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2013-08-22
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In welcoming the Mid-Autumn Festival 2013, Xin Cuisine Chinese Restaurant at Holiday Inn Atrium, together with their F&B Team and OpenRice Singapore organise a Mooncake tasting for the selected reviewers in OpenRice.com.Xin Cuisine Chinese Restaurant at Holiday Inn Atrium Singapore is currently helm by Chef Cheung Kin Nam. A native Guangdong Chef with more than 30 years experience in China and Hong Kong, is renowned to be a master in desserts and confectioneries. This year, Xin Cuisine presents
Xin Cuisine Chinese Restaurant at Holiday Inn Atrium Singapore is currently helm by Chef Cheung Kin Nam. A native Guangdong Chef with more than 30 years experience in China and Hong Kong, is renowned to be a master in desserts and confectioneries. This year, Xin Cuisine presents four new delectable gems of mooncakes, together with its Signature collection of Mini Egg Custard with Egg Yolk.
While the evening kick off with us savouring the delicious finger food, the star for the night is definitely the mooncakes.
For the traditional selection, you will have While Lotus Seed Paste with single / Double yolk, Assorted Nuts with X.O. Sauce (homemade X.O Sauce), Teochew Yam Paste with Single Egg Yolk and of course, the Signature collection of Mini Egg Custard with Egg Yolk.
I personally find the taste of the mooncakes here is very subtle, not overly sweet. For those who like different texture in their mooncakes, the Assorted Nuts with X.O sauce will be a good choice. It is crunchy, slightly sweet. The homemade X.O sauce is delightful and not overpowering like those you get from the bottle.
The Signature Mini Egg Custard, has a delicate creaminess in its flavour with a nice blend between the saltiness of the yolk and the sweetness of the custard. As the colour of the yolk and custard are similar, it is hard to distinguish in between both of the ingredients. While the Teochew Yam paste looks great in the picture, I did not manage to taste the Teochew Yam Paste as I was distracted. Judging from the speed its gone from the plate, I can only assume that it must have tasted great.
For the Mini Snowskin mooncake, I personally prefer the Passion Fruit Paste (with Mango) and Peranakan Durian. The Passion fruit taste combine the unique flavour for passion fruit and mango, the tangy, sour and sweet. Let's just say you can't go wrong with mango.
Xin's Peranakan Durian uses Blue Pea flower for the natural purplish colour in the snowskin to combine with the durian filling. Well, it feels like you are actually eating durian. We tried our best to extract information from the F&B team on what type of durian they used, however to no avail. Seems that it is one of those secret where “they can tell you but they have to kill you afterwards”
For wine, the general rule of thumb is traditional mooncakes goes well with red wine, while the white wine or sparking wine goes well with snow skin mooncake. However, don't hesitate to mix and match as it is all depends on personal preference. As I am in alcohol free diet, I was not able to enjoy the wine. Overall, Xin Cuisine Chinese Restaurant deliver a notable combination of tradition and creativity of mooncakes. Don't hesitate to give it a try as it might be suitable to your palate. Cheers!
Thanks to Xin Cuisine Team, Holiday Inn Atrium Team and OpenRice for the invitation to this mooncake tasting.
For full review and more photos, please visit http://www.chubbybotakkoala.com/2013/08/xin-cuisine-chinese-restaurant-evening.html
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