The lanterns are up, and with 10 September just around the corner, we’ll soon be basking in Mid-Autumn celebrations and the season’s quintessential treat —mooncakes. From locally-distilled gin to chocolate ganache dotted with caviar, here’s a list of our unique picks for this year’s festivities.
Brass Lion Butterfly Pea Gin With Pandan and Lemongrass Mooncake, from Raffles Hotel
Our old dame turns 135 this year, and what better way to honour that than with a celebratory mooncake for the Mid-Autumn season? This limited-edition Butterfly Pea Gin mooncake marks an exclusive collaboration between the hotel and Brass Lion Distillery, Singapore’s first full-fledged micro-distillery. The delicate and lightly earthy flavours of Brass Lion’s signature gin delightfully complement the sweet notes of fresh pandan and lemongrass in an exquisite citrus snow-skin mooncake to perfectly accompany an evening tipple or a cup of Chinese tea.
Treasured Snow Skin Mooncakes Box Set, from Resorts World Sentosa
Michelin-starred table65 and newly-opened Ocean Restaurant have come together to create a splendid mooncake set for Resorts World Sentosa. table65’s chef Dayal Kesha has created a decadent Pearl of the Sea Snow Skin Mooncake — velvety white chocolate ganache sits in sencha and white lotus paste spotted with caviar, and then wrapped in champagne snow skin.
Chef Bernard Lim of Ocean Restaurant offers the Ocean Sapphire Snow Skin Mooncake — Aonori dried sea lettuce, flavoured green pea paste, candied lemon and roasted pine nuts are enveloped in an antioxidant-rich açai berry snow skin. For a festive tipple to perfectly complement the box of four mooncakes, the set includes a bottle of Perrier-Jouët’s NV Grand Brut Champagne.
Ondeh Ondeh Mooncake, from Goodwood Park Hotel
If you’re looking to add a touch of locally-inspired flavours to your festivities, this handcrafted Ondeh Ondeh mooncake is one of Goodwood Park Hotel’s new additions to their range of no-preservative creations. Made with Javanese gula melaka and freshly grated coconut, a decadent pandan centre is wrapped in choux pastry and finished with all-natural pandan green swirls.
Lychee Rose Snow-Skin Mooncake, from Regent Singapore
Regent Singapore’s Chef’s Playground Series is known for bringing out the innovation and creativity of the hotel’s chefs. Recently awarded its Michelin star for the sixth consecutive year, Summer Palace is leading this edition of the series with an exquisite Lychee Rose snow-skin mooncake.
Honouring the festival’s thanksgiving tradition, this decadent handcrafted mooncake combines the rose’s aromatic floral notes with the sweet lychee taste. Sitting in an indulgent lychee-lotus paste is a jewel-like chocolate ball infused with lychee liquor and rose essence, wrapped in an elegant handcrafted marbled pink skin adorned with gold leaves. Only 30 boxes are available, and they are offered with a choice of either premium Chinese teas from the restaurant, or bottled craft cocktails from Manhattan.
Mini Valrhona & Plantation 1840 Truffle Mooncake, from Capitol Kempinski Hotel
Honouring tradition, the hotel has crafted a mooncake based on its signature cocktail, the Plantation 1840. This remarkable treat is made with a combination of unique flavours — with rich Valrhona Guanaja chocolate paste, whipped cream and rum truffle, infused with the Plantation 1840. For a memorable gift or keepsake, the mooncakes are presented in vintage boxes and tote bags, with designs based on two local landmarks — the Capitol and CHIJMES.
Yuzu and Osmanthus Truffle Mooncake, from Raffles Hotel
Mooncakes with deep and rich flavours might not be for you, and Raffles Hotel has you covered with a returning favourite that’s on the lighter side. This snow-skin mooncake blends the light citrus flavours of yuzu with the delicate bittersweet and floral notes of osmanthus tea leaves for a sweet and aromatic treat.
