First launched in 1986, Spring Moon’s mini egg custard mooncakes raised the bar on this storied confectionary to previously unimagined heights, blending eastern tradition with western culinary techniques to create something new and utterly decadent. Since then, these mooncakes have attained legendary status, making them as sought-after as they are delicious.
The now-world-famous delicacy was the brainchild of Spring Moon’s Dim Sum Chef Yip Wing Wah, who is currently the Dim Sum Ambassador of The Peninsula Hotels. At a time when the most popular sweet Chinese buns were usually filled with lotus or sesame paste, Chef Yip took inspiration from the custard found in western pastries and created his own version of egg custard for Spring Moon’s sweet buns when the restaurant first opened in 1986. An instant hit, the buns were so popular that there was even strong demand for takeaway orders, and they went on to become one of the most sought-after souvenirs for discerning visitors to Hong Kong.
Seeing how popular the egg custard buns were, Chef Yip naturally turned to the egg custard filling when asked to create mooncakes for Spring Moon later that year. Like Chinese buns, mooncakes were typically only available in traditional flavours such as lotus seed paste, sweet beans, five-kernel or jujube paste at that time. Needless to say, Chef Yip’s unique take on this Mid-Autumn tradition proved to be a masterstroke, and the egg custard mooncakes were a runaway success. Today, egg custard is one of the best-selling flavours for mooncakes around the world.
Deceptively simple in appearance yet incredibly difficult to replicate, Spring Moon’s mini egg custard mooncakes are the result of a combination of expert technique and meticulous attention to detail. Key to getting them just right is the pastry, which should be light and delicate, yet strong enough to withstand the baking process. The filling, meanwhile, is created by way of a traditional recipe that uses rich duck eggs to produce the perfect texture and flavour, although the exact proportions and nature of the ingredients remain a closely guarded secret.
The Spring Moon limited-edition mini egg custard mooncakes will be available for purchase online only and exclusively at http://mooncake.peninsula.com for just three days, from 21 to 23 August 2017. The site will go live at 8:00 am daily, while stocks last. A maximum number of 20 boxes can be purchased per order. Each box contains eight individual, homemade, mini egg custard mooncakes and is priced at HK$ 520.
Mooncake vouchers can be collected from The Peninsula Hong Kong, from 6 September to 3 October 2017. Boxed mooncakes will be available for collection from Spring Moon from 13 September to 4 October 2017. For enquiries, please contact Spring Moon by telephone: +852 2696 6828, by e-mail: email@example.com, or visit www.peninsula.com.
About Mid-Autumn Festival
Mid-Autumn Festival is one of the most eagerly anticipated occasions on the Hong Kong calendar, and a time when local people typically gather together with friends and family to give thanks and pray for good fortune. Held on the 15th day of the 8th month of the lunar calendar, the festival falls on 4 October this year. Always coinciding with a full moon, the festival is further illuminated by the brightly coloured lanterns that are used for decoration throughout the city.
A key element of the festivities, mooncakes are usually served with tea after a meal throughout the period around the festival. The mooncake tradition stems from the 14th-century Yuan Dynasty myth of General Zhu Yuan Chang, who signalled the start of an uprising by hiding political messages in the confectionary and distributing them to his supporters. General Zhu went on to lead the ensuing rebellion and founded the Ming Dynasty.