Monday, September 19, 2005
Moon cake reiew
So the moon cake festival has gone, and in the span of 2 weeks, I had the priviledge of sampling mooncakes from everywhere. Almost.
Of course, they ranged from the cimply atrocious to the out-worldly delicious ones. The reputation of the worse mooncake went to the ones SFI gave for lunch. the size of a cup coaster, it was hard, including the lotus paste inside.
But bad ones aside, there were a few disappointing ones. The mooncakes from the Hilton was really ordinary. Too sweet if I might add.
There was also this one, which the regulars in bought, that tasted quite unique. It was a salty filling, possibly green bean paste. I must ask them where they bought it from.
There's the ones from Bengawan solo, which isn't really much to boast about, althought it was the better amongst the ones listed so far.
There's this box of Mariott hotel mooncakes which I am too stuffed to try, but let's get to the best ones shall we?
Such intricate design for the box.
Inside of the box
The is of course, the Hagen Daaz mooncake ice-creams! But knowing how I'm a die-hard fan of cookies and Cream ice-cream, which happened to be the filling for the Hagen Daaz mooncakes, there's boiund to be much prejudice in that choice. However, that's not the one I'm heare to preach about.
With a Mango Shorbet core
The Hagen Daaz mooncake ice-cream that really stood out is definitely the liquer mooncake ice-creams. You should see them.
Instead of the regular milk chocolate shell, this one has got a dark chocolate shell, hinting at a darker eauty. The dark chocolate is definitely a better choice for this as it has a bitter taste, which suitably accuntuates the sweetness of the ice-cream inside. It came in 3 flavours, Bailey's, Champagne (I'm not sure on this) and Brandied cherry. I had the Bailey's flavoured one, and I tell you, it was heavenly. THe filling was of the finest vanila ice-cream which seemed to be mixed with finely ground chocolate, absolutely marvelous, and the core of this ice-crea is forzen liquer. I must abmit that I was guilty of finishing the whole thing except for the liquer core. I left it almost intact save for one bite. It just did not go well. One would have been much heppier with a molten chocolate core, or maybe white chocolate core.
So now, we come to the star attraction, this year's champion of the mooncakes, the snow mooncake from Raffles hotel.
These petite white bundles of pure indulgence are simply put, out of this world. They are about the size of a large watch face, and they sare serve chilled. The outer skin is soft, and your teeth simply slice through them with the slightest little effort. Past the skin, there lies a ground nut paste, of composition with quite sonfounds me. I reckon a good proportion of almond and some chinese nut which name I can't quite recall. And the secret lies in it's heart, the heart which is made of chocolate, a hard White chocolate ball with softer white chocolate inside. Ooh-la-la. Pure and wonderful, so good that it should be banned.
Gavin
pondered @ 19:47
