CONCORDE HOTEL KL’S MID-AUTUMN ELEGANCE

Bold red and classy orange hues reign in Concorde Hotel Kuala Lumpur’s elegantly handcrafted Mid-Autumn Elegance mooncake gift boxes this year.

The square and rectangular lacquer boxes in multiple layers of vibrant high-gloss finishing, come adorned with a dainty LED touch sensor light decorative panel. These gift boxes can be transformed into elegant storage boxes or repurposed as light-up displays in the home post-Mid-Autumn Festival.

In celebration of familial reunions and communal togetherness, Concorde Hotel Kuala Lumpur’s Mid-Autumn Elegance gift boxes come with a set of 4 x 180g mooncakes (RM188 nett per set). Take your pick from different mooncake variants to suit your tastebuds.

My red lacquer square box contains Set A consisting of Pure Lotus Double Yolk, Pure Lotus Paste, Pandan Pure Lotus and  Japanese Red Bean – classic baked variants ideal for the traditionalist in me. I’m happy to note the mooncake fillings aren’t overly sweet; the smooth paste with the requisite taste of red bean, pandan-infused lotus and classic lotus pleasantly delicate.

 

Should you lean towards the Lacquer Rectangular (RM188 nett per set), each box will come with 5 Mooncakes (1 x 180gm & 4 x 120gm).

Visit Concorde kiosks now to purchase those Mid-Autumn Elegance gift boxes:

Concorde Hotel Kuala Lumpur (Lobby) until 29 Sept, 10am – 8pm

·  1 Utama Shopping Centre (Centre Court, Ground Floor) until 1 October, 10am – 10pm (Sun – Thurs) and 10am – 10.30 pm (Fri & Sat)

Enjoy 20% Discount for CIMB, Citibank, HLB, MBB, OCBC, PB, RHB, SCB, UOB cardholders.

For more information, call/WhatsApp: 012 399 5021 or email to fbkl@concorde.net 

OISHII SHOWCASE OF OITA SPECIALITIES AT KAMPACHI

For the uninitiated, Japan's Oita prefecture is known for its hot springs (onsen) particularly in Beppu and Yufuin. A culinary haven with its own exceptional food culture, Oita boasts abundant local produce from the mountains and sea. Hence fresh catches of fish and seafood, kabosu (native lime), nashi pear and muscat grapes among others take pride of place at Kampachi restaurant's current Oita showcase.

At the recent media preview, a standee of Kabosu Nukumizu – the kawaii (cute) mascot of Oita prefecture caught our eye within the dining outpost in Plaza 33. Oita is out to entice more Malaysians to discover its plethora of food and drink delicacies until 24 September.

Risa Ito, Director General of Oita Foreign Trade Association (left) together with Takahiro Gokita, CEO of Fan Japan (M) Sdn Bhd and Manabu Fujimoto, Managing Director of Inspire Corporation, shared snippets of interesting information about Oita prefecture with us throughout the evening.

The specially composed Oita menu at Kampachi restaurants is akin to a sensorial feast of Oita delicacies. To toast the collaboration, specially concocted cocktails: Kabosu Tonic (mixture of shochu and kabosu, RM38) and Yuzu Honey Shochu High Ball (RM38) as well as mocktails: Matcha Ichigo Mirukusheku (bottom pix, RM28) and Matcha Yuzu (RM28) will be available to tickle your fancy.

Suffice to say the cocktails should leave you in high spirits whilst teetotalers will find ample delight in the mocktails: the first similar to a light milkshake, blending Oita green tea with fresh strawberry and the second (below pix), a mixture of matcha and Japanese citron evoking clean, fresh grassy-citrusy accents.

 

Making an indelible splash with us was the sumptuous Buri Sushi (RM150). Shaped into nigiri sushi, each one came dotted with different Oita condiments: Kabosu Kosho, Ougon-Yuzukoshou, Yuzu Kosho, Oba-Kosho and Red Pepper Yuzu Kosho.

 

Just like our sambal, the Japanese paste is made from fresh red/green chillies fermented with yuzu juice and zest, and salt. Kabosu, yuzu, oba leaf, and red pepper render the condiment with varying levels of spiciness and zingy nuances. The assorted condiments certainly heightened our enjoyment of the Buri Sushi.

We were also smitten with Ryukyu (RM98) in which slices of marinated raw salmon, tuna, amberjack, squid and scallop were draped atop mounds of rice.

Every mouthful of the irresistible fish and rice was aptly complemented by an exclusive Oita-brewed sake with a 50% rice polishing ratio (RPR). In sake-making, the level of RPR will determine the desired and resultant taste profile of each sake.

Served at room temperature, the delicate umami-sweetness of Saiki Hisho, an artisanal sake with a 65% RPR and the distinctive Bungo Meijyo no Umeshu left us game for more.

Sake enthusiasts will have a chance to meet Oita’s master sake brewers at Kampachi Plaza 33 on September 21 and Kampachi EQKL on 22 September at a special Oita food and sake pairing dinner. Limited to only 40 seats per venue, the dinner priced at RM742 nett per person featuring a selection of rare sake from Oita which have never been exported.

We also had a chance to taste a ‘gold’ soy sauce specially formulated to complement sushi and carpaccio. Served to accompany Hirame no Kobujime (RM145), thinly sliced hirame (Japanese flounder) cured with konbu seaweed, the gold soy sauce with hints of vinegar and fish sauce in it, enabled us to appreciate the hirame’s delicacy even more.

Coated in crisp, airy-light batter, Toriten (RM48) - delectable morsels of deep-fried chicken tempura with ponzu sauce - sparked joy at first bite. One could easily get addicted to them.

 

The offering of Dango Jiru (RM65) proved comforting and soul-satisfying. The flat, slippery noodles in addition to tofu puffs, spring onion, carrot, radish, cabbage, chicken and mushrooms cooked in a pale, creamy miso broth won us over with its savoury richness. 

Sweet ending options include refreshing Nashi (pear), Budou (muscat grapes) & dollops of tart yuzu Jelly (RM48), and Sorakita Mochi (RM22).

Unique to Oita, the slightly chewy, semi-flattened mochi was made using sweet potato stuffed with red bean and chestnut filling. Lightly dusted with kinako (roasted soybean) powder, the delightful treat tasted mildly sweet - a befitting way to conclude your Oita culinary adventure. 

For advance reservations and more information on the Oita prefecture showcase and sake pairing dinner at Kampachi, email: kampachi@equatorial.com or log onto: https://linktr.ee/KampachiOfficial

 

 

KOPITIAM EXPERIENCE AT DORSETT GRAND SUBANG

Hankering for some good old kopitiam fare such as Nasi Lemak, Roti Bakar with Butter & Kaya or Soft-boiled Kampung Eggs with your fave cuppa? Foreign and local guests of Dorsett Grand Subang can now enjoy a first-hand experience of eating in a local kopitiam Mon-Fri, 10.30 am to 5 pm without stepping out of the hotel.

Priced at RM12.80 nett per order inclusive of a cup of Milo, Teh Tarik, Kopi Lokal or Nescafe Tarik, you can select Roti Bakar (toast) with Butter & Kaya (local egg jam), Soft-boiled Kampung Eggs, Nasi Lemak Bungkus, Cucur Udang (2 pcs), Giant Chicken Curry Puffs, Popiah Goreng (2 pcs) or Portuguese Egg Tart.

We gave thumbs up to the delicious Nasi Lemak. Wrapped in banana leaf lined paper, the coconut cream-enriched rice was fragrant and went like a dream with the sambal which had a hint of sweetness to it. Ubiquitous accompaniments: a slice of omelette, sliced cucumber, and fried peanuts with ikan bilis (anchovies) lent textural interest.

Unlike Cucur Udang (prawn fritters) sold elsewhere where the prawns are non-existent, we are pleased to find several small prawns atop the crispy pieces. Served with a chilli dip, the fritters were so delectable we couldn’t resist a second helping.

Another on-point offering was Popiah Goreng. The generous filling of shredded jicama, carrot and mushroom inside the fried spring rolls was reminiscent of Penang Nyonya-style chun piah.

As a fan of local curry puff, I was delighted to find the Giant Chicken Curry Puff came up to scratch. Besides diced potato and chicken, it included a wedge of hardboiled egg.

 

If you’re slanted towards Continental fare, individual portions of Big Breakfast (RM48 nett) are served from 11am to 3pm daily. A hearty plate big enough to two light eaters to share, it consisted of fluffy scrambled egg, chicken sausages, crisp beef bacon strips, baked beans, sautéed mushrooms, hash browns, cherry tomatoes, salad, and slices of buttered toast.

MOONLIT SERENITIY

Celebrate the upcoming Mid-Autumn Festival with Halal mooncakes from Dorsett Grand Subang, available now until 29 September.

Perennial best sellers: Premium Musang King Durian Snowskin Mooncake (top right, RM63) and Dorsett Signature Blue Mooncake (bottom right, RM43) comprising white lotus paste single yolk encased in organic blue pea flower snowskin continue to be the top draw among Dorsett guests.

The sweetness of the Signature Blue mooncake is just nice, with the salted egg yolk giving the lotus paste filling balance. We also like the inclusion of kuaci (melon seeds) in it.

A standout in our book this year is the Honey Purple Potato Paste with Single Yolk in Lemongrass Snowskin (RM43). The delicious sweet potato paste melds harmoniously with the fresh herbaceous-lemony imbued snowskin.

A touch of bright sweetness from yuzu honey citron lends distinct edge to the baked variant of Pandan Lotus Paste Single Yolk in Yuzu Honey Citron (RM43). Although it's an unlikely combo, the flavours work like a charm.

Made from pure Musang King pulp, you'd realise why it remains such a hit with mooncake fans of the Premium Musang King Durian Snowskin. The luscious taste is incomparable and as good as eating the actual fruit.

Dorsett Mooncake Gift Set (RM128 nett) makes gifting easier for the Mid-Autumn Festival celebration. It comprises a set of 4 baked mooncakes and a box of 10 sachets Rhymba Hills sampler. 

For more information, call Dorsett Grand Subang, tel: 03 5031 6060.