New chefs put Kowloon’s Celestial Court through a divine revolution
- Revamped seafood delicacies and a Malaysian slant on dim sum set a new culinary standard with delights like suckling pig and shrimp dumplings
The past couple of years have seen two new chefs take over this renowned Cantonese establishment in Tsim Sha Tsui, and they’ve raised the bar high. Chef Jack Chan revamped the menu with seafood delicacies, while executive dim sum chef Ken Liew brought his innovative take on dim sum from his hometown, Ipoh, Malaysia and offers top-notch selections.
The à la carte menu is extensive. Signatures are roasted whole suckling pig stuffed with pearl barley, black truffles, glutinous rice and Yunnan ham (order two days in advance). From the dim sum menu, try the baked roast-goose puff and signature shrimp dumplings.
Contact details
2/F, Sheraton Hong Kong Hotel & Towers 20 Nathan Road, Tsim Sha Tsui
2369 1111
Mon-Sat: 11.30am-3pm, 6pm-11pm
Sun & PH: 10:30am-3pm, 6pm-11pm
Signature dishes
Sautéed lobster with egg white and superior broth
Roasted whole suckling pig stuffed with pearl barley, black truffle, glutinous rice and Yunnan ham
Baked roasted goose puff
See more of 2019’s 100 Top Tables here