Moony About Mooncake

Sunday is Mid-Autumn festival. And like Chinese New Year, give mooncakes as gifts seems to be the social practice here.

Every year, we have the good fortune of receiving many such gifts. And I get to taste a huge varieties of mooncakes from the different bakeries and hotels. This year is no exception. And I gladly indulge in the many mooncakes available at home. Especially I'm still feeling the soreness and pain from my braces, eating soft food like mooncakes is something I can do.

New tastes of mooncakes are introduced every year and these varieties are so varied that sometimes I wonder where is the sense of traditional have gone to. So this year I get a wide varieties ranging from durian to cempedak, to macadamia nuts to pandan flavoured.

 

Here's my review of the varieties of mooncakes I had eaten:

Goodwood's Cempedak: How on earth did the chefs think of marrying a jackfruit with snowskin? It tasted too yucky and untraditional. Friends who came to our place had the same negative comments.

Goodwood's D24 durian: The entire filling is filled with durian paste. In WF's words, "Might as well go and buy a D24 durian and eat. Its cheaper. This piece of mooncake is $20, much expensive than the REAL durian."

Prestat's "complicated" varieties of mooncakes: Ang moh company making chinese confectionery? What do you think?

Hua Ting's baked skin assortment: Lotus paste is smooth and not too sweet. Likewise for its pandan flavoured lotus paste. But the pastry is flaky. When I cut the mooncake into smaller pieces, the skin just crumbles.

Raffles' baked skin assortment: Lotus paste isn't too sweet. Smooth as well. Baked skin does not crumbles like Hua Ting's. Their mooncakes are always consistent. I never get disappointed eating theirs every year. I miss their champagne truffles and ganache mooncake though.

Regent's green tea, lotus and black sesame paste in snowskin: Many of us don't normally linked mooncakes to this hotel. But they have the better mooncakes this year. Fillings aren't sweet and oily. The skin has the right texture (Goodwood's ones are way too soft). Traditional yet new like black sesame. I rate them the best among all the mooncakes I've got this year.

Conrad's lychee with ginseng lotus paste & cranberry with lotus paste, snowskin: Not too bad. The lotus paste has a nice lychee taste to it.

That's all folks. Remember to drink lots of tea to wash down the oils that are used in making those smooth and shiny lotus paste!