Apricot Brandy Snowskin Mooncake

I was very honored to sample a very special mooncake last week at the Pan Pacific Hotel. Chef Sheldon Tan, who is the executive chef there, was eager to share his latest creation with the Silver Chef.

In addition to this uniquely flavored mooncake, he also had 3 other special snowskin mooncakes on offer and each was a delight in itself.

But it was this delectable apricot brandy variant that caught my eye, both in looks and in taste.

Unlike most mooncakes, the filling was made up of sweet potato instead of lotus paste, and this gave a rather different and unique texture and flavor.

The apricot brandy pairing was innovative and the liqueur taste really came out well, balancing the sweetness of the sweet potato nicely and Chef Sheldon believes it will be a big hit. I agree.

Beautiful Creations Served With Classic Chinese Tea

The other notables that I had an opportunity to savor were Blackforest, Strawberry Champagne and Hazelnut snowskins. Each was refreshingly different from most mooncakes that we are used to.

The blackforest one, especially, had a clever filling of chocolate pearls that provided a crunching texture that will definitely go down well with the younger ones.

All in all, this is the set of mooncakes to look out for during this festive Mid-Autumn period and will likely garner a lot of raves for its creative designs and concoctions.

Master Chef Sheldon Tan

Sheldon himself just returned from a long stint overseas, and was glad to share with me his fondness for local food and his enthusiasm for all things cuisine is indeed inspiring. Personally, I cannot wait to savor his other creations.