Classic baked mooncakes are back in the game this year, with restaurants and hotels alike putting luxurious spins on them. Meanwhile, those who prefer the dessert-like snow skin mooncakes, will be spoilt for choice with alcohol-infused fillings and juicy fruit flavours. With the mid-autumn festival symbolising completeness and reunion, there’s no better time than now to gather your loved ones for a joyous gathering under the glow of a full moon.
Andaz Singapore
New flavours Truffle-damia Twist and Red Date Jubilee have been added to Andaz Singapore’s mooncake line-up. Those who fancy the earthy flavour of truffle will enjoy the indulgent mooncake, which features white lotus paste and premium white truffle-infused olive oil, along with crunchy macadamia nuts. Meanwhile, the red date creation has flavours reminiscent of the local cheng teng dessert. Lotus paste is enriched with longan meat and red dates for a nostalgia taste.
More information here.
The Capitol Kempinski Hotel Singapore
Fans of snow skin mooncakes will appreciate new additions, Yuzu Osmanthus Mini Snow Skin Mooncake and Mocha Baileys Mini Snow Skin Mooncake. The former offers a harmonious blend of tangy citrus and mildly sweet osmanthus blossoms, while the latter combines rich coffee and creamy liqueur notes with a mochi Baileys truffle.
More information here.
The Ritz-Carlton, Millenia Singapore
New this year, the Baked White Lotus Seed Paste Mooncake with brown sugar, red dates, ginger, longan, and pumpkin seeds will delight mooncake traditionalists. The mooncakes are presented in the hotel’s newly designed ‘His’ and ‘Hers’ mooncake vanity boxes, which are made from saffiano leather and feature velvet interiors with two pockets and a zip compartment. Lightweight and compact, theses boxes make the perfect travel companion.
More information here.
Conrad Singapore Orchard
Snow skin mooncakes are the highlight of one-Michelin starred Summer Palace’s mid-autumn line-up this year. Presented in a beautiful blue and cream leatherette box, the mooncakes include four new flavours. We recommend the Red Date Tea with Aged Mandarin Peel, which features sweet and earthy red date tea with hints of caramel, honey, and dried orange peels; as well as the Lychee Oolong Chocolate, which pairs floral lychee with rich, bittersweet chocolate.
More information here.
Pan Pacific Orchard
For a twist on classic flavours, check out the new Black Sesame with Diced Salted Egg Yolk, as well as the Red Bean and Oolong with Melon Seed from the Specialty Baked mooncake range. The Black Sesame combines nutty, sweet, and salty flavours, while the latter features tea-infused fragrance complemented by crunchy melon seeds. This year, the mooncake box features a diversity-themed artwork by David Chan, which uses Pantone’s skin tone colour guide to transform floral hues into a vivid spectrum of human skin tones.
More information here.
Raffles Hotel Singapore
Aside from the perennial favourite Champagne Truffle Snow Skin Mooncake, Raffles Hotel Singapore has introduced three new snow skin creations. They include Sudachi and Blueberry with Gin Truffle Snow Skin Mooncake, Chestnut and Tahitian Vanilla with Rum Truffle Snow Skin Mooncake, and Guojiao 1573 Baijiu Black Sesame Truffle Snow Skin Mooncake. The limited edition Guojiao 1573 Baijiu Black Sesame Truffle Snow Skin Mooncake is crafted in honour of the 1573 National Treasures Cellars. Elegantly aged Baijiu meets luxuriously rich chocolate and earthy black sesame for an indulgent treat.
More information here.
The Fullerton Bay Hotel Singapore
An ode to the rich history of Clifford Pier, the Snow Skin Mooncake Tingkat features a tiffin carrier embellished with floral motifs to symbolise fresh beginnings. Each contains four snow skin mooncakes in two new flavours. The Piña Colada with White Rum Truffle Snow Skin Mooncake evokes a tropical holiday with its blend of heady white rum, coconut cream, and pineapple. This is complemented by the Lychee Rose Snow Skin Mooncake’s delicate floral profile, featuring juicy lychee.
More information here.
PARKROYAL COLLECTION MARINA BAY
This year, Peach Blossoms evokes the familiar flavours of childhood with two new mooncake additions. Filled with chewy morsels of brown sugar mochi, the Charcoal Peach Long Jing with Okinawa Brown Sugar Mochi brings to mind the restaurant’s signature peach oolong tea. Meanwhile, Mung Bean and Red Bean Symphony is an ode to chef Edward Chong’s youth. The Cantonese pastry kai zai peng was his favourite snack.
More information here.
JW Marriott Singapore South Beach
This year, JW Marriott Singapore South Beach’s mooncake line-up is inspired by the full moon. The Moonlit Reverie collection is available in two exclusive designs, Harmony Blooms and Heritage Charm. New flavours include Chrysanthemum with Melon Seeds, as well as the Osmanthus Paloma. The latter pays homage to Madame Fan Bar’s Paloma cocktail, which showcases the delicate beauty of the osmanthus flower.
More information here.
Conrad Centennial Singapore
From the hotel’s Golden Peony restaurant comes the Moonlit Opulence collection that features time-honoured recipes with a modern twist. New baked mooncake flavours include Black Sesame with Melon Seeds and Traditional Baked with Premium South Jujube Dates. Those who prefer snowskin mooncakes can enjoy the new Purple Ube Yam. Perfect for gifting, the mooncakes are presented in a cream-coloured leatherette box or a limited-edition bag, both embellished with peony motifs.
More information here.
