Mid-Autumn Festival 中秋節 is celebrated by Chinese and Vietnamese people on the 15th day of the eighth month in the Chinese calendar. It is an occasion for reunion and gathering of friends and families to eat mooncakes, lighting lanterns and gazing the full moon. The round shape of the mooncake symbolises completeness and unity of families.
Last year, one of the best mooncakes we had were from Tai Zi Heen at Prince Hotel KL. Hence, we were delighted to be invited back again this year to sample their mooncake creations as well as indulging in some delectable dim sums.
Purple spinach dumplings topped with Mexican clams
We sampled a total of 8 dim sum items, 5 of which are new additions to the menu. Dim Sum Chef Chong Lim Fong has come up with some creative dim sum dishes which combines old techniques with Western ingredients. From the premium steamed dim sum selections, we tried the purple spinach dumplings topped with Mexican clams (RM13), prawn dumplings with crab meat and dried scallops (RM18), and crystal yam dumplings with chicken and mushrooms. I love the thin, translucent skins of the dim sums as well as the fresh, bouncy prawns encased within the first two mentioned. The crystal yam dumpling is very pretty, just like a flower, and the filling reminds me of eating a wu kok (deep fried yam puff) albeit in a steamed form.
Steamed purple spinach dumplings topped with Mexican clams
Steamed prawn dumplings with crab meat and dried scallops
Steamed crystal yam dumplings with chicken and mushrooms
From the premium deep fried dim sum selections, we also tried 2 new items - the beef patties with leeks, mayo and teriyaki sauce and crispy salmon and cheese roulade. Chef Chong tells us that he draws inspiration from the Japanese hambagu and put his own twist to it. The beef patties were flavorful and moist, topped with mayo, teriyaki sauce and bonito flakes. Very delicious, declared by Hubby as his favorite of the afternoon. The crispy salmon and cheese roulade's batter reminded us of pisang goreng (not a bad thing, since we all love those fried banana fritters) and the filling consists of salmon and a mix of cheddar-fresh milk.
Beef patties with leeks, mayo and teriyaki sauce
So juicy and flavorful
Crispy salmon and cheese roulade
Doesn't the melted cheese resemble pisang goreng too? ;)
We were also served individual portions of Shanghai dumplings filled with generous amounts of crab meat and broth (RM14) as well the pan fried crispy bean curd with prawn and cheese (RM14), whereby Chef Chong has once again used Cheddar in this creation. The oozy cheese pairs well with the crispy bean curd for texture. Finally the popular dim sum item wu kok has been given a twist, and filled with beef bacon and chives instead of pork/chicken and mushrooms.
Shanghai dumplings with crab meat and broth
Pan fried crispy bean curd with prawn and cheese
Yam puffs filled with beef bacon and chives (RM10)
Mini food blogger in action :)
And her reward... chilled mango puree with vanilla ice cream, sago and pomelo (RM15). One of my favorite Chinese desserts, a refreshing end to the meal.
Baby C savouring her mango dessert
This year, Tai Zi Heen have 6 traditional baked and 4 snowskin mooncakes for sale. Lucky us got to try all 10 flavours! The flavours available here are five variety nuts, rum and raisin (RM25), white lotus paste with single yolk (RM24), low sugar white lotus paste with sunflower seed (RM23), pandan paste with melon seed (RM23), red bean paste (RM21), mini snow skin chocolate and whisky (RM18), mini snow skin with red bean paste (RM15), mini snow skin with passion fruit cheese cake (RM19) and mini snow skin with pandan lotus paste and mung bean paste (RM16).
As I said last year, the baked mooncakes here have very thin skin and the filling is very smooth. They are handmade with no preservatives or coloring. My favorite baked one is the white lotus paste with single yolk, which is the one of the bestsellers along with the five variety nuts. My mum who is a big fan of the five variety nuts mooncake gives this her seal of approval, stating it is not too sweet with a nice balance of filling. This is the first time I have tried a baked durian mooncake (usually they are encased in snow skin), Chef Chong explains he uses D24 durian. There is no offensive durian smell, however once you take a bite, there is no question that you are eating a durian mooncake.
The mini snow skin with passion fruit cheese cake is a new creation and this is my favorite one of all the mooncakes. Passion fruit is naturally sour and sweet, so this makes the mooncake refreshingly appetizing. I also like the mini snow skin chocolate and whisky, which uses dark chocolate and Scotch whisky with addition of walnuts. Baby C went straight for the mini snow skin with red bean paste cos it's pink... LOL.
Dim Sum Chef Chong Lim Fong with his snow skin creations
Mooncake styling and photoshoot back at home...
White lotus paste and single egg yolk
Pandan paste and melon seed
Five variety nuts, rum and raisin
Opening times: Lunch; 12.00 pm - 2.30pm, Dinner; 6.30pm-10.30pm. There is also a mooncake booth at the lobby, which is open from 12 noon to 9.30pm.
Location: Tai Zi Heen, Level 2, Prince Hotel & Residence Kuala Lumpur, 4 Jalan Conlay, 50450 Kuala Lumpur, Malaysia.
Tel: 03-2170 8888
Website: http://www.princehotelkl.com
GPS Coordinates: 3.150179, 101.714516
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