and juicy. What I disliked about the beef ball was perhaps the shred of fat in the beef balls, leaving me some after makan trouble :S

Fluffy pastry with chili crab meat is served in three decently sized pastry. The outer layer of the pastry was indeed light and fluffy as promised, similar to the puff pastry texture. Though the crab meat was very thin, it did contribute to the overall texture of the fillings. The flavor of the chili was delightful and fear not, it wasn't spicy at all (to me perhaps ) and I was delighted that the crab meat was very fresh! Somehow the chili tasted similar to the portuguese sauce in the yam puff w

This is one of the new items added to their menu, namely the "Crystal dumpling with wild mushroom and vegetables in truffle oil essence". The reason this was ordered because of "truffle oil essence". The dumpling skin was very chewy and so crystal like that I was awed. I am not particularly liking the dumpling skin but it was quite unique in its own way. Most importantly, it was executed right.The fillings was decent; wild mushroom and vegetables chunks were very juicy and fresh. The flavor was