There’s a mooncake for everyone this Mid-Autumn Festival. Just a month ahead of the holiday which lands on 10 September this year, we round out some of the best traditional and non-traditional picks of the sweet pastry.
Price: From HK$458
While Rosewood’s Chinese executive chef Li Chi-Wai commits to a collection of traditional mooncakes made according to time-honoured recipes, the hotel, as part of the new Sense of Place campaign to highlight local culture, also enlists award-winning local chef May Chow as their first Rosewood PlaceMaker to add in her spin with a limited-edition range.
The Picnic on the Moon collection celebrates the history of Mid-Autumn Festival with mooncakes of a more traditional take, featuring White Lotus Seed Paste with Double Egg Yolks and Yellow Lotus Seed Paste with Olive Seeds with Double Egg Yolks, both made with salted duck egg. Meanwhile, May Chow gestures towards the local community with Tea-Flavoured Mini Mooncakes, made with fragrant Fujian Oolong sifted in with white lotus seed and flavoured with local-made sweet Kowloon soy sauce and a squeeze of lemon juice.
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Price: From HK$278
No, nothing to do with the famous Mango Dome, unfortunately. But what Cova does have on offer this Mid-Autumn Festival is a new mooncake flavour within the collection: Lava Chocolate Mooncake. Filled with the famed Italian brand’s indulgent cocoa filling, the mooncake — intended to be enjoyed warm — sits alongside more traditional serves of Egg Custard Mooncake featuring a salted egg yolk centre, White Lotus Seed Paste Mooncake and Cranberry and Assorted Nuts Mooncake filled to the brim with a nutty mix of pistachios, almonds, macadamia nuts, pecans, pumpkin seeds, walnuts and sesame.
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Price: From HK$388
In the case of Duddell’s, a contemporary Cantonese eatery nestled amongst a stunning art-filled space, emphasis on aesthetics is just as important as the mooncakes that sit within. While executive chef Yip Kar On’s make of the restaurant’s signature Lava Cream Egg Custard Mooncake is sure to be delicious, the main attraction of this mooncake gift-set is the custom-designed packaging by Hong-Chong Ip, including an LED-fitted, paper lantern sculpture that emits a soft, diffused glow.
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Price: HK$488
Keeping to the sleek, architectural manner of The Upper House, the Mid-Autumn mooncakes selection is of similar design-forward brief. The pastries themselves are of thoughtful creation; blending both the modern and the traditional in health-conscious recipes including Maltitol Low Sugar Mini White Lotus Seed Paste with Yolk Mooncake. Others in the selection include: Mini Earl Grey Tea Custard, classic Red Bean Paste with Mandarin Peel and Assorted Nuts with Dried Figs.
Of course don’t overlook the seemingly nondescript packaging, this year the hotel enlists EDITECTURE for a sustainability-focused, curio house-inspired design that points towards the ancient Chinese tradition of an “emperor’s toy chest”. Each box is designed after the Houses within The House Collective, with Hong Kong’s The Upper House covered in the same tranquil details and earth tones as the physical interiors above Pacific Place.
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Price: HK$438
Beloved Cantonese eatery China Tang’s mooncakes are always a true-to-tradition make; this year’s is no exception. Inside the trays of the bright Chinoiserie-designed box — fitted with authentic Chinese elements including “window grilles” in the ruyi knot motif — is the White Lotus Seed Paste with Double Egg Yolks and Mini Egg Custard mooncakes. The former is an age-old recipe from the restaurant, made with meticulously prepared white lotus paste and salted egg yolk, while the latter wraps smooth egg custards within a golden, buttery shell.
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Price: HK$438
Long-time institution Mandarin Oriental crafts a mooncake selection of similar time-honoured calibre, with a very traditional take on the classic mooncakes that showcase MO’s committed use to quality ingredients with the White and Gold Lotus with Egg Yolks. Elsewhere, Mini Egg Custard Mooncakes also fill the rota along with speciality flavours — dried-tangerine peel, chocolate lava and red bean paste — all presented in the hotel’s iconic fan-shaped packaging.
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Price: HK$498
Don’t let the glowing pomelo-shaped lantern fool you, tucked surreptitiously within the sparkling layer is Dang Wen Li by Dominique Ansel’s very classic make of Chocolate Custard Mooncake and Classic Custard Mooncake, both a silky smooth egg custard filling baked within a buttery pastry crust. The pomelo itself is a homage to the Mid-Autumn holiday, a fruit commonly enjoyed at the dinner table as a symbol of luck and happiness.
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Price: From HK$438
From new build The Fullerton Ocean Park comes along a brand new source for your holiday gifting delicacies. Mid-Autumn Festival is no exception as the hotel introduces its first mooncake collection packaged in elegant turquoise-dipped boxes with floral motifs. Keeping to Southeast Asian roots, The Fullerton stays true to classic recipes with White Lotus Seed Paste with Double Egg Yolks. Other traditional makes: Red Bean Paste with Citrus Peel and Egg Custard.
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Price: HK$438
Very distinctive to Landmark Mandarin Oriental, the mooncake selection of classic mini egg custards are packaged in the hotel’s iconic mooncake handbag, made entirely with sustainable, eco-friendly materials. On the exterior, an abstract graphic of a glowing evening under the full moon, while within stacks six of the mini custard mooncakes crafted from the signature Mandarin Oriental recipe.
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Price: HK$688
Normally Peninsula’s mini egg custard mooncakes would sit amongst the traditional, tried-and-true classic makes that you count yourself lucky if you manage to get your hands on some. But this year, along with the beloved flavour, Spring Moon’s Chinese cuisine executive chef Lam Yuk Ming debuts a new addition to the rota: Sesame Paste Mochi Mooncakes. Inspired by chef Lam’s nostalgic childhood treat of steamed sesame and lotus seed paste buns, this distinctively Hong Kong-inspired mooncake features an aromatic peanut, sesame and lotus-seed paste filling with a chewy mochi centre.
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Price: HK$488
Black Sheep Restaurant’s Ho Lee Fook has always been one to defy tradition and Mid-Autumn Festival is no exception as the restaurant joins Messina Gelato in the creation of three decadent gelato mooncakes. Two of which are venue favourites: Black Sesame Tong Yuen Mooncake, featuring the ever-beloved black sesame gelato with mochi pieces over black sesame-infused lotus seed base and a condensed milk shell, and Choc Hazelnut Mooncake, with Gianduia gelato enchased in hazelnut mousses and a Rocher glaze of chocolate and hazelnut praline. The third is aligned with traditional flavours of the holiday — Lotus Seed Paste and Salted Duck Egg Mooncake, with a lotus seed salted duck egg gelato filled with lotus seed paste layers and wrapped within a lotus seed mousse.
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Price: HK$328
These might not be your usual pastry-crusted mooncakes, but confections from K11 Musea’s Artisan Lounge are always a welcomed treat. Created especially for Mid-Autumn, the Bella Luna Madeleines Gift Set features the traditional French sweet in special mooncake-adjacent bake. Available in four flavours that are fresh baked everyday, it features the classic flavour of fresh lemon coated in icing, Earl Grey-infused lemon, Honey Mandarin Peel with the aged delicacy sourced from Tai Chung’s organic farms, and Red Bean Pate made with premium red beans from Hokkaido’s Tokachi prefecture.
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Price: HK$408
True to Tea WG’s tea-centric agenda, the mooncake selection from the brand is a collection of tea-infused pastries. Classic white lotus paste is joined by fragrant Milk Oolong in Ruby; Harvest serves a Pu-Erh-infused centre with tangy almond and passion fruit purée; and Blossom features a Bain de Roses-infused pastry crust with a smooth white lotus filling. As for the classic brown lotus, enjoy with Constellation, flavoured with Singapore Breakfast Tea with roasted melon seeds and a salted egg yolk centre. The full set of four are all beautifully accompaniments to Tea WG’s selection of premiums leaves, especially the Immortal Moon Tea for the season.
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Price: HK$428
Sure you can get a box of classic white lotus seed paste mooncakes at Grand Hyatt, but why would you when you can get your hands on the very popular Beef Wellington Mooncakes that debuted last year. The hotel’s all-day dining room Tiffin collaborates with local-run gourmet brand Phoebe’s Kitchen, who put beef Wellington mooncakes on our radars this year for ready-to-bake bites rolled out with a truffle pastry crust and wrapped with parma ham, foie gras and mushrooms with a pink-in-the middle premium US Angus beef fillet centre.
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Price: HK$428
As the very first set of mooncakes created by one Michelin starred Yong Fu, count this set a very special make by head chef Liu Zhen. Instead of staying within the restaurant’s refines of Ning Bo cuisine, Yong Fu’s mooncakes gesture towards its original location of Shanghai by tapping into the current trend of durian mooncakes. Two variations is prepared in very limited quantities of only 1,000: a Musang King Durian Snowskin Mooncake and BlackThorn Durian Snowskin Mooncake, with the pungent fruit flown in directly from Malaysia.
Orders can be placed via +852 2881 7899 or yongfuhk@gmail.com
Price: HK$1,130
When it involves the exacting technique of chef Vicky Lau, expect Date by Tate’s “mooncakes” to be the kind of exquisite creation. A curated selection of Michelin-worthy treats prepared by pastry chef Graff Kwok, the limited-edition Mid-Autumn Pastry Box — presented in a furoshiki-style wrap — is filled to the brim with bijou pastries and seasonal desserts, including a mooncake-shaped Marie biscuit made with dark chocolate and etched with similar details normally stamped over the traditional egg yolk-stuffed pastry. To accompany, there’s Osmanthus sablés, pistachio marshmallow biscuits and pecan cookies, along with chrysanthemum caramel milk jam and an orange aged-mandarin peel marmalade to go around the table.
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Price: HK$298
Taipei-founded Kiki Noodle Bar naturally devises a mooncake series of Taiwanese influence. The Kiki Moon Collection, inspired by the brand’s famous teas, are especially handmade by the team with a health-conscious recipe of low sugar and fat, and no artificial preservatives or addictives in three flavours: Pineapple Custard Mooncake, Peach Oolong Custard Mooncake and Jasmine Green Tea Custard Mooncake. Paying special attention to its ingredients, the pastries are mare with premium imports from Taiwan, including the Taiwan-grown golden variety pineapple and tea leaves from a historic teahouse in Taichung.
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Price: HK$428
From the caffeine experts who know their cup of joe, The Coffee Academics celebrates with “Brewing with Moonshine”, which has everything to do with the beloved pastry and nothing to do with the illicit spirit. The set of six features the Mid-Autumn pastry in two different creamy lava custard filling: rich House-Blend coffee and Valrhona Guanaja chocolate and custard. Enjoy them with family, the full moon, and of course fresh brew from the brand’s signature drip bags.
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Price: HK$468
Instead of a lantern, this mooncake set from Ralph’s Coffee is modelled after the iconic Ralph’s Coffee kiosk. will be a darling showpiece that’ll live beyond the holiday. The signature wash of green and white comes fitted with decorative lights and the “BEAR-ista” mascot — also a collectable magnet — stationed behind the counter dressed in the classic Ralph’s Coffee barista uniform. Inside the pull-out drawers cleverly worked into the intricate three-dimensional design are six mooncakes of two locally crafted flavours: classic custard lava and a coffee lava made with the Ralph’s Coffee own coffee beans.
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Price: From HK$388
Normally mooncakes from The Peninsula would be categorised as “Traditional”. They are, after all, the first to debut the ever-popular mini egg custard mooncakes. But this is not a dedication to those delectable pastries — you already know where to find them. Rather, The Peninsula Boutique & Café introduces a new addition to their line with Luna. Created by chef Baptiste Villefranque, Luna is the amped up version of the iconic original with a butter shortbread base, a sponge cake centre and filled with varied textures of Mandarin orange including a mousse and a soft-set jelly, before finally sealed with a white chocolate top.
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Price: HK$458
The Cakery’s creative line of vegan pastries assume the form of mooncakes just ahead of Mid-Autumn Festival. This year, the health-conscious bakery introduces four flavours to their rotation — Black Sesame Lava, Yuzu Blueberry, Mango Lava and Yame Hojicha Chocolate — all of which subscribe the The Cakery’s squeaky-clean list of ingredients that are all natural and free from preservatives. Instead, the ingredients are of premium quality, and inlcudes a 600-year history Yame hojicha powder from Fukuoka and the citrus-based Shikiwasu juice from Okinawa.
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Price: HK$538
Within this delicate spinning lantern, you’ll find three of Lady M’s seasonal mooncakes made especially for the holiday: Fan-favourite Earl Grey Mooncake, followed by Caramel Coffee Mooncake and a special Purple Yam Custard Mooncake made soft purple yams. Once you’ve devoured the miniature set of six pastries, take a moment to appreciate the beautifully designed case that illuminates and reveals a hidden vignette of rabbits meeting under the moonlight.
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Price: HK$238
Perhaps you’re feel compelled to go local for this year’s Mid-Autumn Festival. Fortunately, independent cafe Creo by Brentwood has just the thing with their mooncake gift sets, all crafted and produced by local artisans. The mooncakes itself feature three unique homemade recipes: the popular Earl Grey Tea Custard — also a homage to Creo’s specialty tea selection — Coffee Lava Custard and Manuka Honey Egg Custard, made with New Zealand Manuka honey. As for the colourful packaging, it’s the work of Hong Kong artist Zoie Lam, also behind the murals at Creo’s Kowloon Bay and Kennedy Town locations, featuring her signature Zlism planet creatures.
Orders can be placed via Instagram, WhatsApp or Call +952 9744 3224 and info@brentwoodcoffee.com.hk
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