Handcrafted mooncakes by Chynna

In celebration of the coming Mid-Autumn Festival, the restaurant's Executive Chef Lam has perfected the recipe for a new signature snow skin mooncake - Autumn Jade, which combines pandan and parmesan cheese with a Mandarin orange-infused chocolate core for the filling. Making a return to the snow skin mooncake selection are the Heavenly Gold (Musang King durian paste), Flower Drum (lotus paste with soft custard egg yolk) and Blue Moon (amaretto-flavoured lotus paste with blueberry cheese feuillantine).