Wednesday, August 19, 2015

2015 Mooncakes @ Tao Chinese Cuisine, InterContinental KL

Feast on delectable handmade mooncakes from award-winning Tao Chinese Cuisine in InterContinental KL from 1 August to 27 September 2015. The exquisite mooncakes are carefully crafted by dim sum chef Lo Tion Sion, and features all-time favorites as well as new flavours and are handmade individually and made fresh daily to ensure quality and taste.

Last week, we had the pleasure of attending a mooncake demonstration + tasting held at Tao Chinese Cuisine. This year, Tao is showcasing 5 baked as well as 6 snowskin flavours. The mooncakes are packed in an elegant gift box encased by a butterfly motif, so pretty!


For baked skin mooncake, you can choose from the classic white lotus paste with double salted egg yolk and almond nuts (RM32) or with single yolk (RM28). I love my mooncakes with salted egg yolks and was very impressed with the smooth and moist ones here (which I suspected were made in-house and not bought) - Chef Lo confirmed that the yolks are indeed cured in-house, no wonder they're sooooo good!

The Chef's recommendation is the new bamboo charcoal skin with assorted nuts(RM32). Love the dense, nutty filling. Another new flavour this year is scarlet baked snow skin with pandan and salted egg bean paste (RM30). The mooncake gets it beautiful marbled colour from beetroot powder. This is one of my favorite flavours from Tao. Another baked skin mooncake you can get here is the pure white lotus (RM28).


Scarlet baked snow skin with pandan and salted egg bean paste



Beautiful gift boxes


The mini snow skin mooncakes are priced from RM20 nett per piece onwards, such as mini tiramisu paste with assorted honey nuts, mini peanut butter snow skin with Japanese purple potato paste and yam omachi, mini yam and white skin with pumpkin and green tea paste and mini pandan coconut floss paste with single salted egg yolk. The latter was our favorite; the coconut floss gives the mooncake a nice fragrance and texture. 

The best-selling mooncake from Tao is the mini "red prawn" durian mooncake with custard (RM25), which got the seals of approval of my fellow diners. Another interesting flavour is the mini chestnut paste with diced hawthorn and pineapple paste (RM23). 






Chef Lo Tion Sion demonstrating how to make the scarlet baked snow skin mooncake as well as snow skin durian mooncake.





Early bird discount is available for purchases made before 27 August (15% discount for order of 1-100 boxes, 20% discount for order of over 101 boxes). Credit card users for Maybank, Citibank, and CIMB can also enjoy 15% discount for box purchases.



Pork-free.

Opening times: Lunch: Monday to Friday 12.00pm-2.30pm; Dinner 6.30pm-10.30pm.

Location: Tao Chinese Cuisine, InterContinental Hotel Kuala Lumpur, 165 Jalan Ampang, 50450 Kuala Lumpur, Malaysia.

Tel: +60 3 2782 6128

Website: http://kualalumpurdining.com/restaurant/tao-chinese-cuisine

GPS Coordinates: 3.160249, 101.717584



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3 comments:

  1. So fast the mooncake season is upon us again!

    ReplyDelete
  2. wow its mooncake season again. I still like the tradisional type the most

    ReplyDelete
  3. aiyoh i missed this session, looked so good!

    ReplyDelete

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