Now that mid-autumn festival is nearly upon us, restaurants and hotels are releasing their annual batch of mooncakes, which chefs and designers have been working on for months. Spring Moon (traditionally Hongkongers’ favourite) sold out of its famed mini egg-custard mooncakes within 24 hours, so we’ve hunted down the best of the rest, from the traditional to the out-there.
After recently winning the title of World’s Best Pastry Chef 2016, Pierre Hermé presents his latest collection of limited-edition mooncakes in collaboration with Chinese restaurant Mott 32. The Mexican dark chocolate mooncakes come in four distinct flavours: zesty almond praline “Mathilda”, flaky almond praline “Sensation”, crunchy hazelnut “Infiniment Praline Noisette” and sesame praline “Ouvre-Toi”. The mooncakes come packaged in a distinctive blue box.
The Landmark Mandarin Oriental, Hong Kong
For an eco-friendly option, head straight to the Landmark Mandarin Oriental. The team at the hotel has stretched its creativity by designing re-usable carrier bags and boxes to package its limited-edition mini egg-custard mooncakes. Available in pure orange and Bondi blue, this practical option is ideal for giving to fashion-conscious friends and family. To top it off, once you’ve eaten all the mooncakes, the box can be reused to store jewellery and trinkets.
Pak Loh Chiu Chow
Celebrating 50 years of serving quality Chiu Chow food, Pak Loh Chiu Chow has launched mooncakes in two flavours: mung bean paste and taro paste, which are healthier alternatives to the traditional lotus paste filling. Available to purchase in Times Square, K11, Elements and Hong Kong International Airport branches, the mooncakes can also be purchased in a gift box that comes with XO sauce and tea bags.
Australian artist and designer Ryan L Foote has collaborated on a series of mooncakes with artisan chocolatier Vero. Inspired by the lunar cycle, Foote created four kinds: New Moon, Full Moon, ¾ Moon and Crescent Moon. The mooncakes, some decorated with yuzu pearls, come packaged on a ceramic plate. Each plate is uniquely decorated with a shiny glaze that resembles the surface of the moon, and comes signed and numbered by the artist himself.
Yan Toh Heen at the InterContinental
InterContinental Hong Kong’s fine-dining Cantonese restaurant has partnered with designer Millicent Lai to present this year’s mooncake selection in luxurious suede gift boxes. The selection ranges from the classic lotus seed paste with double salty egg yolk, to sweeter custard cream cakes and even Spanish Iberico Ham for savoury tooth. For keen home cooks, Yan Toh Heen’s executive chef will be hosting a mooncake-making class on Saturday September 10th at which you can personalise your own mooncake mould with your name.
Every year Duddell’s collaborates with a local artist to celebrate the Mid-Autumn Festival and to further their mission of merging food and art. This year, the restaurant-cum-gallery enlisted local illustrator Michael Lau to design the limited-edition box sets. Lau has injected his famous sense of humour into the project by transforming the cream custard cakes into nostalgic “pig cage cakes”. Each limited-edition box comes with seven mooncakes – six piggy cakes and one Duddell’s signature mooncake in the centre.