![]() ![]() These are also available in an assorted selection box containing two of each flavour, so that you can enjoy the signature black and white sesame with salted peanut truffle snowksin ($83/box of 8) as well. Snowskin lovers will find the new royal milk tea paste with gula melaka truffle ($83/box of 8), a sophisticated play on brown sugar milk tea, as well as refreshing yuzu paste with lemon citrus ($81/box of 8) and a winning combination of pandan paste with macadamia nuts ($81/box of 8). Just as striking is what’s inside the boxes. The St Regis Singapore’s Yan Ting, a MICHELIN Plate-rated restaurant, brings back its collectible glass boxes in three colours this year: arctic blue for the single tier boxes and sapphire pink or "King Cole red" for the two-tier boxes. Early bird savings of 25% till 15 Aug, and 15% from 16 Aug with selected credit cards (AMEX, Citibank, HSBC and OCBC). Treasure ($24.30) has a cognac base with jujube pear syrup and spiced pear liqueur, while The Assembly ($24.30) echoes the notes of the Kyoho grape mooncake with an osmanthus tea-infused Ki No Bi gin with maraschino and orange bitters. Pairing: Manhattan has once again crafted bottled cocktails that match the flavours of the snowskins. The hotel's Manhattan bar gets in the game too with a mooncake that features Ki No Bi dry gin with the sweet fruitiness of Kyoho grape, encased in a jelly-like centre. Meanwhile, Basilico's Amalfi limoncello & basil mooncake marries Italian flavours with smooth white chocolate – a well thought out combination. ![]() Since 2018, chef Leong has also worked with Regent Singapore’s outlets to create a Snowskin Collection ($90/box of all 8 flavours). This year's new creation - filled with goji berries with osmanthus and dried strawberries ($87/box of 8) - steals the limelight with its lighter, floral notes. ![]() ![]() Early bird savings of 20% till 19 Aug, and 10% from 20 Aug-12 Sep.Īt one-MICHELIN star Summer Palace at Regent Singapore, dim sum chef Leong Kwok Sing creates notable snowskin classics such as the signature black sesame paste ($85/box of 8), amply filled with rich, finely ground sesame. An alcoholic version, Gron ($98) at 5% gives a gentle buzz with green tea and citrus notes. Pairing: An intriguing suggestion comes in the form of Copenhagen organic sparkling tea ($88), containing Silver Needle tea in the Lyserod, or jasmine and chamomile in the Bla. Long-time fans know to book the baked mooncake with smoked duck and assorted nuts and lime ($80/box of 4), a perennial favourite inspired by Jiang-Nan Chun’s wood-fired Peking duck. Appealing to everyone in the family are the bird’s nest with custard ($92/box of 4), and hazelnut royaltine chocolate ($82/box of 4) snowskins, a take on the Four Season’s hazelnut royaltine cake. The new kumquat and lemon ($82/box of 4) combination recalls traditional Chinese customs, with the sweet-sour zing tempered by a charming vanilla-lemon pastry cream. Regardless which camp you’re on, this year’s MICHELIN restaurant and Tablet hotel-listed mooncakes will encourage you to have a taste of this delicacy with their wide range of creations.įour Seasons Hotel Singapore introduces limited edition snowskin mooncake flavours, under the purview of executive Chinese chef Albert Au from the hotel’s one-MICHELIN starred Jiang-Nan Chun. The pairings, too, have evolved, from tea to wine and cocktails. From alcohol-filled creations to savoury ones loaded with luxury ingredients, the moon is the limit for imaginative flavours and cross-cultural inspiration. While the mooncake remains outwardly the same, it has proven to be a popular vessel for chefs to practice their creativity. Modern snowskin mooncakes, invented in Hong Kong, came much later in the 1960s, with fillings that veer into dessert territory. Baked mooncakes representing the moon were eaten by families to symbolise unity and togetherness, while washing down its sweetness with a cup of tea. Mid-Autumn Festival, also known as Mooncake Festival, was traditionally a Chinese end of harvest festival, taking place on the day of the brightest full moon. As the mid-point of autumn falls on 21 September this year, preparations are underway for one of the most loved Chinese celebrations in the lunar calendar. ![]()
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