(Mid-Autumn Festival 2014) Yan Ting of St Regis Singapore

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Mooncakes from Yan Ting of St Regis Singapore arrive in style, housed in an artful Chinoiserie-inspired box coloured in elegant shades of turquoise and gold. The packaging can be beautifully transformed into a lantern that one can proudly parade the gardens with on that special evening of Mid-Autumn Festival coupled with tasty treats and Chinese tea.

Mooncakes at Yan Ting are meticulously crafted to meet high demands and expectations of fastidious consumers. Expect premium quality from ingredients like Mao Shan Wang durian, alcohol-spiked chocolate truffle, macadamia, Yunnan ham, black sesame paste, wolfberries, red dates, and chestnut. Continue reading

(Mid-Autumn Festival 2014) Flaky Yam and Purple Sweet Potato Mooncakes from PUTIEN

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Food that never fails to bring immense comfort and pleasure is food from the heart and for the soul. Come Mid-Autumn Festival, PUTIEN touches hearts with mooncakes that fit seamlessly in that category of food, made with love and dedication.

PUTIEN decides to hand over the important role of taking charge of mooncakes to the longest serving stalwart, Madam Leng Ah Eng, a motherly figure well loved by her colleagues. She has entranced both colleagues and patrons with her homemade mooncakes for the past decade. Continue reading

(Mid-Autumn Festival 2014) Antoinette

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Macarons are many girls’ (and even guys’) ultimate weakness. Showering someone with lots of macarons is akin to showering that person with love. I would relate buying macarons for yourself on any given occasion to buying a rose for yourself on Valentine’s Day. (Well, sadly I’m always buying macarons for myself to satisfy that craving.) Last Christmas, I received my first box of macarons (he got it from Antoinette!) and was instantly entranced, and felt loved and pampered. Receiving macarons to me is way better than receiving a diamond ring or a luxury purse. Not all macarons can charm the way Antoinette’s do though.

Already known for its great finesse in French pastries, Antoinette’s artisanal mooncakes further showcases the fine craftsmanship of French patisserie. Award-winning Chef Pang Kok Keong of Antoinette brings an array of mooncakes from the traditionally baked mooncakes to the mini snow skin mooncakes in tempting flavours (like Pandan Kaya with Roasted Macadamia Nuts, Seaweed with Southern Almond, Osmanthus Marble with Goji Berry and more), to the avant-garde mooncake that combines the classic French pastry with time honoured Chinese tradition. Let’s give it up for the Macaron Lunar. Continue reading

(Mid-Autumn Festival 2014) East Ocean Teochew Restaurant

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It feels like I’ve struck gold with the varieties of East Ocean Teochew Restaurant’s mooncakes I had, namely the Crispy Yam Mooncake with Whole Egg Yolk and the Mini White Lotus Paste Mooncake with Egg Yolk. Always the case, the epicentre of that coveted salted egg yolk instantly elevates the mooncake.


Mini White Lotus Paste Mooncake with Egg Yolk ($42 for 9 pcs) Continue reading

(Mid-Autumn Festival 2014) Jade Restaurant at The Fullerton Hotel Singapore

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Lunar New Year is not the only occasion for family reunions. The Fullerton Hotel Singapore has specially designed a 6-course Mid-Autumn Dinner Feast ($88 per person) that encompasses thoughtful elements inspired by Chinese folklores and traditions. (Let’s talk about mooncakes later…)


Shredded Chicken with Preserved Fruit in Honey Mustard Dressing

Kicking off the meal is the appetising starter – the Trio of Mid-Autumn Combination – that includes petite portions of Steamed Sea Prawn Roll with Capsicum and Mushroom, Shredded Chicken with Preserved Fruit in Honey Mustard Dressing, and Tea-smoked Bean Curd Carrot Roll. Continue reading

(Mid-Autumn Festival 2014) Sheraton Towers Singapore’s Li Bai Cantonese Restaurant

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Traditionalists are bound to give the mooncakes at Sheraton Towers Singapore their stamps of approval. Bending conventional rules this year, Chef Chung Yiu Ming and his culinary team from Li Bai Cantonese Restaurant have subtly incorporated modern touches to the mooncakes without having lost the traditional appeal. Continue reading

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

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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

(Mid-Autumn Festival 2014) Jiang-Nan Chun of Four Seasons Hotel Singapore

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Mid-Autumn Festival means differently to each of us. To some, it means spending quality time with loved ones, enjoying one another’s company while nibbling on mooncakes, sipping on tea, admiring the full moon and watching the kids parading the streets with colourful lanterns.

Four Seasons Hotel Singapore‘s Jiang-Nan Chun’s selection of mooncakes appeals to those who seek sophistication and finesse this Mid-Autumn Festival. Boasting a luxury appeal, the assortment of traditional baked and snowskin mooncakes involve a harmonious play on savoury and sweet notes. Continue reading

(Mid-Autumn Festival 2014) Mandarin Orchard Singapore

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Mandarin Orchard Singapore introduces new exotic flavours this year, such as the Sichuan-inspired Baked Mooncake with 8-Treasure Mala and Jamon Iberico that imparts a balanced sweet, savoury and spicy kick. Also making big debut is the Baked Mooncake with Azuki Red Bean Paste and Pine Nuts.


Baked Mooncake with 8-Treasure Mala Szechuan spice and Jamon Iberico ($65 for 4 pieces)

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(Mid-Autumn Festival 2014) Peony Jade

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We continually get blown away by Peony Jade’s signature flaky Teochew ‘orh ni’ baked mooncake ever since its debut 5 years ago. (Read last year’s review here: http://melicacy.com/?p=6009) Attempting to steal the limelight from the award-winning signatures are novel creations that raise the bar each year. Expectations remain high. Continue reading