Mooncakes Galore @ Ming Palace Chinese Restaurant (明宫), Corus Hotel Kuala Lumpur, Jalan Ampang

It's the best time of the year for ardent mooncake lovers! Corus Hotel Kuala Lumpur is ready with their galore of lip-smacking mooncakes offering, you can now have your early bite here.

Renowned for its hot, spicy Szechuan cuisine, Ming Palace offers an impressive array of sumptuous dishes that include Cantonese, Shanghainese and Thai influences. Stepping into the restaurant, I am welcomed with exquisite interiors that echo the grandness of a traditional Chinese imperial dining hall. 

I'm impressed with its coffered ceiling, Chinese lanterns and imprints of chrysanthemum flowers on the glass panel partitions, while on my way to one of the 6 private rooms in Ming Palace led by the waitress in cheongsam.

MOONCAKES GALORE

During this Mid-Autumn Festival 2012, Ming Palace offers 10 varieties of mooncakes for us to celebrate with family and friends. And I'm fortunate to sample 7 of them freshly baked from the kitchen!

Mooncakes are specially baked by Dim Sum Chef Roland Seow Heng Ghai

under the guidance of Executive Chef C. W. Ng.

 #1 Gold Medal Snow Skin D24 Durian Mooncake @ RM19 nett 

(冰皮榴莲月饼)

Won Gold Medals in 2010 and 2011 under the "The Fabulous Snow Skin Mooncake" category, the Durian Snow Skin mooncake is in bright yellow shade, made from finest selection of 100% Pure D24 Durian Paste. The robust scent of creamy durian tastes like heaven for a durian fans like me! The strong durian aftertaste keeps me reaching for more.

#2 (NEW) Special Snow Skin ‘Musang King’ Durian Mooncake @ RM25 nett 

(冰皮猫山王月饼) 

This year, Chef Seow introduces the new Musang King Durian Mooncake because this variety of durian is the crème de la crème among the king of fruits. However, it is available upon advance order, so place your order now to avoid disappointment.

The skin is peach in color so that it is distinguishable from the D24 mooncake. Taste wise, it reveals rich and creamy goodness with a slight bittersweet finish at the edge. What a fresh, unique creation it is--- Creamier, softer, smoother and richer than D24! 

#3 (NEW) Snow Skin Ying Yang Sesame Mooncake @ RM17 nett 

(冰皮鸳鸯芝麻月饼) 

Wrapped in a delicate white snow skin, the smoothly-grounded white sesame is a perfect compliment to the blend of black sesame as they differ greatly in textures, sweetness and tinges. Highly nutritious and wholesome, it tops my list of favourites for the evening.

From Left to Right:

#4 White Lotus Paste & Single Yolk (Less Sugar) Mooncake 
@ RM20 nett (蛋王白莲蓉月饼 - 低糖)

#5 Mooncake with Lotus Paste & Single Yolk @ RM20 nett (单王莲蓉月饼)

#6 Golden Jadette Single Yolk Mooncake @ RM20 nett (翡翠龙珠月饼)  

#7 Mooncake with Assorted Nuts and Seeds @ RM21 nett (五仁月饼) 

For the traditional choices, these are the bestselling mooncakes of the previous years. All fall under the 'healthy and less sweet' category in my dictionary, except for the crunchy mooncake with nuts and seeds which I think the chef was overzealous with his application of winter melon sugar.

The sweet temptations come in an exquisite custom-made imported box in a vibrant golden yellow color, as if I am having a gift for the royals! 

DOUBLE-BOILED SOUP

#8 Double-Boiled Chinese Cordyceps with Chicken (虫草花红枣鸡汤)

Paired with the mooncake galore, we have a sumptuous Chinese dining, starting with Chef Ng's healthy double-boiled soup. The essence of the village chicken encompassed in the broth makes a warm, soothing palate opener for the evening.

 DIM SUM

If you are not aware of, Ming Palace was the winner of the Best Chinese Restaurant award presented by the Malaysian Tattlers' for 1988, 1989, 1997 and 1998. And one of their specialty is the Szechuan-influenced dim sum.

#9 Steamed Dumpling in Szechuan Style (川式蒸饺子)

The first to tantalize my taste buds is the steamed seafood dumpling in spicy Szechuan sauce. The fiery red sauce may be deceiving, as its level of spiciness is slightly toned down to our local flavour. I personally find it more savory than spicy, but nevertheless serves as a nice dip for the fresh dumplings. 

#10 Otak-otak Siew Mai (乌达烧卖)

Adding a twist of otak-otak topping, it becomes a very nice variation from the usual crab roe siew mai. It allows the taste of meat goodness without being overwhelmed by the sweet spicy otak-otak. 

#11 Tofu Roll with Shredded Scallop (金丝付皮卷)

Another notable dim sum is the fried beancurd roll, crowned with scallops. The crispy biting texture makes me feel as if I'm munching through deep-fried dumpling, with succulent prawns and crunchy water chestnut bits in it.

#12  Prawn Dumplings with Seaweed (紫罗兰虾饺)

True to its Chinese name, the smooth translucent skin envelopes a myriad colorful vegetables of purplish, orange and green tinges. Finishing it in one bite is simply delicious, with the bursting juicy goodness and natural sweetness from the prawn.

MAIN DISHES

Moving on, we also get to sample some distinct offerings at Ming Palace as Chef Ng reveals that he is currently working towards the fusion of Western and Asian cuisine, while retaining the authenticity of Szechuan and Cantonese fare.

#13 Pi Pa Tofu with Apple Salad (沙拉琵琶豆腐)

Shaped like a Pei Pa, the bean curd is surprisingly soft despite of it being concocted with chicken slices, scallop and onion. Served on a bed of green apple and drizzled with tangy sauce, the fruity bean curd is indeed a winning taste!

#14 Pan Fried Shallot Dumpling (葱油饼)

Inspired by the Beijing style, Chef Ng’s version of the Crispy Shallot Puffs are shaped into balls instead of the typical flat biscuit-like pastry. With the skin made from potato flour, the inside is a blend of onions, dried prawns, chicken and Garlic Chives ("Gau Choy"), creating an aromatic savory taste. A healthy option with no oil at all. 

#15 Crispy Chicken with Mango Thai Style (泰式香芒鸡)

#16 Fried Szechuan Noodles (四川炒粉皮)

Contrasting to its name, I find it surprising that the fried translucent rice sheets are very mildly spicy. The slippery and springy noodles are a tad hard in texture, but scrumptious nonetheless with a nice natural sweetness from the prawns.

DESSERT

#17 Chilled Ginger Jelly (姜汁凍)

#18 Other varieties which Ming Palace Chinese Restaurant offers include:

Mooncake with White Lotus Paste (Less Sugar) @ RM19 nett (白莲蓉月饼 - 低糖) 

Mooncake with Lotus Paste & Double Yolks @ RM21 nett (双王莲蓉月饼)

Mooncake with Red Bean Paste & Melon Seed @ RM18 nett (豆沙月饼) 

Note: Minimum 3 days reservation prior to collection to ensure freshness of mooncakes.

Mid-Autumn Festival @ Ming Palace

Duration: 1 August until 30 September 2012
From RM17 nett to RM25 nett per piece 
Delivery available for bulk orders
Discounts up to 25% for selected debit/credit card holders

 Call 603-2161 8888 ext 127 / 188 for enquiries and bookings

Verdict:

1. In terms of taste and quality, the dim sum and moon cakes are one of the best I have sampled. 

2. Recommended: D24 Durian Mooncake, Musang King Durian Mooncake, Pi Pa Tofu with Apple Salad and Fried Szechuan Noodles
3. Pricewise, you'll be satisfied with the fresh, creative & delectable dishes for the price you pay.


Ming Palace
1st Floor
Corus Hotel Kuala Lumpur
Jalan Ampang,
50450 Kuala Lumpur.
Contact: 603-2161 8888 ext 127 / 188
Website: www.corushotelkl.com

Business Hours
Lunch: 11.30am - 3pm
Dinner: 6.30pm - 10.30 pm