TAO Chinese Cuisine at The Intercontinental Kuala Lumpur is showcasing some really lovely handmade mooncakes this year. I had a taste of them recently and was wow’ed by the pretty colours, particularly their mini snowskin range.
Carefully crafted by Dim Sum Chef Lo Tion Sion, the snowskin beauties feature flavours like the Mini Tiramisu Paste with assorted honey nuts, Mini Chestnut Paste with diced hawthorn and pineapple paste, Mini Peanut Butter with Japanese purple potato paste, Mini Yam Omachi and the Mini Red Prawn Durian with egg cream. More traditional flavours like pandan coconut paste with single egg yolk, mini yam and pumpkin and green tea paste are also available. These mini snow skin mooncakes start at RM20 nett per piece.
I like the good old traditional variety of Classic Baked Mooncakes with White Lotus Paste, almonds and salted egg yolks (single & double) – these are priced from RM28 nett per piece.
Chef Lo’s recommendation this time round is his Bamboo Charcoal Skin mooncakes filled with aromatic assorted crunchy nuts. The distinctive charcoal crust is certainly unique. Another addition this year for the Baked Skin variety is the Scarlet Snow Skin with refined flavours of sweet snow skin infused with pandan and salted egg yolk bean paste blend.
I really like the customised Intercontinental Kuala Lumpur gift boxes for the mooncakes. The individual boxes with butterfly motifs in sweet pastel shades are then encased into a beautiful box with a cut-out oriental design.
There are some discounts offered for bulk purchases from now until 27 September 2015.
For reservation or more information, call Tao Chinese Cuisine at 03-2782-6000 or email
As part of the InterContinental Hotels Group’s (IHG) commitment to constantly evolve and improve its F&B offerings, InterContinental® Kuala Lumpur recently unveiled their latest culinary promotion entitled IHG Culinary Journey from 17 August to 15 November 2015. The IHG Culinary Panel has been created to provide guests with truly unforgettable and exceptional global dining experiences in its properties across Australia, Middle East and Asia (AMEA).
Representing some of the world’s best gastronomic minds, the new IHG Culinary Panel currently consists of 7 renowned award winning celebrity chefs specialising in a variety of cuisines, known individually as the IHG Culinary Ambassadors:
Dean Brettschneider (for Bakery and Pastry) Professional baker and award-winning author of twelve cookbooks
Ian Kittichai (Thai Cuisine) World Class Chef with renowned restaurants in New York, Barcelona, and Bangkok
Ross Lusted (Australian Cuisine) Voted by Sydney Morning Herald as Sydney’s 2014 ‘Chef of the Year’
Sam Leong (Chinese Cuisine) Cookbook author and Singapore’s favourite Celebrity Chef
Takagi Kazuo (Japanese Cuisine) Michelin-star master chef of Japanese cuisine
Theo Randall (Italian Cuisine) Celebrity Chef based at the InterContinental Hotel Park Lane; voted the ‘Best Italian Restaurant’ in London
Vikas Khanna (Indian Cuisine) Award-winning Indian chef, food writer and humanitarian; once invited to cook for President Obama
I sampled a few of Chef Sam Leong’s dishes specially curated for this promotion. I had his Wok-fried Wasabi Prawns with Mango Salsa, Crispy Fish (Sea Garoupa) in homemade Superior Light Soya Sauce with Steamed Rice, Wok-fried Chicken with homemade Black Pepper Sauce, Ginger & Spring Onions and lastly, the Chilled Mango Pudding.
While these are not exceptionally creative dishes, they were tasty and well executed.
The IHG Culinary Journey menu changes every two weeks, each time with one of the 7 Culinary Ambassador’s menu featured in Serena Brasserie, Tao Chinese Cuisine or Tatsu Japanese Cuisine. The Culinary Journey promotion comes with recommended cocktails and wines, where a second glass or bottle of wine is complimentary with every order of a three-course menu from the IHG Culinary Journey promotion.
For more information on the cuisine schedules and pricing, please visit www.intercontinental-kl.com.my
InterContinental Kuala Lumpur
165 Jalan Ampang
50450 Kuala Lumpur
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