It has been many, many moons since I was a food critic under the Wine & Dine magazine, but looks like it’s time for my inner foodie to emerge and comment!
We organised a special by-invitation-only flickr food tasting event last evening at the Yan Ting restaurant at St. Regis hotel. As next Sunday is the Chinese Mooncake Festival, what better than to have a few slices of mooncake and sip fragrant tea?

Well, I’ll tell you what’s better:
- 6 different and innovative types of snow skin mooncakes! Exquisite and oh-so unique.
- Pairing that with multiple cups of fragrant and delicate floral and traditional teas.
- A super knowledgeable host explaining the different tones of tea, whys and hows of the various mooncakes paired with the recommended teas.
- An elegant setting at Yan Ting.
- A small intimate group of flickr food bloggers who are really passionate about food!

It was the first time that we’ve thought of bringing flickr food bloggers together: food, photography and community; what can be a better combination? Hence our first partnership with St. Regis, specially inviting a select few flickr users, who also blog, to come for a food-tasting session: mooncakes! It was held last evening, at a private and cosy corner in Yan Ting chinese restaurant.
We were all given a very warm welcome by Wye Leng, the Director of Marketing Communications at St. Regis, who told us a very interesting fact that the St. Regis hotels worldwide have their own versions of the Bloody Mary, which is their signature drink. Can you guess what the Singapore version is? It’s made with chili padi instead of tabasco sauce! How interesting! So with such creativity at hand, aren’t you curious as to what kind of mooncakes they can conjure up? Well I shall just highlight 3 out of the 6 different types they had which left a deep impression on me.
1) Almond Snow Skin with Premium Bird’s Nest and Custard Paste

The Almond snow skin with premium bird’s nest and custard paste was also their most expensive mooncake. Perhaps due to the edible gold on top of the mooncake? Yes! Gold! I should have secretly scrapped it off for sale.
The combination of fluffy custard, creamy snow skin infused with almond milk and strands of Bird’s Nest brings to mind the light and airy clouds in the sky. A light chrysenthmum and wolfberry tea complimented the whole package perfectly.
2) Almond Snow Skin with Advocaat Egg Liqueur Truffle and Black Sesame Paste

If you look at this mooncake carefully, doesn’t it remind you of a bright full moon in the darkest of nights? What you are seeing is actually rich, black sesame paste with a special egg concoction in the middle. I say concoction because this is no ordinary salted duck egg yolk! It’s mashed salted duck egg yolk, mixed with liqueur and wrapped in a chocolate truffle shell. Hence your senses will be assaulted with sweetness and saltiness all at the same time. The black sesame paste can be a little overpowering, but it goes really well with the St. Regis’ Dammann Freres’ Paul & Virginie blend of tea which hints lightly of caramel and vanilla.
3) Bloody Mary Snow Skin with Custard Paste

Yes, you read it right, it’s really Bloody Mary, the drink! I had reservations upon hearing the name of the mooncake. Keeping in mind that I’m a traditional sort of girl, I’m queasy enough with snow skin mooncakes, but bloody mary snow skin? However, I have to admit that this has to be the most interesting mooncake I’ve ever tasted. Interesting because it doesn’t even feel like I’m eating a mooncake, instead, I feel like I’m eating a complete meal with each bite. Perhaps it’s the eggy-goodness in the custard, perhaps it’s the slight savoury taste of the skin (with a spicy tinge as an after taste), I really don’t know. But this is one mooncake you just have to try for yourself.
I must say that overall this was a successful event. The flickr users had a really good time taking lots of photos of the mooncakes and rows of tea cups. We had great fun trying them and learning so much about the different Dammann Freres tea and the various mooncakes. Many thanks to St. Regis, and happy mooncake festival!

The chefs and our host, Danny Chan. 
Subscribe to our RSS feed!