Mid-Autumn 2016 at InterContinental Singapore

Mid-Autumn 2016 at InterContinental Singapore

Mid-Autumn 2016 at InterContinental Singapore - DSC00870

It’s that time of the year again where the tempting trio of elaborate packaging, so-bad-but-so-good salted egg yolks and dazzling shades of snowskin come out to play.

Probably the earliest in Singapore to start retailing their mooncakes—they started 22 June 2016; early bird savings of 35% for orders before 31 July, and 20% off between 1 August to 15 September 2016—InterContinental Singapore‘s creations are always one to look out for.

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They’ve also just undergone a multi-million dollar renovation, with this Mid-Autumn’s intricate jewellery box-style, lattice box paying a nod to their newly refurbished Lobby Lounge.

InterContinental Singapore_Mid Autumn Festival 2016_Snowskin Mooncake Collection 2
This year, look forward a brand new series of fresh, spring-summery flavours such as Yuzu Citrus or Sea Salt Caramel—enjoyed with white lotus paste and truffle centres of white chocolate and chocolate respectively—or stray from the norm with their Sakura Peach with Pistachio and the creamy Avocado, punctuated with crunchy chocolate pearls ($66, 4pcs).

Mid-Autumn 2016 at InterContinental Singapore - Snowskin

InterContinental Singapore_Mid Autumn Festival 2016_Snowskin 'Mao Shan Wang' Durian Mooncake

If you love durian, their Snowskin ‘Mao Shan Wang’ Durian Mooncake ($68, 4pcs), made from pure Mao Shan Wang durian, is a must-order. And that shimmery coat of edible gold dust is a nice plus.

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For the traditionalists, go straight for their signature, winning Baked Maple Osmanthus-Glazed Shanghai Mooncake with Single Yolk ($64, 4pcs)—the buttery, maple-glazed crust with floral hints of osmanthus, breaks to a smooth lotus filling and single yolk—or classics like Baked Mooncake with Double Yolks and White Lotus Paste ($68, 4pcs) and Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($64, 4pcs).

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InterContinental Singapore Selection of Mooncakes 2016

  • Sea Salt Caramel with Chocolate Pearls, Chocolate Truffle and White Lotus Paste; Yuzu Citrus with White Chocolate Truffle and White Lotus Paste; Sakura Peach with Pistachio and White Lotus Paste; Avocado with Chocolate Pearls and White Lotus Paste ($66, 4pcs)
  • Snowskin ‘Mao Shan Wang’ Durian Mooncake ($68, 4pcs)
  • Baked Maple Osmanthus-Glazed Shanghai Mooncake with Single Yolk ($64, 4pcs)
  • Baked Mooncake with Double Yolks and White Lotus Paste ($68, 4pcs)
  • Baked Mooncake with Single Yolk and White Lotus Paste ($64, 4pcs)
  • Baked Mooncake with Double Yolks and Lotus Paste ($62, 4pcs)
  • Baked Mooncake with Single Yolk and Lotus Paste ($60, 4pcs)
  • Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste ($64, 4pcs)
  • Baked Mooncake with Assorted Nuts ($62, 4pcs)

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Early bird savings of 35% off* mooncakes will be available for purchases made by 31 July 2016, and 20% off for purchases made between 1 August and 15 September 2016.

Mooncakes are available through 15 September 2016 at Tea Hut, located at the entrance of InterContinental Singapore from Bugis Junction, as well as nine other locations across Singapore including Century Square, Junction 8, Jurong Point, NEX, Novena Square, Parkaway Parade, Takashimaya, Tiong Bahru Plaza and VivoCity.

For more information, please call +65 6820 8519 / 8520, email sinhb-festive@ihg.com or purchase online at singapore.intercontinental.com/festive. *Valid for all mooncakes except Snowskin ‘Mao Shan Wang’ Durian Mooncake.

Photos courtesy of InterContinental Singapore

Jazpster
Jazpster

What started out as just something fun for Jasper has developed into a passion for food over the years. Always having weird urges to take pictures of other diners’ food, he is used to being forcefully restrained by dining companions, but has yet to have security called on him. Jasper is open to all sorts of cuisines and dishes, and is always on the lookout for a good meal or deal. To him, an ideal restaurant is one that combines good food, friendly service and a warm ambience. "Food is all about the dining experience."

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