Tradition Stays Strong. But What’s the Craze over BBQ Meat Mooncake?!
September 5, 2014 | 3,914 views
How Beautiful Are They? Don’t this make you feel a little bit home sick (if you are oversea)?
The annual homecoming for the Mooncake Festival or more righteously known as Mid-Autumn Festival has always borne fruit in terms of discovering or rediscovering one-of-a-kind mooncake experience. The sheer fact that Ipoh is a treasure trove of nostalgic delights packed into small parcels in the nooks and corners of the laidback city makes it all so worthwhile to come back once a year; and surprise myself with new finds.
And no, I don’t fancy the commercial brands that are charging an arm and a leg for an ultra-sweetened, mass-manufactured, machine-made mooncake.
Call me old school, staunch/stubborn egoist or plain Motormouth, if you will. I love my mooncakes that come in irregular shapes; the paste not sweetened to an artificially insulin-deprived level, and packaging without the fancy golden thread or sparkling and glossy that justifies the MYR15++ per piece charge.
Okay, maybe sometimes. But when I have a choice, I revisit places like Ching Han Guan, Sin Eng Heong, Hoong Tho or Ming Yue Confectionery. Sounds alien to you? Read on. And find out about the delectable BBQ Meat Mooncake (also known as bak kwa or chu yuk korn). Read the rest of this entry »
