Foodie Blogroll

Wednesday, August 22, 2018

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu


Grand Harbour Restaurant Fahrenheit 88 Damen Mall

There are 2 outlets for the Grand Harbour Restaurant, the first one is at Fahrenheit 88 while the second one is located at Damen Mall Subang Jaya. 

Grand Harbour Restaurant Chef Chan Peng Wah aka Big Nose Chef

To many Chinese families which celebrates the Mid Autumn  Moon Cake festival 2018, you can make a visit to Grand Harbour Restaurant to taste out the specially crafted dishes by the famous Chef Chan Peng Wah aka Chef Big Nose and to buy the mooncakes to bring home or as a gift to families and friends.

Moon Cakes 2018 Golden Zest (Honey Lemon Single Yolk) 柠蜜单黄

This year 2018 Grand Harbour Restaurant is featuring 2 new mooncake flavours under the theme of Mid Autumn Treasures which feature its first treasure which is the Golden Zest (Honey Lemon Single Yolk) 柠蜜单黄 

Moon Cakes 2018 Fruity Duet (Cranberry & Pineapple) 蔓莓凤梨

and followed by the Fruity Duet (Cranberry & Pineapple) 蔓莓凤梨

Moon Cakes 2018 Fruits Nuts Mixture 伍仁果子

while the other 2 flavours that we tasted were the Fruits Nuts Mixture 伍仁果子, which is one of my favourites as there are big chunks of nuts and fruits that makes nibbling into it a delight.

Moon Cakes 2018 Jade Lotus Single Yolk 单黄翡翠莲蓉

and Jade Lotus Single Yolk 单黄翡翠莲蓉

Moon cake 2018 Grand Harbour Restaurant Fahrenheit 88 Damen Mall

For those that love to taste out, the other flavours can order from the Grand Harbour Restaurant at Fahrenheit 88 and Damen Mall.


Mid Autumn 2018 Grand Harbour Restaurant Ala Carte Menu

For those wishing to taste the special Mid Autumn dishes by Chef Chan can relish on it starting with ala carte menu.

Mid Autumn 2018 Braised Spare Ribs with Chestnut & Fried Onion 葱油栗子焖肥骨

The first dish is the Braised Spare Ribs with Chestnut & Fried Onion 葱油栗子焖肥骨 (RM50.00+) which is braised using a secret sauce until an almost fork tender texture with its juices fully incorporated into the three-layer spare ribs. 

Then it is cooked with the chestnut to enhance the aroma and flavours which is evident on our first bite of this melt in mouth spare ribs, especially on the fatty layer.  The sauce is perfect with a bowl of white rice.

Mid Autumn 2018 Steamed Chicken With Lotus Seed & Garlic In Lotus Leaf

The second dish is the Steamed Chicken With Lotus Seed & Garlic In Lotus Leaf (RM120.00+) which Chef has meticulously prepared it with 2 step process which the first is to poached the chicken and then simmered the village chicken with a special salty broth to encapsulate into the chicken giving it a special light salty taste. 

The chicken is then cut into individual pieces and places on a lotus leaf and together with the lotus seed is sent to the steamer. The result is a distinct salty taste of the firm-tender chicken meat which has a broth that is again perfect with a bowl of steaming white rice.

Mid Autumn 2018 Red Dates Layer Cake

For dessert, the Chef has also presented the special Red Dates Layer Cake (RM9.80+) which is served chilled.

Grand Harbour Restaurant Mid Autumn Festival 9 Course Set Menu

You can also taste out the special Grand Harbour Restaurant Mid Autumn Festival 9 Course Set Menu at RM1,188+ 

Mid Autumn 2018 Braised Crab Meat Thick Soup With Assorted Dried Seafood and Crab Roe

which also feature some of the following dishes which is Braised Crab Meat Thick Soup With Assorted Dried Seafood and Crab Roe. This rich soup is full of dried seafood which includes fish maw, fish lips, dried scallop with pieces of water chestnut and lots of crab meat. A nice warm touch to open our palate for the dinner.

Mid Autumn 2018 Wok Fried Giant Grouper Fillet in Hong Kong Fishing Village Style

The next dish is the Wok Fried Giant Grouper Fillet in Hong Kong Fishing Village Style. Usually, crabs or prawns is used for this style of cooking but the Chef has used the Giant Grouper fillet for a change. This prized fish is normally best served using the steaming style as one can really taste the elastic texture of the fish. For a change, the fish fillet which was battered; is then deep fried and wok fried with garlic, dried chillies and black dace to give it a fiery taste to this dish.

Mid Autumn 2018 Poached Ming Prawn With Chinese Yellow Wine

This is then followed is the Poached Ming Prawn With Chinese Yellow Wine. The extra big size Ming Prawns are laid on to the special pot, It is then fired up and cooked in front of the customer while the broth of Chinese Yellow Wine is slowly poured into the pot. 


You can see the changes in the colour of the cooked prawns and this is best eaten as soon as it is cooked so that you can enjoy the taste to its fullest with the nice bouncy texture of the cooked prawns.

Mid Autumn 2018 Braised Homemade Bean Curd With Fish Lips & Mushroom in Abalone Sauce

For the vegetable dish, we were served with the Braised Homemade Bean Curd With Fish Lips & Mushroom in Abalone Sauce. 

The fish lips are braised to a nice firm texture together with the thick shitake mushroom and the soft homemade bean curd which is then served with poached broccoli.

Mid Autumn 2018 Fried Rice with Eel and Black Pepper

Our last dish before dessert is the Fried Rice with Eel and Black Pepper. Here again, the Chef invokes some sense of creativity into a simple dish. For fans of the Eel will find this a refreshing change. Other condiments include the use of sweet corn and mustard leaves to blend into the overall taste.




For this set, you will be served 2 type of mooncakes to end your dinner.GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Price
GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Price

Grand Harbour Restaurant Fahrenheit 88 Address Location Map


 Grand Harbour Restaurant Damen Mall Address Location Map