G I F T E D

Moonstruck as I was by the extraordinarily creative packaging, the snow skin mini mooncakes within were the real reason I was beaming.

The gorgeous petite creations, every one of them coated in the softest-of-the-soft snow skin pastry, are the result of an exclusive collaboration between pastry chef Melissa Chou of one Michelin-starred @Misterjius in San Francisco and Yan Ting Chinese restaurant’s pastry and dimsum chef Vanessa Chai.

Here are my thoughts on the four new flavours I got to try:
1. Jasmine Tea Paste with Salted Egg Yolk and Melon Seeds - If I had to rank the mooncakes, this would occupy the top spot because the delicate perfume of the jasmine had me mesmerised.
2. Custard with Macadamia Nuts - You should zero in on this if you are into nuts. They tuck whole macadamias inside for crunch.
3. Black Sesame Paste with Salted Peanut Truffle - My niece’s favourite of the lot and it’s easy to understand why as the saltiness from the white chocolate-encased peanut truffle is a clever counterpoint to the mildly sweet black sesame. I‘ve to say, I loved this very much too.
4. Red Date and Wolfberry Paste with Almond Flakes - This had me instantly thinking of “cheng tng” dessert and that’s a good thing since it’s one of my preferred local desserts.

One other thing to add is the sweetness level across the mooncakes is well controlled, something I consider very important.

If you are looking for delicious snow skin mooncakes presented with a strong “wow” factor, I think these ones from Yan Ting are seriously worth considering. Anyone lucky enough to receive them will be over the moon.