Giving mooncakes is not only about the celebration of togetherness. Sometimes you really want to impress others and show your appreciation with the best tasting mooncakes with the most exquisite packaging.
Many still say that the quality mooncakes you can get is from Hong Kong – more precisely The Peninsula Hotel’s (香港半岛酒店) Mini Egg Custard Mooncakes. They could produce up to half a million mooncakes during the mid-autumn and yet they were still sold out!
Before you say “Let me fly to Hong Kong…”, you can actually get your hands on these celebrated Peninsula range of gourmet mooncakes right here in Singapore at the Takashimaya, Vivocity and Chervon House Mid-Autumn fairs.
Three reasons to get these mooncakes: They are yellow, cute and delectable.
These light Mini Egg Custard Mooncakes are not the traditional usual brown colour, but in mid-orangey yellow, somewhat resembling the full moon. (Imagine singing “Yue liang dai biao wo de xin” while having them.) Based on the exclusive recipe originating from The Peninsula Hong Kong in 1986, these mooncakes are a contemporary take on the traditional filling of lotus seed paste and duck egg yolk.
Talking about cute, these air-flown mooncakes are petite and weight about 40 grams compared to the regular size of 160 grams. They still pack a pack with its soft pastry shells, while you can easily finish one in a mouthful and feel not that guilty.
Taste-wise, it’s the light delicate custard with a tinge of the salted duck egg yolk savour that will take you by surprise. Made from butter, coconut milk, eggs, condensed milk, corn starch, and wheat flour, they are soft, slightly creamy and sweetish delicious. Plus, you will not feel that heavy after consumption and are easy on the throat, whereas some other mooncakes can give you an itch on the throat.
Dim Sum Chef Yip Wing Wah said that his secret is to get the pastry skin right – getting delicate but strong enough to withstand the baking process. He keeps to himself the exact proportions and nature of the ingredients he uses for the filling, admitting only that he follows a traditional recipe using duck eggs to produce the very best quality and flavour.
Last year I told readers to “mai tu liao” and get them before it is too late. They wait too long, And it was sold out before they knew it. My advice this year would be the same – delay no more!
Mini Egg Custard Mooncakes (8 pieces) $46.00
Assorted Mini Mooncakes (4 mini-golden lotus seed paste mooncakes with egg yolk, 4 egg custard) – $51.00
Assorted Mooncakes (2 white lotus seed paste mooncakes with double yolks, 2 golden lotus seed paste mooncakes with double yolks) – $68.00
Chocolate Mooncakes with Assorted Nuts (9 pieces) – $53.00
Premium Mooncake (10 pieces) – $141.00
Hong Kong Peninsula Mooncakes
Available: Takashimaya Basement 2 Event Hall, Vivocity Tangs Atrium Central Court,
Chervon House Change Alley Level One
*This entry is brought to you by Star Express and The Peninsula Hong Kong*