This year Concorde Hotel Kuala Lumpur is selling their mooncakes with some sparkly globes. Unlike most conventional packaging, this year’s exclusive crackle glass light globes (available in two sizes, 9″ and 5″) are indeed unique and make lovely gifts.
These pretty art glass pieces are handmade, using the glass-blowing and crackling technique. They come in 3 colours: Sparkling Gold, Sparkling Blue and Sparkling Pink. Each 9” Glass Light Globe set comes with 4 mooncakes (180g each) and there are 4 sets to choose from. NOW is the best time to buy these as Concorde Hotel Kuala Lumpur has just come out with their MERDEKA SPECIAL, available from TODAY, 30 August 2019 until 15 September 2019:
Choose from any of these sets:
Japanese Red Bean
White Pure Lotus
Pure Lotus Double Yolk
Golden Pandan Pure Lotus
Japanese Red Bean
Lotus Paste with Loh Hon Ko
Pure Lotus Single Yolk
Pandan Lotus Single Yolk
Assorted Fruits & Nuts
Yam Lotus Single Yolk
Lotus Paste with Chestnut & Custard
White Lotus Black Sesame
Snowskin with Red Bean Paste
Snowskin with White Lotus
Snowskin with Pandan Lotus Single Yolk
Snowsjin with Yam Lotus with Single Yolk
You can also get their bestseller Snowskin Musang King Durian mooncakes (180g each) for a set of 4 at RM168 nett.
Snowskin Musang King Mooncakes
For the smaller 5” light globes, they are available in sets of 2 Globes + 2 Mooncakes at RM90 nett per set. Mooncake choices:
*Japanese Red Bean
*Yam Lotus Single Yolk
*Golden Pandan Pure Lotus
*White Lotus Black Sesame
Do check out the new flavours for 2019 – lotus paste with loh hon kuo, lotus paste with chestnuts and custard & white lotus black sesame. I like them as they are light and not too sweet, easy on the palate.
Concorde Kuala Lumpur’s mooncakes are on sale at the hotel lobby as well as at Mid Valley Megamall (South Court, Ground Floor) until 13 September 2019.
Now, if you are buying mooncakes from the hotel itself and have some time, why not have a meal at Xin Chinese Restaurant and try out some new dishes created by Chef Ricky Wong. His forte lies in meat as can be seen by the porky dishes here… (prices indicated are for Small/Medium/Large portions)
Baked Spare Ribs with Crispy Sliced Ginger (RM40/RM60/RM80) – those crispy slices of caramelized Bentong ginger are so addictive and complement the spare ribs well.
Braised Pork Belly with Fermented Beancurd Sauce (RM58) – These thick slices of almost-symmetrically layered pork belly have gone through some intricate processes resulting in chopsticks-tender meat. Pan-fried, boiled and steamed with star anise, mandarin peel, liquorice and the chef’s special sauce have resulted in this sublime dish.
Sweet Sour Pork in Ice Bowl (RM40/RM60/RM80) – the pork texture is finer than usual and the ice keeps the meat succulent. Unlike the regular sweet & sour pork, this version is served sans sauce – so if you are looking for some gravy, there’s not much.
Steamed Soon Hock in Nyonya Sauce (RM30/100g). The nyonya sauce is very fragrant and I think it kinda overwhelms the soon hock fish. Personally, I feel fresh soon hock doesn’t need too much embellishment that mars its natural sweetness.
For lighter bites, check out Chef Ricky’s Spinach Beancurd and Stir-fried Hong Kong Kailan in 2 styles.
Spinach Beancurd with Special Sauce (RM35/RM50/RM70)
Stir-fried HK Kailan in 2 Styles (RM35/RM50/RM70)
2 Jalan Sultan Ismail
50250 Kuala Lumpur
Call/WhatsApp +6012-399-5007 (office hours)
Email: [email protected]