LIGHTLY SALTED: OVER THE MOON

SALT Magazine - - Contents - TEXT ARISTA KWEK PHO­TOS CHOO HAO XIN ART DIRECTON BEN­JAMIN SOH FLOW­ERS SING SEE SOON WINES TASTE OF TRA­DI­TION

For­get the teas; give your moon­cake party a con­tem­po­rary touch this year with th­ese wine and moon­cake pair­ings.

In­ject a lively and con­tem­po­rary touch to your mid-au­tumn party this year with th­ese el­e­gant moon­cake and wine pair­ings.

This year, top ho­tels once again roll out their range of moon­cakes fused with cre­ative flavours. In­stead of Chi­nese teas, try mar­ry­ing th­ese treats with a range of dessert wines, aro­matic whites, port and even Ar­magnac. Cu­rated by Taste of Tra­di­tion, an es­tab­lished wine mer­chant/dis­trib­u­tor in Sin­ga­pore, th­ese la­bels were cho­sen to com­ple­ment, not com­pete with the moon­cake flavours. That said, food and wine pair­ings are highly per­sonal, so go ahead, grab a few friends, some boxes of moon­cakes and many bot­tles of wine to suss out what you re­ally like!

LIGHTLY SALTED RAF­FLES HO­TEL SIN­GA­PORE’S Açai Berry and Chia Seeds Snowskin Moon­cake ($72 for 8 pieces) is a creamy, sub­tly tangy de­light. An­tiox­i­dantrich açai berries, Greek yo­ghurt, and or­ganic chia seeds pack a nu­tri­tional punch in this del­i­cate moon­cake.PAIR WITH: Rin­gen­bach & Fils Pinot Gris 2015 ($42.30). This crisp wine with re­fresh­ing acid­ity com­ple­ments the moon­cake’s flavours. The açai berries’ slight tart­ness also brings out the wine’s cit­rusy notes.

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