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Wednesday August 27, 2014 MYT 12:00:00 AM
Wednesday August 27, 2014 MYT 12:29:48 PM
by joy lee
An assortment of mooncakes offered by Lai Po Heen, including traditional baked ones, chocolate mooncakes and bite-size snow skin mooncakes. - Photos CHAN TAK KONG/The Star
Chef believes that keeping with tradition is the best way to make mooncakes.
TO add to the enjoyment of mooncakes during the Mid-Autumn Festival, eateries have recently taken to introducing accompaniments to this sweet treat.
At the preview of this year’s selection of mooncakes, Lai Po Heen at Mandarin Oriental, Kuala Lumpur, also served up a variety of dim sum dishes to entice the palate.
Among them were the Siew Long Pau filled with Crabmeat and Chicken, Shrimp Dumplings, Steamed Rice Rolls with Yellow Chives and Steamed Fluffy Buns with Barbecue Chicken.
The Pan Fried Bean Curd Rolls filled with Shrimp and Cheddar Cheese was a bite-full of flavour.
The cheese was paired well with the other fillings.
Guests were also treated to its popular Jasmine Tea Leaf Smoked Chicken with Ginger and Spring Onion Dip.
The smoked chicken was indeed an interesting dish as one would be more accustomed to eating chicken, fried. The dip added much flavour to the smoked chicken.
After a full meal, Lai Po Heen introduced its five new mooncake flavours, namely Bamboo Charcoal and Green Tea Lotus Paste Baked Mooncake, Diced Chicken Ham Baked Mooncake with Mixed Nuts, Dragon Fruit Lotus Paste Baked Mooncake, Durian Paste Mooncake with Melon Seeds and Mini Snow Skin Mooncake with Almond and Tiramisu Lotus Paste.
Lai Po Heen also has a variety of other mooncakes that were retained from last year’s selection.
The bite-size snow skin mooncakes were a delight.
The skin was soft and melted into a variety of sweet and flavourful fillings.
The mini snow skin mooncakes are available in Kuaci in Pandan Flavour and Durian Paste, with the latter having a creamy texture.
Chocolate lovers will be happy to note that Lai Po Heen’s chocolate mooncakes are also on offer this year.
The White Chocolate with Lychee Filling and Chocolate Caviar as well as the Dark 24 Chocolate with Passion Fruit and Caramelized Banana have very rich fillings but may be a little too sweet for some.
Executive Chinese chef Ricky Thein believes that keeping with tradition was the best way to make mooncakes.
“The mooncake is something traditional. So we can’t be too modern or creative with its flavours, otherwise the culture is not there,” he said.
Thein’s favourite flavour remains the traditional Baked Mooncake with Lotus Paste and Salted Eggs.
Sold in a box of four or six, the mooncakes are priced from RM78++ onwards. Prices are subject to 6% service charge.
Mooncake orders can be collected daily at the hotel from 11am to 8pm.
The mooncakes will also be available at 1Utama Shopping Centre and Isetan Suria KLCC until Sept 8.
LAI PO HEEN, Mandarin Oriental, Kuala Lumpur, Kuala Lumpur City Centre. (Tel: 03-2179 8885. Business hours: Noon-2.30pm (Mon-Fri), 10.30am-2:30pm (Sat and Sun); 7pm-10.30pm (daily).
This is the writer’s personal observation and is not an endorsement by StarMetro.
Tags / Keywords:
Central Region, Lai Po Heen, Mooncake, Ricky Thein
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