Celestial Court

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Durian oh durian, Celestial Court just know what I like eh? Durian puree is mash durian in short. However, you will not find fibre in it but smooth and almost pudding like texture. It was very bouncy and *doink doink* and tasted durian-ish. I would like it to be more more more durian-ish and less less less *doink doink*though. The toppings was for decorative purpose but it helped to make the durian puree less boring as you could eat the puree with some chocolate. Overall it felt like I was eatin

When I looked at the dish, I was like "Wahhh, so pretty!". Look at the dragon beard, it was an art. However after I tasted it, it wasn't any spectacular that the name implies. Crispy but a little dry, it was not so enjoyable. While the ingredients used in the dish sound glorious, it did not do justice to the cod fish and avocado. The texture was harsher than what cod fish originally is, perhaps due to the ratio of flour to fish meat. The avocado did not taste as creamy as it would as well. Overa

I heard from a friend that Celestial Court had extended their dim sum menu with some new items, so naturally I had to try them (though I didn't manage to order all of it).The crystal vegetable dumpling was not my thing - pretty much some juicy, peppery vegetables and mushroom inside a translucent starchy shell. Actually the vegetables were very nice - I just wasn't in a mood for vegetables.The beef balls were very smooth and softly chewy, but its sauce was a pinch too salty for me. Otherwise, ve

I know it's rather unusual to wanna order yong tau fu at a hotel, but I just had to try it. Actually pretty good! The chili was softened and sweetened through cooking, and all the fish paste was nice and chewy. The sauce was sweet and fragrant, making the brinjals (which soaked up the sauce) a joy to eat.Their mango pomelo dessert is decent but just a hair less wonderful than what I can get at, say, Tong Pak Fu or Hui Lau Shan. The toasted almonds were a nice thought but didn't seem like it belo

This is the BEST BEST BEST! No kidding, I have not came across such perfect sauteed radish cake until I came here. The radish cake was crispy on the outside, soft in the inside. The chicken floss added a sweeter note to the dish, the bean sprout added to the crunchiness of the dish. It wasn't too hard to me to finish too!

The idea of siew long pao is always exhilarating. Imagine the escaping hot soup that leaks out the moment you break the skin of the pao? Celestial Court has thought it through. Instead of serving it on a piece of paper, it serves the pao in a small saucer, so fear not if your pao has broken, the saucer will save the day! The long pao here was very good. I love the taste of the soup inside the pao. It tasted very fresh, much attributable to the use of seafood. The texture of filling was better th

Mango puree might be a little too predictable, so i decided to have avocado puree for the first time in my life. I love avocado in general for it is so creamy on its own, and not forgetting, it has natural sweetness that additional flavoring is optional. This chilled avocado puree was very creamy, so creamy that I just "mmmm" and gave my nod of approval. BUT you must eat it with the walnut ice cream as it balanced out the avocado with more coldness and nutty flavor in the dessert. The portion wa

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

Gosh, I simply love this. Yes, it is expensive but the combination was heavenly! Look at the big white pan seared scallop. It was my first time seeing such a big fresh scallop and I could have it all by myself! The scallop was mildly flavored as usual due to its slightly chewy texture. The key to enjoy the dish was to eat it with the egg white, pumpkin and truffle puree as it complemented the lack of flavor of scallop on its own. The caviar was a bonus point! I wouldn't mind to have another one

Yam puff is always my favorite and by default, it is a must try item in every dim sum restaurant. The yam puff here was very good. Look at the crispy beard like outer skin, it did present slight challenge to devour it without being pricked. However, it was pretty fragile. I love the crispiness, love the savory filling. Even though there is no char siew, the Portuguese sauce just so good that I forgot this place is halal!

At first I thought it would be very spicy but it wasn't. The skin of the dumpling resembled skin of sui gao but this was so much smoother and slurpilicious. The freshness of grouper was simply amazing and smooth. The peppercorn & vinegar sauce contributed to the texture and dimension of the dish.

Celestial Court offers world class dimsum, that's my humble point of view. But I guess whoever has tried their dimsum will agree with me, anytime.Two of us ordered quite a bit, all of which are very yummy! My all-time favourite would be the dried scallops prawn dumplings (瑶柱鲜虾饺). The prawn is huge and crunchy, with chopped parsley and dried scallops, the overall flavour of the dumpling is hugely enhanced. Thumbs up! And don't you think it looks pretty too! The sharkfin soup dumpling (竹笙鲍鱼灌汤饺) i

When I say "halal siew mai", what comes to mind? Traditional siew mai made with prawn and/or chicken instead of pork? Typically, most halal dim sum places would take that approach. How about abalone encased in a whole scallop and topped off with salmon roe?That is the kind of halal siew mai you get at Celestial Court. None of that "replace pork with chicken/prawn" nonsense. Complete reinventions, new renditions, and completely new conceptions. This rendition of siew mai was juicy, and tasted ver