2024 Mooncake roundup

I wasn't feeling particularly festive this year, and I couldn't travel to be with the Parental Units for a family reunion this Mid-Autumn, so I didn't buy many mooncakes this season. Foursheets has absolutely zero interest in mooncakes, so anything that comes into our home will be consumed exclusively by moi. And I don't need to grow any more than I already have...

I was walking past Pak Po Vegetarian Kitchen (百寶齋廚) when I noticed that they were selling mooncakes that I would be interested in, so I just bought myself a single one to try.

Jujube and walnut mooncake (棗泥核桃月餅) - this was actually pretty good. The flavors of the jujube paste was nice and strong, but I do wish they added a little bit more walnut and not just at the bottom. I'd definitely buy this again.

We were at dinner at Man Ho Chinese Restaurant (萬豪金殿) and Chef Jayson Tang served us four different types of mooncakes at the end of the meal.

Yunnan ham, rose, and red date paste mini mooncake (玫瑰金腿棗蓉小月餅) - definitely got the rose flavors, and savory notes from the strips of Jinhua ham.

Tangerine peel and red bean paste mini mooncake (陳皮紅豆小月餅) - very nicely done with that fragrance from the aged tangerine peel.

Taro paste mini mooncake (可可芋泥小月餅) - kinda different and interesting.

Macadamia nuts and winter melon paste (夏果冬蓉小月餅) - pretty unusual but interesting.

At a gathering with Foursheets' family, we needed to feed some durian mooncakes to grandma. I bought us a 2-pack of Black Thorn Musang King durian snowy mooncake (黑刺貓山王榴蓮冰皮月餅) from Duria+ (一个不榴).

This was actually decent, but then again... I don't have a high bar when it comes to durian mooncakes.

The day of the Mid-Autumn Festival came around and I found myself with zero mooncakes in the house... and that can't be.So I looked around the supermarket for some, and finally bought some red bean paste mooncake with mandarin peel (陳皮紅豆沙月餅) from Hang Heung Cake Shop (恆香老餅家).

The flavors were pretty good, and there were enough bits of aged mandarin peel to bring plenty of fragrance. I only wish the filling was a little more moist, as this was slightly dry and firm.

At a dinner last night, Dashijie very kindly brought some of her mooncakes for us.

Ocean treasures mooncake (海皇蛋黃月餅) - in addition to the traditional white lotus seed paste and egg yolk, we also have dried shrimp and dried scallops, so this was both sweet and savory. Pretty interesting!