Mid-Autumn Festival has finally rolled around – and we’re suitably excited.
If, like us, you prefer to think of the holiday as an excuse to stuff yourselves with mooncakes, then this round-up is just for you.
From taste-testing Hong Kong’s most OTT mooncakes – from the most luxurious to the most ludicrous – to learning how to make our own mooncakes (in both traditional and vegan varieties), we’ve covered as much ground as possible.
1. Tasting 5 of Hong Kong’s most luxurious mooncakes
If you thought mooncakes couldn’t possibly be a luxury item, think again. Mooncakes from some of Hong Kong’s fanciest hotels and restaurants command top dollar – and they are worth it every cent.
We tasted some of the most decadent mooncakes, from Spring Moon at The Peninsula Hong Kong’s mini egg custard mooncakes to red bean mooncakes with 80-year-old chenpi from Island Shangri-La.
Read more: 5 of Hong Kong’s most luxurious mooncakes to savour this year
2. Tasting 5 of Hong Kong’s unique mooncakes
Egg custard mooncakes are so last year. Forget about going for the same boring options as everyone else. If you want your mooncakes to stand out, the least you can do is to avoid all the traditional (read: boring) flavours, like white lotus paste with egg yolk or egg custard.
Instead, try pushing your stomach’s comfort levels with exciting flavours like spicy chicken, or golden century egg and pickled ginger
Read more: From century egg to Sichuan chilli – we taste-test Hong Kong’s wackiest new mooncakes.
3. Today I learned: How to make vegan mooncakes
Speaking of mooncakes that push the limits of your taste buds – how about a vegan version? The Cakery is known for its vegan-friendly goods, and its Mid-Autumn Festival options are no exception. We visited The Cakery to learn how to make vegan mooncakes without the need for an oven.
Read more: Today I learned how to make vegan mooncakes – just in time for Mid-Autumn Festival
4. How to make traditional mooncakes
If you’re more of a traditionalist, this one might be more suitable. Lau Yiu-fai, the executive chef at Yan Toh Heen restaurant at the InterContinental Hong Kong, shared tips on how to make his famous Iberico ham with mixed nuts mooncake.
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