OVER THE MOON CELEBRATION WITH HONG KONG MEI-XIN MOONCAKES

When it comes to mooncakes, Hong Kong Mei-Xin (HKMX) has been a forerunner in the business since 1987. Personally, I never realise how different the brand’s Mid-Autumn selection is until I sampled some HKMX mooncakes several years ago.

When it comes to the timeless mooncake with lotus paste filling, I daresay the White Lotus Seed Paste Mooncakes with 2 Egg Yolks (RM173 per box of 4) from HKMX is incomparable. Packed in a gold metal tin box embossed with the silhouette of Chang Er against a full moon, this particular set of HKMX Mooncakes has been my preferred choice when it comes to personal gifting during the Mid-Autumn Festival.

The creamy-nuttiness of its lotus seed paste is more pronounced at first bite. Combined with the muted savouriness of salted egg yolks, a wedge of HKMX mooncake will invariably whet the appetite for a second helping.

Coming in a close second is HKMX Lava Egg Yolk with White Lotus Seed Paste Mooncake (RM179 per box of 8 pcs). This year, HKMX has unveiled a new rectangular box in maroon with gilt etchings on the lid. Smaller in size but big in flavour, the mooncake’s molten egg yolk core gives this trad treat a novel albeit appealing factor.

 

Of course, most HKMX fans will undoubtedly clamour for its award-winning Lava Custard Mooncakes (RM179 per box of 8 pcs). Todate, no other brand can rival this signature speciality of HKMX. You have to taste one personally to understand its distinctiveness.  

 

 

Ever mindful of its health-conscious customers, HKMX also has Low (Reduced) Sugar White Lotus Seed Paste with Pine Nuts Mooncakes (RM182 per box of 6 pcs). The subtle sweetness melds with the nice nuttiness of pine nuts to ensure health buffs can have their mooncake and eat it too.

Hong Kong Mei-Xin mooncakes are sold at Jaya Grocer, Ben’s Independent Grocer, Isetan KLCC, Urban Fresh, and AEON outlets. For information, call Nguan Seng (1980) Sdn Bhd, hp no: 016-335 6884.

RICE DUMPLINGS GALORE AT TAO

Celebrated on the 5th day of the 5th lunar month, Duan Wu Jie for the Chinese community is celebrated with the making and eating of chungs (rice dumplings wrapped in bamboo leaves) and dragon boat races. The occasion is believed to serve as a tribute to a brave poet cum minister in exile Qu Yuan who drowned himself in the Miluo River, in his protest against the dismal state of affairs in the ancient Chinese kingdom.

This year, Tao's master dim sum chef Lo Tian Sion commemorates the festival with five varieties of rice dumplings which will available until 9 June 2016.

Handmade fresh daily by the chef who has over two decades of experience, the most impressive variant has to be abalone sea treasure rice dumpling (RM72.80 nett per piece). Instead of the customary ginger powder, Chef Lo has used five spice powder to give the humongous chung a different accent.

We had a sneak sampling of the gigantic dumpling which came packed with roast duck, salted egg yolk, baby abalone, dried scallop, dried oysters, sea cucumber and other delectable ingredients. Chockful of hearty flavours, it was the day's crowd fave as the huge portion was left us replete and happily satisfied.

Personally, I found the mini red bean paste dumplings (RM14 nett for two pieces) a classic winner. The plain sticky rice was compact enough and boasted a generous filling of mildly sweet red bean mash.

Another savoury version consists of dried oyster with braised peanuts and black eyed beans (RM22 nett per piece) wrapped in an elongated parcel. Traditionalists will enjoy this tasty offering which stays close to the familiar ham yuk chung (savoury meat dumplings) taste of yesteryear.

The chef's inventive streak rises to fore in the spicy Nyonya rice dumpling with dried shrimps and diced chicken dumpling (RM24.80 nett). Boldly accentuated with homemade Nyonya sauce - a robust blend of dried shrimps, dried chilli and five spices powder, the rice dumpling should appeal to those partial to strong, piquant flavoured food. The purist in me yearns for the sweetish nuance of candied wintermelon which makes Nyonya changs so distinctly different.

Mindful of health-conscious diners, Chef Lo has created mini rice dumplings with preserved winter melon, maraschino cherries, dried strawberries, raisins, lotus seeds and dried mango (RM14 nett) for them. I had expected it to be sweet but thankfully it was not. Some mango sauce is served with the dumplings for moistness.

Diners are welcomed to sample the rice dumplings at Tao Chinese Cuisine, InterContinental KL, Jalan Ampang, KL for dine-in and takeaway. For reservations or more information, call tel: 03-2782 6128.