![]() ![]() I remember a few readers wanted the red dates paste, Sunway Resort has that old styled flavour. The low sugar red bean paste (RM20) was decent but got a little cloying after a few bites, while the assorted organic nuts (RM23) was way too sweet and quite dry. Initially, the low sugar jade custard paste (RM22) didn't sound so appealing but I liked the soft custard centre shaped like a salted egg yolk. We enjoyed the low sugar white lotus paste (RM21) with its smooth texture. The pink box, which comes with a handy handle consisted of four mooncakes with a packet of Chinese tea. Recently, the office was pleasantly surprised with a box of mooncakes from Sunway Resort. The double salted egg yolk with white lotus paste (RM22) was decent as the lotus paste was not too sweet but it still suffered from the slightly hard salted egg yolk centre.Īvailable at Mid-Valley Megamall Centre Court, Lower Ground Floor and Renaissance Hotel Kuala Lumpur, Corner of Jalan Sultan Ismail and Jalan Ampang, KL, Tel:03-2162 2233. ![]() Incredibly dissapointing - dried out centre with not enough Chinese ham to give it much aroma. I decided to give the Chinese ham version (RM26). ![]() Filled with loads of nutty goodness including macadamia nuts, I loved the soft texture delicately perfumed with the grapefruit aroma. When a friend bought me the baked mooncake with assorted nuts and seeds (RM22), I was won over. One must admit I've been very blase about Renaissance's offerings as I still remember one disastrous year where the snowskin varieties I tried were rather dismal. Instead, my mother's all-time favourite from Tong Kee kam tui mooncake, won me over with its soft texture and aromatic Chinese ham even though it was not as nutty as the rest. A friend had bought me the mixed nuts version which I loved but when I bought the Chinese ham version, it was all dried out with no evident Chinese ham aromas. ![]() I loved the Renaissance's mixed nuts version (macadamia nuts included!) since it had a soft texture but freshness is an issue. The Shangri-la version is a firm favourite of my friends who swear by its mixed nuts scented with the grapefruit aroma but my mother finds it a tad too dry for her liking. However, the salted egg yolks tend to be a little dried out.Ī personal favourite of my mother's is the mixed nuts (ngan yan) version and the Chinese ham version (kam tui) hence this year I decided to poke around the hotels to look for a version she'll be happy with. They definitely produce pretty darn good mooncakes with aromatic lotus paste and soft skin. In the past, I've only done the hotels but this year, I dabbled with the established mooncake makers such as Tong Kee (a brand my mother swears by) and Foh San. A close favourite was the Sunway Resort's low sugar white lotus paste. It was also very fresh where the salted egg yolk was still soft and moist. On a personal level, the lotus paste mooncake from Shangri-la Kuala Lumpur won me over with its not too sweet and aromatic white lotus paste. These custard salted egg yolk centers keep better and avoids that unpleasant hard bite. Some mooncake makers try to alleviate this problem by mimicking the salted egg yolk with custard centers with the salted egg yolk aroma. This seems most evident in mass produced mooncakes as they use salted egg yolks that are brined for a shorter period (more than 20 days is needed for the brining process to create a softer centre, usually 30-40 days). Said to resemble the shape of the moon, unfortunately most of these taste like the craters that dot the moon as most I encountered were dry and hard. In trying these baked skin varieties, one glaring problem stared at my face.the salted egg yolks. However, traditional favourites still remain popular - the sweet and soft lotus paste encased in a baked skin that hides a savoury edge in the form of a salted egg yolk in the centre, which is said to resemble the moon. Fickle tastebuds see the hotels, bakeries and Chinese restaurants vying for the public's tummies with various flavours. They are often given as corporate gifts too hence the booming mooncake business. As a sign of respect, mooncakes are also exchanged during the festival between families and friends. The Mid-Autumn Festival means an influx of mooncakes, the traditional delight you nibble on with a sip of Chinese tea while you savour the full moon. ![]()
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