Mid-autumn festival will soon be here in 2 weeks’ time. Just can’t wait for the day to come because it will be another big family reunion gathering, for the food and drink together; as well as the fun of lighting up the lanterns and enjoy the mooncake together.
Have you start shopping for mooncakes???
The mystery gold beauty, shinning prettily in the dark.
This mid-autumn festival, from now until 18th September 2016, Chynna unveils their signature’s Golden Imperial 中华帝国 (Rm 32), the mysterious shining gold beauty. The elegant gold-dusted snow skin lotus, hidden inside is the fragrant Gourmet Valrhona chocolate and the crunchy fig. The bitter-y sweet Valrhona chocolate was velvety smooth contrasting the crunchy texture of the fig.
If you are a fan of Musang King, you must try their Heavenly Gold 冰皮猫山王.
Another top seller in their collection, using only fresh premium Musang King Durian, the delicate and thin fine snow skin envelopes the pure premium musang king durian flesh. I was told that one whole musang king durian fruit can only produce 2 Heavenly Gold mooncakes. Very precious. You can even taste the strands of soft fibre in the durian. I am not a fan of durian, and I never take durian since young, also find that this heavenly amazing! Honestly speaking, I was hooked on it.
This mooncake has to be kept in freezer and thaw them for about 10 minutes before cutting them and then leave it for another 10 minutes before really enjoying them.
The mooncakes are carried away with the tiffin-inspired mooncake carrier, with oriental prints and available in 2 colours.
The night, we also got to sample their new dishes for the mid-autumn festival. I always love Chef Lam’s creation. He creatively crafted these few dishes for this mid-autumn festival which are in the menu this season.
Mixed Cameron Salad in Chef Special Coconut Dressing 椰汁沙律菜
I felt as though I was eating a plate of nasi lemak. Except, this was in healthier version. Loaded with greens and tossed in with chili, onions, toasted coconut, coconut cream, egg, anchovies; also the crab meat and clam meat, finally dressed up elegantly with the edible flowers. A fuse of local flavours in the western plating dish in a Chinese restaurant. I was impressed. The starter itself was already this amazing. What’s coming up next?
Double Boiled Fish Maw Soup with Bean Curd Skin 花胶竹枝汤
The collagenous rich soup, made with quality fish maw, bean curd and bean curd skin; and the fish bone broth to create the thick and creamy milky collagenous effect, hinted with peppery spice flavour. Ladies sure heart this very much.
Steamed Tiger Grouper Fish in Chef Special Green Sauce 清茸蒸老虎斑
Fresh and tender tiger grouper fish, steamed with the special green sauce that loaded with ginger, spring onions and other secret ingredient. The sauce itself was very appetizing. So, a bowl of rice for me please!!!
Tossed Fragrant Rice with Kani Stick, Assorted Fruits, Flying Fish Roe and Mixed flavours Seaweed 时果紫菜蟹柳拌香饭
Instead of fried, chef used the method of toast. All sort of ingredients such as strawberry, apples, honeydews, sesame seed, crab sticks, fish roe were toasted quickly with the fluffy white rice. Definitely not the usual fried rice we can get.
Chilled Aloe Vera and Lemongrass flavoured Jelly topped with lemon sorbet 香茅青柠冻
We ended our meal cleansing the palate with the refreshing lemongrass jelly and lemon sorbet after the mooncake tasting.
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