This overdue Mid-Autumn Part 2 post is a result of an avalanche of mooncakes I received towards the end of this festival...so much so I'm still pigging out on mooncakes way after Oct 3, a pet peeve of mine. So as a mental reminder for myself next year, here's a couple more of what to avoid and what to indulge in!
I managed to drop by Taka's Mid-Autumn Fair on the day itself and they were throwing prices..slashing prices by 50%. Even the day after, mooncakes were still being sold.
Bakerzin
Baked White Lotus Paste with Single Yolk
Bakerzin created waves with their sweet cosmetic range of snowskin mooncakes, playing around with the pastels. I was shoved a Baked one to try. Call it biased perception but bakeries and mooncakes do not appeal that much to me.
The twirls and swirls make this look a weebit like a royal stamp of somesort.
The first thing that caught my eye was the portion of eggyolk. It was a flattened layer instead of a full round orange yolk. The white lotus paste was overcooked, bearing a burnt taste...egg yolk was a combination of egg yolk with custard? Or flour. After this, never again.
Marina Mandarin, Peach Blossoms
Snowskin Selection
Metal tins were used both for Marina Mandarin and Meritus Mandarin. I found the lady on the tin a little spooky, probably the makeup.
Gorgeous colours!
Selection of Mini Flavoured Snowskin Mooncake ($48)
Mini Strawberry Snowkin Mooncake with Cashew Nuts and Red Wine Cranberry Paste
This came across as overly sweet with the combination of strawberry and cranberry, cashew nuts barely tasted.
Mini Mango Snowskin Mooncake with Sesame Red Bean Paste
The paste was a thicker version of chinese desserts; red bean paste and black sesame paste.
Mini Sesame Snowskin Mooncake with Salted Egg Yolk and White Lotus Paste
The best tasting of the lot! The creamy salted egg yolk and white lotus paste hit all the right notes, lovely!
Mini Peppermint Snowskin Mooncake with Red Bean Paste and 'Kumquat'
The peppermint was a hindrance here, being too strong. In fact, too many flavours were fighting to "out-taste" the rest rather than come across as pleasant.
The inside of the bubblegum-coloured snowskin mooncake. The skin's a tad too thick and they hardened quite quickly despite being refrigerated. The flavours do not compliment that well though kudos have to be given to the daring chefs for trying to marry tropical fruits with traditional desserts.
Raffles Hotel, Royal China
Snowskin Combination ($40)
Raffles Hotel has long been lauded for their fragrant liquor mooncakes and personally I prefer them to Fairmont's, largely because the former's snowskin is more fragrant. So here's another reason for Raffles' fans to rejoice over, mooncakes from their famous Chinese restaurant!
I sampled these at the Taka Mid-Autumn Fair and fell in love with them instantaneously but R decided to surprise me with them. The pompous looking box.
Opens up like a chest. Thoughtful gesture on the part of Royal China, they included a knife and plastic picks along! You can pick and choose the snowskin flavours to form a box of 8.
I find flour dusted mooncakes attractive..somehow.
Champagne Truffle
On the bitter side but did not create the same brainfreeze I experienced with liquour mooncakes. The skin was addictively smooth and soft!
Custard and Egg Yolk
Simply sublime! This has to be the snowskin version of Peninsula's terrific baked custard mooncakes. The snowskin so divine, soft and fragrant...egg yolk custard made with such skill...definitely on the to-buy list next year!
I managed to drop by Taka's Mid-Autumn Fair on the day itself and they were throwing prices..slashing prices by 50%. Even the day after, mooncakes were still being sold.
Bakerzin
Baked White Lotus Paste with Single Yolk
Bakerzin created waves with their sweet cosmetic range of snowskin mooncakes, playing around with the pastels. I was shoved a Baked one to try. Call it biased perception but bakeries and mooncakes do not appeal that much to me.
The twirls and swirls make this look a weebit like a royal stamp of somesort.
The first thing that caught my eye was the portion of eggyolk. It was a flattened layer instead of a full round orange yolk. The white lotus paste was overcooked, bearing a burnt taste...egg yolk was a combination of egg yolk with custard? Or flour. After this, never again.
Marina Mandarin, Peach Blossoms
Snowskin Selection
Metal tins were used both for Marina Mandarin and Meritus Mandarin. I found the lady on the tin a little spooky, probably the makeup.
Gorgeous colours!
Selection of Mini Flavoured Snowskin Mooncake ($48)
Mini Strawberry Snowkin Mooncake with Cashew Nuts and Red Wine Cranberry Paste
This came across as overly sweet with the combination of strawberry and cranberry, cashew nuts barely tasted.
Mini Mango Snowskin Mooncake with Sesame Red Bean Paste
The paste was a thicker version of chinese desserts; red bean paste and black sesame paste.
Mini Sesame Snowskin Mooncake with Salted Egg Yolk and White Lotus Paste
The best tasting of the lot! The creamy salted egg yolk and white lotus paste hit all the right notes, lovely!
Mini Peppermint Snowskin Mooncake with Red Bean Paste and 'Kumquat'
The peppermint was a hindrance here, being too strong. In fact, too many flavours were fighting to "out-taste" the rest rather than come across as pleasant.
The inside of the bubblegum-coloured snowskin mooncake. The skin's a tad too thick and they hardened quite quickly despite being refrigerated. The flavours do not compliment that well though kudos have to be given to the daring chefs for trying to marry tropical fruits with traditional desserts.
Raffles Hotel, Royal China
Snowskin Combination ($40)
Raffles Hotel has long been lauded for their fragrant liquor mooncakes and personally I prefer them to Fairmont's, largely because the former's snowskin is more fragrant. So here's another reason for Raffles' fans to rejoice over, mooncakes from their famous Chinese restaurant!
I sampled these at the Taka Mid-Autumn Fair and fell in love with them instantaneously but R decided to surprise me with them. The pompous looking box.
Opens up like a chest. Thoughtful gesture on the part of Royal China, they included a knife and plastic picks along! You can pick and choose the snowskin flavours to form a box of 8.
I find flour dusted mooncakes attractive..somehow.
Champagne Truffle
On the bitter side but did not create the same brainfreeze I experienced with liquour mooncakes. The skin was addictively smooth and soft!
Custard and Egg Yolk
Simply sublime! This has to be the snowskin version of Peninsula's terrific baked custard mooncakes. The snowskin so divine, soft and fragrant...egg yolk custard made with such skill...definitely on the to-buy list next year!
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