Home Food Reviews Mooncake Review at Lai Ching Yuen, Grand Millennium

Ever seen a mooncake noob attempt to make a snowskin mooncake? Here you go:

IMG_0609 copy

IMG_0617 copy

IMG_0618 copy

Tada!

That was how I made my not-so-nice mini snowskin mooncake with passion fruit lotus paste and I got to take it home for rif to try. He didn’t believe I made the mooncake. Ok fine, I didn’t make the dough or filling, but I assembled it. Good enough la.

IMG_0622 copy

Ugly, but beautiful. To me at least…

IMG_0602 copy

IMG_0603 copy

IMG_0606 copy

Done! Like a pro… :)

IMG_0523 copy

Mooncakes at Lai Ching Yuen

IMG_0514 copy

Among the mooncakes we sampled, my favourites were the passion fruit lotus paste, pandan lotus paste, durian lotus paste and the traditional white lotus paste with double yolk. The snowskin was as delicate as it could be, and evenly spread around the lotus paste. No colouring is added to the skin; instead, charcoal powder, yam, pandan, rose and green tea is used to give flavour and colour.

IMG_0513 copy

Pandan lotus paste

IMG_0510 copy

White lotus paste

I also noted how the mooncakes weren’t overly sweet unlike many commercialized versions you get outside. That said, I wished they had included the pandan lotus paste in the baked variety – that’s a classic favourite of mine.

If you’re keen on buying the mooncakes, here’s the order form:

Moon Cake 2012 Final Price

IMG_0536 copy

Deep fried soft shell crab

IMG_0539 copy

Deep fried golden mushroom

We were also treated to a sumptuous 8-course dinner which included a large platter of char siew specially prepared by Chef Kong. The deep fried golden mushroom and soft shell crab were light and moreish appetizers. I preferred the latter, for the combination of tenderness and crunch makes it a delight to eat.

IMG_0528 copy

Double boiled chicken soup with clam and white cabbage

IMG_0532 copy

Clam

The double boiled chicken soup with clam and white cabbage tasted like the soup loving mothers would make for the family. Light yet concentrated from the essence of the chicken, the cabbage imparted a mild sweetness to the broth.

IMG_0551 copy

Barbecued roasted pork with honey

The highlight of our dinner was the barbecued roasted pork with honey (char siew), boasting a deliciously unctuous with caramelized, charred edges. Each slice had a good ratio of fat and meat, with a sticky-sweet flavour from the marinade.

IMG_0550 copy

Glistening goodness

IMG_0562 copy

Braised bamboo fish head in clay pot

I wasn’t a fan of the braised bamboo fish head in clay pot – there were too many bones which I found difficult to remove. In the end, I gave up after tackling half the portion. Bony challenges aside, the peppery sweet gravy was quite tasty.

IMG_0555 copy

Homemade bean curd with angled luffa gourd and scallop

IMG_0572 copy

Fried Australian asparagus with XO sauce

The homemade bean curd with angled luffa gourd and scallop was another favourite of mine as flavours were uncomplicated and the bean curd was smooth, soft and egg-y. Short lengths of green Australian asparagus were beautifully tender and crisp, and lightly tossed with garlic and XO sauce.

IMG_0577 copy

Braised local loh mee

IMG_0580 copy

The braised local loh mee came as a surprise, for I had expected the chef to serve fried rice or fried noodles. This was adequately tasty, especially with generous drizzles of black vinegar. We finished with a bowl of sea coconut with red dates and white fungus – a light end to dinner.

IMG_0593 copy

Sea coconut with red dates and white fungus

  • Like my Facebook page here.

Lai Ching Yuen
1st Floor,
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
55100 Kuala Lumpur
Tel: 03-2117 4180
Email: lc*@gr***************.com
Facebook: facebook.com/laichingyuen, facebook.com/grandmillenniumkl
Business hours: 12noon to 2:30pm, 6:30pm to 10:30pm

You may also like

10 comments

Simple Person August 28, 2012 - 1:45 pm

I just had my first mooncake last weekend..

Reply
Bangsar Babe August 28, 2012 - 2:26 pm

You have until end of September to eat them. :)

Reply
Kash August 28, 2012 - 3:03 pm

The char siew looks devine! Mmmmm…..

Reply
Bangsar Babe August 28, 2012 - 7:51 pm

It was!! :D

Reply
ciki August 28, 2012 - 3:14 pm

At least you can make it ! will done:D

Reply
Bangsar Babe August 28, 2012 - 7:51 pm

Barely passed. But thanks! :P

Reply
Fiseel August 28, 2012 - 10:12 pm

No special discount for ur reader?

Reply
Bangsar Babe August 28, 2012 - 11:59 pm

Not sure about that. Have to check with the hotel. ;)

Reply
Drops of Contentment August 30, 2012 - 9:51 am

That’s very impressive that no colourings were used because the colours look very pretty :) Food looks awesome too… craving some of that char siew now. /gulp

Reply
Bangsar Babe August 30, 2012 - 9:54 am

Yes, you should try the char siew! ;)

Reply

Leave a Reply to Fiseel Cancel Reply