Chef tempts diners with new a la carte dishes that will debut soon

Roast Marinated Rack of Lamb in Chef’s Special Bean Sauce, served with Wok-Fried Minced Fish in Crispy Golden Pie Tee Cups. The lamb is marinated for at least four hours with over 20 ingredients, including Japanese soy sauce, honey, celery, carrot and five-spice powder. — Photos by LOW LAY PHON/ The Star

CHEF Ho Boon continues to tempt the palates and senses of diners with his new range of a la carte dishes at Celestial Court, Sheraton Imperial Kuala Lumpur Hotel.

The dishes, which include seafood and meat, will be available for lunch and dinner at the Chinese restaurant from the third quarter of this year onwards.