Teochew tra­di­tion

Noth­ing beats the flaky, but­tery crust and warm cus­tard fill­ing of this old-school treat.

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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

Thye Moh Chan


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