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Thanks to the wonderful invitation, I recently got to sample the latest assortment of new fruity and nutty mooncake creations masterfully crafted by award-winning mooncake specialist Tai Thong and Master Chef Yiu Wing Keung.
Indulge guilt-free this Mid-Autumn Festival, as 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.
Orange Lotus with Palm Sugar and Assorted Seeds
Rich caramel notes from pure coconut palm sugar perfectly complement the zesty citrus flavour of orange-infused lotus paste.
Blueberry Lotus with Dried Fruits and Assorted Seeds
Sweet, ripe “superfruit” blueberries bring a distinctive colour to this mooncake, paired with a crunchy mix of fruits and seeds.
Snow Skin Mango Kiwi with Assorted Dried Fruits
Refreshing with a tropical twist, sweet mangoes are paired with tart kiwi lotus paste and assorted dried fruits for added texture.
Snow Skin Pineapple Lotus with Jackfruit Mochi
Deliciously tangy and sweet, pineapple lotus paste surround a surprise chewy mochi centre filled with creamy jackfruit.
Presented in beautifully crafted crimson-red premium gift boxes, which are now made compact and foldable for easy storage, all above mooncakes priced at RM18.80 nett per piece for West Malaysia and RM19.30 nett per piece for East Malaysia.
Durian aficionados will be pleased to know that Imperial Musang King Royale is back in production due to 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.
Priced at RM78.00 nett for a pair, these kingly mooncakes are expected to entice and attract more durian fans this year with its full bodied flavour and unique fragrance.
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.
Tai Thong mooncakes are now available for purchase at all Tai Thong restaurants, major hypermarkets and shopping mall kiosks until 27 September 2015. 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.
We were treated an enjoyable scrumptious dinner during the mooncake press conference, where chef creatively crafted the menu with refreshing fruity theme. Classical Chinese orchestra musics were played and exciting 24-seasons drum performance was presented to the guests before dinner started.
Following the tradition in Chinese cuisine, we had the nutritious chicken soup double boiled with conpoy, papaya and snow fungus to kick start the exquisite dinner.
Soft shell crab has always been my favorite, and chef twisted this crunchy dish infused with refreshing sweet sourish taste from the mango and kiwi sauce.
A truly delectable seafood delight with pan seared succulent scallop topped with blueberry and apricot.
Served in 2 ways of different cooking methods, one was stuffed prawn with palm sugar and fresh orange, while another one chef fried the prawns together with pineapple and jackfruit sauce.
Full with wonderful wok-hei, this spicy pineapple fried rice mixed with vegetarian floss was definitely bound to leave you for wanting more.
The fruity themed dinner was closed with the perfect ending with this beautiful peony puff pastry with pineapple and jackfruit served together with fluffy blueberry and cranberry sponge cake.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010
Read HERE also other exquisite mooncake selections