GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

GRAND HARBOUR RESTAURANT Mid Autumn 2018 Moon Cake Menu

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. 

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.

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 

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

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.

and Jade Lotus Single Yolk 单黄翡翠莲蓉

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

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

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.

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.

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

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

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.

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.

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.

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.

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 Fahrenheit 88 Address Location Map

 Grand Harbour Restaurant Damen Mall Address Location Map

Grand Harbour Restaurant Moon Cake Mid Autumn 2015 Review

De Hunan Hot Pot Fahrenheit 88 Bukit Bintang - A Hot and Spicy Affair With Hunan Homey Specialty Cuisine

There are a lot of food from China coming into the Malaysian market. You really do not need to spend so much to travel to these places to enjoy these authentic dishes. +BestRestaurant ToEat was invited to savour some of the specialty dishes from Hunan i.e. De Hunan Hot Pot located at Lot 2.05, Level 2 Fahrenheit 88, No 179, Jalan Bukit Bintang Kuala Lumpur

Hunan cuisine, also known as Xiang cuisine, It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot spicy flavour, fresh aroma and deep colour which accentuates all your senses.

De Hunan Hot Pot has been in Malaysia for the past eight years and this newly open outlet in Fahrenheit 88 is catered for customer from the Kuala Lumpur Central Business and Shopping District. 

The setting is one that is very modern and comfortable to have a spicy meal and we particularly love the dining area by the window which overlooks the bustling Bukit Bintang street below.

To start off our Hunan gastronomy journey, we were first served with 4 Hunan Specialty appetizer; the first of which is cool pickled cucumber, 

the pickled seaweed, 

Bean Curd Skin

and pickled pig ears.

For the main dishes, we had the Hunan Hot Pot, we were served with 2 flavour pot; the first was the Fish Head Soup - the fish head used for the soup is the Ling fish (Small Pot - RM 15 (per pax) , Big Pot - RM 40 for 4 pax). Although it looks milky it has added a special Hunan Cili (yellow chilli) to cook this broth; in which it makes it a very spicy soup based. 

For the hot pot you can order the ingredients that you i.e. ala-carte style which ranges from fresh seafood, fishball, meatball, corn, slice cut meat of beef,  slice cut of pork belly, vegetables  and so forth,

The second soup based was the Duck Soup (Small Pot - RM 15 (per pax) , Big Pot - RM 40 for 4 pax). This soup broth was cooked with the duck meat, chilli, herbs, star anise, mandarin peel and spices that made this hot pot filled with a strong aroma and flavour. 

and then we moved on to Specialty dishes which the first is the Hunan Farmer Style Fried Pork (RM 22). This dish is literally filled with a special green chilli - it looks extremely spicy but once you eat it, it is not really that spicy. the green chilli was very crunchy.

Next is the Spicy Skewered Prawns in Hunan Style (RM 33). The prawns are first pre-fried to a crisp texture and then topped with a special chef sauce made by blending fermented black bean paste, dried chilies, sesame seed, green chilies, ginger and garlic. Loves the texture and the taste.

Next is a very plain looking comfort food of the Fried Homemade Beancurd with Salted Egg (RM 18). This is a chef specialty where the salted eggs are first melted and then followed by the Tau Foo and pan fried until you get this texture. The plain taufoo are fully coated with the salted eggs to give you a smooth and sandy texture to this dish. Really yummy eaten with steam white rice.

This next dish is a very popular Hunan dish called the Uncle Mao Special Braised Pork (RM 30). This is one of the favourite dish of Chairman Mao ZeDong. This pork is a five layer Pork Belly. We usually does not eat much white rice during review but this dish is an exception.

Next is the Sizzling Skewered Lamb (RM 28).

This dish above is the Deep Fried Spicy Chicken with Dried Chili (RM 30); looks awesomely spicy from the amount of dried chillies served. Although it was spicy but we just can't stop eating the pieces of chicken one after another and another. With the topping of sesame seeds, it adds an additional flavour to the dish. A cold beer would be best to slowly munch on the chicken as a snack.

This is another signature dish of DeHunan Hot Pot which is Hunan Yuen & Yang Steamed Fish Head - Ling (RM 60). Although the fish was very nice but the spicy level was a notch too high for us to slurp in the noodles and the fish head. Advice for this dish if you really want to try it; is to ask the chef to tone down on the spicy level.

Another dish that spring surprise to us is this plain looking Stir Fried Beijing Cabbage (RM 20). This dish has to be eaten while it is still hot as you can taste the crunch of the cabbage. Once it becomes cold, it will lose the crunchiness. According to the chef, the cabbage are hand pluck and the stem are removed for each pieces of the cabbage.

For desserts, we had 2 of the Hunan Specialty dessert; which is Potato Pancake (RM 10 for 4 pcs). The potatoes are mashed to a fine texture and coated with a special batter to be fried and served with condense milk. 

The last dish is the Golden Sweet Potatoes with Honey (RM 22). This is a special dessert in which the coated sweet potatoes are cooked with caramelized sugar and when brought to the table; is then simmered in cold water and you practically get a frozen crystal of sugar coating the fried sweet potatoes. A unique dessert indeed,

One thing about Hunan food, although it is a little torturing to our mouth due to the intensity of the spiciness level, you nevertheless can't really stop yourself for going for another spoonful and still want to go for another. It is that addictive. We really did enjoy this special Hot review.

Grand Harbour Restaurant Fahrenheit 88 - Bukit Bintang - 2015 Mid Autumn Moon Cake Review

Mid autumn festival is round the corner, with that Best Restaurant To Eat was invited to a special moon cake review at Grand Harbour Restaurant located at Lot LG2-01 (01) & LG2-01 (02), Lower Ground Two, Fahrenheit 88, 179, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia.

Grand Harbour Restaurant is famous for its wide variety of Cantonese Cuisine and Dim Sum offering. Its décor is one of a modern Chinese setting with Open Kitchen concept.

We started the review with a signature soup which is the Double Steamed “Tian Ma” Fish Head Soup (RM16.00). The soup was very tasty and full of fish extract flavour with a strong herbal taste. 

Next we had the Stirred Sour, Sweet, Bitter and Spicy Vegetable (RM18.50 Small - RM33.80 Medium). This is a very special dish as the “Four Flavours of Life’ comes into this dish. The crunchy Bitter Gourds (Bitter), with salted mustard (salty), Stem of “Choy Sum” (sweet) and Cili Padi (Spicy) were very complementary to the overall taste of this dish.

After that, we had the Stewed “Kampung” Chicken with Chinese Wine (RM33.80 - Small, RM65.80 Medium) ; with the use of the Black Fungus and Foo Chok that soak up the sauce; this is a wonderful dish and best eaten with white rice. The sauce which is also infused with the sesame oil was slurped up to the last drop.

After that, we had the Fried Yee Mee with Assorted Mushroom & Truffle Oil (RM19.80 - Small). Upon setting the dish on the table; it looks very plain and simple. But after taking the first spoonful, you can taste the strong aroma of mushroom which was blended into each strain of the noodles.

The signature dish of the night has to be the Fried Glutinous Rice With Crab (RM85.80) – If you are game for this dish, you have to pre-ordered it as the imported crabs are very seasonal. Normally at other restaurant, this dish will use pork sausage to cook, but the use of this fresh crab adds a new dimension of taste and flavours to this rice dish.

Another specialty of Grand Harbour Restaurant @Fahrenheit 88 has to be the Roast Pork. We had it with a Braised Chicken combination. The Roast Pork was barbeque with a balance roasting that keep the meat still moist while the outer layer is a little charred.

For dessert, we had the moon cake; the first of which is the Sakura Chrysanthemum (RM18.80 per pc), it has a very strong Chrysanthemum flavour with a thin layer of crust. The sweetness level was at the right balance. Eaten with a nice cup of premium Chinese tea, it will bring out the full flavour of this moon cake.

The next one is the Shanghai Single Yolk Moon Cake (RM17.80 per pc), which has a special Shanghainese flaky crust with Grand Harbour Lotus paste and a single salted egg yolk.

Followed by Black Sesame with White Lotus (RM18.80 per pc) ; has a strong aroma of the black sesame.

and lastly the Snow Skin With Yam Paste (RM16.80 per pc);

Grand Harbour Restaurant is currently offering a very nice gift box of Moon Cake (which comes in 4 special premium flavour ie. Sakura Chrysanthemum, White Lotus Double Egg Yolk, Fruit Nut Mixture and White Lotus Paste) at RM128.00 ++.

For Hong Leong Bank Credit/Debit Card, you can get 15% off the Moon cake and 10% off for the Corporate Gift Box.

Moon Cake 2018 Mid-Autumn Festival at Grand Harbour Restaurant