Hong Kong’s most creative mooncakes feature superfoods, truffle and matcha

Some of the city’s most creative mooncakes this Mid-Autumn Festival feature unusual ingredients and delectable combinations. Can we even call these festive treats mooncakes? Regardless, we're dying to try them.

Four Seasons’ Lung King Heen

Eggs and truffles are a match made in heaven, if our brunch choices are anything to go by. Truffle and egg mooncakes might just be a winning combination – which is exactly what the chefs over at the Four Seasons’ Lung King Heen restaurant are betting on this year.

Chunky pieces of black truffle and white truffle oil are mixed with white lotus seed paste, adding an earthy, aromatic taste to the traditional mooncake. They also feature a traditional salted egg yolk and come wrapped in a skin of buttery filo pastry. These hand-crafted mooncakes are made without preservatives.

The Mira Hong Kong

COCO, The Mira Hong Kong’s café-patiserrie, celebrates Mid-Autumn Festival with a trio of tea-infused chocolate “mooncakes”. The circular delights come with decorative craters to mimic some of the galaxy’s most famous moons: Luna, the Earth’s very own moon, Callisto, discovered by Galileo Galilei, and Titan, Saturn’s largest moon.

Each tin box features three different flavours: an uji matcha-infused “cake” with 40 per cent white chocolate from Vietnam and white sesame; a Ceylon-infused cake with 40 per cent Ecuadorean milk chocolate and Japanese sudachi (sour green citrus); and a smoky Fujian Lapsang Souchong black tea-infused cake with 71 per cent organic dark chocolate from Latin America.

Häagen-Dazs

Häagen-Dazs’ ice-cream twist on mooncakes isn’t new – but who cares, as long as we get to eat ice cream? This year, Haagen-Dazs debuts a “rainbow collection” that looks more like a flower garden than a moonlit sky. Each chocolate-covered “mooncake” is shaped like a delicate rose. The set features nine roses in a range of pastel colours.