Hot Out of the Oven

If the traditional egg and lotus paste mooncake doesn’t float your boat, here are a few more unusual varieties

1 SPRING MOON’S EGG CUSTARD MOONCAKE Invented at the Peninsula’s Michelin-starred Cantonese fine-dining restaurant Spring Moon, these handmade golden mooncakes with a custard filling have been a festive staple since 1986. For every purchase this year, the Peninsula will donate HK$50 to Impact HK, which tackles homelessness in Hong Kong. 2 SHANG PALACE’S MOCHI MOONCAKE New to the Kowloon Shangri-La’s Cantonese restaurant are executive Chinese chef Cheung Long-Yin’s handmade Japanese fusion mooncakes. A yuzu-flavoured mochi is folded into a thin layer of red bean paste inside a rich matcha crust to create a combination of contrasting chewy and crisp textures. 3 FEATHER & BONE’S PORK MOONCAKE For anyone who has ever reached for a mooncake expecting something more akin to a British pork pie: delicatessen Feather & Bone presents an…

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Tatler Hong Kong (Digital) - 1 Issue, September 2020

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