Teochew tradition
Nothing beats the flaky, buttery crust and warm custard filling of this old-school treat.
The mooncakes from PUTIEN are produced using Madame Leng’s recipes (she is the longest running server of the Chinese restaurant chain). There are no fancy ingredients, just a soft crumbly shell and smooth, luscious red bean paste infused with refreshing hints of orange peel. Pine nuts are also embedded into the paste for added crunch. PUTIEN has also really gone all out with the salted egg yolk ingredient, offering double yolk ($62 for four) and four yolk ($68 for four) varieties, as well as the Custard Egg Yolk Blend ($62 for four), which is filled with sweet egg custard surrounding a centre layer of salted egg yolk paste. putien.com
The mooncakes from Thye Moh Chan are, true to the roots of the iconic local confectionary, similar to traditional tau sar pia, and sport a flaky shell. The classic Salted Tau Sar with Salted Egg Yolk ($33.80 for box of four), is not to be missed as it’s handmade with a generous amount of mung bean filling and elevated by salted egg yolk. Another highlight is Yuan Yang with Salted Egg Yolk ($35.80 for box of four). #01-45/46, Chinatown Point, 133 New Bridge Road. Tel: 6604 8858
Mitzo’s Teochew mooncakes isn’t 100 percent traditional. Inspired by the mille-feuille dessert, executive head chef Nicky Ng’s Housemade Baked Mooncakes ($128 for box of six) crust is made with multiple layers of flaky pastry which fall apart at the slightest touch. The mooncakes are filled with smooth yam paste, salted egg core and crushed pistachios. Level 4, Grand Park Orchard, 270 Orchard Road. Tel: 6603 8855