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!

About these ads

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

About The Author
Join Our Facebook Fan Page Follow Us On Twitter Follow Me on Pinterest
Read about my food-gasmic adventures in San Sebastian here! Also please come by and check out the prettiest cake I've made over here!
Macarons: Be Inspired
Dark Chocolate & Coconut Cookies
Rose & Lychee Chiffon Cake
Pan-seared scallops, jamon iberico chip, pomme puree, jamon iberico foam and chestnut
Red Velvet Cake
An English-themed Dessert Table
Chocolate & Hazelnut Salted Caramel Cake
Gula Melaka Salted Caramel Buttercream Macarons
The Ispahan Cake
The Ispahan
Sunflower Seed Macarons with Black Truffle Salted White Chocolate Ganache
Lemon Cupcakes with Lime & Ginger Whipped Cream
Portuguese Egg Tarts
Ba Zhang - Glutinous Rice Dumplings with Braised Pork Belly
The Fat Duck
Strawberry and Cream Pancakes
Pandan Souffle Roll with Toasted Coconut Whipped Cream
Red Velvet Cake
Lychee and Emperor's Seven Treasures tea-infused macarons
M's Spanish Paella
M's birthday cake - Japanese Cheesecake with Rose Whipped Cream
Lor Bak Gou - Fried Radish Cake
Pandan Chiffon Cake
Homemade Scones
Marmite & Coffee Pork Chops
Quick and Easy fried rice recipe!
Matcha & Adzuki Bean Macarons
Pumpkin & Chocolate Brownies with Cream Cheese Swirls
Matcha, Milo and Plain Polvorons
Kampar Chicken Biscuits - A popular Malaysian snack
White Chocolate & Cranberry Cookies
Hustling the Xiao Long Bao in my kitchen
Bailey's & Coffee Macarons

I Want To Know About

Said and Done

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 855 other followers

Seen and Heard

  • 963,722 hits

Copyright Notice

© Rachel Tan and The Pleasure Monger, 2010. Unauthorized use and/or duplication of material on this blog without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Tan and The Pleasure Monger with appropriate and specific direction to the original content.


Get every new post delivered to your Inbox.

Join 855 other followers

%d bloggers like this: