Mid-Autumn Celebration at Ee Chinese Cuisine, Eastin Hotel Petaling Jaya

Mid-Autumn Festival  is traditionally celebrated on the fifteenth day of the eighth month in the Chinese calendar and being one of the most important Chinese traditional and culture festival celebrated by the Malaysian Chinese.

To celebrate the Mid-Autumn Festival, Ee Chinese Cuisine of Eastin Hotel Petaling Jaya have prepared an assortment of delectable baked and snow skin mini mooncake which come in a variety of flavors.

I enjoyed my each premier dining experience here at Ee Chinese Cuisine.

One of the tastefully decorated private room, ideal for business entertainment or discussions when privacy is required.

Executive Chef Alex Leong Mun Fai (L) & Master Chef Yong (R) of Ee Chinese Cuisine.

In conjunction of the Mid Autumn Festival, Master Chef Yong has prepared a special and sumptuous 6-course dinner menu with signature dishes for this special occasion.

Eastin Deluxe Three Combination 颐思殿三宝拼

It was an interesting medley of Steamed Egg with Seared Foie Grass,  Seafood Paste in Shredded Fillo and Bacon Wrapped Fish Paste.

The steamed egg was cooked to perfection, wobbly and silky smooth. I must confess that I’m not a fan of foie gras but surprisingly I enjoyed immensely the melt-in-my-mouth texture and the mild flavor of the seared foie gras which created a  satisfactory to my palate.

The sweet and sour sauce complement well with the combination of bouncy fish paste and the savory bacon. While the Seafood Paste in Shredded Fillo was equally tantalizing with soft seafood paste covered under the super  crispy shredded fillo.

Double Boiled Shark’s Bone Soup with Fish Maw an Superior Shark’s Fin 花胶鲨鱼骨炖中鲍翅

Served bubbling hot in a ceramic pot with burner underneath; long simmering of the shark’s bone rendering the slightly gelatinous texture and expelled its natural essence to the broth. It did a great job to warm our bellies on a cold, rainy day 🙂

Pan-Fried Kurobuta with Shimeiji Mushrooms and Vegetables 碧绿香煎黑豚肉

Kurobuta (Black Pig) pork prized for its juiciness and tenderness, well infused with flavorful and enticing marinade. Pan fried with a slight crisp on the edges while the inner retained the tenderness.

The accompanied chili sauce also worth a mention too! This concoction of bird’s eye chili, fish sauce, garlic and coriander really pack a nice fiery punch; best paired with the fat part of Kurobuta according to Chef Alex.

Steamed Marble Goby with Fresh Beancurd in Superior Soya Sauce 鲜竹枝蒸笋壳鱼

Fresh fish is best steamed for the best original taste! The Marble Goby was incredibly sweet and the superior soya sauce has enhanced the overall taste while the beancurd sheet absorbed all the essence from the fish.

Steamed Soba with Prawn and Egg White 龙王一口面

Definitely my first time having noodle in this way, thumbs up for the creativity of the chef! The soft soba and the halved fresh prawns buried underneath the velvety steamed egg,  flavor was light and showcase the natural sweetness of the prawns.

Double Boiled Snow Lotus Seed with White Fungus and Ginko Nuts Combination with Yam Puff
雪耳白果炖雪莲子拼泥酥

The arty presentation attracted our eyes immediately once it served on our table.

The soup tasted average and not overly sweet, the interesting part was the texture of the various ingredients from the crunchy white fungus, soft ginko nuts, citrus-ty “kam kat” (dried mandarin orange peel) and the jelly-like snow lotus seed.

Yam Puff in uber cute shape ^_^

The brittle pastry skin was moreish without being oily at all and the compact filling of yam was creamy and smooth.

 After the sumptuous dinner we were served with the latest series of mooncake by Chef Yong

Pandan Lotus with Single Yolk, Black Sesame Lotus and Crispy Skin Pandan Lotus with Single Yolk.

Among the 3 flavors my vote went to the Pandan Lotus which the Pandan flavor was so fragrant and refreshing to the palate. The crispy skin mooncake also something commendable too for its flaky skin.

Mini mooncake have been gaining popularity and acceptance in recent years in view of its exquisite appearance and consumption pattern. Ee Chinese Cuisine also introduce a few flavors for their snow skin series such as durian, green tea and whisky truffle with chocolate.

 Snow Skin Durian Duo

The durian flavor blended well into the lotus paste and left a mild aftertaste lingering in my mouth, this was a tad too mild for my liking but suitable for those who don’t like strong durian taste.

Presented in 2-tier box in elegant red with black & white motif  which resemble picnic box.

A packet of Pu Er Tea is included in the packaging.

Mooncake Festival Reunion Celebration Set Menu is priced at RM 168.00++ per person (minimum 2 persons). A complimentary box of freshly baked mooncake will be presented to every four diners from 16 August to 30 September 2012.

Ee Chinese Cuisine

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