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.