Decoding the secret to making Sheraton Saigon Grand Opera Hotel's iconic mooncakes for more than two decades

Describing in detail the process of creating handmade mooncakes, Mr Diep Nhieu, sous chef of Li Bai Restaurant and head chef leading the mooncake production line at Sheraton Saigon Grand Opera Hotel, said: “Every mooncake we make is a work of art, brought to life from the careful selection of ingredients to the perfect baking. From the exquisite cakes presented to diners, to the hundreds of thousands produced behind the scenes, all stand as a testament to the dedication and craftsmanship we have proudly maintained for more than two decades.”

To achieve a thin crust, chefs must knead the dough by hand, sensing its elasticity. Rolling the crust demands both skill and extensive experience to ensure it is thin enough to encase the filling evenly. The filling itself is carefully prepared, with sweetness adjusted to avoid harsh aftertastes, reflecting both modern healthy eating trends and daily sugar reduction habits. Cane sugar provides the characteristic sweetness, determining colour, texture, and softness. At Sheraton Saigon Grand Opera Hotel, chefs hand-cook the cane sugar in-house, producing a light, natural sweetness that balances the cake’s flavour without the need for preservatives or artificial colouring.

When enjoyed, the thin crust melds with the filling, creating a harmonious aftertaste that melts on the tongue. Paired with a sip of hot tea during intimate conversation, the moment feels familiar yet eagerly anticipated: waiting for reunion, listening to stories from children who have travelled far, sharing wisdom from the elderly, or hearing a child hum a Mid-Autumn Festival tune. Each cake is delicately moulded with the S logo, the hotel’s emblem, affirming its unique flavour and standard of quality. After shaping, the cakes undergo a double baking process at a slow temperature of around 170°C. This technique ensures a golden crust, preserves the filling’s softness, prevents hardening or discolouration, and optimises nutritional value.

Once baked, the cakes require two more days of “oil recovery” to achieve optimal softness and aroma. During this time, oils from the filling gradually seep into the crust. It is the skill and experience of the chefs that ensures the right balance, leaving each cake neither dry nor overly moist.

The mooncakes at Sheraton Saigon Grand Opera Hotel are not merely for indulgence. They embody meticulous craftsmanship, perseverance, and a respect for traditional values that have been part of Saigon’s Mid-Autumn culinary heritage for more than two decades.

These traditional mooncakes appeal not only to corporate clients and middle-aged diners but also to a younger generation of food enthusiasts, Gen Z and Millennials. They come to explore the distinction between classic mooncake flavours and modern variations, delighting in both refined taste and culinary curiosity. This blend of tradition and trend has positioned Sheraton Saigon mooncakes as a bridge between generations, where long-standing heritage is rediscovered through the fresh and gourmet eyes of the young.

See more: Vietnamese coconut candy: journey beyond memories to become Asia’s pride

Understanding the needs of discerning diners, Sheraton Saigon Grand Opera Hotel has elevated mooncakes from a traditional gift to a work of tasteful art, honouring originality while preserving timeless classics. Despite a market full of innovative flavours, the hotel maintains all eight traditional options, a declaration of enduring value. This year, the eight flavours remain, forming a complete culinary symphony for the moon season.

The two savoury fillings that begin the tasting journey are mixed and XO scallops. The mixed filling combines a variety of ingredients, yet retains a distinctive, harmonious taste. When the golden crust is sliced open, the aroma of salted eggs and Chinese sausage rises, complemented by a hint of sweetness from the jam. Balanced salty-sweet notes, a gentle crunch from cashew nuts, and the fragrance of roasted white sesame linger on the palate, offering a flavour both familiar and surprising.

Meanwhile, the XO scallop filling, one of Li Bai Restaurant’s signature creations, brings a different layer of flavour. The elegant dried scallops, blended in handmade XO sauce, are rich without being overwhelming, leaving a soft, salty and lightly spicy aftertaste. It makes the cake a centrepiece of the moon season.

The love song of flavours continues with six sweet fillings, each a small poetic chapter of the moon season. White lotus seed, the classic symbol of Mid-Autumn Festival, releases a delicate fragrance when the cake is cut. Its gentle sweetness and richness gradually melt on the tongue, evoking the comfort of a warm cup of tea beneath a golden moon (pandan lotus seed filling is different: the scent of pandan leaves rises from the first bite, mingling with the richness of lotus to create a subtle, elegant aftertaste – a duet of nature’s sweetest notes.

Black and white sesame filling transports food lovers to the heart of the forest. Finely ground black sesame with its roasted aroma, combined with creamy white sesame, delivers a rich, lingering sweetness without monotony. The cranberry filling deserves a mention too. Its sweet and sour profile brightens the palate, leaving a fresh aftertaste and introducing a touch of Western flair to the traditional cake. Long Tinh tea filling, made with Hangzhou’s famed “royal tea”, brings a delicate green tea aroma, lightly astringent at first before unfolding into a deep, sweet finish, like an ancient whisper echoing under the moonlight.

Particularly striking is the yuzu (citrus) filling, a bold yet sophisticated creation that captures Asian-European fusion. The traditional Vietnamese mooncake crust embraces the sour, refreshing yuzu from Japan, creating a unique flavour that appeals to modern diners seeking novelty while respecting Mid-Autumn Festival traditions. The gentle, elegant aroma drifts like an early autumn breeze, concluding the unexpected song of joy while leaving a lasting, refined aftertaste.

This year, Sheraton Saigon Grand Opera Hotel guides guests through an autumn symphony with three distinctive box designs, each representing a musical chapter with its own nuances. The collection also pays a subtle tribute to the Grand Opera Tower, an architectural icon returning with a refreshed presence, signalling the hotel’s dedication to elevating experience and service.

Khai Tau is the opening act of this moonlit concert. Shaped like a traditional lantern, the box stands elegantly and is dressed in Oxford blue. Laser-cut patterns mimic theatre door frames, casting a mesmerising light effect. Designed for reuse as a makeup box or drawer for keepsakes, Khai Tau combines exquisite beauty with environmental awareness.

Inspired by ballet, the Harmony Box features a graceful rectangular form covered in luxurious Prussian blue. High-quality PU leather with embossed lotus patterns gives it a delicate, harmonious aesthetic. The lock detail resembles a private theatre door handle. With its elegant design and premium materials, the Harmony Box can be repurposed as a stylish storage piece.

The final act, inspired by a classic suitcase, delivers a dramatic finish. Dressed in Midnight Blue with leather accents, the Vi Thanh box appears on a grand staircase under the moonlight like a curtain call. Designed as a reusable collectible, it stores tea, keepsakes or treasures, capturing the emotion of a moonlit season in poetic form:

“Wooden Marks, Moon Shape

Small wooden mould cherished over the years,
The hand of the maker gives the jade touch, spreading far and wide.
The scent of lotus drifts through the quiet autumn night,
Gentle poetry encapsulates our love.
Keep the essence in every line,
The moon returns and pours its magic over.”

Mr Julian Wong, general manager of Sheraton Saigon Grand Opera Hotel, emphasised: “The Grand Opera Collection is not only a tribute to the reunion season, but also a prelude to a new chapter at Sheraton Saigon Grand Opera Hotel. Through this collection, we reveal the first image of the Grand Opera Tower after its reconstruction – a new symbol of luxury and the ultimate experience we are preparing to bring to the city.”

For the 2025 Mid-Autumn Festival, the bustling memories of childhood are reimagined in each mooncake of “The Grand Opera Collection”. It is still the moonlight, the scent of tea and the laughter of reunion, but the story of togetherness is now celebrated within a luxurious, artistic space. Each box of mooncakes becomes more than a gift; it is a bridge connecting past and present, preserving the taste of reunion through every mooncake season.

Information about the collection “The Grand Opera Collection”

Sheraton Saigon Grand Opera Hotel’s mooncakes are priced from VND 1,388,000++ for a box of four cakes to VND 2,888,000++ for the VVIP box with six cakes and tea. Diners can visit the hotel’s lobby mooncake counter from 1 August to 6 October 2025 to admire the box designs and sample the different flavours.

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