1. White lotus paste with double yolk and macadamia nuts
Hua Ting
You can’t go wrong with classic flavours, which is exactly what this is all about. The skin is baked until golden brown, but the real beauty is the sweet white lotus paste filling balanced with two salted double yolks, and speckled with macadamia nuts for added texture and flavour. Best of all, it’s made using 30 per cent less sugar.
We recommend: Clipper Tea’s Summer Passion Fruit tea, a gorgeous blend of Ceylon black tea, marigold flowers and passionfruit. Its rich and full-bodied taste will cut through the mooncake’s heaviness, while the fruitiness will enhance the nuttiness.
Hua Ting | Orchard Hotel Singapore, Level 2, 442 Orchard Road, S(238879) | 6734 7766 | mooncake.ohs@millenniumhotels.com