CONCORDE HOTEL KL LIGHTS UP MID-AUTUMN FESTIVAL

The LED lid lights up when you switch it on after charging

Lifelike 3D images with LED backlight adorned circular mooncake boxes from Concorde Hotel Kuala Lumpur for Mid-Autumn Festival this year.

Photo courtesy of Concorde Hotel KL

Choose from four eye-catching designs: a pink crescent moon with pretty blossoms, a goldfish frolicking amidst lotus flowers, a pair of birds perched on delicate floral branches, or a lotus flower in full bloom with a pair of gold fishes adorning the lids of the gift boxes.

Priced at RM168 nett per set with 4 x 180g mooncakes, take your pick from these sets available:

A.             Pure Lotus Double Yolk, White Pure Lotus, Pandan Pure Lotus, Green Tea Red Bean Paste

B.            Golden Pandan Pure Lotus Single Yolk, Japanese Red Bean, Assorted Fruit Nuts & White Pure Lotus Paste

C.             Snowskin with Red Bean Paste, Snowskin with Green Tea, Snowskin with Pure Lotus Single Yolk & Snowskin with Yam Paste Single Yolk

Mine was Set B and the batch of baked mooncakes seemed on-point: the knife came away cleanly after I cut into each mooncake – an indication of the good quality paste and crust. 

The red bean paste was deliciously rich with that irresistibly sweet ‘beany’ taste I love. For savoury-sweet variant with vanilla-like fragrance, the golden pandan pure lotus single yolk won't disappoint.

Since I’m partial to fruits & nuts, the slightly chewy, nutty filling scored with me too. TBH, I know some folks may eschew this variant altogether. The white pure lotus paste should please purists as it left no room for complaint.

Handmade with pure musang king durian flesh, the Hotel's yearly best-selling Snowskin Musang King Durian Mooncakes (RM198 nett for a set of 4 pcs) again proved winsome. A cooler bag (while stocks last) is provided to keep the mooncakes chilled upon collection. Remember, the delicate mooncakes are best kept in the fridge to maintain their freshness and should be enjoyed soonest possible.

Once hailed as the best snowskin durian mooncake in town by a major newspaper, it’s the next best thing to eating the actual king of fruits. They’re decadent and you’d find it hard to stop after the first mouthful.

Credit cardholders of CIMB, Citibank, Hong Leong Bank, Maybank, OCBC, Public Bank, RHB, SCB and UOB are entitled to 20% discount for mooncakes under Set A-C.

For more information, WhatsApp +6 012 399 5021 (office hours) or email: fbkl@concorde.net

A TASTE OF CULTURE FOR BUKA PUASA AT CURATE

Sajian Tradisi Kita – a flavourful Malaysian sojourn by Chef Dato’ Fazley Yaakob – together with the Four Seasons Hotel Kuala Lumpur team awaits buka puasa diners at Curate this year.

General Manager Alex Porteous (right) says “the fasting month is a special time to renew connections with family and friends, and sharing a meal together is one of the most meaningful ways to do so.

“Chef Dato’ Fazley (right) has once again joined forces with Executive Chef Junious Dickerson (left) and the Four Seasons Hotel KL team, to make each dining experience even more memorable.”

Indeed, the culinary team rolled out the red carpet for recent sneak preview with a plethora of traditional and distinctive delicacies from different parts of Malaysia. 

The curtain-raiser of Sarawak-inspired Umai Umai Seafood Salad alone was mind-blowing. A prettily plated mound of chopped baby squid, prawns and lobster scented with daun kemangi, coconut oil, and native pickles left us eagerly chomping at the bit for more.

Sup Campur was Chef Dato’ Fazley’s more refined version of the popular ‘sup gearbox’ (beef bone marrow soup). Again nicely presented, the chunk of smoked bone marrow was richly flavoured with local spices and kampung herbs.

We also sampled Chef Dato’ Fazley’s Traditional Platters featuring Nasi Dagang with Gulai Ikan Tongkol, and Nasi Kerabu with Ayam Golek Pekan. Each rice platters came accompanied by various condiments customary to the said speciality: fresh ulam (herbs), sambal, crackers, cooked vegetable, and/or pickles.

The dishes’ piquancy and robust flavours were uncompromising; a testament to the chef’s staying true to the theme. Purists will have plenty to cheer about and relish the true tastes of home.

Ingenious combinations of spices and herbs were employed to create more signature offerings to tantalise our tastebuds including Tempoyak Daun Kayu (a show-stopper for die-hard durian fans), Daging Dendeng, Ketam Salai Masak Lemak, Lontong Dengan Sayur, Rendang Rembau, and Lamb Shank Curry among others.

Dessert was no less intriguing. Lovers of the thorny King of Fruits will embrace the luscious Pengat Durian Goreng – a rich and creamy coconut milk-based broth with grilled durian in it.

Rare, uniquely traditional sweet treats such as Ubi Telampong (steamed tapioca in banana leaf served with palm syrup), Puding Di Raj and Lepat Loi (glutinous rice wrapped in banana leaf, a staple of the Bugis community) proved to be memorable discoveries. Seasonal delicacies of Tapai Ubi and Tapai Pulut (fermented glutinous rice and tapioca) were also served.

The Sajian Tradisi Kita dinner buffet (6 pm-10.30 pm) is available from:

April 3 to April 9: RM198 per adult, RM99 per child

April 10 to April 25: RM238 per adult, RM119 per child

April 26 to May 2: RM198 per adult, RM99 per child

For reservations, contact Four Seasons Hotel Kuala Lumpur, tel: 03-2382-8888.

ZUAN YUAN TOUTS LOW SUGAR MOONCAKES

Melon seeds embedded within the Snow Skin Mooncake with Red Bean Paste with Melon Seed (RM21.50 per piece) from One World Hotel are evocative of the traditional versions I ate as a child. It’s a nice touch as the seeds are noticeably missing in many of this Mid-Autumn Festival treat lately.

 

Another recommended snowskin variant is Durian Lotus Paste (RM23 per piece) – the durian aroma is discernible in the lotus paste; its subtle sweetness a perfect balance to complement the astringency of Chinese tea. Other snow skin, low sugar variants available include White Lotus Paste (RM23), Pandan Lotus Paste with Single Yolk (RM25) and White Lotus Paste with Single Yolk (RM25).

 
This year, One World Hotel Dim Sum Chef Jordan Chin Chee Hong has decided on 12 varieties of mooncakes to offer for the traditional celebration. Available now until 1^st October, Chef Chin said “A good mooncake will not stick to the teeth”. Having travelled to many Asian countries to taste different mooncakes, Chin is adamant Malaysia’s is the best.

 

He also offers a classic Deep Fried Teo Chew Yam Paste with Single Yolk (RM26 per piece), a tricky to make but scrumptious creation for the occasion. The crisp, swirly pastry is airy-light and generously filled with a savoury-sweet yam paste and salted egg yolk.

The mooncakes come in an Oriental themed gift box with a magnetic flap. Maroon with floral and lantern motifs, it holds four boxes of your choice of baked or snow skin mooncakes snugly.

 

As for the baked versions, the mooncakes are low sugar to cater to health-conscious market demand. We can vouch for the White Lotus Paste with Double Yolks (RM26) which taste great despite the reduced sweetness. Other enticing flavours in the selection include White Lotus Paste, Red Bean Paste, Pandan Lotus Paste and Supreme Mixed Nuts.

For further enquiries or orders, please call Zuan Yuan at 603 7681 1159 or email: zuanyuan@oneworldhotel.com.my