Over The Moon With
TAI THONG
2017 Mid-Autumn Set Menu
Tai Thong's Extraordinary Line-Up Of Eight-Course Meal To Welcome Mid-Autumn Fest
TAI THONG 2017 Mid-Autumn Set Menu @ Imperial China Restaurant Subang Jaya
The Mid-Autumn Festival also called the Mooncake Festival or Lantern Festival is one of the most celebrated festivals by the Chinese, all over the world. Mid-Autumn Festival has become an occasion for reunions among family members, relatives, and friends. My hubby and I was extremely privileged to be invited to review Tai Thong's exquisite and luxurious spread of classic Chinese cuisine at Imperial China Restaurant in Subang Jaya, Petaling Jaya.
In celebration of Mid-Autumn festival, Tai Thong Group Of Restaurants has pulled out all the stops this time around with their Mid-Autumn Set Menu featuring an elaborate spread of sumptuous Chinese dishes. Serving the very best traditional Chinese cuisine since 1971, Tai Thong has line-up two luxurious menus in celebration of the festival.
Elegant Settings
Diners can choose from 'Flying Dragon & Dancing Phoenix Over The Moonlight' priced at RM 738++(6 pax) RM 1098++ (10pax) and 'Blooming Flowers & Full Moon Celebration' priced at RM 568++ (6 pax) RM 798++ (10pax). Both Set Menu comes with complimentary 2 pieces Mooncakes for 6 pax or 4 pieces mooncakes for 10 pax (selected flavours only).
During the tasting session, we were lucky to be treated to 'Flying Dragon & Dancing Phoenix Over The Moonlight' 2017 Mid-Autumn Set Menu which later paired with extraordinary mooncakes.
FLYING DRAGON & DANCING PHOENIX OVER THE MOONLIGHT
RM 738++ (6pax) RM 1098++ (10pax)
Lobster Combination Platter
Starting off with a luxurious concoction of flavours is the Lobster Combination Platter. The platter has some interesting finds including Chilled Salad Lobster, Crispy Stuffed Chicken With Fish Paste & Almond Flakes and Stir-Fried Shark Fin With Scrambled Eggs.
Chilled Salad Lobster
The platter itself is tailored for everyone, whether you like seafood or meat. Dishes were fine tuned with classic cooking techniques presenting traditional Cantonese dishes such as the Stir-Fried Shark Fin With Scrambled Eggs to be enjoyed during the festive celebration.
Crispy Stuffed Chicken With Fish Paste & Almond Flakes
Stir-Fried Shark Fin With Scrambled Eggs
Double-Boiled Chicken Soup With Wild Mushroom & Dried Scallop
(Individual Serving)
Next, individual serving of the nutritious Double-Boiled Chicken Soup With Wild Mushroom & Dried Scallop was served to us. With every spoonful enjoyed, the hearty soup was rich with essence of chicken, enhanced by the flavours of Wild mushroom and dried scallop.
Baked Spanish Iberico Pork Ribs With Cumin
We then proceeded to relish the premium pork ribs dish ~ Baked Spanish Iberico Pork Ribs With Cumin. It was easy to savour this pork-licious treat, all it took was small bites to finish it down to bones. The pork ribs were tender, moist and juicy - baked to perfection and mildly flavoured with spice.
Steamed Estuary Tiger Grouper With 'Wan Yee' Mushroom (Hot Oil Saute)
This is one of my top picks - Steamed Estuary Tiger Grouper With 'Wan Yee' Mushroom tasted really amazing. This dish is an example of simplicity in presentation as the fish is steamed to preserve the originality in flavour of the fish. Hot oil saute, garnishing such as soya sauce, black fungus, bean curd sticks, and coriander leaves are merely to enhance the flavour. Everyone at the dining table enjoyed the fish dish whole-heartedly as it was fresh, really sweet and flaky.
Pan-Seared Scallop Skewer With Lemongrass
(Served With Bread Roll)
Coming up next, the Pan-Seared Scallop Skewer With Lemongrass served with Bread Roll was a delightful treat with a morsel of scallop, and the button mushroom and carrot combination were, to my surprise, not odd at all. I was busy mopping up the flavourful fragrant lemongrass sauce with the bread roll. At that point of time, I just wish we could have more than just a skewer of the delectable dish.
Imperial Fried Rice With Fish Roe
Keeping up its quality, the meal ended with the Imperial Fried Rice With Fish Roe. A mountain of grainy rice bursting with flavours from fresh, plump prawns, french beans, and egg topped generously with crab meat and bright orange fish roe - perfect for seafood lovers. The freshness of the prawns was top-notch with a good aroma of 'Wok-Hei'.
Charcoal Bun With Durian & Salted Egg Yolk
Dessert of Charcoal Bun With Durian & Salted Egg Yolk and Double-Boiled Crystal Peach Resin With Snow Lotus & Red Dates were served to bring an end to our scrumptious dinner that night.
Double-Boiled Crystal Peach Resin With Snow Lotus & Red Dates
We left feeling full and utterly satisfied, although I couldn’t resist tasting Tai Thong's variety of mooncakes, specially created for the upcoming Mid-autumn Festival. Available from now, the mooncakes come in two sizes with the baked skin or snow skin types in normal and mini sizes. My favourite has to be their LIMITED EDITION Snow Skin Musang King!
To find out more about Tai Thong's mooncakes offering, click on my next post here > TAI THONG MOONCAKES For Mid-Autumn Festival Celebration 2017
For more information, please call Tai Thong Customer Care Line at 1-800-88-2338 (Monday - Friday; 9.30am - 6.30pm only) or email them at customer.care@taithong.com.my
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