If you haven't read my 2015 Tai Thong Mooncakes New Flavours Launched @ Tropicana Golf & Country Resort yet, go read it here. During that same night, on top of sampling the new mooncake flavours, we had the chance to try out some of Tai Thong's 2015 Mid-Autumn Ala Carte menu as well. The dishes in that menu is made to complement the new mooncake flavours, which were really unique, to say the least.
 |
| Crispy Soft Shell Crab with Mango and Kiwi Sauce - RM43++ |
My favourite food item would be soft shell crabs, and here served on a platter were the new mid-autumn creation by Tai Thong, the Crispy Soft Shell Crab with Mango and Kiwi Sauce. Drizzled in mango and kiwi sauce, I found the taste to be refreshing, going quite well with the savoury soft shell crabs. Needless to say, I couldn't get enough of this dish. Also served on the same platter are spring roll-like pieces filled with real mango and kiwi fruits.
 |
| Double boiled Chicken Soup with Conpoy, Papaya and Snow Fungus |
Ah, such a healthy soup. When I first saw the papaya soup, my first thoughts were that Janice has been making these herself quite frequently as it is really helpful for lactating mothers. Here, the papaya is double boiled with delicious conpoy aka dried scallops, chicken and snow fungus to make one very healthy concoction. The Double boiled Chicken Soup with Conpoy, Papaya and Snow Fungus may not be part of Tai Thong's new menu, but it is a must order when dining at any of their restaurants.
 |
| Pan seared Scallop with Blueberry and Apricot - RM58++ |
Fans of scallops, huge round ones will love the Pan seared Scallop with Blueberry and Apricot. This dish is created to complement the Blueberry Lotus with Dried Fruits and Assorted Seeds. Both uses lots of blueberry and fruits. It tastes good, but I attribute it to the juicy scallops rather than the sauce and fruit. Personally, I thought the blueberry and apricot added that fruity aspect to an otherwise savoury dish which I did not quite fancy.
 |
| Stuffed Prawn with palm Sugar and Fresh Orange - RM38++, Fried Prawn with Pineapple and Jackfruit sauce - RM43++ |
Another new creation from Tai Thong which brings together flavourful yummy chinese cuisine with fruits. The Stuffed Prawn with palm Sugar and Fresh Orange tasted good, with the orange bringing out that zesty flavour. Love the prawn, not so the stuffing. I wasn't told what the stuffing is made of, but it tasted akin to fish paste with a coating of sweet palm sugar. In the middle we had another dish creatively placed atop the platter of stuffed prawns, namely the Fried Prawn with Pineapple and Jackfruit sauce.
 |
| Spicy Pineapple Fried Rice with Vegetarian Floss |
Like any Chinese cuisine course dinner, we always have our rice at the end. Tai Thong served us with their Spicy Pineapple Fried Rice with Vegetarian Floss, with generous amount of pineapple cubes thrown in, together with a hint of spiciness akin to tom yum flavour paste if you ask me. Vegetarian floss? It tastes exactly like the meat floss that I usually have, so all is good.
 |
| Peony Puff Pastry with Pineapple and Jackfruit - RM10.80++ |
The theme that night had to be one which centres around the jackfruit as I see it in almost all of Tai Thong's new Mid Autumn ala carte dishes. We ended our meal with their Peony Puff Pastry. Sweet, savoury, crumbling in our mouth the moment we pop it in, a nice ending to a great meal over some nice food and mooncakes. The Mid Autumn promotion period runs from 8th August to 27th September 2015 so be sure to call for reservations. A full listing of the locations can be obtained on www.taithong.com.my or by calling the Tai Thong Customer Care Line at 1800-88-2338.
Comments
Post a Comment