SimplyFab’s Favourite Mooncakes 2011

 

Pointing at the moon can make you mad, says a superstition. I suspect many chefs in Singapore were guilty of that over the last few years and their creativity blasted off into orbit with superbly strange confections like masala mooncakes and ginseng confections. There were some real duds last year, especially among the bing pi (snow skin) variety, which inspired responses like “What the $&@#?” Thankfully this year, most of them seem to have finally landed back on earth and the mooncakes this year are largely tasteful, restrained and elegant.

 

Mind you, restrained doesn’t have to mean boring. And ask around – you’ll find that most of us simply crave a good old fashioned mooncake. If it hasn’t been broke the last thousands of years, why change the recipe? Much of the draw in mooncakes here is the packaging and every year, it becomes increasingly luscious and elaborate. All targeted at gifting of course, which is a big thing among companies. But it’s always nice to give a box or two to family and friends too, if nothing else but to keep the tradition going. Goodness knows enough of that is eroding away as the world turns!

 

SimplyFab has been sampling quite a few boxes over the last month or so, and in this first instalment of mooncake stories, this is the best of the lot we tasted in Singapore.

 

The Raffles Hotel mini durian bing pi mooncakes ($68 for 8, right ) were an absolute winner. They were dainty and petite with snowskin as smooth and soft as a baby’s bottom, and delicately thin too. But it packed a punch with pure durian pulp! They were sweet and luscious, but not overly rich or cloying and didn’t bloat your belly. It helped too that they came in small sizes. Freeze it, and thaw for 10-15 minutes before eating…which means you can make this treat last. I still have two in my freezer which I am saving up for a well earned indulgent moment. Love this ‘cos it’s a clearly Singapore take on the mooncake, and it works so well. I also noticed they have a baked mooncake with pine nuts, macadamia nuts and white lotus paste ($56 for 4) which I think should be really pretty delectable!! Available at the hotel’s mooncake shop at the North Bridge Road entrance from now until 12 Sept. Tel: 6412 1122.

 

The Ritz Carlton Millenia served up three which totally floats my boat. The black sesame and white lotus seed paste baked mooncake ($52 for 4; $46 for 6 mini pieces) was my favourite. Nothing too out of the world, combining classic Chinese flavours that works as nicely as chocolate and orange. Elegant, comfort food that’s new yet grounded. I’d eat this anytime. I also liked the osmanthus with white lotus paste ($52 for 4), which while delicate in flavour, was fragrant and refined. The flavours paired perfectly too, and I’d have it with a very good Chinese tea like a high grade Dragon Well or Jasmine. The green tea paste bing pi with double yolk ($56 for 4; $$42 for 6 mini pieces; above) was clearly one of their more innovative creations, but yet again, with tasteful restrained, it was delectable – the green tea was nicely balanced with white lotus paste so it didn’t overwhelm, and you had the flavours of both coming through nicely. While modern creations, they still fall well into the definition of a ‘moon cake’, unlike the funky flavours that fly off into orbit with Chang Er.  Speaking of crazy flavours, I have to also mention that they managed to pull off a mini lycheetini mooncake ($45 for 6) pretty well. I have tried others, and this is the best so far. All their mooncakes are handmade by Chef de Cuisine Fok Kai Yee and his team. Available 11 Aug – 12 Sept. Tel: 6434 5286

 

Ever heard of ‘dessert mooncakes’? Goodwood Park Hotel’s mango with pomelo snowskin bing pi mooncakes ($45 for 4, left & top two pictures) fit the bill perfectly, where the classic Cantonese dessert, si mi lu, has been transformed into a mooncake. The dessert is a soupy puree of mango with pomelo sacs and mango cubes popped in, so these flavours have been turned into a mooncake filling. Light, fruity and refreshing, it is absolutely lovely, and once again, because it’s a classic combination of flavours, it works. I also really liked their chempedak mooncake and the D24 durian ($55 for 4) – nice, creamy and rich in flavours, wrapped in a soft puffy snowskin that’s too cute to eat. Not too heavy, this is good for dessert. They rolled out a lychee and lime marshmallow snowskin this time too, but zesty and creative as it sounds, it’s just too funky for me!  Available at the Deli from 5 Aug – 12 Sept. Various early bird offers from 5-12 Aug. Tel: 67301867

 

Finally The Fullerton Hotel’s mooncakes, packed in boxes sporting swanky ‘jade’ handled drawers, were a grand presentation. While the baked mooncakes were not fantastic, we give the thumbs up to their range of fruity bing pi confections (right) which taste better than they sound. Like Goodwood Park Hotel, Fullerton’s rolled out their own take on the Mango Pomelo with Sago snowskin ($55 for 4). I was super-sceptical about the honey pineapple mooncake, but it turned out surprisingly lovely. It was not a pineapple tart stuffed in a mooncake as I had expected, but stood out well – nice, subtle flavours and with the pineapple being more a complement to the lotus seed paste rather than being the main event. The Chocolate Banana with Chocolate Chips ($55 for 4) was really enjoyable, though most of my fellow tasters swore they tasted more coffee than chocolate; ad my favourite was the Durian Red Bean, where both flavours complemented each other very well indeed and I loved it. Another nice morsel to go with good Chinese tea. (It’s well worth getting a box of the four assorted bing pi flavours at $55, too.) Available 8 Aug – 12 Sept. Tel: 6877 8178

 

These are our faves, but overall, the haul was excellent this year, so watch out for our next post on the other great mooncakes we filled our evenings with  the last month or so!