11 Best Baked Mooncakes in Singapore For Mid-Autumn Festival 2026

Singapore’s baked mooncakes span tradition and invention this Mid-Autumn season, with flavours ranging from pu’er tea and honey pineapple to jamón ibérico. These treats are available from now to 25 September 2026. Text by: Eris Choo and Chloe Chung

Capella Singapore

Capella Singapore’s mooncake collection dubbed ‘Woven in Harmony’ pays homage to Sentosa’s rich history, including a lesser-known period when pineapple plantations shaped the island’s landscape. This heritage inspires the collection, expressed through refined craftsmanship, elegant design and subtle tropical influences. The Baked Mooncake Collection offers a refined take on traditional favourites, with flavours including Signature Pineapple Custard and Premium White Lotus, Premium White Lotus with Single Yolk and Melon Seed, and Heritage Premium Assorted Nuts and Yunnan Ham. Order online on the hotel’s website.

Pan Pacific Singapore

Hai Tien Lo at Pan Pacific Singapore welcomes Mid-Autumn Festival with its signature mooncake creations curated by Executive Chinese Chef Edden Yap. Available in sets of four mooncakes, the collection is presented in a vibrant orange box adorned with floral motifs – which doubles as a jewellery box. Baked mooncake selections include the signature Hai Tien Lo No. 1 Tea Baked Mooncake featuring a fragrant blend of tea and herbs. Debuting this year is the floral Roselle with Wolfberries and White Lotus Paste Baked Mooncake. Complementing this selection is the ‘King of Fruits’ Mao Shan Wang Durian Snow Skin Mooncake. Order online via the hotel’s eshop.

Shangri-La Singapore

Shangri-La Singapore puts a contemporary spin on classic Mid-Autumn offerings with their new “Moonlit City, Heartfelt Shangri-La” collection, featuring modern flavours and keepsake gift boxes. Among the new additions is the Longjing with Pumpkin Seeds and Sunflower Seeds Mooncake, which pairs the fragrance of premium Longjing tea and the nutty crunch of roasted seeds. Other traditional baked flavours also return, including the Reduced Sugar White Lotus Seed Paste Mooncakes and the savoury-sweet Mixed Nuts with Chicken Ham. For bolder more contemporary flavours, the Plant-Based Mooncake Collection, developed in partnership with JUMA Studio, features Royal Red Ruby (red dates, goji berries and lotus seed paste) and Toffee Butterscotch which combines rich caramel notes with smooth lotus seed paste. The collection is wrapped in a Furoshiki-inspired scarf adorned with the signature Shangri-La Orchid motif. Also returning for the third year are the Shang Palace Red Date Pumpkin Seed with Bird’s Nest Mooncakes, created by Executive Chinese Chef Daniel Cheung. Order online at https://bit.ly/shangrilamidautumn2026

Four Seasons Hotel Singapore 

Jiang-Nan Chun at Four Seasons introduces two new baked mooncake flavours this year. The Low Sugar Maple White Lotus Paste with walnuts is ideal for the health-conscious, letting you enjoy the natural sweetness of lotus paste and nutty richness of walnuts while keeping sugar intake in check. Also worth trying is the Tropical Lychee White Lotus Paste with Cranberry & Goji Berries with floral, gently tart notes. Returning favourites include the Silver Lotus Paste with Double Yolk, which balances sweet and savoury with its salted egg yolk centre, and the Charcoal Black Sesame with Mochi, which lends a chewy texture to the traditional mooncake. Order online via the hotel’s website.

Sheraton Towers Singapore

Cantonese restaurant Li Bai’s latest mooncake collection is inspired by ingredients grown in the hotel’s own backyard garden. The Honey Pineapple Mooncake is a departure from the usual lotus paste and red bean fillings — its tangy honey pineapple core is reminiscent of the beloved Lunar New Year treat, the pineapple tart. Traditionalists, fret not: you can still get your fill of classics like the White Lotus Seed Paste with Double Yolk, Mixed Nuts, or the White Lotus Seed Collagen Paste with Single Yolk. Order online at https://shopatsheraton.oddle.me/en_SG

 The Fullerton Hotel Singapore

The Fullerton’s baked mooncake repertoire honours classic Chinese elements, but with a twist. Leading the three new creations is the Glutinous Rice Pu’er with Melon Seed Baked Mooncake, inspired by the time-honoured ritual of Chinese tea appreciation. Expect deep aromas of pu’er tea, coupled with the mild sweetness of glutinous rice woven throughout the mooncake, with melon seeds lending a gentle crunch. Those who enjoy richer flavours can go for the Black Sesame with Chestnut and Walnut Baked Mooncake, while the Low Sugar White Lotus with Pumpkin is a good option for those managing their sugar intake. Order online at https://shop.fullertonhotels.com/.

Mandarin Oriental, Singapore

Mandarin Oriental, Singapore and luxury fashion house Shanghai Tang are once again collaborating for the Mid-Autumn Festival, following last year’s successful debut. This chapter, themed Moonlight Elegance, is inspired by Shanghai Tang’s jasmine flower motif—the green and white keepsake box opens to reveal a pair of porcelain dessert plates in fine bone china, plus two dessert forks. Also inside are six mini mooncakes: lychee and cranberry infused with the subtle sweetness of goji berry, an Earl Grey tea creation with zesty hints of yuzu, and an assorted nuts mooncake. Order online at the hotel’s website.

Shisen Hanten by Chef Kentaro 

The one-Michelin-starred restaurant’s 2026 mooncake collection is a meeting of traditional flavours and modern sensibility: while you’ll still find enduring classics like the White Lotus with Double Yolk Mooncake, there is also the house signature Jamón Ibérico Ham and Assorted Nuts Mooncake, Chef Chen Kentaro’s version of the Cantonese five-nut mooncake. Meanwhile, the Azuki Red Bean Paste with Pine Nuts Mooncake is a nod to the restaurant’s Japanese culinary heritage, featuring sweet azuki red bean paste and pine nuts encased in golden-brown pastry. For a lighter indulgence, low sugar options come in the form of the Macadamia Nuts and White Lotus Paste Mooncake and the Szechwan Harmony Tea Mooncake. Order online at https://shisenhantenbychenkentaro.oddle.me/en_SG/.

Crystal Jade

Crystal Jade Group marks the Mid-Autumn Festival with the return of its handcrafted baked favourites and an exclusive Teochew-style creation at Crystal Jade Golden Palace. Its low-sugar baked mooncakes return in classic flavours including Premium White Lotus Paste, Single Yolk with Lotus Paste and Double Yolk with Lotus Paste. For something more savoury, the Signature Mixed Nuts with Chicken Bak Kwa combines crunchy roasted nuts and seeds with sweet-savoury chicken bak kwa, offering a textural twist on the traditional five-nut filling. Also making a comeback exclusively at Crystal Jade Golden Palace is the Teochew-Style Flaky Black Gold Lava Mooncake. Encased in a delicate, flaky pastry shell, it reveals a molten salted egg yolk lava centre for a richer, more indulgent finish. Quantities are limited daily, so pre-orders are required, and the mooncake is not available for delivery. Order via Crystal Jade’s e-store

Tung Lok

TungLok welcomes Mid-Autumn 2026 with the return of its Autumn Blossoms collection, refreshed this year with a keepsake tin inspired by the floral and geometric motifs of Peranakan tiles and textiles. Soft jade, blush pink, warm ivory and antique gold lend the packaging an elegant, nostalgic finish. The collection features festive favourites such as Double Yolk White Lotus, Egg Yolk White Lotus, Macadamia Nuts White Lotus and Egg Yolk Pandan Lotus with Pistachio. Mixed Nuts is available exclusively at LingZhi Greens, while another assortment pairs Sea Salt Black Sesame with Almond and Chestnut with Mixed Nuts. For something contemporary, the TungLok Quartet brings together four flavours in an ivory-toned keepsake box . Alongside Egg Yolk White Lotus and Egg Yolk Pandan Lotus with Pistachio are two new creations for 2026: Hōjicha with Chestnut and Orange Peel, and Kunafa Pistachio Chocolate. More information at www.tunglok.com.

Thye Moh Chan

Thye Moh Chan adds a fresh twist to its signature handmade favourites this Mid-Autumn season with the new Red Date Longan Teochew Mooncake. The flavour combines smooth homemade red date and longan paste with dried longan pieces and crushed walnuts, all encased in the brand’s signature multi-layered, flaky Teochew pastry. The new creation offers both long-time fans and newcomers another way to enjoy the traditional Teochew treat. Alongside the Red Date Longan mooncake, Thye Moh Chan is also bringing back signature favourites such as the limited-edition Yam with Salted Egg Yolk and premium Mao Shan Wang Durian mooncakes. For more information, visit: www.thyemohchan.com/shop