I always look forward to Mid-Autumn and Christmas most, of all the festivities in a year. Thanks (or no thanks) to work, I had the privilege (once again) to start this thousand calorie pumping as early as July. This time round, Fairmont did away with the cheong sam series, only to replace it with an oriental box with "cheong sam elements". I was sorely disappointed with the bright orange, too jarring to the eyes but the Manager explained it would "stand out" amidst the flurry of colours at Takashimaya Food Square. If only they made it a shade darker, it would have been the world's most gorgeous shade of Hermes.
Honestly, at first glance, the donut-shaped box complete with a clear window reminded of huge Pierre Herme Macaron boxes.
New flavours this year include "Qi"baked mooncake and Organic Muesli snowskin. "Qi" is a yumeshu-inspired creations of the kitchen, as divulged. Personally I found it very acquired. The first few whiffs suggested chicken soup, the whole medicinal fragrance about it. Very Eu Yan Sang, methinks. It is odd when what you imagine and taste are so varied, I found it hard to reconcile the flavours though. Figs, wolfberries, yumeshu and herbs...the after taste was a goner for me -- too herbal for comfort. I am a fan of soups but not a soup-flavoured mooncake.
Organic Muesli (Pink) was definitely easier to adapt to, with a hard chocolate-muesli filling which crushes the mooncake upon cutting.
I'm still sticking to the ultimate favourite; potent champagne truffle. The folks at Fairmont tried replacing Moet with Verve Cliquot (yay!! Every champagne lovers' dream...) but prices would be far steeper. For alcohol infused mooncakes, I am sticking with Fairmont...potent enough to send lil Jade Rabbit into a deep slumber.
Fairmont Hotel
Honestly, at first glance, the donut-shaped box complete with a clear window reminded of huge Pierre Herme Macaron boxes.
New flavours this year include "Qi"baked mooncake and Organic Muesli snowskin. "Qi" is a yumeshu-inspired creations of the kitchen, as divulged. Personally I found it very acquired. The first few whiffs suggested chicken soup, the whole medicinal fragrance about it. Very Eu Yan Sang, methinks. It is odd when what you imagine and taste are so varied, I found it hard to reconcile the flavours though. Figs, wolfberries, yumeshu and herbs...the after taste was a goner for me -- too herbal for comfort. I am a fan of soups but not a soup-flavoured mooncake.
Organic Muesli (Pink) was definitely easier to adapt to, with a hard chocolate-muesli filling which crushes the mooncake upon cutting.
I'm still sticking to the ultimate favourite; potent champagne truffle. The folks at Fairmont tried replacing Moet with Verve Cliquot (yay!! Every champagne lovers' dream...) but prices would be far steeper. For alcohol infused mooncakes, I am sticking with Fairmont...potent enough to send lil Jade Rabbit into a deep slumber.
Fairmont Hotel
Hey, I found a better Champagne truffle mooncake this year. With the fine texture of Raffles Hotel and the potent Champagne at it core, Jewels Artisan Chocolates... =)
ReplyDeleteSo these are the healthy mooncakes you have been talking about... The combination does sound a little weird and the talk about "healthy" mooncakes make me crave for Carlton's wheatgrass mooncakes which is not available this year. =(
Can't wait for our mooncakes gathering...still a mth away...
i saw your entry, seems like you're not the only one raving about it. :) Hopefully I'll have a chance at it this yr!
ReplyDeleteYESSSSS...healthy mooncakes. *shudders* seems that not only fairmont is gg healthy, I've seem some other "savoury healthy" selections ard.
Yupyup, I can't wait to catch up w everyone~!
agree that Raffles Hotel's snowskin is good too. just want to comment this year's fairmont's snowskin range does not taste as good as before; the skin seems to be machine mass produced.
ReplyDeletehi! I was probably paying too much attention on the chocolate "yolk" to notice any difference in the snowskin. I've tasted much worse snowskins this year.. *shudders*
ReplyDelete