Mid-Autumn 2017 at Summer Palace, Regent Singapore

Mid-Autumn 2017 at Summer Palace, Regent Singapore

Regent Singapore has always been one to watch for interesting mooncake box designs. This year, they’ve gone nostalgic this year with a premium fine-grained pine wooden box modelled after the spice carriers of old times and classic tin packaging.

In terms of flavours, the ‘spice’ trend continues with the introduction of 2 new snowskin creations by Dim Sum Chef Leong Kwok Sing of One-Michelin-starred Summer Palace: Pineapple Pink Peppercorn (with a peppery, peppercorn chocolate pearl core) and Cinnamon Red Bean with a spiced wine ganache.

Available till 4 October 2017, guests may visit the booth at hotel lobby from 11am to 8.30pm, contact +65 6725 3239, email foodbeverage.rsn@fourseasons.com, or place orders online at http://bit.ly/Mid-Autumn-Flavours.

Enjoy 15% discount for purchases made with Bank of China, Citibank, Diners Club, HSBC, Maybank, OCBC and UOB credit cards. *T&Cs apply, discounts only apply to purchases made at Regent Singapore.

Summer Palace, Regent Singapore Selection of Mooncakes 2017

  • Mini Snow Skin Pineapple Pink Peppercorn ($69, 8pcs)
  • Mini Snow Skin Cinnamon Red Bean with Spiced Wine ($69, 8pcs)
  • Mini Snow Skin Signature Black Sesame ($67, 8pcs)
  • Mini Snow Skin Durian ($72, 8pcs)
  • Mini Snow Skin Green Tea with Melon Seeds ($67, 8pcs)
  • Mini Snow Skin White Lotus Paste with Yolk and Melon Seeds ($67, 8pcs)
  • Regent’s Assorted Snow Skin Collection ($72, 8pcs)
  • Regent’s Golden Treasure of Limited Edition Bird’s Nest with Custard Mini Snow Skin Mooncake ($135, 8pcs)
  • Parma Ham and Pork Floss with Assorted Nuts ($73 4pcs, $49 2pcs)
  • White Lotus Paste with Double Yolk and Melon Seeds ($73 4pcs, $46 2pcs)
  • White Lotus Paste with Single Yolk and Melon Seeds ($69 4pcs, $43 2pcs)
  • White Lotus Paste with Melon Seeds ($66 4pcs, $42, 2pcs)
  • Regent’s Assorted Classic Treasures ($73, 4pcs)

Photos courtesy of Regent Singapore


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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