Supreme Handmade Chinese New Year Pudding Collection
This year, culinary team of Celestial Court Chinese Restaurant introduces Chinese New Year puddings in two enticing flavours, including the traditional Chinese New Year Pudding and the Turnip New Year Pudding, to bring you good luck, health and prosperity in the Year of the Rat.
Chinese New Year Pudding (HKD318) – The classic CNY pudding is crafted by Chef Jack with the finest ingredients, such as supreme pure cane sugar, freshly ground coconut cream and glutinous rice – all prepared in-house. This pudding is filled with unique fragrance and mellow sweetness, along with a soft and chewy texture, perfect for family sharing or gifting. Chef Jack has also recommends to pan-fry the both sides of the cake using a gentle heat until they are golden brown in colour in order to enjoy a caramelised and crispy crust. He also suggests to dip the cake into beaten eggs before pan-frying to enjoy a more flavourful taste for an enhanced texture.
Chinese New Year Turnip Pudding (HKD318) – Culinary team of Celestial Court is simply generous when it comes to New Year turnip pudding. Topped with golden Japanese conpoy and savoury preserved pork sausages, this turnip pudding has all its treasure hidden inside, and is suitable for pan-fried, sautéed or steamed. Each bite of the turnip pudding is guaranteed to be moist, tender with refreshing sweetness; you are also welcome to add a little handmade X.O. sauce for a hint of heat.
Prosperous Chinese New Year Menu
Share joy and laughter in this glamorous Lunar New Year with family and loved ones as Sheraton Hong Kong has prepared you with tempting auspicious treasures, highlights include:
Braised Duck stuffed with Pearl Barley, Diced Abalone, Conpoy, Lotus Seed, Yunnan Ham, Black Mushroom, and Salty Egg Yolk (HKD788) – Also named as “Eight Treasure Duck”. Instead of using rice-fed duck, this masterfully handcrafted dish uses wheat-fed duck to eliminate the unwanted meat odor, fat and to enhance flavor. Featuring “treasures” include sautéed abalone, conpoy, lotus seed, Yunnan ham, black mushroom and salty egg yolk, the stuffed duck is then steamed for 1.5 hours until tender, with the “treasures” well absorbed the fragrances of the duck juices.
Braised Supreme Dried Seafood with Abalone, Conpoy, Lotus Seed, Yunnan Ham, Black Mushroom, Salty Egg Yolk (HKD828) – Born and raised in a family running traditional Chinese dried seafood and herbs business, Chef Chan naturally acquired extensive knowledge in selecting and utilising premium dried seafood, brining extraordinary flavours to his delicacies. This New Year, He has hand-picked the finest quality of dried seafood such as Abalone, Conpoy, Sea Cucumber and Sea Moss for the casserole, guests can indulge in the sweet and freshness of the velvety sauce that is rich in all the seafood essence.
Braised Pork Trotter (HKD438) – A must-have dish especially under the cold weather, the trotter is braised in a sumptuous sauce for hours until the meat is tender and soft which melts at the second touching your mouth. The skin of the pork trotters are full of collagen and gelatinous which helps to nourish the skin.
Other dishes include Braised Garoupa with Roasted Pork Belly, Black Mushroom, Spring Onion, Deep-fried Garlic (HKD638); Braised Dried Oyster with Pork Tongue and Sea Moss (HKD468); Sautéed Scallop with Dried Silver Fish, Dried Shrimp, Smoked Pork and Chive in X.O. Chili Sauce (HKD468); Sautéed Pea Sprout and Sakura Shrimp with Chicken Oil (HKD298) and Fried Glutinous Rice with Preserved Sausage (HKD298).8-course set menu is also available in the house, featuring a delectable array of dishes that resembling continuous luck and fortune including Traditional dishes include Braised Dried Oyster, Pork Tongue and Sea Moss; Sautéed Shrimp coated with Mayonnaise and sesame; Steamed Spotted Garoupa with Soy Sauce; Deep-Fried Crispy Chicken; Double-Boiled Chicken Soup with Sea Whelk, Fish Maw and Honey Locust Fruit, and more.
Dishes from HK$288 / 8-course set menu at HK$3,980 for 4 persons
Available at Celestial Court (2/F) from January 9 till February 9, 2019 / January 18 to February 2, 2019