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The Mid-Autumn Festival, affectionately called the "Mooncake Festival" is back again. It’s a time to gather with family, pull out the lanterns from storage and prepare the Chinese tea. Held on the 15th day of the eighth Chinese lunar month (8 September this year), it is also when the moon appears its fullest and brightest. So certainly, the mooncake takes pride of place as we moon-gaze. These pastries that are traditionally made with sweet lotus seed paste and salted egg yolk have now become so popular that there is now a burst of flavour varieties, with different pastry skins, fillings and colours. From alcohol-infused snowskin mooncakes to traditional baked versions, we pick the best of the 2014 Mid-Autumn season here, and show you how they are made – just click on to the next slide:
Image 2 of 15 | Image credits: Maxim's Group
Known in Singapore as Hong Kong's "Mei Xin" (Maxim’s) mooncakes, these traditional Cantonese mooncakes house perfectly round, preserved salted duck egg yolks, which represent the full moon. The Maxim’s group has been producing mooncakes since 1956, so it certainly knows a thing or two about these sweet treats. HungryGoWhere headed over to Maxim's mooncake factory at the Taipo industrial estate in Hong Kong.