I just got back from a sampling session at Parkroyal Hotel KL. This evening also marks my first time chatting with the respected Chef Debbie Teoh, an established and respected chef in the realm of Nyonya cooking and history.
If you're going to grab some of the amazing durian mooncakes by Concorde Hotel KL (read about them here --> https://rebeccasaw.com/fabulous-durian-mooncakes-concorde-hotel-kuala-lumpur/) do add some of their traditional baked mooncakes into…
If you remember, I had introduced on my blog about this traditional biscuit shop in Ipoh and their delicious yet unique baked biscuits a while back.
Guan Heong’s range of biscuits are still handmade til today and they make their own pastry, paste, BBQ meat and well, just about almost everything. 🙂
During the mooncake season (like now), their range of special mooncakes will be available for a limited period and orders are expectedly overwhelming.
Based on their mooncake list I was most tempted by the durian and savoury mooncakes!
Tai Thong’s mooncakes has been pretty consistent year after year.
Last year I truly enjoyed the innovative flavours of Teh Tarik Delight, Pineapple Sesame Crunch, Black Forest Highland, Emperor’s Dream, Limau Manis, Tropical Trio and Emerald Ferringhi.
The durian mooncakes was impressive too.
As thus this year I was excited to see the unveiling of their latest flavours. The newest flavors concocted for this year were the Dragon Fruit and Coconut Single Yolk, Honey Grapefruit and Mixed Nuts and Snow Skin Honey Lemon Grapefruit, much lesser in quantity compared to last year but not lesser in quality.
Dragon Fruit and Coconut Single Yolk:
This is my favourite!
A novel blend of dragon fruit and aromatic grated coconut with salted egg yolk, this creation produces a fruity sensation in the mouth yet when eaten together with the savoury yolk it became delicately fruity yet simultaneously rich and salty. The grated coconut also provides a nice crunchy texture.
Superb! 🙂
In view of the recent health-conscious mindset of Malaysia’s population, all of Grand Hyatt’s traditional baked and snowskin mooncakes come with less sugar for a less sinful celebration.
The baked traditional ones includes red bean, white lotus, white lotus with single yolk and white lotus with double yolk.
I had sampled those last year so you can read about them HERE –> https://rebeccasaw.com/grand-hyatt-kuala-lumpur-mooncakes-for-2013/
This year, I concentrated instead on their snowskin varieties which I missed last year.
All handcrafted, 4 snowskin varieties are available in black sesame, green tea, pandan and lotus flavours. Prices begin at RM26++ per piece or RM102++ per box.
Craving for mooncakes?
Grab some from Shangri-La Hotel, Kuala Lumpur & post a picture (to their FB page) to show them how YOU decorate or creatively use their beautiful mooncake boxes in their “Snap & Share Contest for Mooncake Gift Boxes” & YOU might win the Grand Prize of 2N Stay in a Shangri-la Suite! 🙂
I posted a while back on social media about my revolutionary Grayns rice cooker that claims to be able to eliminate all starch/sugars from rice grains.
This subsequently leaves you with a healthy, wholesome and most importantly GUILT FREE rice to enjoy.
Ever since I shared on my facebook, facebook page and Instagram about GRAYNS, I have had my fair share of curious questions and hard criticisms about its technology.
Some of these were from parties who are genuinely interested/curious or concerned about the health benefits and the cost/logic of purchasing this machine, while others are simply those who are being too-smart-for-their-own-good and are quick to dismiss anything without prior reading/research or tests.
I for one, chose to stay neutral until I have experienced or seen concrete evidence of its claims.
And to validate these claims I’m looking forward to test it out on via blood glucose monitoring devices and I’m looking to host a demo with some interested friends/fans/readers next week so we can all experiment on it together!
Now drop me a comment here if you’re keen to be a guinea pig! 🙂
