Monday, September 07, 2015

MID-AUTUMN 'JEWELS' IN ZUAN YUAN'S BOX






Honey Grapefruit and Mango, Low Sugar Wheat Grass and Green Tea, Low Sugar Royal Milk Tea and Charcoal, Low Sugar Qi Zi Tong Kwai and Chinese Almond and Pandan Lotus Paste are some of the innovative mooncake variants created by Dim Sum Chef Jordan Chin from Zuan Yuan, One World Hotel this year.


A total of nine baked mooncakes and eight snow skin mooncakes is now available to mark the upcoming Mid-Autumn Fest which falls on 27 September. Elegantly presented in beautiful packaging, the sweet confectionery from RM13 nett onwards is ideal for business associates, family and friends. The mooncakes are available ala – carte or in sets of four baked skin and eight snow skin mooncakes.


Chef Chin says “I usually begin experimenting with new flavours as soon as the Mid-Autumn Festival ends this year. Time is needed  to gauge which flavour combinations would work.”


Classical mooncakes to sample with Chinese tea include White Lotus and Black Sesame Paste with Single Yolk or White Lotus Paste with Single Yolk. Both are evergreen faves with traditionalists so they would always garner a following.


I enjoy the inventive fillings of Tiramisu and Walnut as well as the sublime Green Tea Lotus Paste for their delicate sweetness.


Those watching their waistlines may prefer the sugar-cane free Pandan Lotus Paste and White Lotus Paste with Mixed Nuts. One can easily guess what goes into the making of the Red Bean Paste and Pumpkin Seed, and Durian Lotus Paste due to the ingredients’ outstanding aroma and flavour profiles.



Executive Chinese Chef Michael Chew has also geared up for the major festival with his distinctive selection of exquisite delicacies for those who wish to celebrate with family and friends.


Like my good friend and food guide extraordinaire Tony Tan would say, the Deep Fried Wrapped Chicken is ‘gasp-worthy’ – bursting with the subtle gingery and briny accents once I bite into the juicy meat. Such a pity this traditional treat has all but disappeared from Chinese restaurant menus. Chef has cleverly baked the chicken partially before frying it so less oil is absorbed into the parcel.


The Double Boiled Fish Maw Soup with Papaya and Aloe Vera is truly soup for the soul; sweeten by the chunks of ripe papaya in it while aloe vera and spongy fish maw boost its textural interests.


Heeding the call for more fish into our daily diet, the good chef decides to serve us Sliced Seared Canadian Cod with Preserved Vegetable and Wolfberries. This hits the spot as the flaky, rich flesh amplified the distinct nuances of its simple, rustic toppings.


Carbo overloads appear in the form of Braised Ee Fu Noodles with Two Mushrooms, Yellow Chives, Crab Meat and Shrimp Roe and Fried Rice with Seafood, Fried Garlic and Golden Dried Scallop. Tasty and redolent with big, bold homespun flavours, what is there to complain?

Our happily ever after is the signature Chilled Osmanthus Jelly. Guilt-free and mildly sweet, its bright taste adds much lustrous shine to the Mid-Autumn Festival celebrations.


For information and details, call Zuan Yuan, tel: 03-7681-1111. Address: Lobby Level, One World Hotel, First Avenue, Bandar Utama CIty Centre, Petaling Jaya, Selangor.

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