Do you regard traditional mooncakes with great disgust? Do you think salted yoke cores are the devil's ass? Or perhaps just have a mild preference for snow-skin? You millennial. There's no shame in that, but here's the thing: It's not easy to find a good snow-skin mooncake. There are some decent ones out there, but they hardly find the perfect balance of sweetness, often falling to the folly of excess. Add 'trending' flavours and somehow it becomes a gimmicky dessert that tries too hard.
If you're into all things Japanese…
That brings us to Janice Wong's highly developed set for Mid-Autumn Festival. We say highly developed because the award-winning pastry chef spent a good early part of the year researching then personally travelling to the Japanese prefectures to source for their represented ingredients. Her selection has blessed us with nine unique nuances of Japan. You have crowd favourites like Yuzu (Kochi) and Hojicha (Kyoto), but also the slightly unorthodox like Kinako, or roasted soy flour (Hokkaido) and Ume, or Asian plum (Wakayama).
They're super natural
The mooncakes come without preservatives or unnecessary doses of sugar, which you can tell by how quickly they defrost. What you get is a nice, concentrated flavour, which we imagine would work great with a complementing core, but at least allows you to eat without guilt. It also helps that the entire box is efficiently packaged to fit (more than one) in the fridge.
The mooncake box set retails at SGD65 before 25% off Early Bird Discount this week and is available at the Janice Wong online shop.