From ice-cream/sesame paste/nutty coconut/ chocolate to jelly version but nothing taste as good as the traditional pastry mooncake. With lotus/redbean paste, scatter of pine nuts and a single salted egg yolk to complement the taste of something sweet, something salty. It's mooncake festival next month. Time when chefs pit against each other in concocting nourveau fillings. Gold flakes to shark fins. Wonder what fillings and skin will the chefs come up with next.
Friday, September 11, 2009
Over the Moon
From ice-cream/sesame paste/nutty coconut/ chocolate to jelly version but nothing taste as good as the traditional pastry mooncake. With lotus/redbean paste, scatter of pine nuts and a single salted egg yolk to complement the taste of something sweet, something salty. It's mooncake festival next month. Time when chefs pit against each other in concocting nourveau fillings. Gold flakes to shark fins. Wonder what fillings and skin will the chefs come up with next.
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3 comments:
funny you see it as a competition amongst chefs. i see it as another opportunity to rip off the public with their overpriced products.
DOc:
It gets harder to rip customer off these days without being more innovative.
I really enjoy those champagne truffles mooncake from the raffles!! Rip off or not, my gluttony compels me to buy them!
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