Where to buy mooncakes in Singapore 2023

THE LOWDOWN Expertly handcrafted by Raffles master chefs, the mooncakes are known for their ingenuity and creativity in the flavour department. This year, the hotel presents two new snow skin flavours; sakura and raspberry truffle; and yam and coconut rum truffle. It comes paired with beloved signatures of the Baileys chocolate truffle and yuzu osmanthus truffle snow skins. The premium cream pearl box is embellished with intricate caricatures of the iconic architecture which makes for great gifts.

WHAT WE LOVE The timeless champagne truffle snow skin is a perennial favourite. Filled with velvety white lotus paste, the classic aroma of the signature still remains unchanged for decades.

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THE LOWDOWN These award-winning mooncakes sell out quickly every year and it comes as no surprise. Freshly baked? Check. Handmade without any additives or preservatives? Check. Exquisitely crafted box suitable for gifting? Check, as well. It is no wonder why it gained such popularity among Singaporeans and this year will be no exception.

WHAT WE LOVE This year, Ding Mooncake reveals four tantalising new snowskin mooncake flavours. Expect modern creations such as the raved mao shan wang, Kyoto hojicha, Thai young coconut, Piedmont hazelnuts and fuerte avocado to please all. But if you’re into classics, you won’t go wrong with the signature white lotus double yolk mooncake.

ORDER HERE  40 percent off early bird prices with an additonal 25 percent off for Build Your Own Mooncake Bundle with no minimum purchase.

THE LOWDOWN Award-winning mooncakes by the eponymous Wan Hao Chinese Restaurant see a fervent following for their premium perennial freshly baked mooncakes and snowskin creations. This year, the restaurant debuts three new innovative snow skin mooncakes with flavoured praline centres: blueberry maple cream cheese, Irish cream latte with Baileys, and yuzu honey and peach passionfruit. To please the purists, the baked selection also features two new creations: golden black truffle with dry-aged parma ham, pistachio and single yolk; and the Imperial “Long Jing” tea with walnuts. Fans of durian can also look forward to the well-loved premium ‘Mao Shan Wang’ durian snowskin mooncake that is bound to satisfy.

WHAT WE LOVE The red-hued boxes are the perfect Mid-Autumn gift and can be upcycled to store jewellery and accessories after. For greater gestures, consider the premium gift set presented in a luxe two-tiered chest box adorned with golden peonies. It comes with a pull-open drawer that reveals a bottle of fine Taittinger Brut Reserve champagne.

ORDER HERE Enjoy an exclusive discount of up to 25 percent with an additional 10 percent off by self-collection, or walk-in at the hotel, until Sep 29, when you check-out with the promo code GET15OFF.

THE LOWDOWN Besides the bestselling Mao Shan Wang durian snow skin mooncakes, Pan Pacific Singapore’s Hai Tien Lo is debuting four new tea-inspired flavours in the snow skin selection: the exquisite strawberry No.1 tea; white rabbit candy and yam ganache; orange matcha ganache; and the coconut gula melaka ganache. Traditions aren’t forgotten too, with the baked mooncake range featuring classic lotus paste and black sesame flavours.

WHAT WE LOVE If you need a gift to impress, opt for the premium four treasures gift set (from $94) which comes with a beautifully crafted teapot set or a bottle of Taittinger Brut Réserve Champagne, all in an auspicious red leatherette bag.

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THE LOWDOWN Look forward to a series of limited-edition treats with the Shangri-La Mooncake Selection Gift Box ($148), a set that spotlights 50-year-old aged mandarin peel, mixed with red bean paste and dried rose petals or chestnut. For the traditionalists, stick with the Shang Palace Four Treasures ($84), which comes with lotus in single and double yolk, crafted with reduced sugar, mixed nuts with chicken ham, and plain white lotus. Even the young ones aren’t forgotten – sample the Lego-inspired mooncake brick set ($59) featuring bite-sized bakes flavoured with chocolate and chocolate chips.

WHAT WE LOVE This year, black is the new gold as seen from the gold-dusted mung bean spirulina bird’s nest charcoal mooncakes ($138, 4 pcs). These expertly crafted morsels come in an opulent red cylinder box embellished with golden peonies which makes great for gifting.

THE LOWDOWN Singapore’s darling chocolatier Janice Wong debuts her mid-autumn collection around three themes: chocolate mooncakes inspired by childhood memories; Japan-inspired baked mooncakes; and a floral snow skin. These artful morsels are sold in two gifting formats. First, a nostalgic red tin decorated with rabbits and moon motifs (from $22). The second is a geometric lantern mooncake box where eight assorted mooncakes are presented as a grander gesture.

WHAT WE LOVE Chocolate is synonymous with the homegrown confectionery brand and there’s no better way to capture the essence of a contemporary mid-autumn festival than with these chocolate mooncakes. From peanut butter Snickers and vanilla Biscoff to salted pecan dark chocolate, these lip-smacking flavours are every sweet tooth’s kryptonite.

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THE LOWDOWN Celebrating its tenth anniversary presenting innovative omakase creation in Singapore, chef Kenjiro Hashida unveils two exquisitely crafted snow skin mooncakes for the Mid-Autumn festival. The first flavour is inspired by sakura flowers where the petals are blended with smooth Japanese white bean paste and paired with a silky sweet gooseberry jam. The other honours the lemon fruit with velvety Japanese eggplants for a subtly refreshing flavour.

WHAT WE LOVE Each mooncake is steeped in Japanese tradition where only custom moulds are used to shape each disc. The Hashida logo and family crest are both featured in the designs as it carries the legacy and culinary heritage of the family since the 60’s. It also comes in a thoughtfully packaged deep cobalt blue box wrapped in the art of Furoshiki.

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THE LOWDOWN Classics with a twist – that's InterContinental Singapore's innovative spin on tradition. Aside from the perennial lotus classics, the heritage hotel is unveiling four new tea-based handcrafted snow skin mooncakes with chocolate truffle centres: honeysuckle flower with chrysanthemum, black tea violet flower, osmanthus honey magnolia flower, and chamomile tea rose flower. This grand collection ($104) also comes encased in a sexy scarlet red leatherette box that can be refashioned into a crossbody bag.

WHAT WE LOVE The Negroni lychee chocolate truffle snow skin mooncake ($118) stands in a league of its own; a decadent combination of luscious white lotus seed paste and Negroni truffle centre. Think soft chewy mochi-like snowskin and sweet lotus balanced with the Negroni-esque citrusy and herbaceous bitterness. This is an innovative creation that is not to be missed.

ORDER HERE Early bird 20 percent to 25 percent off on selected mooncakes until September 10.

THE LOWDOWN Glenfiddich, the world’s most awarded single malt scotch, releases limited edition whisky-infused snow skin mooncakes (from $68) that blend contemporary and traditional elements together. Both flavours are inspired by the tasting notes from the whisky: the Glenfiddich Solera 15 Mooncake boasts whisky-infused chocolate praline with a rich dark chocolate raspberry filling while the Glenfiddich Small Batch 18 Mooncake is redolent of lychee and walnut with a toothsome chocolate praline centre.

WHAT WE LOVE Each beautifully crafted gift set comes with a personalised bottle of Glenfiddich 15-year-old whisky. Who knew that the complexities of honey and spice notes could pair perfectly with mooncakes?

THE LOWDOWN Homegrown pastry shop Thye Moh Chan is best known for its inimitable traditional Teochew mooncakes. Made from time-honoured recipes that date back to 1943, the hand-crafted morsels are without a doubt a firm favourite amongst the young and old. There are six signature flavours including the classic salty bean paste with salted egg, sweet bean paste with melon seeds and the mao shan wang durian. For its 80th anniversary, the stalwart debuts two new flavours of jasmine salted egg yolk and pistachio mung bean. 

WHAT WE LOVE The brand stays true to its Teochew roots and preserves the art of freshly-made traditional Teochew confectionery. It also seeks innovative ways to share the culture with a greater audience. This year’s exquisite box reveals an intricate paper cut-out storied timeline to honour the age of opera.

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THE LOWDOWN For the first time ever, the contemporary Chinese restaurant debuts an exclusive medley of bright-hued mooncakes ($98) that take a page off its award-winning signature dishes. From Mott 32’s signature bamboo green forest dessert to their unique yuzu umeshu cocktail, the nature-inspired box presents four distinguished flavours: Matcha Forest; Mango-Coconut; Chrysanthemum-Red Date; and Yuzu Umeshu.

WHAT WE LOVE The premium gift set comes as a textured azure blue box laced with gold embroidery which keeps it “old money” classy without being over the top.

THE LOWDOWN Keeping up with the hotel's annual tradition of working with chefs from its award-winning Chinese restaurants, Golden Peony and Summer Palace, to create a whimsical lineup of snow skin mooncakes.

WHAT WE LOVE Sample the creative minds of these top chefs through the mini snow skin collection (from $89) featuring eight different flavours, each vastly different in inspiration and taste. Some highlights include the signature royal hazelnut crunch, rich avocado vanilla truffle, decadent mocaccino chocolate, luscious cranberry custard and of course, the aromatic durian. This year’s collection is light, delicate, and all too easy to consume.

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THE LOWDOWN The award-winning culinary team sets out to captivate even the most discerning palates with a bevvy of eight new flavours. That includes traditional baked classics, mini varieties, and handcrafted celestial snowskin mooncakes. This year’s brand-new alcohol-free flavours are peach passionfruit, black sesame and yuzu. Fans can also expect the return of the popular sea salt caramel snowskin mooncake. The gift set is not complete without the sleek two-tiered viridian box that reminds of an expensive jade. 

WHAT WE LOVE Besides the long-standing champagne truffle chocolate option, Fairmont keeps on its toes by debuting innovative refined creations in its alcoholic range. Indulge in the creamy Baileys Irish Cream mooncake, fruity sweet lychee martini mooncake, and the trendy lilac-hued grape soju mooncake this year.

THE LOWDOWN The stalwart is known for its wide range of traditional baked and snow skin mooncakes. This year, pineapple and custard snow skin (from $50) headlines the lot with its creamy custard and zingy pineapple jam combination. The innovation doesn’t stop there as the hotel brings back firm snow skin favourites (from $50) from previous years in flavours such as the ondeh-ondeh, cempedek, mango pomelo, and the alluring blue pea flower with melon seed. For mooncake purists, look forward to the time-honoured combination of assorted nuts (almond, walnut, cashew, sesame, and melon seed) luxed up with premium ham, housed-roasted char siew and candied winter melon (from $63).

WHAT WE LOVE The durian combo ($120) is made just for fans of the pungent fruit. It comes packaged as an exquisite quartet featuring four durian variants; bittersweet Mao Shan Wang, heady Black Thorn, D88 and a new aromatic Pheonix.

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THE LOWDOWN Thoughtfully crafted to be low in sugar, Kempinski’s mooncakes are definitely the healthier choice among most. This year, the brand falls back on tradition with a timeless two-tiered tin box with the intricate motifs of the landmark property. Look out for new flavours from both baked and snow skin options: almond red bean and walnut white lotus for the former while the latter boasts a decadent pistachio flavour.

WHAT WE LOVE Each mooncake creation is shaped elegantly into petite morsels that make it easier to enjoy an entire piece alone or journey across multiple flavours with loved ones. All without the guilt.

THE LOWDOWN These petite snow skin mooncakes (from $42) are all about bringing back nostalgic flavours. Inspired by timeless desserts, the pastel-hued confections feature familiar tastes of pulut hitam, roasted chestnut, gula melaka and the well-loved Macau peanut candy. Besides that, this year’s exclusive Teochew-style flaky taro mooncake ($68, 6pcs) is only limited to the first 300 boxes with an advance order of 3 days if you’re purchasing online.

WHAT WE LOVE The alluring jade green boxes adorned with intricate rattan lattices keep it classy without being too over the top – perfect understated gift. As for the snow skin mooncakes, we appreciate the petite serving sizes as it helps save tummy space so you can try all eight varieties at once.

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THE LOWDOWN These mooncakes need no introduction. Hailing from Hong Kong, mooncakes by The Peninsula are particularly sought after every year by those living around the region. It helps to know that the kitchen comes helmed by Michelin-starred chef Tang Chi Keung, who adds a winning touch to the hotel’s mooncake collection.

WHAT WE LOVE The mini egg custard mooncake ($90 for eight pieces) is a clear stand-out. Using a recipe that has been around since 1986, duck eggs, butter, and coconut milk are mixed together (alongside other ingredients) to yield an addictive morsel packed with buttery fragrance. Pop it in the microwave and have it warm for maximum enjoyment. This year, there are two new flavours to consider: chocolate egg custard mooncake oozing with rich toffee and chocolate brownie filling; and the fruity egg custard redolent of tropical mango, strawberry and passionfruit.

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THE LOWDOWN Take your pick from the signature offerings from Yan – four of its traditional mooncakes go for $76, including the popular thousand-layer yam mooncake, where flaky, buttery pastry comes stuffed with smooth yam paste. Other highlights include the traditional white lotus paste variant with single or double salted egg yolk, or macadamia nuts.

WHAT WE LOVE Jazz up the set with a range of classic accompaniments that help cleanse the palate after each bite. The tea pairing option (from $38) comes in two flavours: melon oolong and cassia black.

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