Halal Certified Mooncakes from Dorsett Grand Subang
In celebration of the Mid-Autumn festival, Dorsett Grand Subang introduces the tradition of mooncake crafting, with its highly anticipated selection of mooncakes. This year, the hotel offers a selection of HALAL certified mooncakes that will offer its Muslim guests a peace of mind when consumed.
Mooncakes are a traditional staple during Mid-Autumn festival which occurs between the month of August and September every year. During the Yuan dynasty, mooncakes were used by the Chinese to plan a rebellion against Mongol government.
Last Saturday, we were invited by the nice people of Dorsett Grand Subang to participate in their Mooncake Master Class where we learned the art of making mooncake from scratch.
It is rare to see this wooden mooncake mould these days. Many has opted to use the cheaper silicon mould instead. Dorsett Grand Subang sourced their wooden mould from Hong Kong 7 years ago and was generous enough to let us use it during the Master Class.
I thought of letting Ethan make the mooncake himself but could not help myself from interfering when I see him fumbling with the dough.
That moment when the Chef told us that we’ve over-rolled the dough. Ooops. It’s not as easy as we thought after all.
From here onwards, Ethan did everything himself. He is seen here wrapping the filling.
Gently closing whatever visible gap…
Flouring the mould so the mooncake won’t stick to it.
Stuffing the mooncake into the mould.
Knocking it out.
Tah-dah! Ethan made two mooncakes. The second time was totally his own effort.
Ethan and the handsome Chef :D
After that Master Class, we were treated to a delectable spread of HALAL Dim Sum Brunch and more mooncakes at The Emperor, Dorsett Grand Subang.
The Emperor, Dorsett Grand Subang
Dorsett Grand Subang’s Halal Mooncakes.
Black Sesame Paste Mooncake.
I had fun playing with my new Samsung NX500 and managed to get some nice shots this time around thanx to Evelyn who guided me patiently.
After going around year after year trying the many new flavours of mooncakes that is mushrooming everywhere, I still like the good old black sesame or red bean or even lotus paste mooncakes. The modern flavours can be interesting but the good old flavours are the one that brings back fond memories of the yesteryears.
Honey Dragon Fruit Paste with Single Yolk Mooncake (RM28nett)
Pure Lotus Pandan Paste Mooncake (RM27nett)
Now let’s look at our brunch dubbed as ‘Omakase Dim Sum’. In Japanese, omakase means a meal consisting of dishes specially selected by the chef and we had only the best that afternoon hence the name, ‘Omakase Dim Sum’ :)
In my opinion, the first THREE items featured here are the BEST and is a must have should you decide to dine here.
Stir Fried Radish Cake with Egg (Chai Tow Kway 菜头粿)
When I was younger, I love eating this using toothpicks. Somehow poking each piece of radish cake with a toothpick gave me more trills than eating it with a fork or chopsticks. This chai tow kway is nice because we get to taste the radish instead of just the flour making this savoury dish my top favourite.
Squid Ink Salted egg custard buns (lau sar bao) 流沙包
Unlike the usual golden bun, the Chef uses squid ink to turn this into a black beauty.
You know the Lau Sar Bao is highly successful when you see the lava oozing out from the hot steaming bun. This is really good stuff! The contrasting color of black and golden yellow is simply beautiful.
Traditional char siew bao (叉燒包)
Fluffy buns stuffed with a slightly salty, slightly sweet barbequed meat. I just remember as I am typing this that what we had was HALAL dim sum so this is definitely not pork but seriously, I did not notice it that day and thought that it was really good.
Siu Mai (燒賣)
Usually pork fat makes the filling of the siu mai incredibly juicy but this is HALAL so no pork fats used yet it was still juicy and bursting with flavours.
Dragon Whiskers Roll (龍鬚卷)
The rice noodle was crunchy on the outside with sweet and creamy stuffing inside.
Deep Fried Fish Ball (炸鱼丸)
Tasty and bouncy balls that the kids simply love.
Crispy Yam Puff (脆皮泡芙阴)
Melt in mouth crispiness taro pastry with delicious velvety filling.
Chee Cheong Fun
I missed out on this. I forgotten to eat it :(
This is The Emperor’s signature noodle popular for birthday celebrations as it symbolises longevity. Served with abundance of seafood, it is clean tasting and easy on the palate.
Guilinggao with avocado dessert
‘Turtle jelly’ island in a sea of creamy avocado makes a refreshing end to our scrumptious brunch.
Yummy looking chef… I mean mooncakes! LoL!
Today, five days after Ethan made this Crystal Skin Honey Dragon Fruit Paste with Single Yolk Mooncake (selling at RM28nett at The Emperor), we finally had time to cut and eat it. I must say he did quite well. Look at his mooncake, not bad right? It looks like a watermelon with its green skin, red filling and black sesame as the watermelon seed.
For orders or enquiries on their mooncakes, please call 03-5031 6060 ext 1954.
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I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.
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