湯品則為花膠松茸無花果瑤柱脯燉雞湯，以雲南野生松茸、東非花膠、本地龍崗雞與原粒宗谷瑤柱及無花果乾慢燉3小時，鮮甜濃郁。大家喝湯時可特別留意宗谷瑤柱，此瑤柱入口有陣現時坊間瑤柱少有的濃郁海味鹹香，特別鮮甜。

The astute chef has over 25 years of experience and was brought up in a family who owned a dried seafood business. His shrewd insights on sourcing and preparing those gourmet ingredients are reflected in the menu. The speciality roast whole suckling pig with pearl barley and black truffles needs pre-ordering. Scrambled egg with lobster and caviar is another highlight. The windowless dining room is nicely furnished with rich wood accents.

Versatility is the name of the game at the Sheraton’s Celestial Court, one of the most celebrated Cantonese hotel restaurants in town… Its Eastern charm extends beyond its design, as the restaurant maintains a high consistency in execution, from traditional dim sum to Chinese soups and sharing dishes. 

The dim sum at this Cantonese restaurant in the Sheraton is also award-winning. There’s a traditional feel and authentic taste to all the fare and nearly all of the offerings are close to perfection, including the steamed char siu baos, deep-fried vegetarian spring rolls and steamed rice flour rolls with scallops and crispy squash. Dim sum literally means to ‘touch your heart’. The dishes and the surroundings at this Tsim Sha Tsui restaurant do just that to us.