165, Jalan Ampang
50450 Kuala Lumpur, Malaysia
Tel : 603-2782 6000
FB : InterContinental Kuala Lumpur
Business Hours :
Mon – Sun 11:30 a.m. – 2:30 p.m. ; 6:30 p.m. – 10:30 p.m. (pork free)
Thanks for the wonderful invitation, I recently went to Tao Chinese Cuisine at InterContinental Kuala Lumpur for their freshly baked mooncakes, which available from 27 July to 15 September 2016.
Carefully handcrafted by master dim sum chef Lo Tian Sion, the 10 exquisite mooncake selections are priced at RM26 nett per piece onwards for classic baked skin, and RM28 nett per piece onwards for snowskin mooncakes. Early bird privilege of 15% off applies for every mooncake box purchases before 15 August 2016.
Featuring old time favourites and new flavours handmade individually, the Classic Baked Mooncakes include the timeless selections of Pure White Lotus Paste with Nuts, White Lotus Paste with Single Egg Yolk, and Red Bean Paste with Black Sesame.
Reeling in the cheery ambience of great savour, Chef Lo brings the 2 returning flavours of Scarlet Baked Snowskin with Pandan, Salted Bean Paste and Beetroot, a refinery of sweet snow skin infused with pandan and the blend of salted bean paste and beetroot, alongside the Bamboo Charcoal with Assorted Nuts, a delectable delight encompassing the fragrance of assorted nut in a distinctive charcoal crust.
A fascinating new addition to this year’s baked skin series is the Shanghai Mooncake with Single Egg Yolk; a sumptuous bite of buttery fragrance, luscious and unlike any other.
For those with a penchant for refreshing delights with a punch of intrigue, the Snowskin Mooncakes include 4 vibrant treats which infuse essences of local diner’s palate with stronger flavours. The snow skin star this year, the Red Prawn Durian, is a rich blend of “red prawn” durian with egg cream, encased within a sweet, soft enfold – a crowd preferred choice back by popular demand.
Further enriching the savours of tropical fruits, Chef Lo introduces the Coconut Milk Snowskin with Teow Chew Yam Shrimp and Single Egg Yolk, an appealing balance between savoury Teow Chew yam shrimp with sweet, fragrant coconut milk skin – an enchanting creation inspired by true Malaysian flavours alike to the renowned local dessert of ‘bubur cha cha’.
Additionally appeasing the taste buds is the Roselle Snowskin with Tangerine Lotus Cheese Paste, a unique savour unifying the relish of cheese paste and oriental hints of tangerine skin; all wrapped within a fine roselle skin.
The enthrallment lingers with the Pandan Paste with Single Egg Yolk Mooncake, infusing the fragrance of pandan intermingled into the bite of single egg yolk.
Revel in the festivity’s appealing picks within the charm of Tao Chinese Cuisine’s vibrantly designed mooncake boxes for a wonderful gifting experience – with the choice of auspicious 6 comprising the delight of 6 pre-selected baked skin flavours at RM168 nett, and the individual box purchase at RM10 nett per box.
A great gift for friends and family, the mooncake box ensemble draws its inspiration from the nostalgic nature of the moon; the round form symbolic of a family-get-together and the significance of family reunion to the Chinese. Adorned upon the vibrant box are peony flower motives, a representation of spring, beauty, richness, and honour; a perfect cultural element to heighten every Mid-Autumn festival celebration.
Bulk purchase discounts are available for purchases from 27 July to 15 September :
* 15% discount for 50 – 200 boxes
* 20% discount for 201 – 400 boxes
* 25% discount for 401 – 800 boxes
* 30% discount for over 800 boxes and above
Complimentary delivery services within the Kuala Lumpur City Centre is available upon request for purchases of 20 boxes or more (one drop only). For reservation or more information, call Tao Chinese Cuisine at 03-2782 6128 or email the team at [email protected] Visit us at kualalumpur.intercontinental.com/, follow us Facebook and Instagram @intercontinental.kualalumpur and Twitter @interconkl.
More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010