Restaurant Oversea is no stranger to most of us here in town, as the restaurant establish since 1977 that offer exquisite contemporary Chinese Cuisine that emphasis on traditional Cantonese dishes. Since then, the restaurant had gain drastic attention, then expended to seven wholly-owned outlets. Till date, it has still remain of many family favorite dining area after 3 decades of establishment. Oversea Mooncake.
Oversea Restaurant not only emphasis on cooking, and the head chef or founder then divert into mooncake baking with first hand made pastry back in 1986 upon customer request. It was a successfull pastry making for first time that request of orders start pouring in. The success of this aspect has enable the group to export to Australia, Netherlands, Indonesia, New Zealand, Papua New Guinea, The United States and China. Besides mooncake, the company also manufacture Egg Rools and Cookies.
For Muslim market, they have another company that produce Halal certified mooncakes under Haewaytian Cake House Sdn Bhd.
As for this round, we are here to try out Oversea Restaurant mooncake as Mid-Autumm Festival is just around the corner. Its time for families to reunite under the full moon – symbol of happinness and prosperity and often mooncakes are being offers or gifts of appreciation.
On mooncake making process, their chef always believe in using the premium grade ingredients in their mooncakes as quality is important to them.
To make this celebration more meaningfull along with its 30th Anniversary of producing such appreciated pastry, they have pull a list of mooncakes and a special set menu for this special occasion.
Classic mooncake, also their Lotus Series Moocake which is made from 100 percent Hunan Lotus Seeds which is one of the best selling series. All these being created as they are bringing the taste experience into another new level.
with double egg yolk
Their special snow skin series, and we were thought how to enjoy it in the best way. Take out from the fridge chill it at room temperature for 10-15 minute then eat it. It taste totally different, like eating ice cream. Another new trick we learn on how to enjoy snow skin. It taste good and you will love it!
Not only that, as during this event, this year signature mooncakes will be featuring scrumptious Shanghai Mooncake made with luscious egg yolk and lotus. This handmade Shanghai Mookcake was created in 1982 that is specially baked fresh in the kitchens that is available limited time only at that time. It is best served warm so that its crumbly crust and fragrance can be fully appreciated.
Then we were guide on how to make Shanghai moocake.
Ingredients that were prepared, base of mooncake skin
The lotus paste wrapping the golden egg yolks.
chef showing demo to us on how to wrap and shape it out.
Now its my turn into action . . . by gently press the dough till flaten by your palm and roll it again and redo the process a few times till its flaten thoroughly. .
Then put it at your palm and take the yolk twist it in circular motion to slowly wrap the whole yolk
then you can shape the dough in any design you like as the traditional design look slightly like pear shape to me.
It is fun experience and pretty interesting on how to make it as the texture of the dough is totally different and by the colour of it, you will know that after bake it will turn out to be good no matter how u wrap or shape the dough.
Tadaaa, here is our Shanghainese Mooncake Creation. After baked, the best look is to have a slight crust on it.
To mark their 30th Anniversary the Head chef which is the founder of Oversea restaurant, Cheng Kor which everyone call him Brother Cheong decided to bring back their first classic packaging back in those days, and all of us find it very classic and cute~ Only then I get to know that Shanghai Mooncake is originate by this chef as he is the creator of it. In Shanghai you cant find this mooncake as they do not have this version and proud that its a local production ages ago.
Right after the mooncake session , were are serve with magnificent dish later on.
Mid-Autumm Treasure Platter
When this was serve, we all thought, har so early ‘Lou Sang’ which is one of Chinese new Year dish, and turns out to be not really yet similiar.
One The main key ingredient for Mid-Autumn Festival is the Lotus Seeds.
Prepare by mixing all the ingredients in it. .
Then after tossed you can eat along by wrapping along with popiah skin.
One of the super star dish that turn all our attention for that instant moment is this ‘Poon Choi‘ as the aroma of it just pull our attention directly.
This pot consist of roast duck, chicken feet, braised sea cucumber, abalone, black mushrooms, lotus seeds, tiger prawns, 3 layer porks and best of all the soup boiled from all these ingredients. All the ingredient cook in there seperately and stack accordingly then pour the soup at the end and cook along.
I must say, this is the best Pooh Choi I have come accross so far, as the soup boil to perfection, sweet and aromatic with all the ingredient that cook along and by finish this plate myself, its not enough for me. I just wish I had 3 more of this. – Recommended!
Fried lotus roots with asparagus and almond flakes
Steam Lotus leaf glutinous rice
group picture with Mr.Yu and the rest of the bloggers
The mid-autumn festival is the perfect time to show appreciation for the ones we care about, for any order of Oversea Mooncake, so call Oversea Restaurant at tel : 03-7845 9911 or checkout the restaurant’s Facebook page athttp://www.facebook.com/Oversea to place your order of superior, great tasting Mooncakes or to make dining reservations.
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