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Grand Mercure Adds A Twist On Traditional Mooncakes

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Grand Mercure Singapore Roxy introduces a selection of traditional mooncakes with a classic twist this Mid-Autumn Festival.

Savour a taste of nostalgia this Mid-Autumn with Grand Mercure Singapore Roxy’s latest mooncake offerings. The handmade mooncakes by Head Chef Lester Wang are available in more than 20 flavours ranging from baked to snow skin mooncakes.

Traditional Black Bean Paste Baked Mooncake

Traditional Black Bean Paste Baked Mooncake

Ying Yang Snow Skin Mooncake

Ying Yang Snow Skin Mooncake

Recreating the flavours reminiscent of the good old times in Singapore, the team has come up with two flavours – the traditional Black Bean Paste baked Mooncake and the ‘Ying Yang’ snow skin Mooncake.

A classic flavour over the generations, Grand Mercure’s traditional Black Bean Paste Baked Mooncake features a rich black bean paste filling with egg yolks encased in a chewy crust. The ‘Ying Yang’ snow skin on the other hand, is a combination of white lotus and black bean, evoking a taste of both the past and the present.

Be sure to look out for other crowd favourites such as the Jia Wei Durian, the Signature Italian Dark Coffee and the Raspberry with Dark Chocolate.

Durian fans will love the silky, rich texture of the Durian Paste in the Jia Wei Durian Mooncake. The signature Durian Paste is made using a secret recipe and is available at the hotel’s Feast@East Buffet Restaurant.

The Signature Italian Dark Coffee will excite coffee-lovers with its semi-sweet, dark coffee paste that leaves an aromatic aftertaste. Last but not least, the Raspberry with Dark Chocolate is one of the hotel’s best kept secrets, featuring a purified raspberry filling with dark chocolate encased in an eye-catching pink snowskin.

Grand Mercure Singapore’s mooncakes are available now for pre-order and purchase from 14 August to 27 September at Jia Wei Chinese Restaurant and Wave Café.

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