dim sum :)

Celestial Court Restaurant Sheraton Imperial Hotel Kuala Lumpur
Part III: Dim Sum

Dim sum is a Cantonese term for a type of Chinese meal that involves small individual portions of food, usually served in a small steamer basket or on a small plate. Going for dim sum is usually known in Cantonese as going to "drink tea" (yum cha, 飲茶).
Dim sum is usually linked with the older tradition from yum cha (tea tasting), which has its roots in travellers on the ancient Silk Road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks.
The unique culinary art of dim sum originated with the Cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In Hong Kong, and in most cities and towns in Guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. Consistent with this tradition, dim sum restaurants typically only serve dim sum until mid-afternoon (around the time of a traditional Western 3:00 coffee break), and serve other kinds of Cantonese cuisine in the evening. Nowadays, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (point of the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Chinese dining culture, especially in Hong Kong. Health officials have recently criticized the high amount of saturated fat and sodium in some dim sum dishes, warning that steamed dim sum should not automatically be assumed to be healthy. Health officials recommend balancing fatty dishes with boiled vegetables without sauce.

Dim sum is a special food Celestial Court during lunch.Below I will describe a variety of dim sum food:1.Sichuan wanton (spicy).

On it there is sashimi. The sauce namely Sichuan chili oil. The contents of prawn. No special cutleries during the presentation.

2.Bean curd rolls stuffed with mixed meat and chicken ham in abalone sauce.

3.Steam BBQ chicken bun (chasipau).

In China, its contents using a pig, but in KL using chicken.

4.Cocoa bun (bun soft charcoal).

Presentation should be hot.

5.Siu mai with mini abalone.

It contained chicken and prawn.

6.Siew long pao with herbs and spices flavor arruga toppes with caviar.

The contents soup and Shanghai. Sauce: ginger with black vinegar.

7.Har kao or prawn dumplings with dried scallops and corrander.The contents prawn.

8.Scallop dumplings.

9.Yam rings with meat balls in sweet and sour sauce frully.

Fruit contained thereon are strawberry and mango. Cutleries used the dinner spoon.

10.Cod fish and prawn, banana rolls served with wasabi mayo.

Sauce that is used is mayonnaise + wasabi mayo. Wrab of oat meal.

11.Deep fried bean curd rolls with prawn and cheese.

Black wrappings made of seaweed.

12.Crispy wanton beef and tomato served with hot and sour consommé (French).

The contents of beef, tomato, green onion. No condiment sauce and no cutleries.

13.BBQ chicken rice and rolls.

Using the Hong Kong style (ching Chong) because its presentation in the steam. Sauce: rice and onion rolls + sauce + sambal belacan (a small disk in the sauce). Cutleries use a dinner spoon.

14.Chilled marinated baby octopus with lime sorbet and chill.

The contents Octopus, chili, lemon, and garlic. Cutleries: dinner spoon.Squid with Chinese 15.Stuffed crullers mousse in Thousand Island dressing.

16.Golden puff with scallops

17.Crab meet pot stickers served with ginger dressing.

It contained crab meat, onions, mushrooms. Sauce: ginger + scallions.

18.Pan fried turnip cake with garlic and chives in XO sauce.

19.Pan spinach bun (kim chi bun).

20.Unagi pastry coating with teriyaki sauce with sesame crust.

21.Yong tau foo (stuffed home made fish paste.

• Bean curd skin
• Chile
• Eggplan (eggplant)
• Beancurd

22.Fried radish cake.

Condiment Special: chicken floss.Cutleries: dinner spoon.

new knowledge

Celestial Court Restaurant Sheraton Imperial Hotel Kuala Lumpur
Part II: Pantry

1.Pantry

 Pantry is a place to store and put the items that will be used for food service at the restaurant. Pantry there are various places depending it requires each. Below I will explain matters related to the pantry:

1. Pantry centre
    
   Pantry center is used as a place to put items such as;

   • Vinegar
   • Soya sauce
   • Sambal belacan

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• Chicken floss
• Deep fried onion
  

  

  
  
  
  
  
  
  
  
  
• Five spicy salt
  

  

  
  
  
  
  
  
  
  
  
• Clip to mark the food is ready to be served
  

  

  
  
  
  
  
  
  
  
  

• Big tray to carry food to the service station
• Cutleries (spoon, fork, tea spoon, scoop out pulp, etc.)
• Rice bowl
• Saucer for Soup Bowl, soya disk, disk chile, scissors, etc.

2. Wiping station
   

   

   
   
   
   
   
   
   
   

Wiping station is used as a place to dry cutleries, disk sauce, rice bowl, chop sticks, chinese tea cup, plate, etc..

3. Refrigerator 76 and station
   

   

   
   
   
   
   
   
   
   

Refrigerator 76 is used as a place to store materials such as:

• Green chile
• Red chili
• Garlic
• Mustard
• Red bean
• Chile Rice
• Fruit (apple, lemon, etc.).
• Juice (mango juice concentrate, orange juice concentrate, etc.)

Station is used as a place to store items such as:

• Red bean
• Pecking duck sauce
• Plum sauce
• Chili sauce
• Sweet sauce
• Soya sauce
• Tea mat
• Chinese pot
• Chinese pot Saucer
• Hot water filter
• Magig jar (tool rice cooker)
• Rice bowl

2. Bar

The bar consists of 3 places, the following I will explain these three places:

1. Bar station
   

   

Used as a place to store equipment such as:

• Wine Stand
• Wine bucket
• Ice bucket
• Wine glass
• Beer glass
• High bold glass
• Champagne glass
• Cocktail glass
• Spare white napkin & table cloth
• Juicers
• Straw
• Sugar

2. Refrigerator 78
   

   

   
   
   
   
   
   
   
   
   
    

Used as a place to store equipment such as:

• Beer glass
• White wine glass
• Beer
• Beer contained in the Celestial Court of Tsing Tao Beer (China), Tiger (Singapore), Carlsberg (Denmark)
• Red wine: Frontera
• White wine: Chardonnay
• Juice: orange, mango, watermelon, honeydew, carrot, and apple

3. Refrigerator 79 
   Used as a place to store the coke (original, diet coke, or vanilla)

What to do in the pantry:

1. Lunch time (12.00 AM-16.00 PM)

• Open bar
• Take the napkin basket, and place it on the outside (in addition to the pantry center)
• Wiping station
• Prepare rice, rice bowl and mixer
• Stir rice
• Check the check station like chili padi, green chili, etc.. Refill all if the refill runs out again.
• Prepare the sauce, such as Peking duck sauce, etc..
• Food runners
• At around 14:00 or 15:00 o'clock send table cloth and napkin, and also pick up the table cloth and napkin must to change in Linen & Laundry.
• Refill sauce that has been used and put back in place storage.
• Store rice in a chiller located in the kitchen, do not forget to name the storage format
• Wiping cutleries, tray, etc..
• Put the basket back in the bar napkin so as not to lose
• Put back the goods that have been wiped into place
• Sauce preparation disk (soya sauce and green chile disk drive) for dinner time later
• Close and lock the pantry center bar

2. Dinner time (18.45 PM-22.30 PM)

• Prepare the soya sauce and green chili
• Prepare the appetizer (titbitz)
• Open bar, remove the napkin basket
• Wiping station
• Add rice into rice cooker appliance
• Pick up the table cloth and napkin at 19.00 or at 20.00
• Wiping glass and insert it into the bar
• Food runners
• Put a table cloth to each station
• Refill sauce
• Wiping cutleries
• Refill station
• Wiping bar station
• Mopping the bar
• Close the bar

my third journey

Celestial Court Restaurant Sheraton Imperial Hotel Kuala Lumpur
Part I: Table set up & Chinese Tea

1. Table set up

    This is a drawing of the table set up at Celestial Court:

This is a table set up for 2 people.

As seen in the picture, cutleries used namely;
a) The green color that is soft patterned plate.

Soft plate is used as a base or foundation for the next plate to be used for eating.
b) White plate on the soft plate is a plate used for eating.
c) The front of the soft plate is chinese tea cup and Saucer,

it was used as a place for chinese tea
d) What is there left besides chinese tea cup and Saucer is chinese spoon and spoon holder.

It is usually used to eat chinese porridge contained in this restaurant.
e) And the right side of the soft plate is the dinner spoon and chop sticks,

and below it is the holder.
2. Chinese tea
     I will explain the various kinds of tea in the Celestial Court:

1. Chrysanthemum Tea
   
   
   Chrysanthemum tea is one of the original tea sold in the market because it tastes less sweet and low in calories. This tea is worth RM 5 per glass.

2. Poh Er Tea
   
   Poh Er Tea is one of the oldest Chinese Tea than another. Why? For new Poh Er Tea can be served after 8 years was deposited first. Why was deposited? Because after 8 years of the tea it will be very tasty.

c) Rose Flower Tea
 

Rose flower tea is tea that comes from the roses. This tea from German.

It was not so sweet and fragrant like a rose.

d) Tie Kuan Yin Tea (Cha Wong Tea) 

Tie Kuan Ying is the most oldest tea in China,

therefore Tie Kuan Ying commonly referred to as King Tea of ​​China.

Tie Kuan Ying also has another name, namely Cha Wong.

This tea is the most expensive tea in China, usually sold at RM60.

e) Jasmine Tea

 

Jasmine tea is the tea that comes from the Jasmine flower,

the shape of this tea is a form of flower seeds, but when brewed with hot water,

tea seeds will be blooming. And the taste is so bitter.
f) Long Jing Tea

Longjing tea (simplified Chinese: 龙井茶; traditional Chinese: 龍井茶; pinyin: lóngjǐng chá), also known as Dragon Well tea, is a variety of green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title.

Long Jing is often called the national drink of China and is frequently given to visiting heads of state. It is also a favorite tea of today's top leaders, with a portion of production reserved for government customers.
Like most other Chinese green tea, Longjing tea leaves are heated early in processing (after picking) to stop the natural "fermentation" process, which is a part of creating black and oolong teas. In the world of tea, the term "fermentation" refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not "fermentation" in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by 'firing' (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and 'white teas'), Longjing tea leaves are therefore "unfermented." When steeped, the tea produces a yellow-green color, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and has one of the highest concentrations of catechins among teas, second only to white teas.
Longjing, which literally translates as "dragon well," is named after a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes exhibits a sinuous and twisting boundary with the well water, which is supposed to resemble the movement of a Chinese dragon.
Tradition has it that to achieve the best taste from Longjing, water from the Dreaming of the Tiger Spring, a famous spring in Hangzhou, is to be used. Water is boiled, then cooled to 75-80 degrees Celsius before being used to brew the tea leaves. Longjing tea is often brewed in ceramic or glassware; minerals in porous earthenware such as Zisha may disrupt the taste of the tea.

g) Ko Pou Tea      Ko Pou Tea is a tea that comes from a mixture of Poh Er Tea and Chrysantemum Tea.

h) Tung Ting Oolong  

Tung Ting Oolong is Ten Ren's next best oolong tea available in tea bag form after Ten Wu oolong. Tung-Ting Oolong is a green oolong tea which means it has been baked less than dark Oolong teas. Leaves for this tea are grown in the Tung Ting region of Taiwan at an elevation of about 2,500 feet (760 m). The Tung-Ting region is usually covered by fog and clouds every morning and late afternoon which provide good growing conditions for tea leaves made into oolong. When brewed, it produces a golden-green hue, a mild smooth floral taste, a strong sweet flowery aroma, and a pleasant lasting aftertaste. Oolong tea is most commonly enjoyed in Taiwan and southern China, and is the tea of choice in many Chinese restaurants.

My second journey

During this week we've got some lessons, especially the problem of the menu. Here is the menu located at the restaurant ..

Speciality Menus Of


Celestial COURT



Chef's Recommendation

     * Superior Shark's Fin in Supreme Broth

 
     * Marinated Jelly Fish and Octopus Japanese

 
     * Shredded abalone, Duck and Fish Maw Soup

     * Peking Duck

 

Dim Sum Luncheon Set is available on Sundays

My first journey

I went to Malaysia on 24th May 2011 at 10 am, and I arrived in kuala lumpur 5 pm, and I just arrived at the Sheraton Imperial Hotel Kuala Lumpur at about 7 pm. The first time I was very surprised at all because it was so grand and luxurious hotel, when we reached the lobby of his hotel, we were very warmly welcomed by the porter and receptionnya. We were given time to rest in one hotel room there until the end of the month of May, I am very proud of our former room especially given GM's room first because there is no mess for us. Well on 26 May came together to found the department was introduced at the hotel and the date 27 May we gather again to be introduced in the department where we work, and on the 27th of May we started to work. I got the F & B Department. and work in the Celestial Court Restaurant.

About the Celestial Court Restaurant:

Celestial Court at Sheraton Imperial KL

Celestial Court at Sheraton Imperial Kuala Lumpur

Taking its inspiration from classic Chinese heritage, Celestial Court, right in the heart of downtown Kuala Lumpur, is renowned for its array of innovative Cantonese offerings.
Distinguished and majestic, the restaurant has won a number of prestigious awards, including recognition from the internationally-renowned Food & Wine Magazine.

Where is it?

Celestial Court is located on the third floor of the five-star, Sheraton Imperial Kuala Lumpur, on Jalan Sultan Ismail, just a few minutes’ walk from the Medan Tuanku Monorail Station and the Dang Wangi LRT Station.
From the lobby, take the lift to the third floor. The restaurant is on the right-hand side as you come out of the lift. Alternatively, if you prefer to use the stairs instead, start your journey from the grand staircase in the lobby. The restaurant is one level up from the hotel’s Essence restaurant.

Décor

Its palatial pagoda-style entrance features a giant Chinese vase, plush red carpeting, white banisters and columns, and polished dark marble steps. Displayed on the wall near the entrance are the various awards won by the restaurant over the years.
Red, black and gold accents dominate Celestial Court's interior, softly illuminated with halogen lighting. Window seats overlook the famed Asian Heritage Row – a stunning view at night when all the restaurants and nightclubs lining the street come alive. At the end of the hall are four private dining rooms of varying sizes where private dinner parties can be held.

Atmosphere

The restaurant is busiest during lunchtime, with almost all the seats taken. Walk-in customers from nearby offices make up the majority of its clientele. The ambience shifts from lively and exciting during the day to tranquil and relaxing during the night, when there are fewer diners around.
Despite its elegant and regal look, Celestial Court has a surprisingly warm and laid-back atmosphere, probably because of its friendly, smiley staff members who are ever ready to attend to your orders and requests.

Wine

A selection of premium wines and liquors are available to accompany meals. Diners can request for a special chef's recommendation on the right wine to go with each appetizer, main course and dessert, specially selected to bring out the flavours of the food served.

Food

Celestial Court offers ‘Halal’ Cantonese cuisine ranging from innovative and seductive fusion dishes to wholesome and comforting traditional recipes. The restaurant’s Master Chef, Mr. Ho Boon, has years of expertise in Chinese culinary wonders under his belt, constantly pushing the boundaries, giving traditional dishes an interesting twist. More than just food, his creations are near-culinary masterpieces, both in taste and in presentation. It's plain that a lot of thought has gone into the preparation of the dishes; his passion in his art is clearly reflected in the dishes.
We start off with one of the restaurant’s signature dishes, honey-spiced roasted rack of lamb with sweet bean in Mongolian sauce, the perfect entrée to our dinner. Our main course consists of sautéed sea tiger prawns with minced garlic and shallots in homemade chilli sauce, deep-fried boneless chicken with fresh mango julienne served with Thai chilli sauce and sautéed vegetables with fresh lily bulbs, which is absolutely celestial, to say the least.

Our prawns are so big that we stare at them in disbelief for quite some time – even the couple dining at the table next to ours comes over to check them out! For dessert is chilled sweetened cream of mango with bits of pomelo and sago, topped with vanilla ice cream and liberally sprinkled with almond flakes, which provides a refreshing finale to our dinner.
The restaurant is also said to have some of the best dim sum in town, with a wide variety offered in a dim sum buffet happening from 12:00 to 14:30 on Monday to Saturday, and from 10:00 to 14:30 on Sundays and Public Holidays.

Service

The motto ‘Service with a Smile’ comes to mind when dining at Celestial Court. Charming girls in cheongsams serve you with grace and hospitality. Our hostess, Ms Wai Ling, who also happens to be the restaurant’s manager, personally attended to us, providing service with a personal touch. At the end of our dinner, even Chef Ho Boon came out of the kitchen to meet us at our table, and we duly took the opportunity to let him know how marvellous our dinner had been. It was a truly special experience; we not only felt well served, but also truly welcomed.
Opening Hours:
Monday – Saturday: 12:00 – 14:30 & 18:30 – 22:30;
Sunday & Public Holidays: 10:00 – 14:30 & 18:30 – 22:30
Address: Jalan Sultan Ismail, 50250 Kuala Lumpur
Tel: (603) 2717 9988