Mooncake season is almost here, and we’re completely ready for it.
This year hasn’t given us much reason to celebrate, so we’re always looking forward to the next special occasion (or public holiday) — anything to bring us some cheer in these bleak times. Granted, the Mid-Autumn Festival is still quite some time away on 1 October, but it’s never too early to start placing orders for our favourite baked and snowskin mooncakes.
Many hotels and restaurants have already jumped on the festive bandwagon and introduced a smorgasbord of choices ranging from the traditional lotus paste and egg yolk combo, to unorthodox flavours the likes of purple sweet potato, black truffle, pulut hitam, and yuzu with sake.
Still undecided? We’ve put together a guide to all the baked and snowskin options worth trying. Read on for our pick of the best mooncakes in Singapore.
Famed for its light and fluffy Swiss rolls, local bakery and confectionery Kele also carries a range of seasonal snowskin mooncakes that do immensely well each year. Its bestsellers include the Avocado Macadamia Snowskin Mooncake, which contains creamy, mashed avocadoes and crunchy macadamia nuts, and the Mao Shan Wang Snowskin Mooncake made with 100 percent bittersweet premium Mao Shan Wang durian puree wrapped in a delicate black charcoal snowskin. Grown-ups will also enjoy the cocktail snowskin mooncakes in flavours like Rum & Raisin as well as Lychee Martini. The former is filled with rum-soaked raisins and rum-infused cream, while the latter has bits of juicy lychee in each bite.
To order, call +65 6560 1249 or purchase online at kele.sg/festiveshop.
Following a new Regent Singapore tradition that started last year, each of the hotel’s dining outlets creates mooncakes with its own unique spin. Basilico’s Executive Chef Angelo Ciccone paired quintessentially Italian ingredients like luscious Amarena cherries from Bologna with Sicilian pistachios and sweet dried figs in the delightful Pistachio, Fig and Amarena Cherry Snowskin Mooncake. Over at award-winning bar Manhattan, Head Bartender Sophia Kang looked to the bar’s impressive collection of dark rums to put together a bright, tropical combination of Plantation Rum, Spiced Coconut and Yuzu in the Macapuno Mooncake that complements some after-dinner drinks. Apart from the new flavours, bestsellers like the Signature Black Sesame Paste by Summer Palace’s Dim Sum Chef Leong Kwok Sing make a return, featuring a jet- black filling of nutty, finely ground black sesame wrapped in pillowy pearlescent skin. The eight snowskin mooncake flavours are all minis, and are available in individual flavours as boxes of eight, or as an assortment box with all eight flavours.
To order, call +65 6725 3283, email email@example.com or purchase online.
For those who want to join in the spirit of the Mid-Autumn festival but are not big fans of your usual mooncake, Janice Wong Singapore has rolled out some beautiful, indulgent chocolate alternatives. While they are shaped like mooncakes, they’re more similar to chocolate bon bons, with each piece hand- painted in the brand’s signature artful style. They come in boxes of eight fun flavours like Praline Popping Candy Chocolate Cake, Popcorn Caramel Chocolate Fondant Cake and the locally inspired Gula Melaka Banana Cake. Bite into the rich and crunchy chocolate shell to reveal the various pralines and fillings hidden inside with a soft cake centre. Mini snowskin mooncakes are also available, in intricate flower shapes made in collaboration with local floral design boutique, Fiore Dorato. These feature four flavours that reference local dessert favoutites: Cheng Tng Red Date Yam, Red Bean Tea, Peanut Pancake and Rose Bandung.
To order, call +65 9233 7547, email info@janicewong. com.sg or purchase online at janicewong.online
Founded in 1984, traditional boutique bakery The Pine Garden prides itself on using top quality ingredients and no preservatives in its handmade mooncakes. These include the four flavours of mooncakes debuting this year, including one that contrasts a chewy mochi middle with smooth black sesame paste. The BiLuoChun Tea with Guava Mooncake is also new, and blends BiLuoChun green tea with guava lotus paste studded with dried guava bits for a fragrant and fruity treat. Both flavours are available in baked and snowskin versions. The other two new baked mooncake flavours are the sweet and fragrant Cempedak Paste with One Yolk as well as Brown Sugar Multi-Grain Lotus Paste, which adds a hint of caramelised sweetness to the classic favourite.
To order, call +65 6457 6159, email enquiries@ pgcake.com, or purchase online
The handcrafted mooncakes from Cantonese restaurant Madame Fan at JW Marriott Singapore South Beach are an elegant extension of the restaurant’s modern take on traditional cuisine. Classic flavours stay true to their roots but are elevated with a delicate twist, like the signature Baked Single Yolk Lychee Lotus Paste Mooncake made with velvety white lotus paste that is encased within golden brown pastry, enhanced with the light floral fragrance of lychee. Tea lovers will enjoy the Baked Pu Er with Chia Seeds Mooncake for its earthy aroma, while familiar favourites like the Double Yolk Lotus Paste and Premium Mixed Nuts are also exquisitely executed.
To order, call +65 6818 1908, email firstname.lastname@example.org or purchase online
Nothing goes better with mooncakes than a warm cup of Chinese tea, and Yan Ting at The St. Regis Singapore takes this a step further with its new tea-infused snowskin flavours of Royal Milk Tea with honey osmanthus truffle, and green tea with oolong tea truffle. The latter is delightfully creamy and perfumed with matcha — which is infused into its skin — and isn’t too sweet, making it an easy favourite.
Other noteworthy snowskin options include Mao Shan Wang durian, purple sweet potato with orange yuzu, and black sesame with a sea salt caramel truffle. These are presented in an exquisite glass box adorned with floral motifs and available in hues of bright orange, pastel blue or pink. The restaurant also offers a gift set comprising an orange box of mooncakes paired with a teapot set and Pu-Erh tea.
The mooncakes are available from now until 1 October, and must be preordered two working days in advance. Place your orders online here or call +65 9488 2741.
Orders can be collected at Yan Ting from now until 1 October between 10:30AM and 10PM, or delivered for $15 nett per location between 10AM and 6PM daily.
Among our favourite baked mooncakes this year is Shang Palace’s rendition, which is stuffed with bak kwa, pork floss, and nuts. These sweet and savoury treats showcase a perfect ratio of velvety lotus paste and smoky strips of barbecued pork, and are incorporated with five-spice powder for a dash of umami. The mooncakes are housed in a striking gift box covered in blue and white prints reminiscent of those found on traditional Peranakan porcelain plates. The box is produced in a limited run of 999 pieces, and is created by local fashion designer Benny Ong.
Other highlights include a new vegan flavour composed of lotus paste, pumpkin seeds, cinnamon and a centre of sweetened pumpkin; as well as a decadent baked custard option containing bird’s nest.
Orders can be placed online here from now until 1 October.
Collection can be done at Shangri-La Hotel’s mooncake specialty counter at the Tower Wing lobby on level 1, or via home delivery for $20 for orders below $200. The hotel offers complimentary delivery for orders worth $200 and above, to a single location.
Inspired by Peranakan desserts, Man Fu Yuan at Intercontinental Singapore has rolled out an assortment of lovely pastel-hued snowskin mooncakes crafted in flavours of chendol, durian pengat, pandan and coconut kaya, and pulut hitam. The durian pengat option is a standout as it’s generously packed with durian paste and sweetened with gula melaka. For those who aren’t too keen on the fruit, try the pulut hitam instead, which tastes more like a savoury kueh with its blend of black glutinous rice with candied longan.
These snowskin beauties are particularly photogenic. They are decorated with rose patterns, and come packaged in a gorgeous pink and turquoise tiffin carrier embellished with Peranakan design motifs.
The mooncakes are available from now until 28 September if ordered online here, and until 1 October if purchased from the Man Fu Yuan Shoppe at the hotel’s level 1 entrance from Bugis Junction.
From now until 1 October, orders can be collected from the Man Fu Yuan Shoppe between 11AM and 9PM, or delivered for $15. The restaurant offers complimentary delivery for bulk orders of 50 boxes and above to a single location.
As much as we love exciting and unconventional flavours, sometimes all it takes to hit the spot is a comforting, classic baked mooncake stuffed with white lotus paste and salted egg. One-Michelin-starred Summer Pavilion at The Ritz-Carlton, Millenia Singapore does this particularly well. It offers traditional baked mooncakes that come with double yolks, as well as plain lotus paste variations without egg. Enjoy the best of both worlds with the restaurant’s mixed box of four, where the flavours are split equally.
The mooncakes are showcased in an ornate red case, which easily doubles up as a stationery box due to its multiple compartments that include a three-slot pen holder, magnetic desk calendar, miniature photo frame, and side drawers.
Order online here by 30 September.
Collections are at the hotel’s retail kiosk on level 3, or via delivery for a $10 fee with a $60 minimum spend, by 1 October.
Raffles Singapore is pretty much synonymous with its signature champagne truffle snowskin mooncakes featuring white chocolate shells filled with champagne cream and ensconced in a white lotus paste. But if you’re hankering for something different this year, go for its intriguing new snowskin flavours of yuzu with osmanthus tea truffle, and apricot and sourplum. The latter is inspired by a plum-picked tomato dish served at 藝 yì by Jereme Leung, and is composed of fresh apricot purée, sourplum and white chocolate.
Also on the menu are two returning flavours from previous years: Earl Grey tea with dark chocolate puff cereal pearls, and Cognac Truffle — which pairs brandy with dark chocolate ganache. Baked mooncakes are available too, with options such as double yolks with macadamia nuts and white lotus paste.
Reserve your mooncakes from now until 25 September and order them online here. They can also be purchased directly between 9AM and 8PM daily until 28 September from the Raffles mooncake booth located at the North Bridge Road Atrium in Raffles Arcade.
Orders can be collected by 28 September at the Raffles mooncake booth, or via home delivery for a fee depending on the amount of boxes purchased.
Luxurious ingredients of black truffle and Bayonne ham (a cured ham obtained from Southwest France) star in Wan Hao’s new, gold-dusted baked mooncakes. They’re sheathed in a black charcoal skin, and paired with a single salted egg yolk and crunchy pumpkin seeds. For a more extravagant experience, the restaurant offers these mooncakes as part of a premium gift set that includes a bottle of Laurent-Perrier Brut champagne, which carries notes of honeysuckle, peach, and citrus.
A nutritious alternative worth sampling is the red date baked mooncake, which contains a medley of superfoods in the form of red date paste, pumpkin seeds and wolfberries — so you can feast without any of the guilt.
From now until 1 October, order the mooncakes online here, by calling +65 6831 4708, or directly at the hotel lobby.
Collect your orders from the hotel lobby, or via islandwide delivery for a fee of $74.90, by 1 October. Delivery is complimentary for a minimum order of 50 boxes.
Paradise Group, which operates restaurants such as Paradise Dynasty and Paradise Teochew, has created a range of snowskin mooncakes filled with white lotus paste and Valrhona’s Inspiration chocolate truffles infused with fruity flavours and liqueurs. These include flavours of tangy passionfruit with Choya umeshu, white peach Crème de Peche, red cherry Griottine (a tart blend of cherry purée, brandy-soaked cherries, and strawberry confit), and Japanese yuzu with sake. We recommend the latter for its boozy kick and delicate, citrusy flavours that meld beautifully with its white chocolate core.
For baked options, choose from decadent offerings such as mini baked custard mooncakes loaded with a molten salted egg yolk centre, and Teochew-style yam pastries with salted egg and pine nuts.
Place and collect your orders from now until 30 September at any participating Paradise Group restaurant on the list here.
Talk about a showstopping birthday cake. To celebrate its 120th anniversary, Goodwood Park Hotel has unveiled an upsized 16.5cm wide baked mooncake crammed with a dozen salted egg yolks — a nod to each decade of its heritage. This indulgent treat is presented in an opulent gold and red box bedecked with floral motifs, and is limited edition.
The hotel’s repertoire also features regular-sized baked mooncakes with fillings of melon seeds, ham and nuts, alongside snowskin options in flavours such as Black Thorn durian, orange with grape, and Japanese sweet potato with a heart of pumpkin and coconut.
Orders must be placed five days in advance, and can be done online here, or at The Deli at Goodwood Park. Alternatively, email email@example.com or call +65 6730 1868. The last date for all preorders is 24 September, 5PM.
Mooncakes can be collected by 1 October at The Deli, or via delivery to a single location for $20 with a minimum spend of $100. Delivery to a single location is complimentary for orders $500 and above.
Not all mooncakes are… round. Fairmont Singapore’s petite snowskins are in the shape of a teardrop and come in shades of pretty pastels. Small enough to finish in two or three bites, these lovely pastries are an excellent size for a light postprandial treat. If you like your dessert imbued with alcohol, their crowd-favourites, the champagne truffle with chocolate ganache and rum & raisin chocolate truffle, have just the right boozy kick that cuts the sweetness of their sugary fillings. This year, Chef Mandy Yeo of Szechuan Court has also added two new flavours to its snowskin offerings: a seductive caramel sea salt-flavoured creation, and a jade-green, Pu Er tea-infused mooncake laden with chia seed for texture.
Love the classics? Fairmont Singapore has brought back its all-time baked hits — pine nuts in white lotus paste, single yolk and macadamia nuts in white lotus paste, and baked double yolk in white lotus paste — with a new, nutty addition that’s loaded with almonds, walnuts, white sesame, sunflower seeds, melon seeds and pine nuts for a nutty party in your mouth.
Order the mooncakes from now till October 1 via its online ordering system. Place your orders before September 28 to enjoy early bird discounts.
Collect your mooncakes from the pop-up booth at the ground floor of Fairmont Singapore from now till October 1, 10am-9pm, to get up to 15% off.