Hilton Kuala Lumpur Hotel welcomes Mid Autumn Festival 2016 with exquisite collection of meticulously crafted mooncakes in baked and snow skin varieties, all freshly made from the finest ingredients.
Each delectable flavour of these homemade goodness is created by award winning Executive Chinese Chef for Chynna Chinese Restaurant and TV personality, Lam Hock Hin, and his dim sum masterchef, Chef Ng Meng Loong. Grab your favourite at Hilton KL lobby level, or Chynna Restaurant from now till 18 September 2016.
Imperial by Chynna – Gold Dusted Snow Skin with Valrhone Chocolate & Fig Filling RM32
There is a total of 10 mooncakes from Hilton KL this year, namely Baked White Lotus Paste (RM30), Baked Lotus Paste with Single Yolk (Halal, RM30), Baked Pandan Paste with Single Yolk (Halal, RM30), Baked Red Bean Paste with Almond Flake (Halal, RM30), Baked White Lotus Paste with Single Yolk (Halal, RM30) and Traditional Style Baked with Five Nuts (RM32), Gold Dusted Snow Skin Lotus Paste with Gourmet Valrhona Chocolate and Fig (RM32), Snowskin Amaretto Lotus Paste with Blueberry Cheese Feuillantine (RM30), Snow Skin Lotus Paste with Soft Custard Egg Yolk (RM30) and Snow Skin with Pure Premium Musang King Durian (RM52).
Among all, this year highlights is none other than the newly launched Imperial by Chynna, a luxurious gold-dusted mooncake filled with Valrhona chocolate, further paired with luscious fig to sum up to a velvety smooth taste with a slight crunch from fig.
Heavenly Gold Musang King Mooncake RM52
Apart from the signature mooncake, the highly sought after Heavenly Gold
Mooncake inspired by the crème de la crème of durians, Musang King is back by popular demand! Expect it to be the top seller again on Hilton KL 2016 mooncake list. What makes this Heavenly Gold mooncake so special is because the filling is made from 100% fresh premium Musang King Durian! One whole Musang King can produce only 2 Heavenly Gold Mooncakes. So pure that the only added element is the delicate snow skin that enveloping the wonderful creaminess of durian.
Take home Hilton tiffin-inspired mooncake carrier and enjoy mooncakes filled up in “tingkat” when you purchase 4 mooncakes at RM118. Flavours in this timeless box are Baked White Lotus Paste, Baked Lotus Paste with Single Yolk, Baked Pandan Paste with Single Yolk and Baked Red Bean Paste with Almond Flake. Each purchase includes RM100 voucher for dine in at Chynna, applicable with a minimum spend of RM250 dining.
Hilton Premium Club Members:
-20% discount for every 3 pieces of mooncake purchased (Excluding Heavenly Gold mooncake)
CIMB Credit Cardholders, HSBC Credit Cardholders, MAYBANK Cardmembers, UOB Credit Cardholders and Citibank Credit Cardholders
-15% discount for every 3 pieces of mooncake purchased (*Excluding Heavenly Gold mooncake)
Purchase Tiffin Box of 4:
-10% discount for 25 – 50 boxes
-15% discount for 51- 100 boxes
-20% discount for 101 – 200 boxes
-25% discount for 201 boxes and above
Free delivery for a minimum order of 100 boxes and above to one destination within 20KM radius of the hotel. Discounts are non-combinable at Chynna restaurant. For more information, visit www.life.hiltonkl.com. To order or purchase your mooncake, log on to www.takehome.hiltonkl.com or contact +603 2264 2466.
******************************************
Enjoy a myriad of flavours live up to the joy of Mid-autumn festival at Chynna Chinese Restaurant, available from ala-carte menu.
Mixed Cameron Salad in Chef Special Coconut Dressing
We’ve never thought that a salad will come up so well by putting together crispiness of deep fried anchovies, umami sweetness of seafood, freshness of rocket salad in a tossing of coconut dressing, helmed with fragrance of lemongrass. Plenty textures and flavours, definitely a brilliant concoction between Western with a touch of local and Thai.
Double Boiled Fish Maw Soup with Bean Curd Skin
Boiling up fish broth over giant fires for an hour, packing flavours and essence of fish maw into the soup, resulting in beautiful, cloudy white soup in medium thickness. Added with croutons, beancurds and deep fried chicken chunks for playful bites without shadowing the soup goodness. Chef garnishes the soup with heavy dose of pepper, do inform the kitchen if you prefer lighter sprinkle of this pungent spice.
Steamed Tiger Grouped Fish in Chef Special Green Sauce
Steamed fish dressed in a bed of green sauce, which we mistakenly thought it as a Thai-like sauce, but surprisingly it isn’t. It is a blend of vegetables, healthy, marriage well with the fish. A memorable taste that reminds us about chef’s creativity in featuring a vegetable based soup – raised Jade Soup with Monkey Head Mushrooms & Prawn Meat back in Hilton KL Chinese New Year Menu this year.
Tossed Fragrant Rice with Kani Stick, assorted Fruits, Frying Fish Roe and Mixed Flavours Seaweed
Put aside your usual Yong Chou Chao Fan and dive into Hilton KL special Fruit Fried Rice, taking this Chinese favourite staple to a whole new level. Enjoy the juiciness, crunch and aroma contributed by kani Stick, apple, melon, seaweed, sesame, fish roe and more ingredients while adding carbs into your meal.
Chilled Aloe Vera and Lemongrass Jelly Flavoured Topped with Lemon Sorbet
End the meal with refreshing dessert – Chilled Aloe Vera and Lemongrass Jelly, topped with a scoop of lemon sorbet. Summergirl’s favourite among all!
