Singaporean former TV broadcaster Robert Chua is keeping busy in his retirement with his pastry shops A La Bakery, with one in Central, the other in The One in Tsim Sha Tsui.

He boasted that his egg custard mooncakes “are the finest in the world” because he says he uses French GMO-free flour, French butter and cream, and Perrier mineral water to make it, and sources the duck egg yolk from a free-range duck farm in Guangdong.

So we asked him to send us a box to try and see for ourselves.

We liked the packaging, a vibrant red box with associations of France on it, such as the Eiffel Tower, Arc de Triomphe, a man wearing a beret, a baguette, a bottle of perfume, and so on.

Inside there are four mooncakes, stamped with the name of the bakery. Slicing it open, the mooncake had a pastry texture, the outer shell flaky and easily fell apart.