Celebrate Mid Autumn fashionably with Toh Lee, Intercontinental

During my previous dinner at Toh Lee, I had a glance of their coming Mid Autumn limited edition Couture Collection Handbag which was really intrigued my desire to own one and now my prayer was answered! 

This Mid-Autum Festival, Intercontinental Kuala Lumpur is proudly present the perfect gifts for the love one with their freshly baked Mooncakes prepared by culinary master Chef Lo Tian Sion. With over 12 signature and new flavors to choose from, one will be spoilt for choice. Some must try flavors of the season include Durian Paste with Oats and Almond Milk Cream with Bird’s Nest.

The Mid Autumn Collection 2012 features a wide choice of sweet and savory delicacies with traditional all time favourite as well as new inspiring flavors.

 

Master Chef Lo Tian Sion

 

Using the top grade and premium ingredients like those salted egg yolk, look at they were glowing!

 

Chinese tea definitely a perfect companion when savoring mooncake.

 

Let’s take a deep look on the stylish mooncake bag

The Mid Autumn Collection 2012  is in classic black and red classic design which will go with any outfit, definitely this season’s must have item. There is also the Limited Edition Collection 2012 in cherry red, only 1000 on offer. The ultimate indulgence is the Couture Collection 2012, with only 100 bags in existence,Make your bag your own and have your name embossed on the hottest handbag in Kuala Lumpur.

 

Simply classic by its own!

 

Demonstration by Chef Lo on the making of the mooncake.

The Mooncake mould, The lotus paste and the pastry skin.

 

Making of the white lotus paste with nuts.

 

The masterpiece 🙂

 

Ingredients for next demonstration ~ Mini Snow Skin Green Tea Paste with Single Egg Yolk

 

Mini Snow Skin Green Tea Paste with Single Egg Yolk

 

Of course we were presented with the platter of various baked and snow skin mooncake after our dinner which is served right after the demonstration.

For the baked mooncake, my vote will goes to the Japanese Spirulina Skin with Sweet Potato and Nuts simply because I’m a fan of sweet potato and the after taste of the sprirulina was delectable.

 

As for the mini snow skin mooncake, there are a few flavors that tickled my fancy such as Yam Paste with Single Egg Yolk, Mini Green Pea Paste with Custard and Dragon Fruit Paste with Cream Cheese which is not overly sweet with luscious creamy touch.

 

Durian Paste with Oats

This definitely is a BOOM! A must have for durian aficionados, I can smell the durian once it was serve on our table and the strong durian flavor has conquered my palate and my mind, seriously! The ingenious idea of concoction of durian paste and oat gave the filling a good balance of creamy and crunchy texture

 

Double Boiled Soup of the Day

Chinese meal will always kick started with a bowl of hearty soup like what we had that night which consisted of chicken meat, mushroom and baby bok choy in a clear soup.

 

Crispy Roasted Chicken with Fragrant Spicy Sauce

Roasted chicken was drenched in appetizing spicy sauce with plenty of crushed peanut and sesame seeds with gave it a pleasant nutty flavor.

 

Deep Fried Garoupa Fillet with Mango Salsa

Lightly battered garoupa fillet dressed sufficiently with sweet and tangy mango salsa sauce.

 

Braised Assorted Fresh Mushroom in Garden Greens

Bed of Shiitake , Shimeji, and Button mushrooms braised in light flavored gravy which showcased the earthy flavors of the mushroom.

 

Sautéed Diced Assorted Mushroom with Cashew

The basket of treasures featuring diced button mushroom, cucumber, baby corn, carrot, chicken and cashew nuts.

 

 Mooncakes is on sale at Intercontinental Kuala Lumpur 1^st August until 30^th September 2012.

 

 Last but no least let me share the recipe of Mini Green Tea Paste with Single Egg Yolk so that you guys can make the perfect mooncake at home!

 

Ingredients:

(Make 4 mooncakes)

 

Casing:

Icing Sugar – 600g

Cooked Glutinous Rice Flour – 300g

Shortening – 100g

Green Tea Powder – 10g

Water – 100g

 

Filling:

Green Tea Paste – 300g

Salted Egg Yolk (Cooked) – 4 pcs

 

Method:

1) Put all the ingredients for the dough in the mixing bowl. Mix well manually and let it rest for 10 mins.

2) Divide the green tea paste into 4 portion and roll it into a ball. make a depression in the centre, wrap an egg yolk in each ball and set aside.

3) Spread some glutinous rice flour on a table. Knead the dough into small portions then cut into strips.Roll out the portions and wrap the dough around the green tea filling.

4) Spread some more glutinous rice flour in the mooncake mould. Put on the filled dough balls and press firmly.

5) Lastly, knock it out from the mould.

6) Ready to eat!

 

  Toh Lee

 

 

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