(Mid-Autumn Festival 2015) Goodwood Park Hotel Singapore


Goodwood Park Hotel in Singapore is especially renowned for their irresistible array of handcrafted sweet treats. Think: mouth-watering durian creations appropriate for any occasion. This Mid-Autumn Festival, expect nothing less than awe-inspiring. The crowd-winning all-time favourite Premium Durian Snowskin Combo is joined by new creations, setting the stage for uphill excitement.

Tropical Royals – limited edition ($45 per box of 2 pieces)

Contained in sophisticated packaging are two gems: the Tropical Royals, featuring the king of fruits, durian, and the mammoth tree-borne fruit, jackfruit, for the first time in baked mooncake history. One of pure D24 durian pulp blended with white lotus seed paste, and another of juicy jackfruit bits adding texture to the white lotus seed paste. They are available in very limited quantities per day, so it’s best to order in advance.

Another new highlight this year is the Pineapple, Lemongrass and Dark Cherry Snowskin Mooncake, enthralling mooncake enthusiasts with gorgeous watercolour-inspired swashes of vibrant green and yellow. The pineapple puree is delicately infused with lemongrass, with a macerated dark cherry sitting snugly in the middle.

Check out the rest of their creations at festivepromotions.goodwoodparkhotel.com.

Goodwood Park Hotel’s mooncake creations are available from 16 August to 27 September 2015. To order, visit the Deli from 9am to 9pm daily, contact the Mooncake Call Centre at (65) 6730 1867/1868 from 9am to 7pm (Mondays to Fridays) and 9am to 1pm (Saturdays, Sundays and public holidays), or email the order form (available at the hotel or at www.goodwoodparkhotel.com) to mooncake@goodwoodparkhotel.com. Alternatively, you can place online orders at festivepromotions.goodwoodparkhotel.com. Last pre-order date is 21 September 2015, 5pm.

Goodwood Park Hotel
22 Scotts Road
Singapore 228221

Goodwood Park Hotel’s Durian Fiesta ever: 16 March to 2 August 2015


Singapore’s Goodwood Park Hotel’s biggest Durian Fiesta ever is happening from 16 March to 2 Auguest 2015, starring six new creations adding to the line-up of durian-centric goodies, twice as many varieties as usual. Since its introduction in 1983, this annual fair has been winning the crowds with D24 and Mao Shan Wang durians’ luxuriously creamy flesh and sweet aroma.
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(Best Christmas Log Cake Guide 2014: Page 2) Goodwood Park Hotel


Goodwood Park Hotel has always been scoring well in the cake-pastry department, especially when the component of durian comes into play. Think of perennial favourites like Durian Puff, Durian Mousse Cake, Durian mooncakes (during mid-autumn festival), and the festive favourite Goodwood D24 Durian Christmas Log Cake ($64 for 1kg). Their pastry kitchen never disappoints.

Jivara chocolate, passionfruit and mango log cake ($68 for 1kg)

Goodwood Park Hotel certainly deserves a spot in the Best Christmas Log Cake Guide 2014. Apart from the well-loved durian log cake that caters to a particular group of foodies (durian lovers), the glamorous Jivara Chocolate, Passionfruit and Mango Log Cake ($68 for 1kg) caters to a larger audience. Embellished with glittering pieces of dark chocolate sponge cake that resemble rocks, alternated by shimmering white chocolate, this log cake is bound to be the centre of attraction at any Christmas party.

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(Mid-Autumn 2014) Man Fu Yuan of InterContinental Singapore


The art of baking mooncakes –each hotel has its own specialty and strong suit that sets it apart from the rest. For Man Fu Yuan of InterContinental Singapore, the baked Shanghai Mooncake is what they excel in.

Shanghai Mooncake with Single Yolk ($57+ for 4 pcs, $31+ for 2 pcs)

Making an impactful debut, the Shanghai Mooncake with Single Yolk wins hearts with its buttery crust that’s notably fragrant and crumbly to the right extend. Because of its size, the perfect ratio of salted egg yolk to lotus seed paste to crust is achieved. This creation by Man Fu Yuan’s acclaimed Dim Sum Chef Simon Poon is a must-try this year. Continue reading