New flavors add more delight to mooncakes

The Peninsula Beijing gave its new handcrafted egg custard mooncake collection an artistic touch by inviting a paper-cut artist to showcase the craft at the launch event on Aug 6.

Executive Chinese Chef Fred Shi and Head of Dim Sum Deng Jianbiao at the Huang Ting restaurant of the hotel have re-imagined the classic Mid-Autumn Festival delights with three exclusive editions: heart-shaped egg custard mooncakes, pineapple mooncakes and durian mooncakes.

"The Peninsula Beijing's ever-popular egg custard mooncakes are lovingly crafted using a secret recipe first used in 1986 by the chefs of (the) Spring moon (restaurant) at The Peninsula Hong Kong," the hotel said. "The Peninsula Beijing has inherited these refined skills of traditional mooncake making and replaced the traditional lotus seed paste and egg yolk filling with a signature creamy egg custard."