Mid-autumn festival just passed and during this period, I love going to Takashimaya mooncake fair to try out all the different hotel mooncakes. This year, my parents received quite a few boxes of mooncakes and being the greedy one I am so excited to open every single one to try a slice of each. I missed those days when we were younger and my sisters would entertain me, by playing lantern and sparkles with me at the back yard even though we did not really know how to appreciate the full round moon. But as we grow older, MAF is more about gifting and eating mooncakes.
Intercontinental Singapore-Man Fu Yuan:
Classic baked traditional mooncakes with single egg yolk individually packed in butterfly adorned boxes, it is a good gift for the parents/grandparents because their mooncake is not overly sweet. I tried the white lotus with single egg yolk but I didn't quite like the egg yolk, which crumble away from the mooncake when sliced.
Mandarin Oriental from KL. Slightly different from the ones you see from Singapore mooncake fest, this was also a gift to my parents. I love the two tier box up design, good for keeping as my jewelry box.
The moon cakes were all white lotus flavour. I enjoy biting into the thick lotus paste with extra crunch from the lotus seed which they wasn't very generous about it.
Raffles Singapore is best known for its Champagne truffle and ganache snow skin mooncakes. With a non elaborated metal box imprinted the signatures raffles hotel facade on, it has already built its reputation to skip the fanciful packaging.
Things I do to eat this heavenly created mooncake:
Waited for half-an hour after taking it out from the freezer, and getting up early in the morning to work out so I won't have to feel guilty when I selfishly finish one whole mooncake. Biting into the soft and smooth snow skin was such a pleasure with the centre filled with white chocolate exploding with ganache that melts in your mouth. Overly sweet but this is just a yearly affair.
I love Tung Lok Restaurants mooncakes, one of my favourite traditional mooncake this year.
This is the single yolk red lotus flavour, when sliced, the egg yolk still fits perfectly within the paste, giving a proportionate lotus to egg yolk ratio, and a thin buttery skin.
An alternative to the traditional mooncakes, Kwong Cheong Thye with two unique flavours in a box of 16 mini mooncakes. Caramel and mixed fruits. They specialized in condiments, sauces used for cooking and is used in various renowned hotels and restaurants in Singapore. They innovate and extended their product line beyond sauces, to mooncakes and pastry filling. Tried both the flavours but I am not a fan of caramel, and it was just overly sweet and non appealing. Mixed fruit flavours was unique but I will always going for the traditional unless it is snow-skin.
Zi Wan Lou snow skin mooncakes bought by my sister. Comes in 8 pieces in a box, we had a total of three flavours, the traditional white lotus paste with egg yolk, Yuzu and Mint Chocolate.
I love this white lotus paste will egg yolk, soft and light skin and the egg yolk was a perfect complement to the sweet lotus paste.
A refreshing flavour of mint and dark chocolate, reminded me of after eight with a more delicate presentation. Yuzu was also an interesting flavour but not as appealing as the first two.
The famous Homes's favourite mooncake has earned its loyal fans over the past few years, especially their Mao Shan Wang snow skin mooncakes. Even my sister who shy away from durian was bought over by them. The rich and generous durian filling got me hooked everytime. I think it is even better than Goodwoodpark durian moonake. They have quite a few selection of durian mooncakes, D24, XO etc. Durian lovers are so spoilt by the wide selection of durina mooncakes offered.
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