Published on September 13th, 2012 | by email2me1
Mooncake Festival at Lai Po Heen Mandarin Oriental 2012
Celebrated on the 15th of the Chinese August Month calendar, the Chinese community usually celebrating the mooncake festival. Mooncake is a round in shape normally and sweet in taste comprising a thin layer of baked or chilled pastry filled with lotus or red bean paste, melon seeds and salted egg yolks.
One of my favorite place to get my fix of mooncake is Lai Po Heen of Mandarin Oriental Hotel Kuala Lumpur.
A golden dining hall gives a luxurious Chinese Imperial feel of ancient palace look.
The restaurant is perfect for business discussions and dining at the same time enjoying the mooncake celebrations with the customers. The customer will surely impressed with the ambiance and the taste of the food crafted by their house Chinese Master Chef Ricky Thein which famous for his avant garde Chinese Fusion dishes.
Mooncakes are good to be eaten before or after meals.
Traditional baked mooncakes
Chilled pastry mooncakes
Other variety of chilled pastry mooncakes
The rich in taste and nice colors create a harmony in a box. Chinese cuisines emphasize a lot on the look, taste, smell and quality which all this criteria are matched in every mooncake crafted. Each are hand crafted and not machine made.
Chicken ham with almond mooncake
Just look at that! Every bite are having loads of fillings and thin pastry skins which giving the person who eat it smile with happiness.
Lotus paste with double yolk
Mooncakes made from chocolates
Green : Pandan Flavour Mooncake
Yellow : Durian Mooncake
Purple : Blueberries and grated coconut Mooncake
Aside from the great mooncakes, a range of good food to accompany them also vital in bringing out the rich taste.
Double-boiled abalone soup with seasonal dried deluxe seafood and baby cabbage
Big abalone and scallop use to boil the soup which each drop are very rich. Priced at RM188 each bowl surely worth every cents of it.
Jasmine tealeaf smoked chicken – RM38
Smoked chicken under tea leave then paired with Ginger and spring onion dip. The dip paste smelt inviting and paired beautifully with the smoky-wood flavour and smooth texture of the chicken thigh.
Special seafood fried rice – RM36
Frankly speaking, this is the BEST BOWL of fried rice I ever tasted. It was fluffy and thoroughly tossed in the wok, allowing the wok hei and seasoning to permeate the grains. Every grain of the rice are coated with eggs and the seafoods are succulent too.
The crispy egg noodles with assorted seafood and vegetables (RM48) had more seafood than noodles. Just look at the big crab claw, succulent prawn and the juicy scallops. The gravy alone are so tasty and sweet.
The night do not ends here. When you are sitting on a table full of foodies, you will expect to taste a full range of the dessert menu.
“The Classic Banana Split Recreated the Chinese Way”
Chilled Mango Puree
Black Sesame Panna Cotta
Double Boiled Sweetened Ginger Tea with Black Sesame Glutinous Rice Dumpling
Chinese Inpired Chocolate Coconut Dome
Double Boiled Five Treasures