An exquisite new flavour and a stunning red jewellery-inspired box define the mooncake selection and gifting with style this year for the Mid-Autumn Festival at Four Seasons Hotel Kuala Lumpur.
The box! And the Bird’s Nest Dragon Fruit and Pecan Nut Snow Skin Mooncake
The red jewellery inspired gift box
The new Bird’s Nest Dragon Fruit and Pecan Nuts mooncake stands out for its pretty purplish pink and green snowskin, with a sumptuous filling of lotus seed paste, red date and bird’s nest set in coconut with pecan nuts.
The glorious Musang King Mooncake
Musang King a hot favourite
White Lotus Paste with Palm Sugar, Macadamia nut and Seaweed
Other snowskin mooncake varieties include the popular Musang King Durian which disappeared in a flash as soon as it was cut and served. We were in durian heaven, with the pulpy durian filling. There’s the Black Sesame Lotus Seed Paste with Almond and White Lotus Seed Paste with palm sugar, macadamia nut and seaweed which I love.
Red bean paste with almond flakes
Red bean paste with almond flakes
The traditional baked mooncakes make their mark too with Eight Nut Treasure, Pandan Lotus Seed Paste with single egg yolk and melon seeds, Red Bean Paste with Almond Flakes and Lotus Seed Paste with Single Egg Yolk.
A class in mooncake making with Chef Ng Meng Loong, left
The mooncakes were a worthy dessert to our fabulous lunch at Yun House. We also tried our hand at making our own snowskin mooncakes, guided by the affable and infinitely patient Chef Ng Meng Loong.
Steamed Dimsum Platter
Our lunch at Yun House had begun with a Steamed Dimsum Platter of Mantis Prawn Dumpling with Morel Mushroom, Farmed Prawn and Flounder Fish Dumplings with Chicken, Crab Roe and Fish Roe.
Fried Dimsum Platter — Deepfried Sea Cucumber Dumplingwith beetroot, fishh tendon and lobster broth, Crispy beancurd skin roll wrh prawn and chives
Squeezing the lobster broth into the dumpling
The Fried Dimsum Platter debuted the Deepfried Sea Cucumber Dumplings with Beetroot, Fish tendon and Lobster Broth. It had the texture of a chewy fried mochi into which we squeezed a bubble of lobster broth and I was wowed. The other fried dimsum was the Crispy Beancurd Skin Rolls with Prawn and Chives, served with Worcestershire sauce and mustard.
Signature Crab Roe Xiao Long Bao with chicken, spring onion and ginger
The Signature Crab Roe Xiao Long Bao with Chicken, Spring Onion and
Ginger was a giant, fluid dumpling. We slurped up the delicious broth in the dumpling with a straw. I ate the rest of the dumpling with red vinegar – so good and satisfying.
Steamed Brown Rice Roll with crispy prawn and coriander, Fried Carrot Cake with sun-dried scallops, prawns, dried shimps, egg, pickled radish anddough fritters in spicy scallop sauce
Steamed Red Brown Rice Rolls with Crispy Prawns and Coriander, and Wok Fried Carrot Cake with Prawns and Dried Shrimps, Dried Scallop, Pickled Radish and Dough Frittrer in Spicy Scallop Sauce wrapped up the well-executed dimsum lunch.
Exquisite flavours of snowskin mooncakes
Orders for mooncakes placed before August 20 will receive 15% discount while purchases of 20 or more boxes will get 10% discount. Contact 03 2382 8602 or email yunhouse.kualalumpur@fourseasons.com.
The Mid Autumn Festival falls on Friday 25 September.