The Chinese restaurant at InterContinental Grand Stanford launches new signature mid-autumn pastries

This Mid-Autumn festival, InterContinental Grand Stanford Hong Kong is presenting four exquisite varieties of handcrafted mooncakes. Inspired by Hoi King Heen’s signature dessert homemade almond cream with egg whites, the Chinese restaurant’s executive chef Leung Fai-Hung is crafting the hotel’s first signature almond cream mooncake, where traditional pastry is filled with almond cream paste with a touch of egg whites. The new mooncake variety is priced at HK$388 for a box of six mooncakes, with a limited edition of 700 boxes in production.

The hotel is also launching the return of miniature egg custard mooncakes, priced at HK$318 per box of six mooncakes and classic white lotus seed puree mooncake with double egg yolks, available at HK$388 per box of four mooncakes. A unique Kavalan whisky chocolate mooncake collection features three single malt flavours: Kavalan Classic, Kavalan Solist Ex-bourbon, and Kavalan Solis Amontillado. The exclusive whisky mooncakes are priced at HK$468 per box of three mooncakes. Guests placing orders on or before July 31 can enjoy a 25% discount from one to nine boxes, and a 30% discount for orders for 10 boxes or above. Sales for InterContinental Grand Stanford Hong Kong’s mooncake collections are available now, with mooncakes ready to be redeemed from August 1 to September 13. Online orders are available here.

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