Sick of the same traditional lotus paste mooncake? Or know someone who enjoys mooncakes with a twist? We think the best part about the annual Mid-Autumn Festival is the plethora of exotic, exciting and unconventional flavours available. So for those with a more adventurous palate, the wide variety of mooncakes available during this period allows for some brand new, gastronomical discoveries.
We’ve tried some of the more unique offerings — from tea-infused mooncake with a peach centre to ones with Jambon de Bayonne and lavender to those with truffle carbonara and chrysanthemum and winter melon — and gave each a rating. Of course, taste is subjective. But it’ll give you an indication on which are worth the price tag (and calories)!
Text: Joy Fang, Kayce Teo, Ho Guo Xiong
Additional text: Zoe Zeng
Known for its exquisite luxury teas packaged into gorgeous tins and boxes, it’s no surprise that the brand’s mooncake offerings are equally elegant and infused with some of its aromatic tea blends. What’s unique is that the chefs create each mooncake by hand in a traditional manner—using wooden moulds, instead of mass production—so every piece is painstakingly crafted with minor “imperfections”, such as a heart that isn’t right smack in the centre of the pastry. This year, the brand is serving four baked and four snowskin mooncakes that come in an elegant Moon Route Tea Mooncake gift box.
What it is: Brown lotus paste is infused with its Chocolate Tea (that comes with real chocolate bits!) and peppered with chocolate chips and crumble. It’s wrapped in a chocolate crust that’s baked to perfection and brushed with a sugar glaze, resulting in a delicious deep brown hue.
What we think: Those looking to watch their weight will be glad to know that it’s not particularly sweet. The chocolate notes are not strong—you get just a hint of it with some chewing, but that is enhanced thanks to the addition of chocolate chips, which adds a nice crunchy texture as well. The crust feels a tad thick so it’s richer and slightly heavier than the other offerings, which means a quarter at a time is probably enough for an after-dinner snack.
What it is: Encased within a baked golden-brown crust is a white lotus paste that’s infused with matcha. At its heart is an Amarena cherry centre.
What we think: This was a surprising winner, given that we’re not particularly huge fans of matcha. The slightly bittersweet and moist matcha paste is perfectly balanced with the slightly tart, jam-like cherry centre. The result is an explosion of complex and layered flavours with every bite. Very addictive and satisfying.
What it is: The white snowskin houses a white lotus paste that has fruity and flowery notes, thanks to the infusion of its new Moon Route Tea that’s a green tea blend with citrus and strawberry (available only as part of its set of two mooncakes and not for sale on its own). It’s finished with a lotus cream heart.
What we think: This was another hit. At first glance, the white snowskin looks intimidatingly thick and opaque. But dig into it and you’d find quite the opposite—it’s silky smooth, super thin, slightly powdery, and melts in your mouth. We’re told that the chefs have to work the dough with ice water for more than 20 minutes to get that elastic consistency. The rich and decadent lotus cream has an ice cream-like mouthfeel and is a delightful shot of sweetness in an otherwise mild lotus paste.
What it is: An orange snowskin mooncake that houses a white lotus filling that’s been infused with its Geisha Blossom Tea—a green tea blend with peach and marigold flavours. At its heart is a peach confit within a white chocolate casing.
What we think: Interestingly, this snowskin is slightly firmer and not as paper-thin as the Pure version, but it still presents the same smooth and soft mouthfeel. We like the interesting blend of sweet and sour in one bite—the surprising kick of acidity from the smooth peach confit is tempered by the sweetness from the white chocolate heart. Bonus: The white chocolate balls scattered throughout the lotus paste gives a satisfying crispy texture.
Available from Aug 8 to Sept 13 at all TWG Tea Salons & Boutiques in Singapore and TWG Tea e-Boutique at (self-collection at selected TWG Tea Salons & Boutiques). A set of two mooncakes paired with Moon Route Tea in the Haute Couture Tea Collection® is $70, while a set of four mooncakes is $60. Individual mooncakes are $16.
Cantonese restaurant Wan Hao has prepared 11 mooncake creations that range from timeless classics to unique flavours that are the brainchild of executive Chinese chef Brian Wong. Each piece is also meticulously handcrafted, and both the baked and snowskin varieties have no added preservatives or artificial flavouring. This year, the mooncakes come in a chic two-tier Chinese cabinet with gold coloured knobs and ring holders and floral motifs that exudes a graceful, oriental vibe.
What it is: This premium pastry has a light sprinkle of gold dust over its crust and is available only as a premium gift set. A set of four comes in a luxurious two-tier, gold satin chest box that is accompanied with a bottle of Chateau Rieussec Cru Classé Sauternes, France 2015 (375ml) and sets you back S$238. Each mooncake’s lotus paste incorporates pistachio, Jambon de Bayonne, sesame and salted egg.
What we think: It’s a full-bodied, super rich offering that would appeal to those who are looking for something out of the ordinary. The heady, sweet fragrance of red dates is juxtaposed with the savoury smokiness of the slightly-chewy cured ham, resulting in a unique, layered flavour profile with complex textures that’s enhanced by the crunchy pistachios. Some say this is reminiscent of herbal soup while others say it’s like sticky date pudding. Whatever it is, it’s sure to be a conversation starter.
What it is: As its name suggests, a silky smooth white lotus paste is infused with lavender and filled with Jambon de Bayonne and crunchy pistachios.
What we think: It’s a nicely balanced product, with the fragrance and sweetness of the lotus paste balancing out the salty and gamy mouthfeel of the ham. We gave it a slightly lower rating because the highlight of this pastry, the lavender, felt a little too faint. Only subtle notes of it could be felt as you finish chewing. But it’s a safe, reliable and tasty option for those who want to try something new but don’t want to venture too far from the usual.
What it is: A delicate and velvety pink-hued snowskin is filled with raspberry yoghurt and rosemary honey praline.
What we think: Light and refreshing, this mooncake first hits you with a tangy flavour thanks to its tart raspberry, but the sourish taste is quickly moderated by the sweetness of the honey praline and the white chocolate. It’s a good palate cleanser after a heavy meal, and is highly enjoyable, even if you’re someone who’s not usually hot about raspberries.
What it is: This jade-like snowskin mooncake houses a creamy coconut paste. At its heart is a bittersweet champagne praline core.
What we think: It’s highly enjoyable, thanks to the fragrant and luscious coconut paste that’s elevated with coconut shavings that give added bite. The chefs were not heavy-handed with the coconut flavours so it’s not overpowering. In fact, it seems quite simple and familiar, if not for the bittersweet champagne praline does pack quite an alcoholic punch.
Available from Aug 8 to Sept 13 at Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel, 320 Orchard Road, Singapore 238865. Pre-order online at www.singaporemarriott.com/mooncakes or call 6831 4708. Alternatively, drop by at the hotel’s Forecourt Stall (by the hotel entrance).
Janice Wong’s offering this year is a unique twist to the Chinese festival snack. Her limited-edition Mooncake Box Set (S$65) showcases Japanese flavoured mooncakes, with each piece celebrating key ingredients from nine different prefectures in Japan. Housed in a pretty blue box, the nine snowskin mooncakes have distinctive and unique ingredients that were personally sourced by Janice herself, who travelled to each prefecture to get them. They include kinako (roasted soy flour) from Hokkaido, ume (Asian plum) from Wakayama, hojicha (roasted Japanese green tea) from Kyoto and chestnut from Kumamoto.
What we think: If you want something that is completely out of the ordinary and different from the usual mouthfeel, this would be it. Boasting complex flavours and a light aftertaste of salty preserved plum that is not too overpowering, it’s a pleasant and light option for an after dinner treat.
What we think: With a very buttery, powdery texture and a toasted aftertaste, this mooncake flavour is reminiscent of a mung bean ang ku kueh. It’s not too sweet, but we felt that the flavours weren’t complex enough. If you’re not a fan of soy products, this won’t be a popular choice with you.
What we think: This one is a winner, thanks to its authentic sweet potato flavour that has no lingering artificial aftertaste. In fact, it feels like you’re eating mashed sweet potato. Earthy, sweet and comforting, this would be a delight to both the young and old.
Available for pre-order online at www.janicewong.online. Orders reaching $300 and above will receive free delivery.
Known for its exquisite mooncake cases, this year you’d be spoilt for choice. Go for traditional baked mooncakes such as White Lotus Seed Paste with Double Yolk, White Lotus Seed Paste, and the new White Lotus Seed Paste with Black Sesame, which are presented in a luxe red box, or get the hotel’s contemporary snowskin mooncakes, such as the Orangetini, ‘Mao Shan Wang’ Durian mooncake, or Mini Snowskin Green Tea, that come in a chic gold box. Both of them feature a magnetic top and front flaps which open up to reveal a magnetic desk calendar, a miniature photo frame, and a three-slot pen holder. It also has four side drawers. These will serve you in good stead as a stationery or makeup box on your office desk.
What it is: This is a new flavour this year, and is a cocktail concoction of chocolate, orange zest and liqueur. It comes in a box of eight (S$78), four of which are Orangetini mooncakes and the other four Lycheetini mooncakes.
What we think: The orange flavour is light and subtle, but has a nice zesty kick to it. The thickness and texture of the snowskin is just right — not too floury, light, melts in your mouth. But people who prefer a stronger alcohol taste may find this falling short a tad because the liquor wasn’t as punchy as expected.
What it is: A signature from the hotel, this mooncake comes with fruit liqueur and real lychee bits. It’s also in a nice shade of pastel pink.
What we think: We loved it because it was comforting and addictive. We also enjoyed the added texture of real fruit within the lotus paste, and the alcohol centre had just the right touch of subtle kick. For those who are expecting something really strong though, you’d be disappointed, as the lychee aroma is light and lingers on only after a few bites.
The Jade Originals Mooncake Collection this year comes in either an auspicious red or an elegant turquoise gift box that are adorned with ornamental jade and Oriental motifs. Besides the local-inspired flavours (which we will be reviewing below), there are also other flavours such as the Fullerton Golden Custard Mini Mooncakes, a combination of savoury salted egg yolk and sweet custard encased in light butter pastry; and the White Lotus Seed Paste with Egg Yolk Snow Skin Mooncake, which features a smooth salty-sweet white lotus seed paste. A new addition is the Mixed Nuts with Dried Apricot Baked Mooncake, a rich medley of almonds, walnuts and pine nuts studded with morsels of dried apricot and encased in a baked pastry, if you’re into something healthier.
What it is: Encased in an adorable orangey-brown snowskin is the trinity of coconut, gula melaka and pandan — a taste profile which is inspired by the iconic flavours of the beloved ondeh ondeh kueh.
What we think: The pandan-infused lotus paste is thankfully not too sweet, as it balances out the punchy sugary aftertaste delivered by the gula melaka centre. Flecks of coconut flakes give each bite a nice crunch so the mooncake is not too one-dimensional. Definitely a crowd pleaser.
What it is: A pretty-in-pink rose-scented snow skin mooncake that is inspired by the popular local bandung beverage.
What we think: If you love your bandung, you’d love this mooncake. Although we didn’t think it was particularly unique, we felt the mooncake embodied the beloved drink perfectly with a well-balanced infusion of rose flavours that are just right and not too overpowering. It’s also not as sweet as the coffeeshop beverage, so health watchers can still give it a go.
What it is: A signature flavour from the hotel that gives off fragrant aromas of pandan and caramel-flavoured palm sugar.
What we think: The gula melaka taste is mild — there’s a subtle pandan fragrance and it’s not too sweet, despite the sugar at its heart. Those who love pandan flavours will put this at the top of their mooncake list. One downside: We found the skin a tad too thick.
Available from July 30 to Sept 13 at The Fullerton Cake Boutique, The Fullerton Hotels Singapore, 1 Fullerton Square, Singapore 049178. Call 6877 8943, email firstname.lastname@example.org or visit its online store at shop.fullertonhotels.com to order.
Handcrafted by the culinary team of the award-winning cantonese restaurant, the mooncakes this year are housed in an intricate blue lattice patterned box. Unlike other cases, there’s also a fascinating augmented reality portion called “Coming Together” you’d enjoy with your mooncake box. Designed by young visual artists from The Business Times Budding Artists Fund (BT BAF), your box turns into a lovely art piece, where against a backdrop of gentle falling petals, children play and families meet under a brightly lit moon (you’d have to download Artivive, a free app from the Apple or Google store to see the box come alive).
What it is: In a nice shade of jade green, this new flavour features a core made of bitter sweet dark chocolate that is generously studded with chia seeds.
What we think: We were expecting something a little richer and more intense, but the end product fell just short of delivering that punch as the chocolate felt underwhelming. That said, it features a melt-in-your-mouth tender snowskin and the chia seeds gave a light crunchy texture that was surprisingly satisfying.
What it is: New this year to Li Bai’s traditional baked signatures, this mooncake packs a nutritional punch with 10 healthy ingredients that are rich in antioxidants: chia seed, walnut, macadamia nut, almond, pine nut, prune, pistachio, apricot, melon seed and goji berry.
What we think: There’s a nice harmony between the sweet and savoury notes of the mooncake. The assortment of nuts give it a good textural mouthfeel while accents of orange peel give it added dimension. We love that it isn’t too sweet as well.
Available from Aug 1 to Sept 13, at Li Bai Cantonese Restaurant, Sheraton Towers Singapore, or lobby level booth, 39 Scotts Rd, Singapore 228230. Call 6839 5636/5623, email email@example.com or visit http://shopatsheraton.oddle.me for orders
The creations this year are housed in a unique vertical box that takes inspiration from the structure of the hotel’s bubble lifts – its most distinct feature within the John Portman-designed atrium. Another interesting feature of the sturdy red box is that it sports the same gold Oriental panels seen in Summer Palace. The doors of the box close via a bronze lock that adds a luxe factor. Besides the gorgeous eight-piece Snowskin Collection, the hotel also has traditional baked offerings, with flavours such as the usual White Lotus Paste with Single/Double Yolk and Melon Seeds and Parma Ham and Pork Floss with Assorted Nuts.
What it is: Italian restaurant Basilico’s Executive Chef Angelo Ciccone reimagined one of its bestsellers, the Truffle Carbonara, to come up with this unique spin to a snowskin mooncake. Sporting unique black striations across a bright yellow snowskin mooncake, it combines the aromatic black truffle with silky smooth cream cheese.
What we think: The flavours sound extremely fascinating, but it can be quite a shock to the system for those not accustomed to such unconventional flavours. Be warned: It’s for someone with really adventurous tastebuds. The truffle flavour is strong, delivering a kick that is heightened by the savoury cream cheese. It’s nothing like what we’ve ever tried before, but we personally found it too overpowering for our liking.
What it is: A snowskin chocolate mooncake infused with a blend of alcoholic spirits, and a dark chocolate Valrhona pearl centre.
What we think: Spirit and chocolate lovers, rejoice! This mooncake has a chocolate filling that’s infused with a barrel-aged Hanky Panky blend, comprising Ford’s Gin, Cocchi di Torino and Fernet Branca bitters — okay, these words don’t mean a thing if you’re not a purveyor of hard liquor, but suffice it to say that the taste of the alcohol was just right and unique enough to stand out from other alcohol-infused mooncakes we’ve tried, and perfectly balanced with the rich chocolate filling. The chocolate centre has a crunchy case which added some bite to the mooncake, and the subtle sweetness of the snowskin did not take away from the flavours of the liquors or chocolate.
What it is: The brainchild of Culinary Olympics Gold Medallist, pastry chef Alex Chong of Tea Lounge. As the name suggests, it has a strawberries, yuzu and cheesecake filling encased in a powder-pink snowskin.
What we think: We were expecting more fruity, tangy goodness from this mooncake but the flavours just fell a tad short of hitting the sweet spot. That said, the snowskin is just the right thickness and chewiness, and the strawberries and yuzu tasted fresh and subtly fragrant.
Available from Aug 8 to Sept 13 at Regent Singapore Lobby Booth, Level 1, or Summer Palace, Level 3, 1 Cuscaden Road, Singapore 249715. Call 6725 3288, email firstname.lastname@example.org or visit shop.regentsingapore.com.sg to order.
Created by Executive Chef Li Kwok Kwong, this new offering from Feng Shui Inn at Resorts World Sentosa was inspired by the molten lava mooncake which was first made popular in Hong Kong before becoming all the rage throughout Asia.
What it is: Instead of the usual baked skin or snowskin, Chef Li has encased the rich liquid goodness of salted egg yolk within a round crispy pastry shell — its shape a nod to the harvest moon’s symbolic representation of family unity and completeness.
What we think: It’s a messy affair when you indulge in this mooncake, with flaky pastry and sesame seed flying everywhere as you try to cut into its spherical shape (it’s too big to simply pop the whole thing into your mouth too). But Feng Shui Inn’s unique twist to the traditional mooncake offerings gets the thumbs up, as we love the buttery crispy skin that’s not too chunky. It cradles the highlight of the pastry — a salty, creamy molten egg yolk and not-too-sweet white lotus paste. The taste is familiar but not entirely usual, thanks to the nuanced flavours of custard, coconut milk and salted butter that is well balanced with that of the savoury sesame seeds.
Available from Aug 16 to Sept 13, while stocks last, at Feng Shui Inn, Crockfords Tower, Level G2, Resorts World Sentosa, Singapore 098138. Call 6577 6599, email FengShuiInn@rwsentosa.com, or visit www.rwsentosa.com/mooncakes2019 to make your orders.
If the splendid mooncake boxes delight you every year as much as what’s in them, then Crowne Plaza® Changi Airport’s gorgeous case might just be the one to tickle your fancy. The hotel’s mooncake offerings this year come in a limited edition travel-themed suitcase — a sturdy and adorable trunk that is in a vibrant shade of plum and gives off a retro chic vibe, thanks to its brown trimming and gold hardware. Bonus: The inserts can be removed so you can reuse it to store your jewellery or as a handy purse on the weekends. Its mooncake flavours are not lacking in ingenuity either. For baked mooncakes, besides the usual traditional offerings, there’s also the White Lotus Paste with Jackfruit (real juicy jackfruit bits included) and Black Sesame Paste with Melon Seeds which comes with a sprinkle of gold dust at the top. Snow skin mooncakes are even more intriguing, with each box containing four tea-infused flavours — Chrysanthemum with Winter Melon Bits, Red Date with Wolfberries, Earl Grey with Tapioca Pearls and Matcha with Adzuki Beans.
What it is: As its name suggests, this creative flavour is in a gorgeous lavender shade, with earl grey infused lotus paste and tapioca pearls (yes, the bubble tea ones) housed within the pastry.
What we think: We were really excited to hear about this flavour, because hello, pearls in our mooncake and earl grey flavour? Yes please! It’s a dream come true for earl grey milk tea fanatics. Sadly, although the flecks of tea can be clearly seen in the lotus paste, the earl grey flavour was so faint we were hard-pressed to taste it. The chewy, addictive pearls were also not as generously peppered in the mooncake as we had hoped. That said, the snowskin was one of the best we’ve tried: It’s silky smooth and so thin it’s almost translucent.
What it is: A green snowskin mooncake encases a deep green, matcha-infused lotus paste, coupled with a smattering of red beans.
What we think: Unlike the Earl Grey version, the green tea flavours of this one was strong and punchy, instantly felt from the first bite. The red beans added a sweetness to the otherwise bittersweet after-effect from the matcha. An enjoyable mooncake all round.
What it is: A sunshine mooncake with chrysanthemum flavours and traces of winter melon housed within the sliver-thin snowskin.
What we think: This bright yellow piece made our eyes light up. The chrysanthemum essence was just right, giving the lotus paste a light aromatic aftertaste. But what’s best is the crunchy, crispy winter melon bits that were surprisingly really satisfying, much like honeycomb pieces in a chocolate bar. It’s not too sweet, not too cloying, not too overwhelming — in essence, it’s the perfect mooncake that ticks all the right boxes.
Available till Sept 13 at the Lobby Lounge in Crowne Plaza Changi Airport, 75 Airport Blvd, #01-01, Singapore 819664. Collection of mooncakes will be from Aug 13 to Sept 13. Traditional baked mooncakes are available in a box of four from $70 to $88 while snow skin mooncakes are available in a box of four at $85. Call 6823 5367 between 9am and 7pm, email LobbyLounge.email@example.com or visit bit.ly/cp-mooncakes-estore to order.
This hotel’s first foray into mooncakes is led and crafted by Hong Kong Chef Alvin Leung, who has been nicknamed The Demon Chef and has four Michelin stars under his belt. The mooncake range includes classics such as white lotus seed paste with egg yolks and American fig mooncakes.
The signature offering this year is the Mini Theatre Combo set, which comprises four mini mooncakes each of the Mini Golden Corn and Caramel Mixed Nuts in a box.
What it is: Traditional baked mooncakes with caramel mixed nuts or golden corn fillings.
What we think: For traditionalists who want to toe the line this Mid Autumn Festival, this combo set will tickle your tastebuds. The caramel mixed nuts mooncakes struck a good balance between chewiness and crunchiness, and the caramel added a pleasant burnt sugar taste. The golden corn mooncakes was reminiscent of traditional plain lotus seed mooncakes, but with a fragrant corn taste that added dimension to the taste. Both had thin, evenly baked skin, retained a traditional taste, and just the right amount of sweetness that would appeal to a large audience.
Available from Aug 16 to Sept 13, while stocks last, at The Capitol Kempinski Hotel Singapore, 15 Stamford Road, Singapore 178906. Call 6715 6871, email firstname.lastname@example.org to make your orders.
Shang Palace, Shangri-La Hotel Singapore
Shang Palace’s mooncake offerings this year come in pretty metal floral tins — tiffany blue for its new dual-flavour Mini Snowskin Mooncakes and crimson for its limited edition Hong Kong-style Mini Baked Custard with Bird’s Nest. Both tins sport delicately placed sweet blossoms on the lids, and make a great gift for both friends/family and business associates. There’s also the Shang Palace Four Treasures which includes, apart from the usual single/double yolks in lotus paste, a Mixed Nuts with Chicken Ham. These are presented in a gorgeous case covered in fine silk-satin of a rich red hue, with embroidered floral patterns, two drawers and a mirror.
What it is: The highlight of this mooncake is the house-made kaya, made fresh in-house with coconut, gula melaka, and eggs. The silky smooth, not-too-sweet kaya paste is hidden within a delicate white chocolate shell that’s nestled within a reduced-sugar white lotus paste.
What we think: We give this flavour two thumbs up for its creativity, not to mention its taste. Instead of infusing the kaya flavour within the lotus paste—and running the risk of it getting lost—the chefs chose to “reveal” it by infusing it within a white chocolate case. The result: A satisfying kick as you bite into the shell and feel the rush of oozing kaya flowing into your mouth. The burst of flavour, not to mention the various textures blending in together, makes this one of the more refreshing ones we’ve tasted so far.
What it is: A refreshing, citrusy flavour thanks to the use of fresh yuzu juice and zest. Also within the pale yellow mooncake is a subtly sweet sake and white chocolate shell snuggled in a white lotus paste.
What we think: The sake flavour is not tremendously strong (unfortunately for alcohol lovers) but we love the palatable and zesty mouthfeel of yuzu that balanced out the slightly sweet lotus paste and white chocolate. Not as eventful as its kaya counterpart, but still a pleasant mooncake to snack on.
Available from July 9 to Sept 13, at lobby level, Shangri-La Hotel Singapore, 22 Orange Grove Road, Singapore 258350. Call 6213 4398/6213 4473 or email email@example.com to order.
Antoinette is known for its pretty packaging and even prettier pastries, so it’s no surprise its mooncakes are the same. There are three traditional baked favourites on offer: The Salted Yolk Hae Bee Hiam, Single Yolk and Double Yolk, concealed in a charming pastel pink box that sports its iconic logo in the centre surrounded by gorgeous florals. There is also an assortment of mini snowskin mooncakes with four flavours Salted Yolk Truffle, Crunchy Chocolate Pearls, Ondeh Ondeh and the new Peach Truffle.
What it is: A sweet, spicy and savoury pastry with a housemade hae bee hiam and salted egg centre, encased within a smooth low-sugar white lotus paste with pumpkin seeds.
What we think: A savoury mooncake with the taste of spicy dried shrimp? We have to admit, we were apprehensive when we had to try it. Surprise surprise, this turned out to be very palatable. Kudos to the chef: The hae bee hiam was deftly infused into the salted egg yolk and was so well-balanced with the sweet lotus paste and salty powdery yolk that you get just a hint of hae bee hiam with every bite. But it’s aromatic and spicy enough for you to want to reach for another piece. This is a unique flavour done right.
Available at 30 Penhas Road, Singapore 208188, and #01-28, Millenia Walk, 9 Raffles Boulevard, Singapore 039596. Call 6293 3121 or visit www.antoinette.com.sg/mooncake2019 to order.
Choose between a retro yet elegant four-tier tiffin-style carrier that sports bold floral motifs, or go for the limited edition luxurious designer handbag packaging that sports bamboo handle and a chinoiserie wrapping of oriental graphics and floral motif, to make your gifting this year a conversation-starter. Golden baked mooncakes include the usual traditional ones as well as a wholesome purple sweet potato with walnuts mooncake and the hotel’s new creation, the citrus peel apricot with white lotus mooncake. Snow skin offerings include blueberry cheesecake, passion fruit with mint snowskin mooncake, lychee chocolate truffle and dark chocolate with crunchy pearl snowskin mooncake.
What it is: A new flavour from the hotel, this East-meets-West deep purple creation is inspired by the hotel’s popular American cheesecake.
What we think: You get a whiff of blueberry almost instantly, once you’ve taken this adorable mini mooncake out of its packaging (which is just the right size of a mid-day snack, might we add). The cheesecake filling is just right—creamy, not too overpowering and not too sweet. One drawback is its skin, which is slightly thicker than most and flakes off from its filling. Still, it’s an enjoyable dessert that most would love.
What it is: Another new flavour, this pale yellow mooncake is a nod to the nutritious and seedy fruit.
What we think: Tangy and slightly sweet, great for those who prefer a tart kick to their desserts. However, we were not entirely sold on the large seed that were a tad jarring. The mint flavour is also barely discernible, which was a pity — it would have added a fresh dimension to the rich fruity flavour.
What it is: As its name suggests, it’s lychee flavoured with truffle in a pale pink snowskin.
What we think: There’s a reason why this flavour is the bestseller here. Chunky lychee flesh embedded in lotus paste that has been enhanced with lychee flavours is housed within a thin snowskin (although it’s still firmer than what we’d prefer). The pièce de résistance is the white chocolate truffle heart that sends a burst of creamy sweetness into your mouth. It’s fragrant, flavourful and in many parts comforting.
Available from Aug 10 to Sept 13 at D9 Cakery, Lobby Level, Hilton Singapore, 581 Orchard Road, Singapore 238883. Visit www.hiltonsingaporerestaurants.com/offers, call 6730 3392, or email D9Cakery@hilton.com to order.
Goodwood Park Hotel
Besides the usual traditional baked favourites, the hotel’s repertoire this year is a range of tropical-based — Mango with Pomelo, Cempedak, D24 Durian, and new flavour Kiwi Dragonfruit Manuka Honey — snowskin mooncakes, a premium black and white coloured duo of ‘Mao Shan Wang’ and Black Thorn Durian snowskin mooncakes that are bursting with luscious pulp of the beloved fruit and a gorgeous Blue Pea Flower with White Lotus Seed Paste and Melon Seeds snowskin mooncake. They are presented in an elegant yellow hard box that’s embossed with intricate golden peonies.
What it is: Encased within a pretty pastel pink snowskin with a light dusting of gold flakes is a tangy kiwi puree with fresh dragon fruit cubes that is enhanced with maunka honey.
What we think: If you like your mooncake slightly sweet with a tinge of sour, and your snowskin to be so powdery soft it falls apart in your mouth, this one ticks the right boxes. The puree’s creamy, ice-cream-like consistency is pleasant and the kiwi seeds peppered throughout give it a nice crunchy bite.
What it is: As its name suggests, it’s a mooncake bursting with flavours from flesh from fresh Cempedak fruit.
What we think: We really loved this one. Whether you’re a fan of the jackfruit (Cempedak is in the same family) or not, this is worth a try. Housed within a slightly firm orange snowskin are generous chunks of real flesh in a pureed paste that is not too sweet. Tasty, refreshing and not overly dominant, this is a satisfying snack for tropical fruit lovers.
Available from Aug 8 to Sept 13 at The Deli, Goodwood Park Hotel, 22 Scotts Rd, Singapore 228221. Call 6730 1868 (general enquiries) or 6730 1867 (corporate enquiries) from 9am to 7pm (Mondays to Fridays) and 9am to 1pm (Saturdays, Sundays, and public holidays), visit http://festivepromotions.goodwoodparkhotel.com or email the order form (available at the hotel or at www.goodwoodparkhotel.com) to: firstname.lastname@example.org to order. The last pre-order date is 6 September 2019, 5pm.