Tai Thong Mooncakes & Mid-Autumn Menu 2015

The Mid-Autumn Festival is coming, soon you will see all the shopping malls, supermarkets, bakery, café and restaurant selling or serving mooncakes. By the way, do you like mooncake? I prefer the snow skin more than baked skin, lighter version and less sugar type. Alright, today I would like to share with you Tai Thong new mooncakes and their new Mid-Autumn Menu for 2015.

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This year the theme for Tai Thong is fruity. All their new mooncake flavours and their Mid-Autumn Menu evolve around fruits like blueberry, orange, jackfruit, mango, kiwi, pineapple, durians and assorted dried fruits. Here are the new Tai Thong mooncake flavours.

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Snow skin pineapple lotus with jackfruits mochi
Snow skin mango kiwi with assorted dried fruits
Orange lotus with palm sugar and assorted seeds
Blueberry lotus with dried fruits and assorted seeds

Among the four new flavours, the snow skin pineapple lotus with jackfruits mochi is something special and has the combinations of fruits that I like. The sweetness of jackfruit combined with tangy pineapple plus the soft lotus paste and mochi are splendid. Overall taste is fruity, soft, light plus not so sweet. 


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Snow skin mango kiwi with assorted dried fruits

The rest of the three new flavours are equally light and fruity. It’s priced at RM18.80 per piece. All Tai Thong mooncakes are Halal.

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Tai Thong snow skin imperial musang king royale durian mooncake

However among all the mooncakes, I still prefer my snow skin imperial musang king royale durian mooncake which cost RM78 for 2 pieces. Well it might sound expensive but for durian lovers it is worth it. The softness, pure and high quality musang king durian will melt in your mouth. 

Let’s enjoy the new Mid-Autumn Menu 2015 which is healthier, consist of seafood and fruits.

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Double boiled chicken soup with conpoy, papaya and snow fungus

Double boiled chicken soup with conpoy, papaya and snow fungus. A hearty soup from all the natural ingredients sweetness are always soothing the stomach.

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Crispy soft shell crab with mango and kiwi sauce

The crispy soft shell crab with mango and kiwi sauce, RM43 comes in a nice presentation and plating. Fresh and crispy soft shell crabs enough to set my appetite go wild. The mango and kiwi spring rolls are special instead of the normal vegetables and meat or seafood spring rolls.

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Pan seared scallop with blueberry and apricot

Pan seared scallop with blueberry and apricot RM58. The succulent scallops with blueberry and apricot is so fusion. The taste is balance savoury and sweet from the fruits. 

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Stuffed prawn with palm sugar and fresh orange

Stuffed prawn with palm sugar and fresh orange RM38 & fried prawn with pineapple and jackfruit sauce RM43 was tempting. Both types of cooking are equally good. The fried prawn with pineapple and jackfruit sauce combination was savoury.

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Spicy pineapple fried rice with vegetarian floss

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Peony puff pastry with pineapple and jackfruit

Peony puff pastry with pineapple and jackfruit RM10.80 & blueberry and cranberry sponge cake RM8.80. The peony puff pastry is so lovely to eat. The skin is super crispy and the filling is soft fruity base. Fruity sponge cake with seeds is fluffy and light. 

Overall, it was a night of feasting and entertainment. It was a great time to catch up with some friends and bloggers that hardly see them around these days. We tried lots of mooncakes and indulged in scrumptious Mid Autumn dinner. 

It's time to start preparing for Mid-Autumn Festival. 
Have you decide what mooncake you like to try and buy 
for your family, friends or clients?

For more information, products and pricing about Tai Thong Mooncakes & Mid-Autumn Menu 2015, please visit Tai Thong Group Malaysia on Facebook Page and Website 

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