Sunday, September 23, 2012

Peony Jade Mooncake 2012

Angry Bird Mooncake

Peony Jade is typically known for their signature Teochew "Orh Nee" mooncakes. But I personally think what Peony Jade stands out is for their creativity every year. One of this year's new flavour is based on the popular game "ANGRY BIRDS". They are probably the world's first 3D Egg Custard Snow Skin Mooncake. In a box of 4, you will receive the Red, Yellow, Blue and Red Angry Bird. Unfortunately, there are no pigs. Below we see the cross section of the angry bird which made of coarse egg custard. I think the texture is compromised so that the bird stays in shape. Nonetheless, this would probably bring the smile out from your young children at the expense of your pocket.

Angry Bird Mooncake 2

I personally felt that Peony Jade's Durian Mooncake series are better than their "Orh Nee" flavours. That is assuming that you are a durian fan. Among the durian mooncake which  I tried, theirs is closest to the real fruit. This year, Peony Jade improved on their recipe and introduced the Pure "King of Kings" Durian Snow Skin Mooncake. This caters to the group which liked their durian slightly bitter.

King of Kings Durian Snow Skin
The other new flavour for 2012 is the fragrant Premium Lychee. It is light, refreshing and you can feel the lychee pulp. The caution however is to eat it soon after cutting it as it turns bad pretty fast. Once the filling is exposed, it starts to release water.
Premium Lychee
For more information, you may refer to the order form below:
Peony Jade Mooncake Order Form 2012

Peony Jade @ Keppel Club
Bukit Chermin Road, Keppel Club
Singapore 109918
Tel: 6276 9138
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Sze Chuan Court Champaign Truffle 2012

Sze Chuan Court Champaign Truffle

It was three years back since we blogged about Sze Chuan Court's Campaign Truffle. This flavour has always been pit against Raffles Hotel due to their common history. Having eaten both again this year, I must say that both mooncakes are fair consistent and are easily the better mooncakes with alcohol content. If you prefer stronger flavour, then Sze Chuan Court's version is for you. Strong liquor within a white chocolate truffle awaits you as you munch through the smooth and rich lotus paste.

If you are still keen to pick up a box, you may access their online order form here.

Szechuan Court Mooncake Booth
Level 2, Fairmont Singapore
From 15 Aug - 30 Sep 10am - 10pm
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Saturday, September 22, 2012

Golden Peony Mooncakes

Golden Peony Snowskin

Golden Peony new flavour for this year is the Osmanthus in White Lotus Paste. Osmanthus is an acquired flavour and may not be everyone's cup of tea. The plus point is the soft snowskin. If you are not a fan of osamanthus, green tea maybe be a better choice.

The Mango with Pomelo and the Oreo Cheese were slightly disappointing. This is probably due to the paste which doesn't hold pretty well. Hence it can be messy and the mooncake sticks to your fingers.

Golden Peony Box

The mooncakes are presented in this lovely draw box above. For more ordering information, refer to their brochure below.

Conrad Centennial mooncake order form 2012

Conrad Centennial Singapore
Two Temasek Boulevard Singapore 038982
Tel 6334 8888
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Tuesday, September 18, 2012

A La Carte buffet brunch @ Dolce Vita

All our dining experiences with Mandarin Oriental Singapore have been pleasant and the most recent Sunday Brunch at Dolce Vita was no exception. I am glad that the restaurant allows babies in the dining premises and I can push the stroller or coax the baby outside the restaurant without much hassle. In addition, the friendly service and the comfy corner the restaurant has allocated to us makes a long meal with an impatient baby comfortable and manageable.

Dolce Vita, Mandarin Oriental

Our first visit to Dolce Vita was 2 years back during Christmas and I would say it was memorable. As the restaurant does not offer the regular a la carte menu on weekends afternoons, we have no choice but to opt for the a la carte buffet and we didn’t regret it. On top of that, the restaurant is located at the poolside with views of Singapore’s skyline, featuring the Singapore Flyer and the Marina Bay Sands, indeed dining in the day and night provides a very different atmosphere and I have to say both has its beauty.

Dolce Vita, Mandarin Oriental

I am not sure about the majority but at least for me, I am one that goes straight to the main courses or highlights at buffets and leave no room with appetizers and starters. When I visit a restaurant, I will usually stick to a main course and perhaps a dessert. Call this ignorant or lack of exposure but in short, I don’t usually go through a course of starters, soup, main course and desserts unless a set meal. The reason why I said this is because the niche of Dolce Vita’s a la carte buffet makes me dine in this manner and I gave a big thumbs up for that.

The buffet starts with a list of starters serving in an orderly and well-paced manner, allowing one to enjoy the food slowly and appreciate these combinations of small bites. It is indeed a perfect way to slow things down, making the afternoon a laid back one where one gets to enjoy the company of our dining companion.

Traditional Italian antipasti platter

A simple display of cured meats on a plate, these paper-thin slices of meat surprises us with a nice texture and a good distribution of fats. In addition, the meat is not dry nor stringy and the presentation of the dish gives it a visual bang to kick start the meal.

Foie gras mosaic, Timbale of crab, Tartare of Angus beef tend loin & Traditional Apulia burrata mozzarella cheese
The starter platter consisting of (from left to right)
Foie gras mosaic with cranberry coulis, dried fruits and sesame tuile
Traditional Apulia burrata mozzarella cheese, served with vine-ripened cherry tomatoes, sea salt and oregano
Timbale of crab with avocado mousse, accompanied by mango salsa and lemon zest dressing
Tartare of Angus beef tenderloin with quail eggs

Foie gras turns out to be Yuan’s favourite for the rich and buttery texture for the liver complements nicely with the tang of the cranberry coulis and dried fruits; and this is slightly less cloying than the seared foie gras that comes with a bit of crispy fat on the exterior.

The burrata served with cherry tomatoes is refreshing while the beef tartare is tender and well seasoned. Just like my first encounter with their beef tartare, this is not at all “bloody” but actually taste wonderful.

However, it is the crab timbale that steals the limelight among the four. The juicy crab meat is sweet and succulent and when eaten together with the mango salsa, the refreshing twist makes us request for a second round of serving. Unanimously agreed with two of my other friends.

Other starters serve for the afternoon includes (from top left, clockwise),
Veloute of roasted butternut squash
Wild forest mushroom soup
Timbale of crab with avocado mousse, accompanied by mango salsa and lemon zest dressing
Tasmanian rock oysters on ice with traditional condiments
Marinated grilled prawns with romaine salad and spring baby vegetables, marinated with a light beetroot juice dressing
Carpaccio of Australian beef tenderloin with arugula salad, shaved Parmesan cheese and balsamic vinaigrette

The main courses started off with several dishes of pasta dishes, namely (from top left, clockwise),
Homemade green pea-potato gnocchi with prawns and saffron
Orecchiette pasta with spring vegetables and Tuscan pecorino cheese
Homemade linguine with finest selection of seafood, Italian parsley and garlic-olive oil glaze
Acquerello risotto with black truffles

Have to admit that the pasta were not to our liking and made the meal heavy on the carbohydrates, leaving almost no room for the subsequent fish and meat dishes. Homemade linguine was tasty but was also very filling. The sauce for the gnocchi was too overwhelming and I reckon that I am not a fan of saffron since I felt the same towards the Salmon. Orecchiette pasta  earns a thumbs up from Yuan for the addition of Pecorino cheese to the pasta.

However, despite the rants, this also reminded us the meals we had in Italy where two main courses were served. The first being the pasta and the second being a meat dish.

Grilled yellow fin tuna arrabiata style

Grilled yellow fin tuna was splendid in its texture. The varying texture between the seared and raw left an strong impression. With the tuna is nicely seasoned, these juicy chunks of tuna were enjoyed without much fishy smell. Do note that this is not available in the regular a la carte menu and is only served during their weekend brunch buffet.

Main courses
Main courses for the afternoon includes (top left, clockwise), 
Braised oxtail-foie gras cannelloni with baby spinach and Parmesan cheese cream 
Norweigian Salmon with market fresh vegetables and saffron veloute 
Roasted rack of New Zealand lamb with Sicilian style egg plant caponata, sauteed new potatoes and rosemary sauce 
Braised barramundi with thyme scented vegetables and la ratte potatoes 

Braised oxtail-foie gras cannelloni  is one of the signatures of Dolce Vita and the meltingly tender oxtail simply sublime on the palette and goes very well with the baby spinach. Easily a crowd pleaser among the mains.

As mention earlier, the Norwegian Salmon isn’t my cup of tea for the overwhelming sauce which practically masks the sweetness of the fish. For both the Norwegian Salmon and the Roasted rack of lamb, the meat is close to medium rare where the centre part of the meat is raw and we felt that this isn’t very well accepted as compared to the other mains.

Braised barramundi, another dish that earns a thumb ups for its flaky and juicy meat. The freshness and the natural sweetness of the fish makes this dish simple yet memorable. In addition, the potatoes served have a nutty flavor and the cooking is just right without having the potatoes overly hard nor extremely soft and mashy.
Red wine braised wagyu beef cheek with gratin potatoes and wild forest mushrooms

Red wine braised wagyu beef cheek, of no doubt is another main course that warrants a second helping. Just like the Braised oxtail-foie gras cannelloni, the meat is rich in its seasoning and tender that a knife is not needed to slice the meat. In addition, the gratin potatoes served were seamlessly layered, giving this simple potato dish another dimension of presentation and texture.

Dessert buffet

Desserts are presented at the kitchen counter in a buffet format where one can expects a cheese platter, a hot dessert (either bread and butter pudding or rice pudding) and a selection of miniature shooters and tartlets. The selection of desserts is specially put up by Mandarin Oriental’s Executive Pastry Chef Cassian Tan.

Ricotta cheese tart

Do not miss out on the heavenly tiramisu that has chocolate balls embedded with the fluffy mascarpone layer with liquor-soaked ladyfingers and the signature Riccotta cheese tart. Yuan loved the tiramisu the most for the high expresso content.

Though there are hits and misses, this meal is memorable for the way the buffet is served as it allows one to appreciate antipasto before starting the meal proper. Though it was painful for Yuan's pocket, he was satisfied by the quality of the food, the presentation of the food and the pace of the meal. Last but not least, the bulk of the items served in the buffet are available in the regular a la carte menu, allowing one to sample several dishes in miniature portions all in a go.

The weekend Champagne brunch at Dolce Vita is available from 12pm to 3pm every Saturday and Sunday. Pricing as follows,
$108++ per person, food only
$148++ per person with unlimited free flow of Ruinart champagne, house white and red wine, beer, soft drinks and juices
$248++ per person with unlimited free flow of Ruinart Blanc de Blanc champagne, house white and red wine, beer, soft drinks and juices
$488++ per person with unlimited free flow of Dom Perignon 2003 champagne, house white and red wine, beer, soft drinks and juices

We would like to express a big thank you to Director of Communications, Usha Brockmann and Public Relations Manager, Shu Yun to allow us to take photos of the restaurant prior the start of the buffet and the meal couldn't be any much better without the warm hospitality of Assistant Restaurant Manager, Giuseppe Guida.

Dolce Vita
Mandarin Oriental, Singapore
5 Raffles Avenue
Marina Square
Singapore 039797
Tel: 6885 3551
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Friday, September 14, 2012


Mezza9, the signature restaurant of Grand Hyatt Singapore, serves a variety of Japanese, Chinese, Western and Thai food under the same roof. This 15 years old restaurant provides a different level of dining experiences with multiple show kitchens specialising in their own cuisine, allowing diners to sit in any area and still order from any of the show kitchens. With a setting to please every palate, Mezza9 prepares each cuisine in its authentic manner by having each show kitchen to be managed by head chefs from the country itself.


Apart from the variety, Executive Sous Chef Stefan Beer of Mezza9, shared with us that the selling point of Mezza9 lies in the simplicity of the dishes and the personality of the restaurant. He prides that the best and simplest ingredients are treated as minimal as possible to retain the natural flavour. Among all the stations, the Western kitchen steals the limelight for its daily seafood counter and the fierce fire action happening at the wood-fire ovens, rotisserie and western open grills. Apart from steaks and seafood, one can also expect popular items such as Parma Ham, Foie Gras, Oysters, Salads and Smoked Salmon at this station. In general, there is no crazy combinations but simiplicity to offer a diner to feel like he is eating in his favourite restaurant back home.

During our conversation with Chef Stefan, we touched on an interesting point. While Mezza9's niche lies in its multi-national varieties, Yuan was curious why Mezza9 chooses to focus on Japanese, Chinese, Western and Thai dishes but not other cuisines such as Indian, Korean, etc. Apparently this concept of Mezza9 is 14 years old and Chef Stefan felt that having being in Asia for 5 years, it is of no doubt that all nations have a great cuisine. However, it is the Japanese, Chinese and Thai cuisines that are more talk-about outside of Asia and more commonly found in other parts of the world. He added that most international diners would have a certain knowledge about these 3 cuisines and are more acceptable to them as compared to the other Asian cuisines.

yam som o

Starting off the meal, we were presented with a refreshing starter, yam som o. This spicy pomelo salad is served with Thai pink pomelo, shredded chicken breast meat, chili padi and a special sauce that is prepared with hours of simmering. A seemingly simple dish but the bulk of the preparatory work goes to making the sauce where the tamarind paste is boiled and cooked with palm sugar for about 4-5 hours before serving with roasted dried coconut, peanut, deep fried shallot and dashes of Thai fresh lime.

Sushi & Sashimi Platter

Japanese Head Chef Jems Bong wows us with his sashimi and sushi platter for both the cut and the freshness. On the platter, there were sashimi prepared from Yellow Tail belly, Tuna belly, Salmon belly and Flounder fin; and also sushi served with raw tuna and salmon and roasted yellow tail and swordtail. We were surprised how crunchy and springy the Flounder fin sashimi are and the rich, fatty tuna belly that simply sublime on our palette. According to Chef Jems, tamanishiki rice is used for Mezza9's sushi as it is smaller and tastier than regular sushi rice.

bo biat thot

Spring roll (bo biat thot) may sound simple among the dishes served in Mezza9 but this is specially created by Mezza9's resident Thai Head Chef Sitichok Panchuk using ingredients imported from Thailand. What we like about the spring rolls is the skin itself. While the exterior is crisp, the second layer is springy and chewy. With such a distinctive texture among the layers, it is not overly thick, allowing one to feel the crunchiness filling of vegetables, not forgetting the home-made sweet chili dip cooked with Thai vinegar and fresh pineapple. These spring rolls also comes in two version, chicken or vegetarian.

Crispy soon hock, soy sauce

Deep fried Soon Hock (marbled goby) with soy sauce is highly recommended by Master Chef Lee Kuan Seng for its simplicity and the special sauce he prepared. The soft tender meat is so lightly marinated that the natural sweetness of the fish is felt in every bite.

wok-fried beef

On the other hand, the sitr-fry New Zealand tenderloin beef with celery and onion is memorable for the special sauce that is carefully blended with tomatoes, carrot, garlic and onions.

Slow roast pork rib

Slow roast pork ribs, highly recommended for its tender meat that is so soft that one does not need a knife to cut. This signature dish of Chef Stefan adopts 24-hours slow cooking with the ribs sealed in vacuum. Traditionally, pork ribs are cooked too hot, where the meat shrinks and loses its tenderness, resulting in a tough and dry texture. To make sure the pork ribs is so tender that it just fall off from the bone, the ribs are portioned, marinated with salt and pepper, grilled and cooled before vacuum packed with stock, butter, thyme leaf. This is then cooked for 24 hours at a temperature which allows the meat to relax without the fats moving out of the meat.


Spätzle, though looks simple, reminded us greatly of the Hungarian noodles we had when we were in Budapest. These Swiss dumpings is made of flour, egg, milk, salt, pepper and nutmeg and using a sieve-like apparatus with big holes, the dough is pressed through and straight into boiling water. This is subsequently pan-fried in butter. With a hint of nutmeg in the spätzle, there is a slight sweetness and according to Chef Stefan, nutmeg is often added to potato dishes and spätzle to round up the flavour and this addition is very common in Swiss cuisine.

Dessert platter

Signature dessert platter, consists of a selection of 4 desserts, specially prepared by award-winning Master Pastry Chef Gottfried Schuetzenberger. The combination of Apple Crumble Tart, Butter Lemon Pudding, Chocolate Pudding with Coffee Sauce and a selection of ice-cream allows one to try a diverse flavours, textures and temperatures all in a dish.

In our opinion, the most outstanding dessert among the 4 would be the butter lemon pudding. Apart from the slight tang and the sugary bits, the pudding has a very light texture that is just slightly denser than a souffle. The overall texture is fluffy and light, deserving a mention. Yuan's least favourite, happens to be my favourite among the 4, the apple crumble tart served with vanilla sauce. Unlike the regular apple crumble tart that has the crumbles on top, a puff pastry forms the cap and the crumbles is mixed in the apple and raisin filling, giving a sugary crunch with mouthful of apple chunks. Chocolate Pudding with Coffee Sauce caught Yuan's attention for the decadent oozing core and the proportion between the cake and molten core is just right. As for the Strawberry, Mango and Chocolate Ice-cream, these are made in-house with a rich fruity punch for both the strawberry and mango, pairing nicely with the butter lemon pudding.

We are not afraid to admit that this would be a painful meal for our pocket should this not be an invited tasting. However, having said that, we were glad to be able to have a dining experience in Mezza9 as it does give us an option for a special occassion. As what Chef Stefan pointed out, to enjoy various cuisines in the same place gives this restaurant a niche over most eateries and restaurants in Singapore. What was served for the night are very common dishes that are served in restaurants and what makes this meal truly enjoyable is not only the open kitchen concept but the freshness of the food and the simplicity of the ingredients used. I am definitely looking forward to my next visit and I have already thought of an occassion to get my hands on the tender pork ribs. Apart from the selection of food from the various cuisine, the martini bar and wine cellar with over 500 types of wine, gives more excuses to unwind after work. Cheers!

Heartfelt thanks to assistant manager for public relations, Ms Melissa Tan for the invitation and warm hospitality. Also, many thanks to Executive Sous Chef Stefan Beer of Mezza9 for his time to prepare such a fabulous meal. Last but not least, thank you very much to Massimo, manager of Mezza9 and all the head chefs and service staffs to make us feel so comfortable and welcome for the tasting.

Grand Hyatt Singapore
10 Scotts Road
Mezzanine Level
Singapore 228211
Tel: 6732 1234

Operating hours:
Lunch: Noon to 2:30pm (Mon to Sat)
Dinner: 6pm to 10:30pm
Sunday Brunch: 11:30am to 3pm

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Thursday, September 13, 2012

Teochew Yam Mooncakes

Teochew Yam Mooncakes

Before we continue, we have to declare that we are not big fans of “Orh-nee” nor the Teochew fried mooncakes and our exposure of these mooncakes are limited to the ones that are recommended by our fellow blogger friends, Daniel and Lay Sian from Memoirs of Food.

The Teochew Yam Mooncakes are the all time signature of the Teochew City Seafood Restaurant. Each mooncake boast a savoury yolk at its core which complements the sweetness of yam, enveloped within a fragrant golden brown crust. 

What we liked about these mooncakes is first the size. No mess cutting it, just right to have one on your own. In addition, compared to the ones I had previously, these are not oily and naturally being slightly healthier, the yam paste is not as smooth as some of its peers. Being not too oily, these mooncakes lasted comfortably at room temperature for a day or two without the need to be reheated.
However, despite the positive comments, the yam paste lacks the “oomph” factor and isn’t as fragrant as the rest so we reckon that the hardcore lovers will find it alittle blend and not too sweet but for people like Fen who are not Taro fans to start off with, this seems to be a healthier, less sugar option for her.

The Teochew Yam Mooncakes are sold at $33+ for a box of nine. There is 10% discount for DBS and UOB card holders till 30 Sep 2012. 15% discount for purchases of 4 boxes and above.

Many thanks to  Ms Celina Lim from Foreword Communications for the complimentary box of mooncakes.

Teochew City Seafood Restaurant
176 Orchard Road #05-16 The Centrepoint
Singapore 238843 
Tel 6733 3338

Opening hrs
Lunch: 10.30am - 3.00pm (Weekdays)/10.30am - 3.30pm (Weekends and PH)
Dinner: 6.00pm - 10.00pm (Daily)

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Tuesday, September 11, 2012

Ritz Carlton's Green Tea & Lychee Martini Snowskin

Every year during this time, I will face a dilemma between novelty or signature for there is just these much mooncakes one can eat. However, from my previous mooncakes spree, it is always safer to stick to the signatures as these are often the best-selling items, liked by the masses.

Hence, for this year, apart from the complimentary boxes of mooncakes, we stick to buying our favourites instead of the new flavours for our families. Peony Jade’s Mao Shan Wang Snowskin, Raffles Hotel's Champagne Truffle snowskin mooncake, Carlton Hotel’s signature Walnut Moontart and Mandarin Orchard’s Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus made no exception for this year and when it comes to green tea snowskin, it will has to be from Ritz Carlton Millennia as (till date) I have not found one that has such strong infusion of matcha in the lotus seed paste.

Ritz Carlton 2012's snowskin selection

Apart from their signature mini bing pi Green Tea paste, mini bing pi Lycheetini paste is another flavor not to be missed for the meltingly smooth lychee-liquor infused ganache at the centre of the mooncake though Yuan felt that it can be better if white chocolate shells are used. However, we do feel a little disappointed for the snowskin and lotus paste is slightly sticky and not as smooth as my other favourites.

Lastly, another plus point for Ritz Carlton’s mooncakes lies in the packaging. Without fail for every year, their boxes are the sleekest with a size and finishing suited to be a jewellery box.

For more ordering information, refer to their brochure below.

Ritz Carlton Mooncake Order Form 2012

Summer Pavilion
Ritz Carlton, Millenia Singapore
7 Raffles Avenue
Singapore 039799
Tel: 6337 8888
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Sunday, September 9, 2012

Family Favourites by Prima Deli

Prima Deli, Singapore's first bakery franchise, introduces a delightful trio of mini Toffee Cappuccino, Chocolate Hazelnut and Raspberry Truffle snowskin mooncakes to Prima Deli's current selection of more than twelve flavours of traditionally baked and snowskin mooncakes.

Toffee Cappuccino features toffee lotus paste with a delicate cappuccino chocolate truffle ball, nestled within a lightly infused cocoa snowskin; while the Chocolate Hazelnut consists of a blend of hazelnut paste with chocolate cream, complemented with toasted hazelnut sequins for extra crunch. Raspberry Truffle combines white chocolate and raspberry jam within a sweet lilac snowskin.

While most restaurants and hotels has their very own signature flavours, the uniqueness of Prima Deli's lies in the huge variety of mooncakes, in particular the snowskin selection. Imagine 9 different flavours, all in a single box.

Prima Deli Mini Snowskin Mooncake

Having ate so many boxes of mooncakes purchased from restaurants, hotels and bakeries since 2009, we have become very technical in defining our favourite mooncakes, from the fragrance of the skin to the pairing of ingredients and quality of the lotus paste (smoothness, whether it is "teeth-sticky", fragrance) and in this case, Prima Deli's mooncakes proves us very wrong in our judgement. When we first tried the mooncakes from Prima Deli, we thought it pales in comparison with the ones we have from Raffles Hotel, Carlton Hotel and Mandarin Orchard. However, when I bought both boxes of mooncakes to share with my colleagues, I was proven so wrong then.

Golden Jade and Pure Lotus with 1 Yolk

Mooncakes lovers can be very distinctive with their preferences, while some loves it with huge egg yolks, others prefer a lighter combination. Having shared with my colleagues with Carlton Hotel's signature moontarts when all agrees that the lotus paste was outstanding, I received another big thumbs up from them 1 week later for Prima Deli's Golden Jade baked mooncake and their snowskin selection. Golden Jade with 1 Yolk steals the limelight among the 3 types of lotus paste offered by Prima Deli. Made with pandan flavoured lotus paste and green bean paste, most felt that the pairing was good. Although the pandan flavouring is weak, somehow or rather the green bean paste and lotus paste provides a good contrast of texture.

Snowskin Mini Series of Prima Deli

With Raffles Hotel triumphing with their fragrant mochi-like snowskin (Note: ate this year but didn't blog about it), Carlton Hotel surprising us with their refreshing combination of pineapple and pandan, Prima Deli selection of snowskin wins the hearts of my colleagues. Described by them to have a fabulous variation and pairing, all the snowskin has a contrasting flavour and texture.

Nutella lovers with be pleasantly surprised by the Mini Oreo Chocolate and Mini Chocolate Hazelnut, for it is quite similar to eating a chocolate snack.

Mini Strawberry Chocolate with its jam-like filling and the Mini Raspberry Truffle were described to be a refreshing treat with ice-cream-like texture.

Mini Black Sesame with Mochi caught my attention for the chewy glutinous core which I have never come across in any snowskin till date.

While the hotels definitely triumps in terms of fragrance and texture of the snowskin as well as lotus paste, Yuan personally feel that Prima Deli will appeal to the mass market for its competitive pricing as well as their large range of flavours.

Prima Deli's mooncakes are available from now to 30 September 2012 at all Prima Deli bakeries. For more ordering information, refer to the form attached below.

Prima Deli Mooncake Order Form

Thank you very much to Ms Celina Lim from Foreword Communications for the complimentary boxes of mooncakes.

Prima Deli 
With so many branches island-wide, it is best to check their website for more details.
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Sunday, September 2, 2012

Mooncakes at Carlton Hotel 2012

Carlton Hotel's 2012 special is the Mini Pandan Snowskin Mooncake with Pineapple Chutney. 
Be pleasantly surprised by the refreshing burst of pineapple flavours from the divine mix of pineapple curd and chutney packed in a thin crust of white chocolate truffle, enveloped within the sweet pandan infused lotus paste. This pairing is pretty good as the taste of the 2 key flavours, pandan and pineapple are quite distinct. Overall, you will taste the sweet and fragrant pandan paste with a slight pinch of sourness from the pineapple. Thumbs up also for the snowskin for not sticking to the teeth.

Mini Pandan Snowskin Mooncake with Pineapple Chutney

Not to be missed is the hotel's all time best seller, the Mini Walnut Moontart 
with white lotus paste and egg yolk. With a crisp and fragrant crust on the outside and a smooth texture on the inside, this all-time favourite is also available without egg yolk and in a low sugar option.

 We preferred the original over the low sugar option. Not because we have a sweet tooth but we felt that it tasted better with the contrast of the salted egg. Similar to all pastry, it tastes the best when consumed immediately.

Walnut Moontart with white lotus paste and egg yolk

Early Bird Special 

1 August to 16 September 2012
 15% discount - All mooncakes. 

Exclusively for Citibank, DBS/POSB and UOB Cardmembers.

1 August to 16 September 2012 (Early Bird Special) 20% discount - 1 to 25 boxes of mooncakes
 25% discount - 26 boxes of mooncakes and above

17 September to 30 September 2012
 15% discount - All mooncakes

Carlton Hotel Mooncake 2012 Order Form

Last but not least, we would like to thank Ms Leung Yi Wen, Marketing Communications Manager of Carlton Hotel for the complementary box of Pandan Snowskin Mooncake with Pineapple Chutney.

Carlton Hotel Singapore
76 Bras Brasah Road
Singapore 189558
For more information, click here
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