CE­LES­TIAL COURT

T.Dining by Hong Kong Tatler - - Hong Kong Restaurants -

HK$800 per per­son

2/F, Sher­a­ton Hong Kong Ho­tel & Tow­ers, 20 Nathan Road, Tsim Sha Tsui, Hong Kong

TEL: +852 2369 1111

www.sher­a­ton­hongkongho­tel.com Long the favoured gath­er­ing point for wed­dings, birth­days and many more cel­e­bra­tions, Ce­les­tial Court is be­gin­ning to show its age. But while the decor may not win any points for in­no­va­tion, the kitchen—led by chef Jack Chan—is lead­ing the charge for Can­tonese cui­sine, bring­ing it con­fi­dently into a new era. While the clas­sics will al­ways have their place—the Ce­les­tial Court har gao is firmly in the dim sum canon—we won’t be­grudge Chan a few luxe up­dates, such as his sig­na­ture roasted suck­ling pig stuffed with pearl bar­ley, black truf­fle, gluti­nous rice and Yun­nan ham. A ver­sion with chicken, rolled and roasted with black truf­fle and gluti­nous rice fea­tured bur­nished skin and deeply aro­matic stuff­ing. A sim­ple plate of chilled black fun­gus and fresh radishes in a vine­gar dress­ing was pi­quant and served at just the right tem­per­a­ture. Desserts such as black se­same rice rolls are a nos­tal­gic de­light, while deep-fried pump­kin dumplings are ut­terly snap-wor­thy.

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