MOONCAKE festival, or known as Mid Autumn Festival, which falls on Sept 27th this year. Memories of playing lanterns though not knowing its signficance, burning offerings to the Moon, or thereabouts, grandmother's cooking, all form a phantasmagoria of flashbacks.
I shall state my stand now, that I am a traditionalist, and my favourite mooncakes are still the lotus paste with LOTS of egg yolks,...I don't mind if it's yolk with a hint of lotus... But sadly, the world has moved on, and a whole slew of new fandangled flavours assail the market, so in keeping with the times, one also has to move on.
The invitation for the first of the mooncake events came from Eddy of TT Group, and I knew it will be a fun night, as the TT Group functions are always (well, I've only been to one) rather carnival like in atmosphere, with lots of extra activities. The launch was at Tropicana Golf and Country Club.
Supposedly GUILT FREE, (I really don't see how), their new range is an assortment of healthy fruity and nutty creations, by Chef Yiu Wing Keung.
The other non duriany flavours cost RM18.80 per piece nett.
Crispy Soft Shell Crab with Mango and Kiwi Sauce. Oh, basically the dinner was also a play on the ingredients used in the mooncakes, hence the mango and kiwi combination....
For dessert, this peony puff pastry with Pineapple and Jackfruit was really quite special, despite the horrific pink colouring that made it look like something from a little girl's story book. The buttery fluffy pastry, melt in the mouth with the lovely filling was really quite an unexpected treat. The steamed sponge cake with blueberry and cranberry filling was errr..... not my thing.
The line up of the Chefs, and finally, the Dim Sum Chef, who was responsible for that lovely peony dessert.
For those who are interested, this is the entire menu: