Set B (RM168 nett) proffers 2 x Mochi Skin Shiso Mooncake with Lotus Paste, 2 x Mochi Skin Shiso with Miso Yolk and Pandan Paste and 2 x Baked Fruits & Nuts Mooncakes.
Showing posts with label filling. Show all posts
Showing posts with label filling. Show all posts
Thursday, September 14, 2017
MOONCAKE MEDLEY FROM NOBU KL
Thursday, October 20, 2016
LET'S MAKAN AT LE MEI
Delicious pork-free dim sum and Chinese specialities beckon residents living in the southern Klang Valley at Le Mei, the new Chinese restaurant at Le Meridien Putrajaya.
Clad in muted shades of cream, bronze and matte gold with the occasional bursts of red, Le Mei flaunts plush underfoot carpet and tasteful Chinese interior decor elements that make diners feel welcomed and put them immediately at ease.
Although just two months old, Le Mei has become the hot lunch spot for the corporate and government sectors and individuals in the vicinity. Chef Michael Wong and his team have their hands full serving up a variety of piping hot Signature Dim Sum and Chinese dishes to please them.
We were treated to an exclusive sampling of them recently, starting with a trio of Steamed Dim Sum (RM62): Black Truffle Shanghai Mini Dumplings, Steamed Scallop with Baby Abalone Dumplings and Chicken & Shrimp Dumplings.
The Shanghai xiao long bao dumplings (top left) was surprisingly on point - its sweet meaty broth similar to the real deal. Granted the skin was a tad thick compared to more famous ones in town but that would be nitpicking. Happily, the springy succulence of both the mushroom and minced chicken siew mai and scallop dumplings were also on par.
Out of the three Deep-Fried Signature Dim Sum (RM55), the Deep-fried Chicken Floss with Tuna & Shrimp Dumplings gained the most nods from us. We relished the filling's nice savouriness within the crunchy skin. Heavier flavours emerged from the Crispy
Dried Cod Fillet with Fresh Prawns which should appeal to most local palates. We weren't so big on the Baked Bun with Barbecued Chicken though - our tastebuds rebelled against the rich and sweet, buttery crust as well as the sweetish filling.
Personally, I'd pick the Deep-fried & Stir-fried Mixed Vegetables (RM64) as the session's stellar performer. Defyingly simple, the various greens (baby milk cabbage, eggplant and snow peas) and fungus (shimeiji & baby black fungus) melded so cohesively, we sung high praises of the dish's delicate textures and flavours.
For reservations, call Le Mei restaurant, tel: 03 8689 6888. Address: Lobby Level, Le
Méridien Putrajaya, Lebuh IRC, IOI Resort City, Putrajaya.
Tuesday, August 18, 2015
TAI THONG'S FIERY, DARK AND SPICY SECRETS
You’d probably have heard of or eaten Beijing
duck but have you ever encountered or savoured one that’s set on fire? Now you
can enjoy Flaming Beijing Duck (RM88.80) - a speciality that's part of Tai Thong group’s BBQ Promotion
which is currently on until 30 September 2015.
Served with Crispy Buns (deep-fried mantou), be
prepared for its dramatic presentation at table-side when you order this
speciality. Imagine watching a whole Beijing duck roasted to golden-brown
perfection set alight, to crisp up the outer skin.
Afterwards, layers of the duck skin and meat are
sliced off and stuffed into the crispy buns for you to sample. While you polish
off the delectable buns accompanied by requisite florets of spring onion and
sweet bean sauce, the remaining duck is whisked off to be stir-fried into a
second dish.
At a recent preview, we were also treated to Baked
Jade Perch with Chilled Garlic & Pickled Cucumber Sauce (RM68.80 until 31
August). Gherkins or pickled cucumber was the secret ingredient which amped up
the fish’s fresh sweetness. Steamed fish fans should make a beeline to this long-standing
Chinese dining bastion for a taste of this gastronomic delight.
Tai Thong’s newly introduced Black Temptations dim
sum selection (available until 31 October 2015) is guaranteed to turn you
towards the ‘dark’ side. Crowd-favourites include a slightly chewy Pan-seared
Dumplings with Fish Paste and Cheese (RM9.80) – a yin-yang dumpling with pretty
crimped edge stuffed generously with gooey cheese and fish paste. Eat this
piping hot for maximum satisfaction.
The ardent durian fan in me went ga-ga over the Charcoal
Buns with Durian & Salted Eggyolk (RM9.80). Similar to popular lau sar pau
(buns with molten salted egg yolk custard filling), these charcoal-black buns packed
powerful flavour punches with the inclusion of potent durian paste mixed into
the stuffing.
More chewy goodness can be found in sweet creations
of Glutinous Dumplings with Sesame Paste (RM6.80) and the duo-toned Chilled Coffee Jelly (RM5.80).
Both look equally presentable; the former wrapped in pandan leaves and the
latter subtly sweet with alternating layers of black and milky brown jelly.
Come 1 November 2015 till 31 January 2016, look out
for the inventive Spicy Series to fire up your tastebuds. Expect tummy warmers
like Spicy Dumplings in Pepper Soup (RM9.80) – the clear soup is peppery on the
palate while the ‘sui kow’ dumpling is almost bursting with a zesty stuffing of
prawn and chicken mince.
Alternatively, there are Pan-seared Spicy Dumplings
(RM8.80) with tiny filigree-like fins to tantalise you. Bearing a similar
filling of chicken and prawn, they are flavourful enough on their own without
any dips.
Heartier appetites would like the substantial
portions of Chicken Bun Nyonya-style (RM10.80) and Seafood Curry with Puff
Pastry (RM11.80). The first is a fresh take on the current gai wor pau (beehive
buns with glutinous rice filling and chicken); only in this instance,
turmeric-scented yellow rice and a Nyonya-inspired dry curried chicken are
paired with the outer bun shell.
A domed puff pastry baked to golden perfection
crowned the bowl of Seafood Curry with Puff Pastry. Gently break up the layer
of crisp pastry and dunk it into the aromatic gravy for a satisfying meal. We
found the curry a tad oily but the resto peeps promised they’d rectify the
hiccup before the promo commences.
For more
details or reservations, call 1800-88-2338
or visit www.taithong.com.my
www.taithong.com.my
Or call 1800-88-2338 for reservations.
- See more at: http://pureglutton.com/whats-new-and-nice-in-tai-thong-restaurants#sthash.Olajfhf5.dpuf
Or call 1800-88-2338 for reservations.
- See more at: http://pureglutton.com/whats-new-and-nice-in-tai-thong-restaurants#sthash.Olajfhf5.dpuf
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