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Singapore Heritage

Singapore Heritage

Old school food that we, or our parents grow up with. Hope they'll be preserved!
Justin Teo
Justin Teo
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Look at that blended yolk.. This white lotus with egg yolk had FOUR egg yolks blended in the core, so be sure to cut through the golden crust to reveal a rich, flavorful egg yolk equally shaved across the mooncake. They also serve the mooncake with roasted melon seed which is lower in sugar, so it should be able to suit the older folks.
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This box came with two melon roasted seed and two white lotus with egg yolk. It's available till 24 Sep at all Dian Xiao Er Outlets islandwide.
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[Mooncakes Delivery] Ushering in the Mid Autumn season with Durian with Chestnuts Mooncakes from Tunglok Group, certified lower sugar by Health Promotion Board.
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These were delivered to my office in less than an hour, after I ordered them using the Foodpanda app. Moreover, Tunglok has other delicious flavours, including snow skin mooncakes with the petals mochi snow skin.
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That’s not all- You can order special mooncakes from well-known brands, such as Garden Pastry, Swensen Singapore, Starbuck, TCC and Hong Kong Sheng Kee Dessert. 🎉
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This is almost-instant gratification from online mooncake shopping - right to your doorstep 😊😋
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Peony Jade has launched a series of new interesting flavors for their snowskin collection. They are:
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* LA VIE EN ROSE - Mini Snowskin Watermelon, Lychee Crème Diplomat with Dehydrated Rose, Strawberries & Almond Sable
* BANOFFEE - Mini Snowskin Dark Valrhona Chocolate, Salted Peanut Caramel Crumble, Vanilla Marshmallow and Banana)
* BERRYLICIOUS - Mini Snowskin Mooncake with Black Chia Seeds, Black Berries Bits & Coconut Mousse Centre.
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Goodwood Park Hotel’s mooncakes came in a newly-designed exquisite gold box adorned with a bold and elegant peony. Even the cooler bag was looking opulent in in gold too.
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Pictured here is the Snowskin Combo featuring the hotel’s famed tropical fruit-based mooncakes. Each box contains one piece each of
· Soursop with Calamansi;
· Mango with Pomelo;
· Cempedak; and
· D24 Durian.
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This certainly has the most exquisite packaging out of all the mooncakes I've received this year. It's flashy in the day with a gold ornament set against a diamond crusted base, and at night it lights up when you put in 2 AAA batteries. I'm very sure this will impress as a gift.
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The flavours are interesting as well, they are:
* Black sesame paste with salted peanut truffle snowskin mooncake
* Red date and wolfberry paste with almond flakes snowskin mooncake
* Jasmine tea paste with salted egg yolk and melon seeds snow skin mooncake
* Custard with macadamia nuts snowskin mooncake
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They also have a premium gift set which comes with an elegant teapot set and premium grade Pu-Erh tea.
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To order, visit their website at https://www.yantingrestaurant.com/en/midautumn2018
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Chef Daniel Tay has created four snowskin mooncakes, each containing a specially-crafted velvety paste that differs from the typical truffle ‘ball’ centre – Brandy Cherry; Yuzu Martini; Bailey Whiskey with White Chocolate Pearl; and Rum and Raisin with Dark Chocolate Pearl.
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Brandy Cherry Snowskin 冰皮樱桃白兰地, which contains a combination of white lotus paste dotted with dark cherry bits, and an aromatic brandy and dark cherry middle. 🔸
Yuzu Martini Snowskin 冰皮柚子马丁尼, a zesty version of white lotus paste enlivened with yuzu, containing a martini-infused filling.
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Bailey Whiskey with White Chocolate Pearl Snowskin冰皮贝利威士忌白巧克力珍珠, with two types of alcohol – Baileys Irish cream and whiskey. The white lotus paste is laced with whiskey, adorned with crunchy white chocolate pearls, and contained a glorious Baileys centre. This is inspired by the Irish coffee. 🔸
Rum & Raisin with Dark Chocolate Pearl Snowskin 冰皮兰姆葡萄黑巧克力珍珠. the centre of this is rich in chocolate and beautifully flavoured with Myers rum, and is surrounded by white lotus paste filling speckled with crunchy dark chocolate pearls and rum soaked raisins.
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To order (last date 24 Sep 2018):
* http://www.oldsengchoong.com
* Or visit their flagship store during opening hours
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Flagship Store
6 Eu Tong Sen Street
Clarke Quay Central
#01-48
Singapore 059817
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Besides the award-winning Ex-Crown Prince Flaky Teochew "Orh Ni” Mooncakes, Peony Jade has also launched this new flavour using Belgium dark bitter chocolate as its base, and included diced apples, sea salt, creme brulee and foie gras on crunchy almond sable. It sounds funky, but it's dominated by the chocolate taste with crunchy textures from the apples and almond sable with only a faint taste of foie gras, so overall it's not wierd at all.
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All the flavours pictured here are:
* Flaky Teochew Pastry Mooncake with Belgium Dark Bitter Sweet Chocolate, Diced Apples, Sea Salt, Crème Brûlée & Foie Gras on Crunchy Almond Sable ($85 nett for four)
* Flaky Teochew ‘Orh Ni’ Mooncake with Premium Golden Pumpkin & Single Yolk ($72 for four)
* Flaky Teochew ‘Orh Ni’ Mooncake with Double Salted Egg Yolks ($74 for four)
* Flaky Teochew ‘Orh Ni’ Mooncake with Molten Lava Salted Egg Yolk ($77 for four)
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The Royal Collection is a new take on the Egg Yolk Blend Mooncakes in new flavours.
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Paying homage to Bakerzin’s decade-old Signature Egg Yolk Blend mooncake, and focusing on local flavours unique to Singapore and South-East Asia, the Royal Collection updates the Signature Egg Yolk Blend Mooncakes in 4 floral and local flavours:
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* Beetroot Gula Melaka Mooncake: A sweet-savoury interplay of fragrant gula melaka and Bakerzin’s signature egg yolk blend, and a beautiful deep-red beetroot skin.
* Osmanthus Mooncake: light, floral scent of the natural osmanthus with the indulgent lotus paste.
* Charcoal Tangerine Red Bean Mooncake: A homely and heart-warming dessert, the flavours of the red bean soup are re-imagined as mooncake paste, with tangerine bits for some zest.
* Pandan Mooncake: A local favourite with the natural fragrance of the pandan mooncake.
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This is a limited-edition series with only 1000 boxes in the collection. They are available at all Bakerzins outlet and online at www.bakerzin.com until 24 September 2018. Early bird discounts are also available now.
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Chef Daniel Tay has created four snowskin mooncakes, each containing a specially-crafted velvety paste that differs from the typical truffle ‘ball’ centre – Brandy Cherry; Yuzu Martini; Bailey Whiskey with White Chocolate Pearl; and Rum and Raisin with Dark Chocolate Pearl.
🔸
Brandy Cherry Snowskin 冰皮樱桃白兰地, which contains a combination of white lotus paste dotted with dark cherry bits, and an aromatic brandy and dark cherry middle. 🔸
Yuzu Martini Snowskin 冰皮柚子马丁尼, a zesty version of white lotus paste enlivened with yuzu, containing a martini-infused filling.
🔸
Bailey Whiskey with White Chocolate Pearl Snowskin冰皮贝利威士忌白巧克力珍珠, with two types of alcohol – Baileys Irish cream and whiskey. The white lotus paste is laced with whiskey, adorned with crunchy white chocolate pearls, and contained a glorious Baileys centre. This is inspired by the Irish coffee. 🔸
Rum & Raisin with Dark Chocolate Pearl Snowskin 冰皮兰姆葡萄黑巧克力珍珠. the centre of this is rich in chocolate and beautifully flavoured with Myers rum, and is surrounded by white lotus paste filling speckled with crunchy dark chocolate pearls and rum soaked raisins.
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To order (last date 24 Sep 2018):
* http://www.oldsengchoong.com
* Or visit their flagship store during opening hours
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Flagship Store
6 Eu Tong Sen Street
Clarke Quay Central
#01-48
Singapore 059817
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Fine execution by Executive Chef Li of Fengshui Inn. These seemingly simple mooncakes had custard and white lotus paste that were blended with American ginseng. With just that right amount of ginseng, it lifted the lotus paste with delicate fragrance, akin to how orange peel was used in some food. For some textural contrast, chocolate pearls were added as well.
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And I got to know how Chef Li does it: he uses more than five grams of premium quality American ginseng in each mooncake. It was then steamed, sliced and ground into a fine powder before mixing into the white lotus paste and custard.
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That crust too, it was more crisp than other baked mooncakes I've tried, as that buttery crust was made of premium Australian butter with custard and milk powder and fresh eggs.
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It's a traditional baked mooncake without frills, but some tweak in ingredients and fine execution made this one of the best baked mooncakes I've had in a while.
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Pre-order from 22 August to 24 September 2018, through:
📞 6577 6599
📨 [email protected]
🖥️ Website: www.rwsentosa.com/mooncakes2018

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I love these mooncakes for both their crumbly flaky pastry and the fillings. It’s low in sugar, and any sweetness I had tasted appears to come mostly from the premium ingredients – Thai premium taro (the same one used for the signature fried taro dish at PUTIEN), and Japan’s first grade purple sweet potato. These were peeled, sliced, steamed, mashed, then stir-fried with oil into a smooth texture. Indeed, Madam Leng is commited to offering “fresh ingredients, original taste” for these mooncakes based on her home recipe.
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Available till 24 Sep 2018. Prices are as follows (GST applies):
* Yam S$12/piece
* Purple Sweet Potato S$13/piece
* Yam w/ Single Yolk S$13.50/piece
* Purple Sweet Potato w/ Single Yolk S$14.50/piece
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Award winning Chef Pang has launched a series of Hakka traditional delicacies including these abacus seeds, mugwork kueh ($9 for box of 3), leek kueh ($12 for 6), yam kueh ($8), mee tai mak ($6/250g, or $23/kg), and xi ban ($16 for box of 8).
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These abacus seeds pictured are made from premium Thai yam, individually shaped by hand, then boiled and sautéed with other ingredients such as dried shrimps, dried cuttlefish, leek, garlic, black fungus, dried mushroom, celery and fresh minced pork sourced daily. It’s bouncy with a good bite, and Chef Pang’s effort in preparing this dish certainly shows.
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It's available for takeaway only. Order before Friday 3pm to pick up on Saturday 11am to 1pm, or order before Saturday 3pm to pick up on Sunday 11am to 1pm.
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To order
Whatsapp 90217507
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Pick up
Back alley of Antoinette at 30 Penhas Road, Singapore 208188
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[Hosted]

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