FIVE SHADES OF MOONCAKE AT TAO CHINESE CUISINE

See yellow, blue, black, green and brown this Mid-Autumn Festival at Tao Chinese Cuisine. Three seductive snowskin creations, an inventive Shanghai-style savoury version and six classic baked variants by Dim Sum Chef Lo Tian Sion will be the siren’s call for mooncake enthusiasts this year until 24 September.

 

 

Now making the festive confection is no pie in the sky as Chef Lo demonstrated at the media preview. In his quest to up the ante and to fend off competition, Taiwan’s famed scallion pancake — a popular street snack — arises as the ingenious inspiration behind Chef Lo’s latest showstopper of Shanghai-inspired Baked Black Pepper Smoked Duck Meat with Yam (RM43 per piece).

 

We reckon it’s a dome-shaped pie in disguise; a savoury temptation with a come hither filling of crushed black pepper, smoked duck and yam mash. Just a mere bite of that feisty black pepper flecked bombshell and you’d be turned on your head by the zingy hot accent and tastebud-teasing textures that veer between powdery-soft and buttery-flaky. Like any proverbial gem worth its salt (pardon the pun), this unconventional showstopper is only available for dine-in at Tao Chinese Cuisine to preserve its optimal taste and texture.

 

Enrobed in a sunny yellow, unbaked glutinous rice flour skin similar to marzipan, the sensuous sweetness of the durian and oats paste playfully piques the palate as winsome Snowskin Durian Paste & Oats Mooncake (RM43). For durian-loving devotees, the almost guilt-free, indulgent delicacy is bound to leave them moonstruck.

 

Chef Lo then uses bird’s nest and butterfly pea flower to compose a pretty snow white, Marble Snowskin with Butterfly Pea Flower & Bird’s Nest Mooncake (RM43). Rife with streaks of eye-catching blue, the lotus paste at the sweet treat core also flaunts a baby blue hue with bits of bird’s nest lending luxe taste appeal.

Meanwhile, discover a matcha mooncake made in Mid-Autumn heaven with the debut of Snowskin with Japanese Green Tea and Cherry Jelly (RM31). Imported cherries are lovingly transformed into the mooncake’s tantalising sour-sweet heart in the pleasant embrace of astringent bitter-sweet green tea paste studded with longans and green tea-nuanced skin.

 

 

True to the ‘once you go black, you’d never go back’ maxim, the bewitching Black Sesame Bamboo Charcoal with Single Yolk Mooncake (RM27) will leave you spellbound with its nutty, savoury sweetness.

Like true love, the endearing charm of time-tested variants such as White Lotus Paste with Single Yolk (RM27), Pure White Lotus Paste with Nuts (RM25), Red Bean Paste with Nuts (RM25), Pandan Lotus Paste with Single Yolk (RM27) and Traditional Mixed Nuts (RM31) can still hold their own and are unlikely to wane amidst the onslaught of omnipresent competition for the hearts and palates of Mid-Autumn Fest celebrants.

Tao also dresses the mooncakes up to the nines in elegant black and red gift boxes adorned with gold stamped peach blossom motifs at no extra cost, with a minimum purchase of four mooncakes.

For more information, please call Tao Chinese Cuisine, tel: 03-2782 6128 or email: tao@intercontinental-kl.com.my

HIGH ON THAI AT MELTING POT CAFE

Think pink when you patronise the Thai Passion promotion at Melting Pot Café. Personally, I'd begin my Thai culinary tour with Guay Tiew Reua — Thailand's much loved flat rice noodles. This particular version features a blush pink broth with sliced fish cake, fish balls, beansprouts and kangkung. The unusual hue of the mildly sweet-savoury soup is due to the inclusion of Thai fermented soya bean curd. It's hearty, comforting fare to satisfy.

Pix courtesy of Concorde Hotel Kuala Lumpur

That and over 15 Thai dishes from a rotational menu are prepared nightly by Thai Chef Nopporn Nutto will take centrestage for dinner from now until 31 August 2018.  A native of old Bangkok town known as Bangkok Noi, Chef Nopporn has more than 17 years of experience when it comes to tantalising diners with his mouthwatering Thai specialities.

Depending on the night’s menu du jour, let the chef tickle your tastebuds with interesting and familiar faves from the Land of Smiles. Among the outstanding choices we glean from the spread include Yam Kai Dao — spicy fried egg salad with an enticing sour-salty-sweet dressing with lots of garlic and fresh coriander; Yum Nuea-Yarng — sliced beef salad and the popular Som Tam — green papaya salad.

Loading up on the requisite quota of greens is made easy with Nam Prik Ka-Pi — Thai sambal dip made from pinkish local belacan (shrimp paste), to be eaten with raw and blanched vegetables.

Loading up on the requisite quota of greens is made easy with Nam Prik Ka-Pi — Thai sambal dip made from pinkish local belacan (shrimp paste), to be eaten with raw and blanched vegetables.

 

Spice fiends will find ample ‘fire’ power from Red Tom Yum Seafood — spicy and sour soup with mussels, crabs and prawns. I like to pair the robust broth with drier appetisers like

Poh Pia Tod — Thai spring rolls with its glass noodles and minced chicken filling, Tod Mun Pla — fried fish cakes and Mini Prawn Cakes with Thai sweet chilli sauce.

 

Most main Thai dishes are meant to be enjoyed with rice. Instead of plain rice, we find delectable specialities whipped up by Chef Nopporn taste great with Kao Pad — Thai fried rice with tom yam paste. Among the on-point dishes to sample include Pad Gra Prow — stir-fried minced beef with basil; Pla Neung Ma-Now — steam fish with lime and chillies;

Gaeng Som Pla Krob — fried fish with gaeng som sauce and Gaeng Khiao Wahn Gai — green curry chicken with fresh green chilies pounded with fresh coriander (cilantro), kaffir lime leaf and basil. 

 

The Thais are people after our own hearts as no meal is complete without some sweet treats. All the expectant offerings: Kao Niew Ma-muang — sticky rice with mango, Tub Tim Krob and Gluay Kai Chueam — Thai roasted bananas in golden syrup among others beckon from the buffet parade. 

Melting Pot Cafe's Thai Passion promotion is served available at RM110 nett per person inclusive of the nightly buffet spread until 31 August 2018. Keep your eyes peeled for special tags indicating the Thai delicacies.

For reservations, please call Melting Pot Café, tel: 03-2717 2233. Address: Lobby Level, Concorde Hotel Kuala Lumpur, Jalan Sultan Ismail, KL.