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

GOING CUBAN AT QBA

After warming up with QBa's signature Mojito and Caipirinha cocktails, Timbal de Pollo Y Sopa Fria de Tomate (RM21) got us off to a rollicking start. The mound of chicken with pineapple and raisins was tossed in lightly creamy yet flavourful cilantro aioli; best eaten with shards of sesame flecked lavash and washed down with Chef Alfredo’s briny-zingy summer vegetable gazpacho.

We were whisked off to Cuba on a culinary journey to mark Qba's new revamped menu and the return of chef Alfredo Hernandez to the fold. According to Latin Caribbean food expert Hector Rodriguez in Aboutfood.com, Cuban food is heavily influenced by Spain as Cuba is the first and last Spanish colony in the Caribbean. Havana was an important trading port in the colonial era and immigrants from southern Spain bestowed Cuban dishes with their Andalucían roots. Roots and tubers such as malanga, potatoes, and yucca as well as starchy plantains, bananas and rice are common.

Now you can explore the vibrant flavours of Havana till 22 August 2015 at Qba Latin Bar &Grill. Guest chef Alain Mendiola from Hotel Saratoga will be dishing up a plethora of Cuban specialities on his maiden foray to Malaysia so you should make haste and try his signature dishes before the promotion ends.

As one of Havana’s iconic landmarks in the vicinity of the restored Historic Colonial Site, Hotel Saratoga has played host to notable A-listers such as legendary guitarist Jimmy Page, Beyoncé and Jay-Z. Executive Chef Alain is responsible for keeping his jet-setting guests happy with culinary delights that meld Cuba’s bright, multi-spice flavours with a more contemporary approach.

Among the comforting eats served is Salsa Perro (RM33) which reminded me of a non-spicy Thai white tom yum. The comforting broth of seabass fillet, onion rings, leek & fennel is subtly rich but its coconut milk base was enough to magnify the delicate herbal accents and the seabass’ inherent sweetness.

Substantial enough to be a main, the starter of Calamares en su Tinta (RM26) or calamari rings in black ink sauce with vegetables and blonde beer pilaf tasted similar to risotto. We thoroughly relished the tender squid prepped in its inky sauce - a nice contrast to the creamier pilaf.

It was interesting to taste the difference between plaintain and banana chips in the main course of Tasajo de la Bodeguita (RM45). The former - drier and crispier –went hand in glove with the sofrito beans rice. Sofrito - sautéed diced onion, garlic and cumin with vegetables and spices/herbs – forms the flavour foundation in Cuban dishes such as rice with black beans. A show-stopper in its own right despite its secondary role.

We sniffed appreciatively when enticing aromas rose out of our Pargo Caimanera (RM50). Cooked en papillote (in a parcel), the slab of moist red snapper fillet on a bed of vegetable menestra (stew) spiked with Pedro Ximenez (Spanish sherry) reduction was deliciously ephemeral on the palate but soulfully satisfying.

Our curtain-downer was intriguingly named Pina Colada (RM20) – an edible cocktail made up of sweetened grated coconut topped with rum flambéed pineapple dices on whipped coconut cream. It was a flirty, sultry wrap-up for our maiden Cuban cuisine fling.

For reservations, call Qba, tel: (3) 2773 8338. Address: The Westin Kuala Lumpur · 199 Jalan Bukit Bintang, Kuala Lumpur.

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.
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