Available from 18 July to 27 September 2015, mooncake aficionados can get their hands on a total of 17 different types of mooncakes at Lai Po Heen, including classic all time favourites, snow skin flavours or sinful chocolate mooncakes. They are even 2 limited edition VIP mooncakes- one which is coated in 24 carat edible gold. Lai Po Heen mooncakes are priced between RM20 to RM48. For the mooncake menu / brochure, please click here.
From the traditional flavours, you will find white lotus paste (RM30), lotus paste with single egg yolk (RM30), pandan and single egg yolk (RM30), red bean and lotus paste (RM30) and diced chicken ham with mixed nuts (RM32). One of the new flavours this year is the creamy milk tea paste mooncake, with swirls of red bean. For a touch of luxury, try the 24-carat gold coated lotus paste and single egg yolk mooncake. I like how smooth the filling (paste) is and the salted egg yolks are moist.
Executive Pastry Chef, Frank Braun has created 3 new chocolate mooncake flavours, namely the white chocolate with passion fruit, tropical mango ganache and pineapple pate de fruit (RM23), chocolate palette d'or with salted caramel, bourbon vanilla and Guanaja ganache (RM23) as well as the chocolate chocolate with kaya and ivory filling (RM23). Out of the three, my fav is the salted caramel with Guanaja ganache - the Guanaja which is acidic lends a tangy flavour to the mooncake.
I loved the snow skin varieties, namely the mini snow skin with blue pea flower in pumpkin paste and seeds (RM20), mini snow skin with custard paste and sesame seeds (RM20), and mini snow skin with durian paste (RM22). Chef Ricky tells us that one of the most popular mooncakes last year was the durian mooncake, made with D24 durians - pungent and creamy! Was also impressed to learn that no artificial colouring is used in their mooncakes; for the blue colouring in the pumpkin paste mooncake, Chef Ricky's father diligently saved the blue pea flowers from their garden for this.
There is also a limited edition snow skin mooncake with bird's nest and pandan paste (RM38).
Chef Ricky Thein with the mooncake offerings from Lai Po Heen
From the traditional flavours, you will find white lotus paste (RM30), lotus paste with single egg yolk (RM30), pandan and single egg yolk (RM30), red bean and lotus paste (RM30) and diced chicken ham with mixed nuts (RM32). One of the new flavours this year is the creamy milk tea paste mooncake, with swirls of red bean. For a touch of luxury, try the 24-carat gold coated lotus paste and single egg yolk mooncake. I like how smooth the filling (paste) is and the salted egg yolks are moist.
Executive Pastry Chef, Frank Braun has created 3 new chocolate mooncake flavours, namely the white chocolate with passion fruit, tropical mango ganache and pineapple pate de fruit (RM23), chocolate palette d'or with salted caramel, bourbon vanilla and Guanaja ganache (RM23) as well as the chocolate chocolate with kaya and ivory filling (RM23). Out of the three, my fav is the salted caramel with Guanaja ganache - the Guanaja which is acidic lends a tangy flavour to the mooncake.
I loved the snow skin varieties, namely the mini snow skin with blue pea flower in pumpkin paste and seeds (RM20), mini snow skin with custard paste and sesame seeds (RM20), and mini snow skin with durian paste (RM22). Chef Ricky tells us that one of the most popular mooncakes last year was the durian mooncake, made with D24 durians - pungent and creamy! Was also impressed to learn that no artificial colouring is used in their mooncakes; for the blue colouring in the pumpkin paste mooncake, Chef Ricky's father diligently saved the blue pea flowers from their garden for this.
There is also a limited edition snow skin mooncake with bird's nest and pandan paste (RM38).
Top (L-R) Snow skin custard paste, pumpkin paste, bird's nest with pandan paste
Bottom (L-R) Snow skin durian paste, chocolate with salted caramel, chocolate coconut with kaya
Top (L-R) Gold coated lotus paste with single yolk, Dragon fruit lotus paste
Bottom (L-R) Creamy milk tea paste, Durian paste and melon seed
Before the Mooncake preview we were also treated to a sumptuous dinner, starting with the braised seafood treasure broth with whole abalone (RM80). This was good - delicious til the last drop :)
I loved the steamed cod fish with light soy sauce, a testament that simple cooking can be highly pleasurable.
The Jasmine tea leaf smoked chicken (RM66) was served with a spring onion and ginger dip, a favourite in Cantonese households.
Sauteed baby pak choy with pearl clam and mushrooms in abalone sauce
Lai Po Heen's special seafood rice which ticked all the right boxes - flavourful, full of wok hei and we also love the slight spiciness from the spicy scallop sauce. Another homely Chinese dish, perfectly executed.
The mooncakes will be available from 18 July to 27 September 2015. Early bird purchase from 18 July to 15 August will receive 15% savings. To purchase, call Lai Po Heen on 03-2179 8885 or email mokul-lpoheen@mohg.com
All mooncakes sold at Lai Po Heen are pork-free.
Opening times: 12pm to 2.30pm for lunch (Mon-Sat), 11am-3pm (Sundays & public holidays), 7pm to 10.30 for dinner (Mon-Sun).
Location: Lai Po Heen, Mandarin Oriental Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.
Tel: 03-2179 8885
Website: http://www.mandarinoriental.com/kualalumpur/
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All mooncakes sold at Lai Po Heen are pork-free.
Opening times: 12pm to 2.30pm for lunch (Mon-Sat), 11am-3pm (Sundays & public holidays), 7pm to 10.30 for dinner (Mon-Sun).
Location: Lai Po Heen, Mandarin Oriental Hotel, Kuala Lumpur City Centre, 50088 Kuala Lumpur, Malaysia.
Tel: 03-2179 8885
Website: http://www.mandarinoriental.com/kualalumpur/
If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
Ooh moon cakes! I love them but have never tried chocolate ones. I think I'd love those :D
ReplyDeleteOMG, it's too early for mooncakes lah!!
ReplyDelete