Wednesday, September 01, 2010

Mooncake High Tea

There are two times of the year when I really look forward to Chinese sweets: Chinese New Year and Mid-Autumn Festival. During Chinese New Year, it's time to fry and eat nian gao, or tikoy here in the Philippines. It's that sticky rice cake that you coat with egg and fry. Such a great dessert treat! And, during the Mid-Autumn Festival, it's mooncake time! We've had hit and misses - some are perfect with a thin, moist pastry and delicious lotus paste and egg; while others are bland and dry.

Before flying back to Manila, I bought a tin of mooncake at the Hong Kong airport. It's produced from the Wing Wah bakery. It's probably some of the best mooncake I've eaten so far.

Since my parents and I were craving for more mooncake, we went to the Shangri-La here in Makati because they were having a special Mooncake High Tea in the Lounge. The setting was pleasant with a small orchestra of musicians. The food..unfortunately it disappointed. It took a long time for our afternoon to come out, and when it did arrive it was all cold. It actually tasted like leftovers from the Chinese restaurant.

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