A few weeks ago I was invited by Ollie to a mooncake sampling session at Li Yen, Ritz Carlton. The trouble about having a review session over lunch, and one that is set up more than a week in advance is that… there is a risk that I forget about them.
I was happily walking out of the office heading to lunch when my phone beep and I was reminded about the event on the day. I quickly made my way to Ritz Carlton, and of course did not have my SLR or my trusted Canon S90 with.
So you will have to be content with these photos taken with my phone under poorly lit condition.
Li Yen at Ritz Carlton, Jon & Cheng Yi
Our primary goal was to have a taste test on several types of mini mooncakes on offering here. I do like my mooncakes, and for me, a lunch consisting of pure mooncake actually sounded rather lovely. Furthermore, the session is conducted at Li Yen, a pretty posh Chinese restaurant of which I’ve tasted the food, but haven’t yet stepped foot in as yet at the time.
the glorious mini mooncakes from Ritz Carlton
We were served four types of mini mooncakes, two of which were new flavors introduced this year – the green tea with custard and salted egg in snow skin, and wasabi with lotus paste.
The wasabi mooncake is very subtle, you really need to let it swirl a little the mouth before getting the wasabi taste, I do like it. On the other hand, I like the salted egg in the green tea flavored mooncake, but not too big a fan on the custard bit, tends to be slightly too jelak I think, but not something a sip of hot tea can’t fix.
Then there’s the interesting Moët & Chandon Champagne with snow skin that has the most exquisite taste of any mooncake I’ve ever tasted. It’s like eating normal chocolates, and then having those with liquor inside, it’s definitely a different experience, and one that I received positively.
Lastly, the pink Rosé mooncake in snow skin too offers the experience as the name suggest, a hint of the flavor of rose that is unique to your typical mooncake tastes.
dimsum for lunch – spring roll, har kau, siu mai
As I stuffed my stomach at least 70% full of mooncakes, they brought in dimsum and some other dishes as a supplement for lunch, and how could I deny?
The spring rolls and prawn rolls gave a welcoming change of taste from those sweet mooncakes, then the har kau and siu mai were as good as any out there. Li Yen is a non-halal outlet, and thus these dimsum were made with the ingredients as dimsum should.
pork buns, seafood noodle, custard buns
The pork buns and custard buns at Li Yen were really, really, awesome! At this point I was already over-full and still I couldn’t stopped myself from stuffing another serving of each of them.
As I was going to surrender, the seafood noodle arrived… I noms down all the seafood, and left the noodle pretty much intact. It was a good session, and I am going to get more mooncakes before the end of the season, yes!
The mid autumn festival falls on the 12th of September, get your mooncakes before the date, you still have a week. 😀
Read about Jon and Cheng Yi’s reviews too, and thank you Ollie for the invite.
Li Yen @ Ritz-Carlton Hotel
168 Jalan Imbi,
55100 Kuala Lumpur
GPS: 3.146960, 101.715406
Tel: 03-2141 8000
It is the time of the year again, it is now approaching the end of the 7th month in the lunar calendar, which means… jeng jeng jeng, Mid Autumn festival is just around the corner!
Now I’m not the most traditional chinaman out there, but one thing I love most about the Mid Autumn festival are the mooncakes. Yes, the Chinese bakery product that you can eat as breakfast, lunch, dinner, or even dessert (that is how I approach them anyway).
You are right, I love my mooncakes.
Tai Thong mooncakes, this stall is at Subang Jaya SS 14
I was invited to Tai Thong’s mooncake launch for 2011 (Kim attended) but unfortunately had to skip it due to work commitment, but of course, that does not stop me from getting them on my own. Last Friday I stopped by the Imperial Garden building at Subang
SS 14 SS 17 to grab myself a couple boxes of Tai Thong mooncakes.
mooncakes with more “traditional” skin, 12 varities to choose from
These mooncakes are the brain child of Tai Thong’s Group Executive Chef Yiu Wing Keung, and there is a total of some 20 types of flavors available, with 5 new flavors this year.
I bought a total of eight mooncakes, four from the four season collections – with the more traditional skin, and another four snow skin mooncakes. The mooncakes are divided into Spring, Summer, Autumn, and Winter collections.
lotus paste double yolks, and the interesting shrimp sambal mooncake
I still love my traditional lotus paste double yolks mooncake. As always, the combination of those salted egg yolks and lotus paste is a perfect blend of savory and sweetness. The only question I have is why haven’t someone come up with mooncake that has four egg yolks? (not enough interior space I guess… )
Then there’s the savory white lotus with shrimp sambal mooncake. You read it right, yes, shrimp sambal. I thought it was going to be super weird, but somehow the combination actually worked. It was refreshing and I gotta applaud the good chef’s creativity on this one. It was daring, and it was good!
The snowy white lotus & sesame with custard was a bit lighter, and the assorted fruit nuts with chicken bits mooncake perfect for someone who loves it chewy and full of nutty flavors.
there are 9 varieties of snow skin mooncakes
The snow skin mooncakes are a relatively recent phenomena (if you are generation-x or older that is), I love the minty and fresher taste the skin provides, but as a trade off, you have to keep them in the fridge.
The snow skin Japanese potato with custard has a sweetish taste in it’s smooth fillings, goes very well with some Chinese tea. Snow skin yam paste single yolk is one of my favorites too, salted egg yolk and yam are two of my favorite flavors, and they work well together.
assorted fruit nuts with chicken bits,
snow skin black sesame & green beans with cheese
Then there’s snow skin black sesame & green beans with cheese mooncake, I never knew mooncake could have cheese in them, but this one certainly does, and you gotta try it for yourself, it was slightly odd at first, but turned out to pretty good too.
The snow skin silky vanilla chestnut, on the other hand, is a more soothing experience that provides the taste that one would expect from the ingredients listed.
it looks like not only the two humans who enjoy Tai Thong mooncakes
Among the 8 flavors I tried, if I have to pick my favorites, they gotta be the traditional lotus paste with double yolks (call me a traditionalist), the savory white lotus shrimp sambal for Autum (really!), and the snow skin yam paste with single yolk. I guess I just really love the combination of savory + sweetness in mooncakes.
Tai Thong mooncake packaging
Tai Thong mooncakes come in four season aluminum boxes that are beautiful to look at, practical to use, and environmentally friendly to recycle.
From 11th July until 4th September, Tai Thong is running the Sweetest Snapshot Contest too.
- Weeks 1 -2 are Early Bird Weeks, where 1 Apple iPad 2 + RM100 Voucher are to be won each week
- Weeks 3-7 are Standard Weeks, where 1 Apple iPad 2 + RM100 voucher are to be won as 1st prize, 1 Apple iPhone 4 + RM100 Voucher are to be won as 2nd prize each week
- Week 8 is Grand Prize Week, where 1 Apple iPad 2 + Apple iPhone 4 + RM500 voucher are to be won
Do log into http://www.facebook.com/TaiThong, like the page, and win some stuff already!
note: this is a sponsored post