Tai Thong Mooncake 2015
This Mid-Autumn Festive, Tai Thong brings an assortment of guilt-free fruity and nutty mooncake creations to everyone! Appealing to the health-conscious, the 2015 collection of fruit-flavoured mooncakes are filled with delicious dried fruit, nuts and seeds, a healthy combination full of protein, fiber and healthy fats.
Tai Thong is proud to introduce their four new flavours of moon cakes which include Orange Lotus with Palm Sugar & Assorted Seeds, Blueberry Lotus with Dried Fruits & Assorted Seeds, Snow Skin Mango Kiwi with Assorted Dried Fruits and Snow Skin Pineapple Lotus with Jackfruit Mochi.
The scrumptious mooncakes are presented in an elegant gift box in red, black and gold complemented with a hint of intricate oriental motifs to themed with the auspicious season.
We were at Tai Thong Mooncake Press Conference held at Tropicana Golf & Country Resort last 2 weeks and the guests were well entertained by the drum performance.
Our dinner was accompanied by soothing oldies music played by this 3 piece band.
Live mooncake making demonstration by master Chef Yiu Wing Keung. Tai Thong’s four new mooncake flavours are made to perfection by master Chef Yiu Wing Keung and his team by using only the finest of ingredients.
(L to R): Snow Skin Pineapple Lotus with Jackfruit Mochi, Snow Skin Mango Kiwi with Assorted Dried Fruits, Orange Lotus with Palm Sugar & Assorted Seeds and Blueberry Lotus with Dried Fruits & Assorted Seeds.
Imperial Musang King Royale 至尊貓山皇
Also took the centre stage is this Imperial Musang King Royale which back by popular demand. Made solely from fresh premium-grade Musang King Durian, Tai Thong’s Imperial Musang King Royale envelopes the pungent fruit paste in a delicate snow skin case, resulting in a luscious and creamy mouthful in every bite. As a durian aficionados, I was largely contented by its full bodied flavor and the thrilling fragrance, definitely a scrumptious dessert that’s both bold and satisfying.
Orange Lotus with Palm Sugar & Assorted Seeds 香橙紅糖蓮蓉
I always have soft spot for palm sugar and I’m glad to find out that Tai Thong associates the lovely coconut palm sugar in their mooncake. The orange-infused lotus paste has a pleasant zesty citrus flavour which balanced up the richness of the lotus paste. Further enhance the taste is the rich caramel notes from pure coconut palm sugar and nutty flavor from the assorted seeds.
Snow Skin Pineapple Lotus with Jackfruit Mochi 冰皮鳳梨菠蘿蜜麻糍
I was in awe when I saw pineapple and jackfruit in the list of ingredients of this new mooncake creation! The pineapple lotus paste is deliciously tangy with jackfruit filling that carries a delectable distinctive flavor. Another surprise is the chewy mochi encased within which provides more textures to the mooncake.
Snow Skin Mango Kiwi with Assorted Dried Fruits 冰皮奇異果香芒
Oh well, i confess kiwi not really my favourite fruit but the tartness of the kiwi lotus paste paired well with the refreshing mangoes. I’m glad that all the mooncake is not overly sweet.
Blueberry Lotus with Dried Fruits & Assorted Seeds 藍莓果乾蓮蓉
One of my pick among the new creations. The dark purplish blueberry lotus paste packs a discernible blueberry taste and studded with a crunchy mix of dried fruits and seeds which offers a multitude of textures to the bite.
On top of sampling the new mooncake s, we were treated with some of the Tai Thong’s 2015 Mid-Autumn Ala Carte menu as well. Let’s have a sneak peak on what they has to offer!
Double boiled Chicken Soup with Conpoy, Papaya and Snow Fungus
I’m a soup person and always looking forward to the first soup course for every Chinese meal. We had this hearty and warming bowl of double boiled chicken soup well infused with papaya flavor accompanied with dried scallop and snow fungus.
Crispy Soft Shell Crab with Mango and Kiwi Sauce
Next course was a huge platter of deep fried battered soft shell crab and mango and kiwi spring roll. The soft shell crabs were toothsome and fleshy, crowned with dollop of mango and kiwi sauce which was rather welcoming to the palate. The spring roll on the other hand was slightly lackluster though.
Pan seared Scallop with Blueberry and Apricot
A beautifully presented dish of pan seared fresh scallops sit elegantly on romaine lettuce boat dressed with blueberry and apricot sauce. The scallops were done perfectly where the juiciness still remained and the fruit sauce did bring out the sweetness of the seafood. I like how the chef manipulated the fruits ingredient in the mooncake to the dishes of this specially crafted Mid Autumn menu.
Stuffed Prawn with palm Sugar and Fresh Orange & Fried Prawn with Pineapple and Jackfruit Sauce
Deep fried shelled prawns were moreish with refreshing pineapple and jackfruit sauce.
Another dish of prawn stuffed with fish paste coated with palm sugar and orange sauce was equally tantalizing. I enjoyed immensely the well seasoned fish paste stuffing and the sauce was a great concoction as the combination of sweetness and tangy was just simply unmistakable.
Spicy Pineapple Fried Rice with Vegetarian Floss
Served in a pineapple shell, the fried rice in golden hue was aromatic with ingredients such as chicken, long beans, egg and pineapple. The spicy level was mild with hints of sourness resemble Tom Yum. It was good in terms of flavor but the texture however missed the mark as the rice was a bit too wet for my liking.
Peony Puff Pastry with Pineapple and Jackfruit
Look at my mini garden, so pretty right? To round up the night, we had a medley of blueberry and cranberry sponge cake and puff pastry delicately presented in a peony shape. The sponge cake was soft with adequate sweetness and the puff pastry had an extremely crumbly skin. The dessert not only a beauty for eyes, also a heart winning dish for its mesmerizing taste.
Tai Thong Mooncakes are now available for purchase at all Tai Thong restaurants, major hypermarkets and shopping mall kiosks until 27 September 2015.
Tai Thong’s Limited Edition Corporate Box (RM138 nett per box) makes for a stunning and elegant gift for business associates, clients or other corporate partners. Featuring a mix of eight Tai Thong mooncakes, the corporate box offers a mix of both traditional and new flavours, including Orange Lotus with Palm Sugar and Assorted Seeds, Blueberry Lotus with Dried Fruits and Assorted Seeds, Lotus Paste Single Yolk, Red Bean Paste, Assorted Fruits and Nuts, Jade Custard, White Lotus Single Yolk & Black Sesame White Lotus Single Yolk.
A full listing of locations can be found on www.taithong.com.my or by calling the Tai Thong Customer Care Line at 1800-88-2338.