The Best Traditional Mooncakes

I am going straight to the point with this, because there is no other way to talk about the best traditional baked mooncakes in town. All you need to know are three words, Tai Chong Kok (大中国) and you should hurry down to the Mid-Autumn Festival Fair at Takashimaya Square to get your fix of the no-nonsense, straight up traditional baked mooncakes.

Tai Chong Kok Traditional Baked Mooncakes

They say good things come in small packages, I think I have to agree here with Tai Chong Kok. The box is one of the simplest, least impressive of the skyscrapers that are so ubiquitous and rather unnecessary in the land of mooncake competition. This is also probably why Tai Chong Kok offers one of the cheapest quality mooncakes in town because woohoo, we don’t have to pay for the packaging! I’m not going to complain because I’m eating the mooncakes, not paper, cardboard or gold. Whatever.

Tai Chong Kok is famed for its Lotus Paste mooncakes, and I’m very, very partial to white lotus. I don’t know how they do it, but the baked skin is so delicate and thin, that I often wonder how the good people at Tai Chong Kok pack such dense, smooth lotus paste in without breaking the skin. These are the Xiao Long Bao equivalents of mooncakes, I reckon. Add two salted egg yolks to the equation and we get a true fragrant, sweet, savoury winner!

I’m not so impressed with the red bean ones though, but this is probably due to my general dislike for all things red bean (except adzuki beans on green tea ice cream and the huge beans in Penang Road’s chendol from yummy Penang).

I can’t remember the price but I didn’t have to give an arm and a leg for this, I think I snagged a pretty good deal the best traditional mooncakes in town. Yes, these are the very ones that are sitting in my kitchen in London right now. But argh, the supply is dwindling too quickly. Any volunteers to send more over to us? *pitiful face*

Check out my other food adventures!

Tai Chong Kok, or more accurately Chop Tai Chong Kok is located at:

34 Sago Street Singapore 053026, or at the Mid-Autumn Festival Fair at Takashimaya Square.

Updated on 5 September 2010: Chop Tai Chong Kok shouldn’t be confused with Chinatown Tai Chong Kok (Hue Kee), which I’ve previously mistaken them with. Thanks to a third-generation baker from Chop Tai Chong Kok, who recently informed me of the difference between the two companies. My sincere apologies about the mistake!

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8 Responses to “The Best Traditional Mooncakes”


  1. 1 miss ene September 2, 2010 at 2:10 pm

    I just want to leave a note to say that your love for mooncakes make me giggle. Heh.

    PS. I don’t eat/like mooncakes! Unless they’re made of ice-cream.

  2. 3 mumusings September 29, 2010 at 11:52 am

    Yes, some people get both confectionaries confused. I like the plain lotus with melon seeds from Chop Tai Chong Kok while my mom is a fan of the mixed nuts and the single-yolk with oyster mooncake!


  1. 1 Making My Own Snowskin Mooncakes « The Pleasure Monger Trackback on September 18, 2010 at 12:13 pm

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