Having eaten a series of snow skin mooncakes, we decided to switch to some of the traditional favourites. Most Singaporeans should be familiar with Tai Chong Kok and have grown up with their mooncakes. Tai Chong Kok's lotus paste is probably one of the most fragrant which I have tried. The paste is smooth but is very oily. In general, I found the lotus paste a little sweet but if eaten with the salted egg, it neutralises the sweetness.
Mooncakes can be bought separately, $8 for a piece of Double Yolk and $7 for Lotus Paste. They still come in the traditional Tai Chong Kok Paper Bag which is suitable for gifts.
Tai Chong Kok
34 Sago Street
Tel: 6227 5701
2 comments:
Coincidentally fen, I was just going to ask you if you're ever to do a post on 大中囯's mooncakes, both the traditional baked & snowskins ones. I was browsing through all your past moooncake entries & none featured traditional mooncakes.
I just had this too, with double egg yolks. They are my favorites & I'll buy them every year. Still very good as usual. Did you try their snowskins this year? I find that 大中囯's snowskins stay soft even when eaten straight out the chiller. Though they hardened after a few days.
Their lotus paste tends to be sweeter as it's red lotus paste, not the white lotus paste that hotels use for their mooncakes these days.
Haha, I was at Chinatown last Friday and hence decided to pick up 2 mooncakes. I did had them before in 2009 as Yuan bought them for a charity event and I must say that the snowskin is very soft though thick.
I didn't expect the yolks to be so huge and the skin to be thin. Agree with you on the lotus paste, didn't mind the extra bit of sweetness and oil.
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