Which mooncake is the best?

With the Mid Autumn Festival just round the corner, I get asked this question more often now. I’m often non-committal about mooncakes because it’s such a personal preference and there are so many variants in the market! Being the traditionalist, I prefer the traditional baked ones, with not-too-sweet lotus paste. But then there are so many brands out there these days – it seems every Chinese restaurant, bakery, hotel and home baker is selling mooncakes. And if that’s not enough, there are also imports from Hong Kong, Macau and Taiwan.

I think, nowadays the deciding factor, to a large extent, lies not so much in the mooncakes, but in the packaging! People are queueing up to get that lacquer jewellery box, designer handbag, exotic deco light etc and maybe not so much for the mooncakes. Do the math – you are paying more for the packaging, actually.


So that’s why I like the mooncakes from YU by Ruyi. They are so focused. Only two types are available:

Shanghai Mooncake: White Lotus Paste with Single Eggyolk
• Teochew Mooncake: Yam Paste with Single Eggyolk

Shanghai Mooncakes: Fragrant buttery crumbly pastry with not-too-sweet white lotus paste & moist golden salted eggyolk

Teochew Mooncakes: Light crispy pastry with smooth purple yam paste  & moist golden salted eggyolk

And they stick to a simple utilitarian red festive box. The mooncakes are made daily and you should eat them within 1-2 days as there’s no preservative used.

Best eaten on the same day it’s bought. I ate them as soon as I got home, and they were still warm!

Price: RM108 per box of 4 mooncakes or if less than 4 pieces, it’s RM30 each.

Call 03-2202-2602 to pre-order.


The post TEOCHEW & SHANGHAI MOONCAKES – YU by Ruyi appeared first on PureGlutton.


This year Concorde Hotel Kuala Lumpur is selling their mooncakes with some sparkly globes. Unlike most conventional packaging, this year’s exclusive crackle glass light globes (available in two sizes, 9″ and 5″) are indeed unique and make lovely gifts.

These pretty art glass pieces are handmade, using the glass-blowing and crackling technique. They come in 3 colours: Sparkling Gold, Sparkling Blue and Sparkling Pink. Each 9” Glass Light Globe set comes with 4 mooncakes (180g each) and there are 4 sets to choose from.  NOW is the best time to buy these as Concorde Hotel Kuala Lumpur has just come out with their MERDEKA SPECIAL, available from TODAY, 30 August 2019 until 15 September 2019:

Choose from any of these sets:

Set A
Japanese Red Bean
White Pure Lotus
Pure Lotus Double Yolk
Golden Pandan Pure Lotus

Set B
Japanese Red Bean
Lotus Paste with Loh Hon Ko
Pure Lotus Single Yolk
Pandan Lotus Single Yolk

Set C
Assorted Fruits & Nuts
Yam Lotus Single Yolk
Lotus Paste with Chestnut & Custard
White Lotus Black Sesame

Set D
Snowskin with Red Bean Paste
Snowskin with White Lotus
Snowskin with Pandan Lotus Single Yolk
Snowsjin with Yam Lotus with Single Yolk

You can also get their bestseller Snowskin Musang King Durian mooncakes (180g each) for a set of 4 at RM168 nett.

Snowskin Musang King Mooncakes

For the smaller 5” light globes, they are available in sets of 2 Globes + 2 Mooncakes at RM90 nett per set. Mooncake choices:

*Japanese Red Bean
*Yam Lotus Single Yolk
*Golden Pandan Pure Lotus
*White Lotus Black Sesame

Do check out the new flavours for 2019 – lotus paste with loh hon kuo, lotus paste with chestnuts and custard & white lotus black sesame. I like them as they are light and not too sweet, easy on the palate.

Concorde Kuala Lumpur’s mooncakes are on sale at the hotel lobby as well as at Mid Valley Megamall (South Court, Ground Floor) until 13 September 2019.

Now, if you are buying mooncakes from the hotel itself and have some time, why not have a meal at Xin Chinese Restaurant and try out some new dishes created by Chef Ricky Wong. His forte lies in meat as can be seen by the porky dishes here… (prices indicated are for Small/Medium/Large portions)

Baked Spare Ribs with Crispy Sliced Ginger (RM40/RM60/RM80) – those crispy slices of caramelized Bentong ginger are so addictive and complement the spare ribs well.

Braised Pork Belly with Fermented Beancurd Sauce (RM58) – These thick slices of almost-symmetrically layered pork belly have gone through some intricate processes resulting in chopsticks-tender meat. Pan-fried, boiled and steamed with star anise, mandarin peel, liquorice and the chef’s special sauce have resulted in this sublime dish.

Sweet Sour Pork in Ice Bowl (RM40/RM60/RM80) – the pork texture is finer than usual and the ice keeps the meat succulent. Unlike the regular sweet & sour pork, this version is served sans sauce – so if you are looking for some gravy, there’s not much.

Steamed Soon Hock in Nyonya Sauce (RM30/100g). The nyonya sauce is very fragrant and I think it kinda overwhelms the soon hock fish. Personally, I feel fresh soon hock doesn’t need too much embellishment that mars its natural sweetness.

For lighter bites, check out Chef Ricky’s Spinach Beancurd and Stir-fried Hong Kong Kailan in 2 styles.

Spinach Beancurd with Special Sauce (RM35/RM50/RM70)

Stir-fried HK Kailan in 2 Styles (RM35/RM50/RM70)


2 Jalan Sultan Ismail
50250 Kuala Lumpur
Tel: +603-2144-2200
Call/WhatsApp +6012-399-5007 (office hours)
Email: fbkl@concorde.net

The post MERDEKA SPECIAL for Mooncake Sparkles @ CONCORDE HOTEL KUALA LUMPUR appeared first on PureGlutton.