Designing a Contemporary Mid-Autumn Feast ‧ Part II 設計師們的當代中秋盛宴 【 貳 】
English 英: Deborah Lau-Yu · Chinese 中：文禮
ART DIRECTION: Deborah Lau-Yu COORDINATION: Rhonda Lam, Lilian Mak Photography: Christie Vuong FLORal design: Lidia Tacconelli | Fiori Floral Designs Inc. VENUE: Yu Seafood Yorkdale
MOONCAKES: Melissa | Melly Eats World CUPCAKES & MACARONS: Ruelo Patisserie STATIONERY: Palettera
DINNERWARE & GLASSWARE: Simply Beautiful Events Décor
The feast
The culinary team at Yu Seafood cooked up a spread of dim sum and dinner dishes that nod to the season, including a stir-fried medley presented in a carved pumpkin and taro cakes shaped as a pair of swans. Dessert combines both East and West. Melissa from Melly Eats World created three sets of charming mooncakes in a traditional baked style with lotus paste, as well as in the snowy skinned mochi style in pale blush and celadon-jade tones. Chef Jacqueline Lo of Ruelo Patisserie created some fun cupcakes and macarons that are popular for younger children. The dessert menu features mooncakes from a local bakery, enjoyed together with tea and conversations under the full moon. Activities such as strolling the marketplaces before dinner to collect lanterns of all shapes, designs and colours to prepare for an evening of riddles are all a part of the great tradition.
Restaurants, hotels and banquet halls are also settings that some families have chosen to celebrate the festival around the world. As food options expanded and the design of food has progressed to a new level of luxury, the aesthetic design of the celebration has yet to match the same level of sophistication. Photographed by Christie Vuong. We hope this visual story inspires you for your next family dinner under the moon!
食物設計方面，「漁膳房」的廚師烹調了一系列中秋點心菜餚，如時令南瓜盅、天鵝芋茸酥等；甜點則出自 Melly Eats World 的 Melissa，她製作了三套迷你月餅，有傳統的蓮蓉月餅、新派的淺紅和青玉色調冰皮月餅，另外，Ruelo Patisserie 的甜點主廚 Jacqueline Lo 亦創作了有趣精緻的中秋紙杯蛋糕和馬卡龍。是次特輯由Christie Vuong 拍攝，希望這個視覺故事能啟發大家於佳節時候，能為摯愛親朋炮製一桌難忘的中秋盛宴！
more images of the dishes
CRISPY TARO PASTRY Stuffed with Grilled Sea Eel and Diced Chicken
Prosperous Dim Sum Platter – Yu’s Specialty Har Gow, Sea Urchin Siu Mai, King Crab Dumpling, Grouper Dumpling, Mushroom & Vegetable Dumpling, and Steamed Barbecued Pork Bun.
YANGCHOW FRIED RICE with Barbecued Kurobuta Pork & Shrimps
DEEP-FRIED SWEET & SOUR GREEN BASS
ROASTED JAPANESE PUMPKIN
VEGETARIAN RICE NOODLE ROLLS – Steamed Cut Brown Rice Noodle with Wild Mushrooms
Sponsored by FERRIS WHEEL PRESS.
WOK-FRIED VEGETABLES IN A SPARROW’S NEST –
Served in a Crispy Basket with Asparagus, Fresh Lily Bulbs, Mushrooms, Gingko Nuts & Walnuts
MARSHED CHINESE YAM with BLUEBERRY SAUCE
CRISPY SPRING ROLLS – Stuffed with Shrimp & Minced Pork
CLASSIC EGG TART & DEEP-FRIED CRISPY BONELESS DUCK WITH MASHED TARO
MOLTEN CUSTARD SALTED EGG YOLK BUNS
TRADITIONAL mooncakes with lotus paste BY MELLY EATS WORLD
snowy skinned mooncakes in a mochi style
BY MELLY EATS WORLD
cupcakes and macarons by RUELO PATISSERIE
SPonsored by FERRIS WHEEL PRESS.
RELATED ARTICLES
It’s that time of year again for the Canadian Arts & Fashion Awards (CAFA)! This annual event celebrates the top artists, influencers, and business leaders in Canada’s fashion industry. Hosted by Canadian drag artist and television personality Brooke Lynn Hytes, this year’s gala took place at the Fairmont Royal York Hotel.