This year, Raffles Singapore features inventive renditions of snowskin treats such as the Sudachi & Blueberry with Gin Truffle Snow Skin Mooncake which brims with zesty-sweet flavours. The mooncake is centred around sudachi, a citrus varietal native to Japan, complemented by refreshing bursts of blueberries, lemongrass, and accents of gin. If you prefer something rich and creamy, the Chestnut & Tahitian Vanilla with Rum Truffle Snow Skin Mooncake offers a boozy rum milk chocolate ganache centre elevated with hints of ginger. Another unique creation is the limited-edition Guojiao 1573 Baijiu Black Sesame Truffle Snow-Skin Mooncake, which marries the velvety, floral elements of the Guojiao 1573 Classic Baijiu with luxuriously rich chocolate and black sesame. No Mid-Autumn Festival celebration is complete without the hotel’s signature favourites: the Champagne Truffle Snow-Skin Mooncake (perfectly paired with Raffles’ exclusive Billecart Salmon Brut Reserve Champagne), Sakura & Raspberry Truffle Snow-Skin Mooncake which is a take on the Long Bar’s Sakura Sling, as well as the light and tart Yuzu & Osmanthus Truffle Snow-Skin Mooncake.
Sheraton Towers
Li Bai’s mooncake creations this year are a mix of the traditional and the contemporary. While its baked offerings lean towards the classic, the snowskin options include new flavours such as the Mini Pandan Coconut Gula Melaka, a harmonious blend of fragrant pandan essence, coconut, and gula melaka, which is reminiscent of an ondeh-ondeh kueh. The Mini Mao Shan Wang Durian is sure to satisfy durian lovers, as it is made from luscious Mao Shan Wang durian, wrapped within a delicate snowskin exterior. Other popular flavours in the snowskin series are the Mini Champagne, Mini Lychee Martini, and Mini Sea Salt Truffle Dark Chocolate.
Conrad Hotels
Heritage and elegance take centre stage at Conrad Hotels this Mid-Autumn Festival. Conrad Centennial Singapore, Golden Peony presents the “Moonlit Opulence” collection, featuring a quartet of indulgent snowskin mooncakes flavours. The Signature Royal Hazelnut Crunch is sure to delight with its luxurious blend of flavours, while tea lovers will enjoy the Hojicha with Kinako Truffle with its deep notes of roasted tea. The Purple Ube Yam, as well as the Ondeh-Ondeh with Gula Melaka, pay homage to beloved Southeast Asian desserts whilst evoking a sense of nostalgia.
Meanwhile, one Michelin starred Summer Palace at Conrad Singapore Orchard presents the “Reunion in Bloom” mooncake collection, including an exquisite set of eight dainty snow skin mooncake flavours. Drawing inspiration from the restaurant’s signature Chinese tea rituals and tea cocktails, diners can expect unique pairings such as Lychee Oolong Chocolate, Almond Chocolate with Pear Cognac, Red Date Tea with Aged Mandarin Peels, Lemon Red Tea, and not forgetting the signature favourites, Black Sesame Paste and Mao Shan Wang Durian.
Man Fu Yuan, InterContinental Hotel
This year, Man Fu Yuan’s exclusive Blossom and Botany collection presents its signature rose-shaped snow skin mooncakes in vibrant tropical flavours. Indulge in aromatic delights such as the Golden Peach and Pumpkin Seed with Lychee Chocolate Truffle, where the delicate sweetness of golden peach and lychee chocolate truffle is complemented by the subtle crunch of pumpkin seeds. The Mangosteen and Flax Seeds with Pomegranate Chocolate Truffle combines the creamy richness of mangosteen with the zesty burst of pomegranate truffle, creating a tantalising contrast. For those with adventurous tastes, the Jackfruit and Quinoa with Lemon Chocolate Truffle makes for a memorable treat with its perfect harmony of sweet and tangy. Finally, the Coconut and Black Sesame Seeds with Passionfruit Chocolate Truffle pairs the tangy, aromatic essence of passionfruit chocolate truffle with the smoothness of coconut. The limited-edition Intercontinental Negroni Lychee Chocolate Truffle Mini Snow Skin Mooncake returns this year and sports a brand-new look, but with the same goodness inside: a combination of premium white lotus seed paste and a Negroni truffle centre.
The Capitol Kempinski Hotel Singapore
Themed Timeless Heritage, The Capitol Kempinski’s delicate snow skin mooncakes are available in four unique flavours. Returning favourites include the Champagne Truffle Mini Snowskin Mooncakes and the always-popular Mao Shan Wang Durian Mini Snowskin Mooncakes. Made with pure Mao Shan Wang flesh, these mooncakes provide a rich and creamy explosion of flavours with every bite. Two new additions this year are the Yuzu Osmanthus Mini Snowskin Mooncakes, which harmoniously blends tangy citrus and mildly sweet osmanthus blossoms, and the Mocha Baileys Mini Sno skin Mooncakes, which perfectly balances rich coffee and liqueur notes within the soft snowskin. The mooncakes are ideal for gifting as they come in sets of eight in beautiful turquoise boxes, and flavours can be mixed and matched based on preferences.
Fairmont’s collection of handcrafted snowskin mooncakes comprises four boozy and four alcohol-free options this year, so there’s something for everyone to enjoy at the Mid-Autumn reunion. The non-alcoholic treats will include two new flavours: the Matcha Pistachio, a combination of nutty and earthy notes; and the tangy and refreshing Yuzu Pear, which incorporates the delicate flavours of pear perfumed with zesty notes of yuzu. Joining this selection is the Sea Salt Caramel and the Peach Passionfruit, both fan favourites. As for alcohol-infused flavours, the Whiskey Orange is a new addition which features robust notes of whiskey and the vibrant citrus tang of orange. This is presented alongside returning flavours such as the Champagne Truffle, Lychee Martini, and Grape Soju. These pretty treats come in an equally charming box with a wood-like finish, adorned with delicate gold motif print of Anjou Pear flowers.
Goodwood Park has a unique selection of fruity and tropical snow skin mooncakes this year, masterfully crafted by the hotel’s culinary team in collaboration with Hong Kong master chefs who fly in annually to lend their expertise. Headlining the collection is the Kumquat Melon with Macadamia snow skin mooncake, a dainty treat filled with a light kumquat-infused Chiboust cream studded with chunks of melon and complemented by a rich macadamia paste atop a crumbly tart paste. Guests who frequent the hotel’s esteemed Chinese restaurant, Min Jiang, will recognise the Mango with Pomelo snow skin mooncake, inspired by the restaurant’s beloved mango pomelo sago dessert. The Cempedak offers a local spin, with silky, fragrant paste studded with generous chunks of fresh cempedak. Fans of durian can look forward to a variety of durian snow skin flavours to choose from. The D24 remains a cult favourite thanks to its indulgent and creamy texture, but connoisseurs might want to go for the Mao Shan Wang Durian mooncake with its complex and intense bittersweet notes. For the ultimate indulgence, the Black Thorn Durian impresses with its delicate sweetness and heady aroma, the smooth filling encased within a sleek black snow skin embellished with shimmering gold flakes.
This year, Crystal Jade has rolled out a new assortment of four snowskin treats; two of which are created in collaboration with Lemuel Chocolate, known for their bean-to-bar chocolate creations crafted with ethically sourced ingredients. Savour the harmonious fusion of the Singapore artisanal chocolate label’s single-origin chocolate with the flavours of two well-loved local beverage and dessert: chendol and Kopi C. The chendol chocolate bon bon comprises a creamy filing of red beans, gula Melaka caramel and pandan coconut ganache coated in Lemuel’s 70% dark chocolate, and encased within Crystal Jade’s delicate snowskin. those who love the taste of coffee will enjoy the Kopi C chocolate bon bon (coffee caramel made with robusta coffee and evaporated milk is covered in dark chocolate). Complementing these chocolatey treats are two Chinese dessert and beverage-inspired flavours. Customers can also walk into any outlet to purchase mooncakes from now to 17 September 2024
Break from tradition and surprise loved ones with sweet treats and chocolate mooncakes from iconic Belgian chocolatier Godiva. Its 2024 Mid-Autumn Festival Collection promises joyful reunions, with offerings such as Mini Tartes, fun bite-sized treats debuting for the first time in Singapore. These exquisite tarts come in four mouth-watering flavours, such as Hazelnut, Dark Chocolate, Pistachio White Chocolate, and Strawberry Chocolate, each featuring smooth and silky chocolate ganache filling on top of a buttery, crunchy base. The collection’s chocolate mooncakes are also beautifully presented with bunny-themed prints, a symbol of the season. For something on the sweeter scale, the Pecan Speculoos White Chocolate sees a luscious pecan nut praline and speculoos encased in a creamy white chocolate shell, with delicate bunny ears and eyes made with milk chocolate. The Orange Almond Milk Chocolate provides a zesty kick with its orange ganache centre, while the Pink Pepper Flavoured Ganache Dark chocolate features 72% dark chocolate ganache with a subtle hint of pink pepper. Other returning favourites include Black Truffle Apricot Dark Chocolate Mooncake, Black Sesame Pineapple Milk Chocolate Mooncake and Raspberry & Rose White Chocolate Mooncake.
____
Text by: Eris Choo
