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| Oriental Avant-Garde Cantonese Cuisine from W Taipei Posted: 25 Sep 2011 06:15 PM PDT  I have dined in Celestial Court once during their Chinese New Year promotion and the memory of their Rabbit-shaped Yee Sang still fills my memory clearly until now. That, and their top-notch quality food, of course. Celestial Court has proven to be one of the top-ranking restaurants in my list for delectable and exquisite Chinese food, and just when I thought things could not get any better, I found out that they have flown in a Cantonese gourmet master all the way from W Taipei for a special appearance of oriental avant-garde dishes.
Avant-garde dishes Backed by more than 23 years of experience, Chef Kong Khai Meng from W Taipei is renowned for his flair in creating avant-garde dishes while preserving the essence and taste of true Chinese traditions. Lucky for us, we don’t have to fly all the way to W Taipei to have a taste of his extraordinary dishes, for the chef will be here from 19th September until 2nd October to tempt our taste buds with his talent and innovation.
Green Tea Mojito I was lucky to sample some of the unique dishes last week, and I have to say I was really impressed with his choice of ingredients. I mean, how often do you see hawthorn being used as an ingredient in cooking? The chef elevated the taste of cod fish by glazing it with hawthorn and making it not only more aesthetically appealing but also more tasty.
Hawthorn-Glazed Cod with Garlic Spice
BBQ baby lamb rack with sweet bean in spicy bean sauce When I was given a glass of the Wine Braised Lamb Shank with Fragrant Garlic Foam, I thought it was a soup dish. But it turned out to be chunks of meaty lamb shank which were extremely well-marinated and tender. The fried garlic bits on top gave it a nice crispy touch while the wine-infused gravy was simply flavourful. Most of all, I just loved the creative presentation of a Chinese dish in a martini glass!
Wine Braised Lamb Shank with Fragrant Garlic Foam
Smoked Stuffed Cucumber Squid Another dish I tried was the Chicken Roulade, Spike Sesame Dressing & Vinegar Pearls, served cold as an appetizer. The moment it hit my palate, I was pleased to find the dressing to be velvety smooth and nutty! It had a savoury taste, but combined with the sour vinegar pearls, they gave a unique and appetizing flavour to the otherwise bland chicken. Brilliant!
Chicken Roulade, Spike Sesame Dressing & Vinegar Pearls
Imperial Hot & Sour Lobster Broth
Chilled Drunken Chicken with Shao Xing wine jelly The Infused Quail Eggs, Rice Brine Jello with Flying Fish Roes was another innovative dish by the chef, where the quail egg was ‘floating’ amidst the cold jello, giving it a very pleasing appearance. Eat the egg together with the jello to get a refreshing and cooling start before your main course.
Infused Quail Eggs, Rice Brine Jello with Flying Fish Roes
Sampling platter It was really an eye-opening experience to sample and see dishes that were ‘out-of-the-box’ by the talented Chef Kong. After having a taste of his signature appetizers, I can safely say that I was not satiated and I’m definitely going back for more.
Chef Kong, Chef Ho and Kurt Vieren (Hotel Manager) This special promotion is available from 19th September to 2nd October 2011. A la carte dishes start from RM28++ onwards, set lunch at RM138++ per person and set dinner at RM188++ per person.
Dining environment at Celestial Court Celestial Court Chinese Restaurant |
If you’re a fan of avant-garde Chinese dishes, I suggest you to do the same too, before it’s too late.
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