Ph.Ds of FOOD

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Archive for the ‘Mooncakes’ Category

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Mooncake Special – Gin Thye Cake Maker

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Teochew Mooncake

Teochew Mooncake

Compared to the typical baked mooncakes, the traditional Teochew mooncake consist of a more flaky and crispy skin encompassing the lotus paste. Gin Thye Cake Maker’s Teochew mooncake was very fresh and did not taste too oily or overly sweet. The lotus paste was also much lighter, silkier and smoother compared to the other common lotus paste mooncakes. This resulted in a quick polish of this rather huge mooncake.

Written by foodphd

September 25, 2012 at 7:38 pm

Posted in Chinese, Desserts, Mooncakes, Snacks

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Mooncake Special – Four Seasons Durian

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Durian Mooncake

Durian Mooncake

Widely known for its durian pancake and puffs at the Takashimaya food hall and the basement of Ang Mo Kio Hub, Four Seasons Durian has introduced its house brand of Durian Mooncake. The highlight of the mooncake was the thick and rich durian paste within the snowskin layer. There was no infusion/integration with the lotus paste, but was solely the good old plain durian paste. The snowskin itself could be improved, as it tasted rather grainy and sandy. The durian mooncake had to be kept in the freezer and thawed for 20 minutes before consumption. In its partially thawed state, the durian center tasted akin to durian ice cream which was equally tasty as well!

Written by foodphd

September 25, 2012 at 7:33 pm

Posted in Chinese, Desserts, Mooncakes, Snacks

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Mooncake Special – Raffles Hotel

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Snow-Skin Mooncake with Champagne Truffle and Ganache 冰皮香槟巧克力月饼

Snow-Skin Mooncake with Champagne Truffle and Ganache 冰皮香槟巧克力月饼

We finally had the chance to try Raffles Hotel’s perennial favourite mooncake – Snow-Skin Mooncake with Champagne Truffle and Ganache 冰皮香槟巧克力月饼. The white lotus paste was creamy and very smooth, and blended almost perfectly with the soft, tender snow skin. There was a lingering background champagne taste which was evident, but not overpowering the sweet lotus paste. In the middle of the mooncake sat a white chocolate truffle. The white chocolate truffle did seem a little detached from the lotus paste and appeared to be a separate entity.

Written by foodphd

September 25, 2012 at 1:09 pm

Mooncake Special – Kam Boat Chinese Cuisine

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Kam Boat Mini Snow Skin Durian Mooncake

Kam Boat Mini Snow Skin Durian Mooncake

Kam Boat Mini Durian Snowskin Mooncake

Kam Boat Mini Durian Snowskin Mooncake

Kam Boat Mini Durian Snowskin Mooncakes came in a box of 8. Once we removed the cover, a strong durian aroma filled up the entire room. The snowskin had a mild durian taste and a soft, sticky and floury texture. It felt like glutinous rice as it stuck to the base of container. The fillings were made up of pure durian puree with traces of the durian flesh. In our opinion, the durian did not taste of premium quality and it seemed like the entire mooncake was a little too artificially sweet.

Written by foodphd

September 11, 2011 at 12:47 am

Posted in Chinese, Desserts, Mooncakes, Snacks

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Mooncake Special – Sheraton Hotel

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Sheraton Hotel Li Bai's white lotus paste with double egg york mooncake

Sheraton Hotel Li Bai's white lotus paste with double egg york mooncake

Touted to be one of the top five mooncakes in Singapore, we decided to give the Sheraton Hotel Li Bai’s white lotus paste with double egg york mooncake a try. The lotus paste was smooth but a little too sweet. The egg york was mildly salty and of the right level of greasiness such that it was not too dry and did not crumble easily. The crust was thin too; in fact, we barely tasted any crust. In comparison to Shang Palace’s mooncake, we felt that there was really not much difference between these two brands.

Written by foodphd

September 11, 2011 at 12:33 am

Posted in Chinese, Desserts, Mooncakes, Snacks

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Mooncake Special – Goodwood Park

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(from left to right) Lychee with Lime Marshmallow Snowskin Mooncake; Mango with Pomelo Snowskin Mooncake

(from left to right) Lychee with Lime Marshmallow Snowskin Mooncake; Mango with Pomelo Snowskin Mooncake

We bought Goodwood Park’s Lychee with Lime Marshmallow (in green) and Mango with Pomelo (in orange) snowskin mooncakes at 4 for $50.  These mooncake were a total deviation from the traditional ones. The Mango Pomelo filling tasted very much like mango flavoured ice cream with bits and pieces of pomelo scattered within. These pomelo bits left a bitter aftertaste. The core of the Lychee and Lime Marshmallow snowskin mooncake was very creamy, tasting somewhat like the cream on lychee flavoured sponge cream cakes from neighbourhood bakeries. The marshmallow in the core was the least impressive. On the whole, these mooncakes were not overly sweet but we disliked the fact that the snowskin was a tad too thick. Overall, we didn’t really appreciate these innovative flavours but felt that they would resonate well with children and entice them in participating actively and appreciating this Mid-Autumn festival.

Written by foodphd

September 10, 2011 at 3:18 pm