Shape (Singapore) - - Eat Right News -

Moon­cakes only come once a year, so don’t feel bad about dig­ging into them. We round up this sea­son’s yum­mi­est of­fer­ings, avail­able till the Mid-au­tumn Fes­ti­val on Sep 15. FYI: A quar­ter-slice baked moon­cake with lo­tus paste is worth 179 calo­ries, while the snowskin ver­sion will cost you 246. Savour ev­ery bite!


1 Tun­glok’s Jack­fruit with Pomelo Mini Snowskin Moon­cake ($54 for eight as­sorted flavours, Tun­glok restau­rants) has bits of jack­fruit and pomelo em­bed­ded in lo­tus paste for a sweet and sour kick. 2 The Mo­mordica Fruit with Lon­gan Mini Snowskin Moon­cake ($64 for eight, Re­gent Sin­ga­pore) from Sum­mer Palace de­liv­ers sub­tly sweet notes and a dose of an­tiox­i­dants from the Chi­nese herb luo han guo, while teas­ing the palate with mild flavours of cheng tng, a pop­u­lar lo­cal dessert. 3 The pas­sion fruit-in­fused lo­tus paste pairs per­fectly with the tangy plum­flavoured snowskin in the Pas­sion Fruit Paste with Plum Snowskin Moon­cake ($56 for six, Hol­i­day Inn Sin­ga­pore Atrium) from Xin Cui­sine Chi­nese Restau­rant.


4 Wan Hao Chi­nese Restau­rant’s low-sugar White Lo­tus Seed Paste with Prized Kara­sumi & An­gel­ica Baked Moon­cakes and Aged Old Pu’er Tea Set ($188, Sin­ga­pore Mar­riott Tang Plaza Ho­tel) fea­tures salted mul­let roe and an­gel­ica herb, known for its blood cir­cu­la­tion­boost­ing prop­er­ties. 5 Li Bai Can­tonese Restau­rant’s tra­di­tional Mixed Nuts Moon­cake with Li Bai Sig­na­ture XO Sauce ($72 for four as­sorted flavours, Sher­a­ton Tow­ers) has pre­mium Ja­pa­nese scal­lops that add zing.


6 The Chlorella with Melon Seeds Mini Snowskin Moon­cake ($28 for four) from Crys­tal Jade pro­vides crunch from the melon seeds, as well as a trace of health ben­e­fits from chlorella, such as boost­ing the im­mune sys­tem and im­prov­ing di­ges­tion. 7 In­spired by the Hong Kong red bean soup dessert, the Old Seng Choong Red Bean Orange Peel with Yolk Blend & Pine Nuts Moon­cake ($58 for four, www.old­sen­g­ has re­fresh­ing hints of orange peel in­fused in a rich red bean paste, with pine nuts for ex­tra tex­ture.

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