Story and photos by Dr. Michael Lim The Travelling Gourmet TM
All rights reserved
Food photos are of REAL food with NO photoshop
The implacable and indomitable Travelling Gourmet TM goes to what used to be 5 Star Le…
MERIDIEN Singapore but is now Concorde Hotel. Despite there being no high end haute cuisine Le Restaurant de France, there is still a certain charm to this place and the new GM, New Zealander Karl Muir is one of the nicest hoteliers I have ever met. Sadly, some changes in the staff leave room for much improvement.
For the traditionalist, the Mooncakes in 2916 come in a red velvet encased superb Cloisonné Lacquer box with a solid and impressive brass lock. I deliberately left the date WRONG as 2916 to see if anyone could spot it, wahahahah! Well, to her credit, Celsete the Marcom of Concorde did. This is what she wrote on Aug 30, 2016:
Thank you for the short feature on our mooncakes.
However, I wish to highlight that there is an error on your post. It should be 2016 not 2916.
Marketing Communications Manager
100 ORCHARD ROAD, SINGAPORE 238840
TEL: +65 6733 8855 | DIRECT: +65 6739 8310 | FAX: +65 6733 6719
The Single Duck Egg Yolk Lotus Paste Baked Mooncakes 2016 are the perfect corporate and business gifts for this Mid Autumn Festival. It is well known that Chinese businessmen and companies do not as a rule of thumb give Snowskin Mooncakes as corporate gifts. The simple reason being that Snowskin Mooncakes have a short shelf life and need refrigeration, unlike baked Mooncakes. Yes, there is something so sublime about tasting slinky smooth Lotus Seed Paste and relishing the sweetness as it melds with the savoury gamey flavours of the velvety Duck Egg Yolk…Life is too short to eat bad Mooncakes…When there are NO unusual flavours for me to taste and write about for eg Chempedak and Gin, etc…by all rational and intelligent thinking by bright people…the article has to be SHORT capisch. Bon appetit! ☺
L’animale e il miglior amico dell uomo: non fa domande e non critica!