25 June 2012 | last updated at 11:12PM
By OLIVIA MIWIL | streets@nstp.com.my
DIFFERENT FORMULA: A chef invents new dim sum that features imported beef, asparagus and satay
KUALA LUMPUR: DIM sum lovers would want to yum cha at Celestial Court in Sheraton Imperial Kuala Lumpur for a different dining experience.
There is a selection of 30 colourful dim sum, including the newly-invented stewed beef balls, crab meat dumpling with asparagus, fish maw, crispy fish paste rice roll wrapped with rice doll, "dragon beard" with cod fish, crab meat dumpling with asparagus, pastry with chili crab meat and chicken satay spring roll.
Dim sum chef Ken Liew Kum Seng brainstormed and did countless experiments before unveiling his final creations.
"Some of the ideas are also inspired from online contacts from Singapore and Hong Kong.
"I always update myself on new dim sum trends and know what people are looking up on food," he said.
Those stewed beef balls are made of beef imported from New Zealand and served with braised white radish, a vegetable that Liew said was popular with the Cantonese.
The crispy fish maw is balanced with the moist shrimp mousse. It is served with egg white sauce.
The chef said the preparation of dim sum was time-consuming.
"I need to be in the kitchen at 6am to ensure everything is well prepared and fresh," he added.
Another combination of crispy and soft dim sum is the fish paste bean curd wrapped with rice roll.
Liew recommends that it be dipped with in both the Hoisin and peanut sesame sauce.
The "dragon beard" with cod fish dim sum catches the attention with its colourful presentation. A golden brown dragon beard is coiled around the fried cod fish atop bright orange tobiko (fish roe) and fruit mayonnaise salad.
The crab meat dumpling with asparagus has an apple-like appearance. Its filling is a smooth blend of crab meat, prawn and mushroom.
Liew said instead of using the usual dumpling wrapping, he used wafer paper.
The fluffy pastry with chilli crab meat must be eaten hot as that is when the moist crab meat tastes best.
Liew has always aspired to fuse Malay, Indian and Chinese cuisine.
The chicken satay spring roll tastes almost the same as the usual barbecued marinated chicken except without the satay stick. Diners also dip the chicken into a small glass of spicy peanut sauce.
"The additional of the pineapple in the chicken satay gives it a sweet and sour taste," said the chef.
Liew, who had just returned from India, would soon be introducing Indian versions of the dim sum.
For Chinese tea selections, there are Jasmine Pearl, Jin-Xuan, Long Jing, Old Pu Erh, Rose flower, Ti Kuan Yin, Tung-Ting Oolong, and chrysanthemum.
Celestial Court opens daily for lunch and dinner. For reservations, call 03-2717 9900 ext 6988.
Dim sum chef Ken Liew Kum Seng brainstormed and did countless experiments before unveiling his final creations.
"Some of the ideas are also inspired from online contacts from Singapore and Hong Kong.
"I always update myself on new dim sum trends and know what people are looking up on food," he said.
Those stewed beef balls are made of beef imported from New Zealand and served with braised white radish, a vegetable that Liew said was popular with the Cantonese.
The crispy fish maw is balanced with the moist shrimp mousse. It is served with egg white sauce.
The chef said the preparation of dim sum was time-consuming.
"I need to be in the kitchen at 6am to ensure everything is well prepared and fresh," he added.
Another combination of crispy and soft dim sum is the fish paste bean curd wrapped with rice roll.
Liew recommends that it be dipped with in both the Hoisin and peanut sesame sauce.
The "dragon beard" with cod fish dim sum catches the attention with its colourful presentation. A golden brown dragon beard is coiled around the fried cod fish atop bright orange tobiko (fish roe) and fruit mayonnaise salad.
The crab meat dumpling with asparagus has an apple-like appearance. Its filling is a smooth blend of crab meat, prawn and mushroom.
Liew said instead of using the usual dumpling wrapping, he used wafer paper.
The fluffy pastry with chilli crab meat must be eaten hot as that is when the moist crab meat tastes best.
Liew has always aspired to fuse Malay, Indian and Chinese cuisine.
The chicken satay spring roll tastes almost the same as the usual barbecued marinated chicken except without the satay stick. Diners also dip the chicken into a small glass of spicy peanut sauce.
"The additional of the pineapple in the chicken satay gives it a sweet and sour taste," said the chef.
Liew, who had just returned from India, would soon be introducing Indian versions of the dim sum.
For Chinese tea selections, there are Jasmine Pearl, Jin-Xuan, Long Jing, Old Pu Erh, Rose flower, Ti Kuan Yin, Tung-Ting Oolong, and chrysanthemum.
Celestial Court opens daily for lunch and dinner. For reservations, call 03-2717 9900 ext 6988.
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