Strangely, this year I don't seem to care much about mooncakes. Maybe age is catching up or maybe its my body screaming out to me that it needs to detox and can no longer tolerate oily lotus paste.
So I became fussier over the years, getting increasingly choosy over my food. Thus far, I had eaten 2 Malaysian brand traditional baked mooncake (1 very lousy and 1 surprisingly okay), Hua Ting Mooncakes (Traditional baked is nice but snow skin is bad) and Raffles Hotel (baked traditional mooncakes-on the dry side ). Saving the best for last.. The best mooncakes I have eaten this year and for the past has got to be the Snow-Skin Mooncake with Champagne Truffle with Ganache from the Original Raffles Hotel.
Let me explain. The skin is snow-soft, the sweetness is just right. The lotus paste is not oily. Overall, the thin layer of snow skin contains the harmonious unification of creamy lotus paste with a unique champagne truffle. The combination is miles better than the pairing of lotus paste and salted egg yolk.
Whoever invented this blend of taste is a genius who deserves the nobel food prize!
1 comments:
wah! I've always wanted to try that!!! think it's too late to buy now. maybe next year!
Post a Comment