Wednesday, 26 August 2015
Peninsula Hong Kong Style Egg Custard Mooncakes by East Bistro Singapore JK1226 香港半島酒店奶黃月餅
You know those famous Peninsula Hong Kong style egg custard mooncakes 香港半島酒店奶黃月餅? These mini mooncakes handmade by Chef Tony Wong, owner chef of East Bistro in Sembawang (Singapore) really reminds me of them :-p Chef Tony Wong was the Head Chef at Lei Gardens Hong Kong and Singapore for decades before opening his own restaurant here last year.
Chef Tony Wong kindly allowed me to observe how he makes the famous Peninsula Hong Kong style egg custard mooncakes.
The first step is to make the filling. Butter, flour, sugar, milk and coconut milk are the main ingredients.
Put the tray of thoroughly mixed filling into the bamboo steamer.
Let the filling cook by steaming.
The filling is stirred regularly while it is being steamed.
The filling is cooked.
The cooked filling is hand rolled into little balls.
Time to make the crust. Chef Tony made it look so easy.
The mini mooncake is assembled by hand - every single one of them.
Tray of hand made mini mooncakes ready for the oven.
The mini mooncakes after the first round of baking.
Egg washing the mooncakes before returning them to the oven for the final (second) baking.
Peninsula Hong Kong style egg custard Mooncakes fresh out of the oven.
East Bistro sells these mini egg custard mooncakes at SGD29.80 for a box of eight pieces. The aromatic sweet soft filling is wrapped in a crumbly buttery crust. The mini mooncakes are best eaten within 3 days of purchase as no preservatives are used.
My earlier post on my lunch at East Bistro <- click.
Disclosure: I accepted a box containing 8 pieces of mini mooncakes from Chef Tony.
Restaurant name: East Bistro 东小馆.香港点心晚饭小菜
Address: 10 Jalan Tampang, Singapore 758954 (same row as famous white bee hoon shop)
GPS: 1.441977, 103.823472
Opening Hours: Mon - Fri 11:00 am to 10:00 pm | Sat & Sun 9:00am to 10:00 pm
Date visited: 13 Aug 2015, 26 Aug 2015
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