SINGAPORE - Fusing eastern and western ingredients is the way forward as traditional flavours do not always appeal to the younger generation of mooncake lovers.
Mr Shigeru Akashi, director of Food & Beverage, Mandarin Orchard Singapore says: "We need to keep up with the everchanging tastes of the younger generation who are on the lookout for unconventional flavours."
Mr Daniel Tay, chief executive officer and founder of Bakerzin says: "The use of Western ingredients in mooncakes is a necessity in this day and age. Singaporeans are very well-travelled and they are always seeking something new and interesting to excite their tastebuds."
Executive pastry chef John Evans of Singapore Marriott Hotel says that unconventional ingredients are gaining popularity as more guests are willing to try new creations.
Getting the right texture is often a challenge. Chef Evans says: "Most importantly, we must ensure that the Western ingredients blend well with white lotus seed paste, which has its distinctive flavours and texture. Apart from that, the ingredients will also have to go well with the snowskin, and they will all have to taste good when combined as one."
This explains why the team of chefs at Singapore Marriott took six months to come up with new mooncake creations.
The most challenging is the Mango with Yoghurt Filling Snowskin Mooncake because the chefs had to create the filling from scratch as white lotus seed paste is not used.
He says: "We managed to find the perfect consistency by adding cream cheese in the yoghurt, making this one of our favourites this year."