Tuesday, August 25, 2015

VEUVE CLICQUOT'S LUXE MID-AUTUMN GIFT SET



 
Chong Wai Keng, Brand Ambassador for Moet Hennessy Brands, Executive Dim Sum Chef Fanny Foo and Dan from the Grand Imperial Group
Veuve Clicquot commands a repeat showcase of its collaboration with Grand Imperial Group of Restaurants for this year’s Mid-Autumn Festival by launching a limited edition Veuve Clicquot Yellow Label and Mooncake Gift Set recently.

Available from 15 August to 27 September 2015, only a thousand sets of the exclusive gift set featuring a bottle of Veuve Clicquot Brut Yellow Label (75 cl) with four delectable mooncakes: Assorted Fruits and Nuts with Chicken Bits, White Lotus Single Yolk, Almond with Sesame White Lotus Paste, and Pandan Lotus Paste Single Yolk can be purchased at all Grand Imperial Group of Restaurants. At RM288 nett each, 400 sets have already been snapped up so bubbly fans should make haste and get their hands on a set or two quickly.

Chong Wai Keng, Brand Ambassador for Moet Hennessy Brands said the special gift set reflects Madame Veuve Clicquot Ponsardin’s innovative spirit, enabling celebrants to toast the traditional festival with a subtle twist.

The Brut Yellow Label epitomises Veuve Clicquot’s ebullient style with its crisp, fruity notes of citrus and ripe melon imbued with the subtle aromas of toasty brioche and sweet vanilla. It’s the perfect match for the Assorted Fruits & Nuts with Chicken Bits Mooncake – the champagne’s elegant finish alleviating the faint savoury-nutty nuances of the mooncake.

Try it with the Almond with Sesame White Lotus Paste for a luxe treat; the mooncake appears lusciously creamy on the palate while for the Pandan Lotus Paste Single Yolk, you’d find the bright grassy hint of the pandan-flavoured paste mimicking vanilla on your tongue.

Like all good things in life, this Veuve Clicquot Yellow Label and Mooncake Gift Set is best shared with family, friends and business associates. For purchases, kindly contact the following Grand Imperial restaurants:


1)    Grand Imperial Restaurant, Pinnacle Sunway (03-5888 7222/ 03-5888 7221)

2)    Grand Imperial Restaurant, Bangsar Shopping Centre (03-2283 1118),

3)    Grand Imperial Restaurant, Hartamas Shopping Centre (03-6201 3777),

4)    Grand Imperial Restaurant, One Utama Shopping Centre (03-7729 7223),

5)    Grand Imperial Restaurant, USJ19 City Mall (03-8024 8777)

6)    Grand Imperial Restaurant, Casa Klang (03-3345 2118)


Sunday, August 23, 2015

MID-AUTUMN INDULGENCE FROM TAI THONG GROUP



The first salvo in the annual mooncake sales war has been fired by Tai Thong (TT) Group. Media and blogger friends were roped in to drum up support the Mid Autumn Indulgence press conference cum dinner recently - a full-blown affair complete with Chinese classical musicians, a stilt-walker, a DIY mooncake-making corner and a thunderous drum performance.

Each year, TT Group’s head chef Yiu Wing Keung not only keeps the mooncake-making tradition alive but also introduces new flavours to excite the resto group’s customers – a tall order as the sweet treats have to boast unique taste profiles and look presentable yet retain the essence of the Mid-Autumn Festival.

Rising to market demand for healthier options, TT Group has taken a fruit and nut approach for its new mooncake flavours this year. It’s a tricky path to manoeuvre but Chef Yiu succeeded in pulling it off with his Baked Orange Lotus with Palm Sugar & Assorted Seeds, Snow Skin Pineapple Lotus with Jackfruit Mochi, Baked Blueberry Lotus with Dried Fruits & Assorted Seeds and Snow Skin Mango Kiwi with Assorted Dried Fruits.

The Baked Orange Lotus variant comes up trumps in my book for its distinct caramelised citrusy notes and subtle crunch from the added seeds.

Another harmonious pairing is Snow Skin Mooncake with Pineapple Lotus and Jackfruit Mochi. A delightful combination which reminded me of a chewy pineapple tart of sorts with hints of jackfruit thrown into the sunny yellow equation.

Since blueberries are being touted as a super food, it is inevitable they’d end up in mooncakes. Imagine a baked mooncake studded with plumper raisins, bits of dried fruits and mixed seeds – that’s how it taste.

Ephemerally light on the palate, the tropical tanginess of the Snow Skin Mango Kiwi with Assorted Dried Fruits mooncake should please those who eschew the ‘heaviness’ of traditional lotus paste fillings.
 

Of course, if you’re into the King of Fruits, only TT’s evergreen ‘blockbuster’ – the decadent Imperial Musang King Royale (RM78 - 2 pieces) will fit the bill. I guarantee you it’d be love at first bite.
Return of the King...TT's Imperial Musang King Royale mooncakes come with a special 'cooler' bag to retain its freshness. Photo courtesy of Chasingfooddreams  

Tai Thong Mooncakes are HALAL certified by the Islamic Development Department of Malaysia (JAKIM), are HACCP compliant and free from artificial colourings and flavourings. Prices start from RM12.80 onwards per piece (West Malaysia) and RM13.30 onwards (East Malaysia).

The resident culinary team at TTG also pooled their ideas to come up with several Mid-Autumn Fest a la carte menu dishes incorporating the same fruits used in their mooncakes.

But first, paving the way was a heartwarming bowl of Double-boiled Chicken Soup with Conpoy, Papaya & Snow Fungus. Sweet, savoury and brimming with homespun goodness, it’s the kind of broth that even mothers would approve of.
The fruity acidity and lush mango sweetness lend extra appeal to the platter of Crispy Soft Shell Crab with Mango & Kiwi Sauce (RM43++); both admirably reining in the cloying richness of the fried stuff.

Interestingly, you’d detect varying degree of sweetness in the inventive creation of Seared Scallop with Blueberry and Apricot (RM58++). We like the juicy bursts of berries mingled with the shellfish’s succulence and crisp romaine lettuce.

Hats off to the chefs for managing to raise the bar even higher with the dual offerings of Stuffed Prawns with Palm Sugar & Fresh Orange (RM38++) and Fried Prawns with Pineapple & Jackfruit Sauce (RM43++). The refreshing fruitiness and toasty caramel-like sweetness are delightful on the palate.

Most of us strove to find tummy space when the Spicy Pineapple Fried Rice with Vegetarian Floss was served. It lacks the necessary ‘oomph’ but let’s not quibble over such a minor thing.

Dinner wraps up on a high sweet note with a fluffy-light Blueberry-cranberry Sponge Cake (RM8.80++) and a delicately fashioned Peony Puff Pastry with Pineapple & Jackfruit, (RM10.80++). 

The special Mid Autumn Festival a la carte menu is available at all TT Group of restaurants (except Spring Garden KLCC) until 27 September 2015.

For more details or reservations, call 1800-88-2338 or visit www.taithong.com.my

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