Mid-Autumn Festival 2026: the best traditional and snowskin mooncakes to enjoy with your loved ones

Executive chef Aurélien Maily pays tribute to the Mid-Autumn Festival with six creations (four traditional and two chocolate-shell confections) that fuse Chinese heritage with French craftsmanship.

The baked mooncakes lean into fruit this year, pairing French pâte de fruit with Chinese lotus paste in a newly refined recipe that keeps them fresh for up to three weeks at room temperature without additives or preservatives. Flavours include raspberry lime, passion fruit coconut, lemon vanilla (a nod to Grolet’s iconic ‘lemon’ trompe-l’œil), and cherry matcha, which pairs sweet-tart cherries with earthy matcha. For the signature chocolate-shell mooncakes, a new hazelnut flavour—built from praline, sponge, gel, and crisp—joins the brand’s bestselling raspberry, which balances tangy fruit with sweet vanilla.

Following last year’s debut, Mandarin Oriental, Singapore and Shanghai Tang return with the second iteration of their mooncake collaboration, Moonlit Elegance. The collection draws on Shanghai Tang’s jasmine flower motif, reinterpreted in a serene green palette that nods to the season’s tea culture and the warmth of the occasion.

The box holds six mini mooncakes across three flavours: a lychee and cranberry combination rounded out with goji berries, an earl grey tea creation with a hint of yuzu, and an assorted nuts mooncake with a rich, crunchy finish.

The set doubles as a keepsake box designed to be repurposed for jewellery and accessories once the festivities conclude. Inside, a pair of fine bone china dessert plates decorated with jasmine blooms comes paired with two dessert forks, made for sharing mooncakes with loved ones.

A longstanding fixture of Singapore’s Mid-Autumn traditions, Goodwood Park Hotel continues its legacy of handcrafted, preservative-free mooncakes made in collaboration with chefs from Hong Kong. This year’s lineup includes two limited-edition gift sets: the Jade Bunny, featuring bunny-shaped snowskin mooncakes filled with lotus seed paste and melon seeds, and the classic baked mooncakes with an artisanal tea set, returning with a new design paired with osmanthus oolong tea and a reusable tea ball infuser.

From the new snowskin offerings, the standout is the Double Indulgence, pairing a D24 durian kunafa snowskin mooncake with an avocado gula melaka snowskin mooncake, where creamy avocado mousse meets a luscious gula melaka core. Rounding out the collection is the pink guava with jambu snowskin mooncake, a tropical creation combining pink guava compote, crunchy jambu cubes, and a lime-tinged guava mousse.

Prada Caffè marks the Mid-Autumn Festival with two exclusive mooncake creations that give centuries-old tradition a contemporary spin, filtered through the brand’s aesthetic codes and craftsmanship.

The pair comes in two distinct packaging expressions: a green box rendered in Prada’s signature hue and graphic motifs, and a collectible option crafted in finely inlaid wood. The green box holds three artisanal mooncakes, while the wooden box contains six alongside a Go board—known as Weiqi in China, one of the world’s oldest board games. In a playful touch, the game’s classic black-and-white pieces are reimagined as edible biscuits, turning a round of Go into a shared, conviviality-driven experience.

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Singapore’s first all-villa resort brings island sophistication to the Mid-Autumn season with an exquisite debut mooncake collection presented in a tropical-chic keepsake box adorned with peacocks and lush flora. Embodying what cluster general manager Cavaliere Giovanni Viterale describes as a “tropical reimagining of beloved traditions,” the resort effortlessly fuses time-honoured craftsmanship with modern, beachside flair—making it a standout choice for high-end festive gifting.

The curated lineup spans traditional baked classics and contemporary snowskin delights. Purists can indulge in the rich, low-sweetness white lotus seed paste with single or double salted yolks, alongside a fragrant osmanthus oolong tea paste accented by crunchy pumpkin seeds. For a spirited modern twist, the snowskin options showcase sophisticated flavour pairings, featuring a refreshing lychee martini creation and a decadent Baileys espresso infused with rich coffee paste and Irish cream.

Steeped in a three-generation legacy of culinary excellence, Shisen Hanten by Chen Kentaro brings deep lineage to this year’s Mid-Autumn celebrations. From Chen Kenmin’s foundational work in postwar Japan to Chen Kenichi’s legendary tenure as Iron Chef, and now Chef Kentaro’s Singapore chapter, each confection carries the weight of that heritage.

Headlining the selection is the jamón Ibérico ham and assorted nuts, an opulent take on the Cantonese five-kernel recipe featuring rich Spanish ham, alongside the azuki red bean paste with pine nuts, a refined nod to the restaurant’s Japanese roots. Alongside the classic white lotus with double yolk, epicureans can opt for low-sugar variations like the macadamia nuts white lotus or the aromatic Szechwan harmony tea, which infuses lotus paste with a proprietary blend of aged pu’er, roasted oolong, and chrysanthemum.

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Conrad Singapore Orchard debuts its Moonlit Legacy collection, spearheaded by Summer Palace. The lineup spans heritage baked mooncakes, artisanal snowskin creations, and bespoke chocolate treats by Dolcetto. The classic sets—presented in Imperial garden-inspired keepsake boxes in jade green or sky blue—feature signatures like the savoury Parma ham and pork floss with assorted nuts alongside novel snowskin profiles such as Nanyang pandan coconut & salted crème brûlée chocolate and purple sweet potato, Chinese yam & pine nuts.

For high-end festive gifting, the hotel offers two ultra-exclusive luxury edition chests (limited to 200 sets), anchored by eight golden lava custard mooncakes and a traditional artisan-made cellophane lantern blind box. Epicureans can choose between the tea edition, which includes a portable teapot with premium tea cakes, or the coveted Summer Palace x Louis XIII Edition (capped at 20 sets), featuring a 50ml miniature decanter of legendary cognac for an opulent pairing.

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Carlton Hotel Singapore celebrates the season with a handcrafted collection created by the master chefs of Wah Lok Cantonese Restaurant alongside the hotel’s pastry team. The baked selection features time-honoured heritage recipes alongside modern iterations, led by the new tangerine peel white lotus paste with single yolk, which infuses subtle citrus aromatics into silky lotus paste.

Other highlights include the signature mini walnut moon tart with yolk—a flaky, golden-crusted favourite—and the low-sugar Traditional Mixed Nuts. For snowskin lovers, contemporary creations take centre stage, featuring the dessert-inspired mini Baileys cheesecake, the indulgent mini Mao Shan Wang durian, and the debut mini Hong Kong milk tea, which captures the rich, nostalgic notes of authentic Hong Kong-style milk tea in a delicate bite.

The mooncakes are presented in an eco-elegant gift box inspired by traditional lanterns, thoughtfully designed to be repurposed into a glowing centerpiece for festive gatherings.

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TWG Tea celebrates Mid-Autumn with a luminous collection of twelve tea-infused mooncakes, presented in a striking teal and gold keepsake box evocative of moonlit skies. Anchoring the lineup is Miss Tea, the season’s reigning debutante blend—a noble green tea scattered with rare strawberries, bright pomegranate notes, and a silken citrus lift designed to elevate festive tea pairings.

This signature blend takes centre stage in creations such as Jewel, a golden baked mooncake featuring Miss Tea-infused yam paste and a pumpkin pudding heart, alongside its blush-pink snowskin counterpart, Blossom, which complements the tea’s berry nuances with dried longan and a rose confit centre. Beyond the Miss Tea showcases, highlights include the return of the iconic Constellation, infused with Singapore Breakfast Tea and salted egg yolk, and Eclipse, a gold-dusted charcoal confection filled with caramel tea black sesame paste and a chewy mochi heart.

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