Despite interesting introduction of new unorthodox snowskin mooncakes by various restaurants and hotels every year, there will be a group of purists that prefers the traditional double yolk lotus seed paste mooncake. The choice between novelty and tradition varies from individual and that taste is preferential.
$12.00 per piece, $44.00 per box (4 pieces)
There are several elements of a traditional mooncake, namely lotus paste, salted egg yolk and a traditional crust which is lightly baked. With such simple ingredients, it is surprising that taste can vary from one hotel / restaurant from another. Over the weekend, Yuan and I went round trying the various mooncakes, hoping to get something that impress our family members and in the midst of doing so, we have shortlist a few, namely Ritz Carlton, The Reagent, Holiday Inn Hotel and Grand Hyatt Hotel but what makes us travel all the way to Orchard Hotel lies in one unique factor which the rest lacks of.
Orchard Hotel's Hua Ting restaurant is known for its traditional baked mooncakes and in terms of smoothness, it has the "most moist" texture. According to the staff, mooncakes cannot be sold fresh out from the oven and need to be left to settle till it becomes slightly oily. Between the white lotus and red lotus paste, the latter is distinctively smoother and despite being a little sweeter than the reduced sugar option offered by other hotels, this is one mooncake which we didn't regret making a special trip down.
$6.50 per piece, $42.00 (8 pieces)
Snowskin custard has always been a favourite of my siblings as it is slightly sweeter but less rich than lotus paste. Ever since my encounter with Shangri-la's bird nest mooncakes, I have been faithfully buying East Ocean's snowskin custard every year until now.
Snowskin custard with yolk is Hua Ting's signature and its winning factor lies in a smoother and more tender snowskin. Apart from that, the introduction of minced egg yolk makes it less sweet. No wonder, my sisters instantly gave me a thumb up.