(Mid-Autumn Festival 2013) Hello Kitty Snowskin Mooncakes from The Icing Room


These adorable squeal-inducing Hello Kitty mooncakes from The Icing Room will make the best gifts to hello kitty fans this Mid Autumn Festival.


Priced at $23.80 nett for four flavours, the Hello Kitty Snowskin Mooncake Collection comes in a pretty-in-pink carrier box that you can re-use a couple more times for future girly picnics.


The lovely pastel-coloured mooncake collection comprises four flavours –Cranberry Cream Cheese, Yuzu Lemon, Coffee Chocolate and Classic Seed Melon Lotus Paste.

Coffee Chocolate Snowskin Mooncake

The Coffee Chocolate Snowskin Mooncake kind of brings back memories of an old childhood coffee candy, “Kopiko”, if anyone still remembers its existence. The sweetness of the coffee-infused lotus paste supersedes the bitterness often associated with coffee. Molten chocolaty goodness ensues from the puncturing of the chocolate-filled sphere in the epicentre of the mooncake.

Cranberry Cream Cheese

The mooncakes veer slightly high on the sweetness Richter scale, but not sickeningly sweet. It is unchallenging for those with a sweet tooth to pop multiple portions of these like oversized candies.

Classic Seed Melon Lotus Paste Snowskin Mooncake

Strict traditionalists who are fans of Hello Kitty but at the same time hankering for old-fashioned lotus paste mooncakes can go for the Classic Seed Melon Lotus Paste Snowskin Mooncake.

The Hello Kitty Snowskin Mooncake Collection ($23.80 nett) is available till 19 September 2013 at all The Icing Room outlets islandwide.

For a full listing of outlets, please visit: http://www.theicingroom.com/locateus.html

(Mid-Autumn Festival 2013) Mooncakes from Carlton Hotel Singapore

Carlton Hotel Singapore presents a youthful yet sophisticated disposition this Mid-Autumn Festival with its vibrant packaging. The laser-cut patterns are derived from the Carlton’s brand and “star” logo, which I find echo the glorious sparkles of fireworks

Blueberry Cream Cheese Snowskin Mooncake ($56 for box of 8)

Modernists will enjoy the blueberry Cream Cheese Snowskin Mooncake that deliberately shuns traces of traditions. Continue reading

(Mid-Autumn Festival 2013) Fruity Snowskin Mooncakes from Goodwood Park Hotel

Famed for their impeccable durian desserts, Goodwood Park Hotel brings you a selection of Durian Snowskin Moocakes this Mid-Autumn Festival, which are generously filled with the fresh pulp of some of the most highly-regarded durian varietals, such as D88, Mao Shan Wang, Red Prawn and D24.

Pink Guava with Passionfruit and Rambutan Snowskin Moooncake ($26 for two pieces; $46 for four pieces)

Apart from durian flavours, a collection of fruity snowskin delights and perennial traditional baked favourites are available as well.

One of this year’s highlights is the Pink Guava with Pssionfruit and Rambutan, a delicate creation brimming with tropical flavours. It boasts a refreshing balance of sweet and tangy flavours with rambutan bits for a juicy bite, beguiling with the light aromatic scent of passionfruit.

Snowskin Combo ($54 for a box of four pieces)

To sample a variety of different flavours, the Snowskin Combo is recommended. Featuring a selection of the hotel’s famed fruit-based mooncakes, each box contains one piece each of Pink Guava with Passionfruit and Rambutan, Mango with Pomelo, D24 Durian and Cempedak snowskin mooncakes. Continue reading

Penang Hawkers’ Fare Buffet at York Hotel (6 to 22 September 2013)

From 6 to 22 September 2013, indulge in unlimited servings of Penang delights such as Char Kway Teow, Prawn Mee, Laksa, Lor Bak, Rojak, Cuttlefish Kang Kong, Oyster Omelette, Kway Teow Soup and Kway Teow Dry at the Penang Hawkers’ Fare at York Hotel.

These flavourful dishes are bound to reignite your memories from the great times in Penang. Continue reading

(Mid-Autumn Festival 2013) Teochew Mooncakes from Thye Moh Chan

The name Thye Moh Chan may not ring a bell to most youngsters belonging to the z-generation, but it is a name that traditionalists regardless of age are well acquainted with.

Its history dates back to 1943 during the Second World War, with its first store located along Liang Seah Street. Thye Moh Chan Cake Shop was originally a collaborative effort by some members of the Teochew community in Singapore.

Specialising in producing authentic handcrafted Teochew pastries, Thye Moh Chan soon gained a strong following for its signature creations such as the Sweet and Salty Tau Sar Piah, flaky-skinned mooncakes and other sweets and cakes commonly seen at traditional Chinese celebrations such as weddings, new births in the family, Chinese New Year and Mid-Autumn Festival.

In September 2011, it was a devastating blow for fans of Thye Moh Chan when the third-generation owner announced the decision to wind down the business –but thankfully things manage to turn around. BreadTalk Group revives and re-launches the almost-70-year-old brand, hence it is to our relief that Thye Moh Chan’s legacy continues, and art of traditional Teochew confections, customs and history continues to flourish.

This Mid-Autumn Festival, an exquisite Mid-Autumn collection is unveiled for the very first time, comprising the trusty establishment’s signature Teowchew mooncakes, which will be available at both the Chinatown Point and Parkway Parade outlets. Continue reading

Laksa Food Trail with OpenRice and CDC

Laksa is one of Singapore’s most loved local delights. Speak of laksa and conversations flow endlessly with what variants of laksa one prefers. Some like it rich, some like it extra spicy, some like it without hum (cockles), some like it with lots of them, some like it with thick rice noodles, some like it with thin vermicelli. So what pleases your palate most?

Growing up, I used to order laksa without cockles, as my unadventurous palate refuses to step out of its comfort zone and cockles have always seemed alien to me. It was only in recent times that I allowed my teeth to sink into a cockle, and it happened to be one of the juiciest and freshest morsels I could ever imagine in a humble bowl of laksa; it was then that I decided I would not omit cockles from laksa. Never regretted that decision one bit.

Sungei Road Laksa
Jin Shui Kopitiam, Blk 27 Jalan Berseh #01-100, Jalan Besar, Singapore 200027

Sungei Road Laksa has one of the freshest and juiciest cockles, which come in generous portions, nestled atop thick slurpable rice noodles steeped in piping hot broth. The broth is thin and a tad watery, but some prefer it this way as it is less cloying. Plus, it is so tasty I could drink it like soup! Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Yan Ting, St Regis Singapore

Exhilaration is an understatement to describe my feelings when I received a box of mooncakes from the prestigious St Regis Singapore.

The tasteful packaging itself speaks of its class and superiority, excellent to be bestowed to cherished elders and respected business associates.

The elegant re-usable packaging resembles an ornate jewellery box, where mooncakes are neatly housed in boxes that pulls out like drawers.

Mooncakes are dexterously handcrafted by the brilliant culinary team behind the award-winning Cantonese restaurant, Yan Ting, whose mastery of working with snowskin mooncakes have reached exemplar heights.

Assorted Snowskin Mooncakes ($67.80 for a box of 8)

The mooncakes from Yan Ting somehow tugs on my heartstrings, thoroughly evocative, reminding me once again why I’ve always loved snowskin mooncakes as a child.

Despite the fact that their snowskin mooncakes are available in inventive and unconventional flavours, the essence of traditions has not been engulfed by modern execution. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Crystal Jade

Stepping up its game this year, Crystal Jade wows us with the new limited-edition mooncake packaging that’s lavishly designed to resemble a treasure chest. The best part of this packaging is that once Mid-Autumn Festival is over, or rather as soon as the mooncakes are devoured, the trove can double as a jewellery box, and its sturdy material can last you years.

Mystical Treasure set ($89 for 4 pieces)

To own that gorgeous treasure chest, get the Mystical Treasure set that comes with four premium Gold Leaf Mooncakes: Gold Leaf White Lotus Paste with Double Yolk, Gold Leaf Red Lotus Paste with Double Yolk, Gold Leaf Plain White Lotus Paste, and Gold Leaf Mixed Nuts & Ham.

The Gold Leaf Mooncakes have taken on a new sheen, shimmering more ever compared to the past year’s edition. Check out my post on Crystal Jade’s range of mooncakes in year 2012 here: https://melicacy.com/?p=4685

My opinion on Crystal Jade’s Gold Leaf Mixed Nuts & Ham stands firm till date; it’s one of the few nut-laden mooncakes that my palate actually approves of. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Park Hotel Group

This Mid-Autumn Festival, experience the marriage of flamboyance, flavours and traditions as Park Hotel Group offers a myriad of eleven baked and snowskin mooncake creations.

What’s your favourite kind of mooncake? Do you prefer the traditional baked ones with several yolks, or the unconventional flavours encased in snowskin? Whichever pleases your palate best, Park Hotel Group has got it covered.

Mooncakes are elegantly encased in gold pearlescent gift boxes that are hot-stamped with butterflies and blooming peonies to represent life, hope, luck and riches.

With a minimum order of 500 boxes of four mooncakes, consumers can personalise the mooncake box with their company logos on the complimentary clear magnetic acrylic.

Making its appearance for the first time ever is Park Palace’s Golden Jade with Duo Nuts (vegetarian), Black Sesame & White Lotus Paste with Mochi in Snowskin, and Sakura Truffle with White Lotus Paste in Snowskin.

A perfect choice for vegetarians, the Golden Jade with Duo Nuts Mooncake ($55 per box of 4) makes for a lighter and healthier alternative without losing the essence of traditions. Pandan flavours are infused into the white lotus paste that’s mixed in with crunchy pine and melon seeds. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Jiang-Nan Chun, Four Seasons Hotel Singapore

Chef Alan Chan from Jiang-Nan Chun, Four Seasons Hotel Singapore, is best known for his creative enthusiasm in tandem with drawing on traditional roots.

This Mid-Autumn Festival, expect bold and inventive flavours in Chef Chan’s new range of mini snow skin mooncakes, yet traditionalists can still seek comfort in familiar favourites. Continue reading

(Mid-Autumn Festival Recipe) Flaky Pastry with Organic Golden Sweet Potatoes by Feng Shui Inn, Resorts World Sentosa

Mid-Autumn Festival is around the corner. Have you made your mooncake orders, or are you planning to get your hands (and kitchen) dirty and bake some from scratch? If you’re planning on the latter, you’re in luck! The recipe in this post, (tried, tested and triumphant), is nothing like the usual ones stamped out of squarish ornate moulds.

I had the privilege of attending a mooncake-making media workshop held at Resorts World Sentosa’s elegant and luxurious Chinese restaurant, Feng Shui Inn. Emphasising hugely on healthy eating, Feng Shui Inn introduces the baked flaky pastry for the first time, which encases organic golden sweet potatoes for a healthier alternative. It is lower in calories, fat and sugar content.

They have generously provided the recipe so everyone could give them a try. This version is a twist from the traditional Teochew mooncakes that have purple yam as fillings. Continue reading

(Mid-Autumn Festival 2013) Mooncakes from Peony Jade

There are several annual festive events that give you the excuse to bust that calorie intake, and Mid-Autumn Festival is one of them.

This year, Peony Jade rolls out four new flavours – Pink Guava with Avocado and Passion Fruit Mooncake ($52 for 8 pieces), Power Berries Berries Mooncake ($55 for 8 pieces), Cream Cheese Mango Mooncake ($50 for 8 pieces), and Salted Gula Melaka with Coconut and Valrhona Dark Chocolate Pearl Mooncake ($48 for 8 pieces) – in addition to the Golden Phoenix (Jin Feng) Durian Mooncake ($74 for 8 pieces) that is making a comeback.

Drawing inspiration from fresh ingredients such as mangoes from Myanmar, Gula Melaka from Malacca, five varieties of berries from the USA, passion fruit from Israel, pink guava from Malaysia, and avocados from Australia, the new flavours are predicted to be a huge hit amongst modernists.

PEONY JADE’s Signature ‘ORIGINAL Ex-Crown Prince’ Flaky Teochew ‘Orh Ni’ Mooncake with Golden Pumpkin and Single Yolk

Pleasing diverse age groups for the 5th year and counting, Peony Jade’s signature flaky Teochew ‘orh ni’ traditionally baked mooncake comes highly recommended. This handcrafted teochew-style mooncake highlights kitchen’s expertise in its signature buttery and flaky pastry skin that encases dense yam fillings. Continue reading

Fruity Dessert inspired by “Ice Kacang” and “Cendol”, made using the Panasonic Mixer Grinder

A common sight in the 1960s, the first ice-cold dessert introduced in Singapore was ‘Ice Ball’, which is essentially finely grated ice moulded into a ball by hand, and coated in colourful sugar syrup.

In those days, life was tough. Our forefathers sweated out in the farms, on the fields and, along the docks to make ends meet; all these in hope for a better tomorrow. Without the comforts of the air-conditioned rooms, the ‘ice ball’ was a gift descended from above. Not only did it cool down the warm bodies and aching muscles, the sugar also helped give them keep the adrenalin pumping.

Here’s a video of how this traditional ice-ball desert was made:

As standards of living improved, so did expectations of this humble ‘ice ball’. Later variations include the Ice Kachang, comprising jelly, red beans, sweet corn, attap chee (palm seeds) and drizzled with coloured syrups and condensed milk.

Another widely popular dessert sold on pushcarts during the 1960s is Cendol. Its basic ingredients are coconut milk, jelly noodles donning a bright green hue, shaved ice and palm sugar.

Inspired by these two desserts, I’ve decided to come up with a healthier version that’s refreshing and nutritional at the same time.

I’m using the Panasonic Mixer Grinder for this recipe, which helps to blend the fruits to a smooth consistency in a remarkably short amount of time. Continue reading

Paradise Inn Launches a New Menu

Paradise Inn, a popular chain by Paradise Group, unveils a new menu, offering new culinary creations while retaining a few of the all-time favourites.

According to Executive Chef Tan Chia Siong, Singaporeans are becoming increasingly health conscious these days, opting for healthier food with lighter flavours. As such, he has worked together with Grup Executive Chef Fung Chi Keung to revamp some of the preparation methods and choice of ingredients to cater to diners’ preferences.

The interior is dressed in an oriental theme instilled with a modern essence. The atmosphere is casual and convivial while still radiating poise.

Double-boiled Spare Ribs with Pumpkin & Oysters Soup ($18.90 per pot)

Traditional double-boiled soups are the key specialties of Paradise Inn, which are certainly not to be dismissed out of hand. Continue reading

STREET 50 Restaurant & Bar; Hotpot Meal for Two

Have you participated in the Hotpot Vouchers Giveaway? There are 5 sets of Hotpot for 2 worth $32 each to be won. Giveaway ends 12 June! Find out how to win here: https://melicacy.com/?p=5596

For those who have joined the giveaway, here’s what to anticipate: Premium meat, seafood and vegetable platters, noodles, rice, an infinite refill of your preferred soup base, and a broad array of dipping choices.

The comfort factor definitely enters into the equation, and so is the convenience factor. Just a few steps away from the zoo-like atmosphere of the bustling Vivocity, SREET 50 Restaurant & Bar at Bay Hotel offers a calm respite at a decidedly unhurried pace.

Read about my previous dining experience at STREET 50 (here), where I sampled a selection of globally inspired items from the a la carte menu.

Hotpot joints are not an unusual sight in Singapore. It is one of Singaporeans’ favourite recreational activities amongst others such as sports, movies and karaokes. We can spend the entire evening just exchanging conversations while cooking our favourite ingredients in a boiling pot of soup.

While there is an escalating number of hotpot options island-wide, STREET 50 stands out with its antique-looking hotpot that uses actual flame rather than gas. Also, what distinguishes a superior hotpot from the rest boils down to the quality and freshness of the ingredients. The soup base is another deciding factor that can easily make or break the meal. Continue reading