Silks Mid-Autumn Festival Banquet

Just a couple of weeks back, I was invited to a Mid-Autumn Festival banquet at Silks Crown by Chef Tsang, and it brought back lots of fun memories! Being away from home, I rarely get to celebrate mid-autumn festival anymore. But it was a yearly event in my family when I was much younger. We used to have lots of food, endless mooncakes and after all the feasting is done, we would light up a paper lantern and walk around the neighbourhood! Just thinking about it brings a smile to my face! hehe

8 course dinner banquet

I love love love when I get my own personal place card. hehe I know it’s a small thing, but just makes me feel important haha Just for the night (: The banquet menu included 8 delicious courses and I couldn’t wait for it to begin!

steamed scallop  and vermicelli with garlic

The first dish was the perfectly steamed, plump and juicy scallops with vermicelli and garlic. This was so so good and one of my favourites of the night! There’s just something about chinese cooking where it looks simple, but the balance of the sauce is what’s critical to the dish. This was a perfect balance of sauces and was delicate enough to go with the scallops. Amazing!

Double boiled chicken consomme with dried scallops and mushroom

The second dish for most chinese banquets is soup. No ordinary soup, it’s soup that has been simmered for a long period of time to extract every single flavour from the ingredients. Every sip was just so flavoursome and I could just have a huge bowl of this for the night and I would be a happy camper!

Giant coral trout enrobed in minced shrimp

This third dish definitely wowed my sense of smell, sight and taste! I was definitely intrigued and super excited when it was placed in front of me. A crispy prawn head and tail, and in the middle is a piece of coral trout enrobed in minced shrimp! How amazing is that?? I was sitting next to the amazing Zeboy & Ms I-Hua and we were saying how difficult that must be to do!

inside the enrobed coral trout

See how the layers were so distinct? The best part was the crispy skin of the fish! I seriously wanted more and wished the Mr was there with me, so the prawn head didn’t go to waste! Any prawn head lovers out there? This was fried till every bit of it was crispy, but I still couldn’t bring myself to eating the shell! haha

Sauteed lobster with black bean sauce and pine nuts

This brought smiles on many faces! The lobster pieces were all cooked perfectly – still tender and juicy and went so well with the black bean sauce. It’s not usual that pine nuts are used in chinese cooking, usually it’s cashews or peanuts. But pine nuts worked equally as well, and it’s good for u too! hehe There’s always a huge packet (from Costco) in my pantry cause I love to add them in my sautรฉed vegetables (cauliflower, Jerusalem artichokes) ! hehe

diced beef tenderloin with mixed mushroom in gravy sauce

The fifth dish was melt-in-your-mouth beef tenderloin with mixed mushrooms in a terriyaki sauce. A little sweet for my liking, but I absolutely loved the texture of the beef. Not sure how Chef Tsang did it, but the beef was juicy and really tender!

chicken fried rice with XO sauce

The last savoury dish was chicken fried rice in XO sauce. Every rice was coated with egg and you could see the glorious yellow grains in the bowl! It had a chilli kick to it as well, from the XO sauce. I could never fry rice like this, never turn out to be this delicious. Think I need to invest in a wok! hehe

Sweetened walnut soup with glutinous rice ball

After 6 savoury dishes, I was so stuffed. But there’s always room for dessert, yes? Absolutely! When I saw what we were going to have for dessert, I was a little apprehensive, cause I never had walnut soup before. Plus the only other nut-soup I tried (and didn’t like it much) was almond soup. So I was a little worried about how it would taste. But I was so wrong. This was so smooth and delicate and absolutely divine. For a cold night, it was really comforting as well! Perfect winter warmer! I would head back just for another bowl of walnut soup. hehe

black sesame glutinous rice ball

Within the soup was a hidden treasure – a glutinous rice ball with black sesame. Absolute love! How sexy is the black sesame oozing out from the middle after a bite? hehe Rich but not overly so. Did I say it’s perfect? Cause it was!

Wing Wah white lotus seed mooncakes with double yolk

To end our banquet on a even sweeter note and what is seen as a symbol of mid-autumn festival – Mooncakes! This one is the famous Wing Wah mooncake from Hong Kong! The white lotus seed paste was smooth and not overly sweet and had two salted egg yolk! While I grew up opting for the no-yolk mooncakes, I have to say the combination is starting to grow on me. But I still like mine without yolk hehe

After the amazing banquet, Chef Tsang came out of the kitchen to say hi to us and answer some of our questions. It’s no wonder his food was absolutely delish cause he was from the two Michelin stars, Ming Court in Hong Kong! He’s been in Melbourne and Silks for 6 months now and is still working on a in-house recipe for mooncakes. hehe

So if you’re want to take part in some Mid-Autumn festivities, Crown is holding one from 9th to the 22nd of September, and there is something for everyone! Do check out their website for details of the events as they will be converting the Atrium into something spectacular!

Wing Wah moocake

We were so lucky to receive a box of mooncakes from Wing Wah to bring home! The Mr and Melissa couldn’t be happier when I took it out of the bag! hehe And yes, they finished one whole mooncake that very night! heh

Thank you so much Silks Crown, Chef Tsang and Media Moguls for organising this scrumptious banquet! Great food and was so good to meet and catch up with everyone! So do head to Crown and check it out and try some mooncakes if you haven’t had any yet!

Lianne @ Food Made With Love attended the Mid-Autumn festival banquet as a guest of Silks Crown and Media Moguls. Thank you so much for this yummy opportunity!ย 

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4 thoughts on “Silks Mid-Autumn Festival Banquet

  1. Daisy@Nevertoosweet says:

    Wing Wah have the best moon cakes but there are so much fancier ones in HK now lol they have all these different flavours and i’m yet to try the one with vanilla custard it sounds so damn good and they always sell out!

    What a great event and like you, I don’t remember the last time I really spent Autumn festival with my family but it’s ok cuz I’ll adopt my friends as my family and will have our own celebration at home ๐Ÿ˜‰

    • liannelow says:

      Vanilla custard mooncake??? OMG!!! My mum is gonna get my friend to bring a Taro one over! Think I will ask her to get more to give one to u! hehe You will LOVE IT! hehe and absolutely! Thank goodness for friends! xx

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