Celestial Court: Tiny bites of heaven
- By Rob Hemsley
0 Comment(s)
Print
E-mail CRI, June 4, 2013
|
|
|
Deep-fried yellowfin tuna with salt and pepper. [Photo: Marie Bollrich] |
Celestial Court, the St. Regis's Cantonese restaurant, harks back to another era -- a more refined era for sure. From the moment you step inside, past vintage works of art and sculptures of intricate beauty, you're transported to a time of imperial elegance. As you take a seat in the opulent and cozy dining area, it's easy to imagine that you yourself are an emperor.
Happily for those with a desire to indulge, Celestial Court runs a dim sum luncheon that allows diners to keep ordering from an extensive menu for a fixed price. Each item is hand-prepared by Executive Chef Lau To Ming, a thirty-five year veteran, and the ingredients are all carefully sourced to offer some of the very best dim sum available in the capital.
Particularly delicious are the steamed prawn dumplings with Chinese herbs, which are served piping hot in bamboo steamers. Another scrumptious seafood choice not to be missed is the deep-fried yellow-fin tuna with salt and pepper.
Once you take a bite, you'll be hooked. And don't get me started on the baked barbecued pork puffs with walnut. Though the combination of pork and walnut seems a tad strange on the surface, it turns out to be a triumph of flavors and textures.
No dim sum meal would be complete without a bowl of steaming soup, and Celestial Court doesn't disappoint on that front. The pork and scallop dumpling in superior soup is one standout option. I'm not exactly sure what superior soup is -- but it certainly lives up to its name. The pork is not boney (so you won't be picking tiny bits from your teeth), and the scallop is a juicy surprise that adds a delicate ocean aroma to the tasty concoction.
For those with a sweeter tooth, the mini egg tartlets (which come with a generous dollop of bird's nest) are a perfect blend of buttery pastry and sweet filling that literally melt on the tongue. The steamed custard buns and steamed cereal buns with red date and walnut are also moreish delights.
Finally, if you've saved enough room for dessert, there are a number of super choices, including ginger tea with glutinous rice dumplings and the ever-popular cream of sago with silver fungus and coconut juice.
Celestial Court's hand-made dim sum buffet, overseen by veteran Executive Chef Lau To Ming, costs 158 + 15% and runs every day between 11:30am and 2:00pm. Check it out at: the St. Regis Beijing, 21 Jianguomenwai Dajie. (Tel: 6460 6688 ext. 2460/2462)
Go to Forum >>0 Comment(s)