Feasting on Fruity Mooncakes and
Dishes!
The
Tai Thong Group has always been one
of leading pioneers in mooncakes and this year, Tai Thong is making another grand showcase of their traditional
mooncakes and their modern mooncakes at the Tai Thong Mid-Autumn Indulgence
Press Conference. Besides mooncakes, Tai
Thong is also presenting their Mid-Autumn
Indulgence with a series of fruity inspired dishes in themed with their new
mooncake flavours.
It’s certainly a gorgeous Autumn
Indulgence of refreshing fruity mooncakes this year!
The
festive season are brought to life that evening with Chinese classical
musicians, DIY Mooncake corner, Chinese jester on stilts and a bold drum
performance. After some speeches, Mooncake
Master Chef Yiu Wing Keung proudly presents his latest four new Mooncake
flavours of the year.
A
quick Masterclass in Mooncake making, Chef Yiu introduces his influences of
fruits and nuts behind this year’s theme. While mooncakes tend to be really
rich and heavy in flavours, he has incorporated fruits as his main theme of new
flavours to add a fresh fruity note and nuttiness in mooncakes. The new
flavours are also in perfect for those who prefer healthier options for the
festive treats.
Tai
Thong’s new fruity crafted creations has two Baked Blueberry Lotus with Dried Fruits & Assorted Seeds and Orange Lotus with Palm Sugar & Assorted
Seed together with two Snow Skin
Mango Kiwi with Assorted Dried Fruits and Snow Skin Pineapple Lotus with Jackfruit Mochi.
Baked Blueberry Lotus with Dried
Fruits & Assorted Seeds has
sweet elements of blueberries and dried fruit bits marrying with nutty sweet
notes of luscious lotus paste coupled with a delectable thin caramelized
flavour of the baked skin.
Elements
of citrusy orange works wonders with lotus paste in Baked Orange Lotus with Palm
Sugar & Assorted Seed. The fresh juicy notes of orange takes precedence
in the flavours of this mooncake, making it lightly tangy and sweet while the subtle
richness of the palm sugar gave the mooncake a luscious caramelized aroma.
When
mangoes and kiwis combine, one can be assured of a harmonious balance of fresh
juicy sweetness and tangy notes. Both fruits are always a much beloved favorite
so creating the Snow Skin Mango Kiwi
with Assorted Dried Fruits was already a brilliant pairing of delectable
flavours from the get go!
The
most unusual pairing of pineapple and jackfruit turned out to be another crowd
pleaser. Who would have thought that pineapple would go so well with jackfruit?
Each bite of the Snow Skin Pineapple
Lotus with Jackfruit Mochi was a burst of juicy vibrant fresh pineapple
flavours with the jackfruit aroma and taste leaving a delicious end note.
Tai Thong is also famous for their durian
mooncakes and even has their own durian farm to ensure that their quality of
durians take precedence in all their durian mooncakes. Best seller from time to
time are the Imperial Musang King Royale,
where the king of fruits held court in the lush distinctive flavours of the
highly-prized Musang King!
There
are also plenty of other Tai Thong Mooncakes
making a comeback this year. Check out their Baked Skin series and Snow Skin
series at all their participating outlets and leading supermarkets.
Tai Thong Mooncakes are HALAL certified by the Islamic Development Department of Malaysia (JAKIM), are HACCP compliant and free from artificial colourings and flavourings.
In
celebration of the Mid-Autumn festival, Tai
Thong Group culinary team has also whipped up a fruit and nut inspired Special Mid-Autumn Menu available from
8 August to 27 September, 2015.
Enjoy lots of seafood paired with fresh
fruits and nuts this season with family, friends or business associates at all
Tai Thong restuarants for a memorable and delicious gathering of good food with
great company!
Soups
are indeed a must in Chinese meals and what better way to warm up the tummy
then with a piping bowl of Double Boiled
Chicken Soup with Papaya and White Fungus. Enjoy a heart-warming bowl of
chicken broth filled with goodies of dried scallop, chicken, papaya and white
fungus. It’s the perfect health remedy for both heart and soul…
Echoing
the luscious flavours of their new fruity mooncake, the culinary team whips up
a delectable Crispy Soft Shell Crab with
Mango & Kiwi Sauce. Lightly battered and crispy golden soft shell crab
pieces are a delicious platform when paired with sweet creamy fruit sauces made
with ripe luscious mangoes and tangy kiwis. There were also crispy rolls of
mango and kiwi plus fresh slices of kiwis to jazz up the soft shell crabs!
A
dish that was so pretty to look at with vibrant colors had everyone salivating
at the Pan Seared Scallops with
Blueberries & Apricots. Sweet nuggets of fresh scallops lightly cooked
and dressed with a delightful blueberry and apricot sauce on lettuce leaves
makes a light starter at any meal sweet.
Crustaceans
rocks with fruits! Stuffed Prawn with
Palm Sugar & Fresh Orange and Fried
Prawn with Pineapple & Jackfruit Sauce had everyone enjoying these
crustaceans with gusto. Expect sweetness with lots of fruity elements in the
dishes. Savoring dishes like these won’t leave one with heaviness as the fruity
notes are rather refreshing and delicate.
If
you need your carb for the meal, the do try the Spicy Pineapple Fried Rice with Vegetarian Floss. A unique twist to
our much-beloved fried rice, this one has lots of savory and spicy notes with
cubes of fresh sweet pineapples and savory floss.
End
your meal with more sweetness as Tai Thong Dim Sum Chef offers his take on two
fruity desserts of Peony Puff Pastry
with Pineapple & Jackfruit and Blueberry
& Cranberry Sponge Cake. Taking classics and turning them into modern
fruity creative desserts, Tai Thong has truly gone all out to make this
Mid-Autumn Festive a sweet and fruit one!
More
details of Tai Thong Moon Cakes and Special Mid-Autumn Menu are available
at their website www.taithong.com.my and
Facebook: www.facebook.com/TaiThong
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