The time to relish in the delicacies of Mid-Autumn Festival—and partake in the festivities and feasts that come with it—is upon us. A key part of the occasion’s canon, the role of the once-humble mooncake cannot be overstated, and we turn to an icon, The Peninsula Hong Kong, to embrace the Mid-Autumn Festival tradition.
Spring Moon, The Peninsula Hong Kong’s very own Cantonese restaurant, is a Michelin-starred jewel where award-winning chefs have created a fine balance between tradition and novelty for nearly four decades. Back in 1986, the culinary team of Spring Moon manifested what eventually became a local culinary phenomenon: the mini egg custard mooncake. The original recipe may have a Western-inspired filling, but the time-honoured cooking traditions are the same, making it a firm favourite. The treat is included in Spring Moon’s Mid-Autumn Festival offerings every year, whilst a limited-edition sesame paste mochi mooncake is also up for grabs this season. This mooncake flavour was created by Chinese cuisine executive chef, Lam Yuk Ming, as an homage to the steamed sesame and lotus seed paste buns that he enjoyed in his childhood,
Read the entire feature here at Robb Report Hong Kong.
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