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The Best Mooncakes for This Mid Autumn Festival

Nest Property


With just a few days ahead of the holiday which is this Saturday, 10th  September this year, we line up some of the best traditional and non-traditional mooncakes for your sweet tooth to enjoy.





The Picnic on the Moon collection celebrates the history of Mid-Autumn Festival with mooncakes of a more traditional take, featuring White Lotus Seed Paste with Double Egg Yolks and Yellow Lotus Seed Paste with Olive Seeds with Double Egg Yolks, both made with salted duck egg. Meanwhile, May Chow gestures towards the local community with Tea-Flavoured Mini Mooncakes, made with fragrant Fujian Oolong sifted in with white lotus seed and flavoured with local-made sweet Kowloon soy sauce and a squeeze of lemon juice.

Find out more here.





Duddell’s gift boxes and hampers filled with signature Lava Cream Custard Mooncakes encased in bold, visionary packaging designed by Hong Chong Ip. This year, our Signature Gift Box and Premium Gift Hamper adopted sustainable materials in packaging production by incorporating tea residue-based materials that are 100% biodegradable.

Find out more here.





The hotel introduces its first mooncake collection packaged in elegant turquoise-dipped boxes with floral motifs. Keeping to Southeast Asian roots, The Fullerton stays true to classic recipes with White Lotus Seed Paste with Double Egg Yolks. Other traditional makes: Red Bean Paste with Citrus Peel and Egg Custard.

Find out more here.




The Cakery | Best Mooncakes in Hong Kong for Mid Autumn Festival | Nest Property


The Cakery’s creative line of vegan pastries assume the form of mooncakes just ahead of Mid-Autumn Festival. The health-conscious bakery introduces four flavours to their rotation — Black Sesame Lava, Yuzu Blueberry, Mango Lava and Yame Hojicha Chocolate — all of which subscribe the The Cakery’s clean list of ingredients that are all natural and free from preservatives. Instead, the ingredients are of premium quality, and includes a 600-year history Yame hojicha powder from Fukuoka and the citrus-based Shikiwasu juice from Okinawa.

Find out more here.