bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Lisa Cam

The Mid-Autumn Festival is almost upon us again, which means it is time to give and receive mooncakes.
There are many options in Hong Kong when it comes to the seasonal treat, from the trending pistachio custard cream variety to truffle and cheese versions to ice cream mooncakes.
But what if you want to pair them with drinks? Whether you prefer traditional styles of the pastry or more contemporary flavours, we have consulted wine experts around the city on how to pair wine, spirits or cocktails with mooncakes to spice things up this year.
Here is what they recommend.
Lotus paste and salted egg yolk mooncakes

The classic lotus seed and salted egg yolk mooncake balances sweet and salty flavours with thin, tender pastry encasing a rich, sweet lotus seed paste and a savoury salted egg yolk symbolising a full moon at the centre.
Stefano Bussi, bar manager of The Aubrey at the Mandarin Oriental Hong Kong hotel, says that a good pairing for the subtle umami and salty notes of the cured egg yolk is a classic sour cocktail.
“One of my favourites to pair with sweet and savoury is the Champs-Élysées cocktail, which embodies all flavours that complement the complexity of this traditional mooncake, using a blend of cognac, herbal liqueur, lemon, sugar and aromatic bitters,” he says.
“But of course, a classic Sidecar – a blend of cognac, orange liqueur and lemon – will work just fine.”

Constanza Cabello, wine development manager at 67 Pall Mall Hong Kong wine club, suggests a white wine from China’s Yunnan province.
“The Domaine Muxin Chardonnay from Yunnan showcases the unique terroir. The wine’s creamy texture and subtle oak notes perfectly complement the rich, savoury flavours of the salted egg yolk mooncake, creating a harmonious balance,” she says.
Juwan Kim, head sommelier at the Hong Kong restaurant LPM, enjoys lotus seed paste and egg yolk mooncakes with a peaty style of whisky.
“[My] personal preference to pair with this style of mooncake is the Highland Park 18 years, or 12 years also works well,” he says.
“The distillery is on Orkney Island and is the northernmost distillery in Scotland, and this whisky shows a round texture and a touch of smokiness.
“The smokiness balances out the flavour of salted egg yolk, the subtle sweetness goes well with the overall flavour of the mooncake and its pastry shell.”

Kim warns that to uninitiated whisky drinkers, the combination may be a bit strong at first, but it is worth persevering.
“You’ll realise the pairing brings complexity at the finish, which you cannot taste just eating the mooncake and drinking the whisky separately,” he says.
“The nuttiness of the lotus seed paste flavour lingers a long time on the palate, and I recommend warming up the mooncakes and drinking the whisky neat at room temperature.”
Custard mooncakes

Custard mooncakes are a richer, sweeter, less dense alternative to traditional varieties, featuring a smooth, creamy and sweet custard filling – often golden yellow in colour – encased in a soft, chewy pastry.
Marc Le Gallic, chef sommelier at The Peninsula Hong Kong hotel – one of the first hotels in the city to offer custard mooncakes – recommends a champagne brut with depth and elegance.
“The Brut Réserve from Domaine Bérèche is a fine example – it delivers freshness, complexity and bubbles that contrast beautifully with the rich, sweet-and-savoury yolk.”
Le Gallic also suggests a sweet wine. “As a sweet treat after a meal, these creamy, delicate mooncakes shine alongside a wine with gentle sweetness and vibrant acidity to preserve finesse and avoid heaviness.
“A Mosel Riesling Spätlese or Auslese, especially with a few years of age, offers citrus, stone fruit and floral notes that lift the custard’s richness.”
Kim of LPM has a soft spot for custard mooncakes. “I prefer to enjoy [custard mooncakes] warm because of the subtle sweetness, warm filling and smooth texture,” he says.
“I’d recommend Domaine des Senechaux Châteauneuf-du-Pape Blanc 2021. With subtle nuttiness, tropical fruits and earthiness on the nose. It’s just great mirroring between food and wine. I recommend drinking this wine at a warmer temperature than usual [for] white wines,” he adds.
Red bean paste and tangerine peel mooncakes

Red bean and tangerine peel mooncakes feature a sweet, earthy red bean paste filling studded with finely chopped, aromatic dried tangerine peel. This classic combination offers a delightful balance of sweetness and subtle citrusy bitterness, all wrapped in a thin, tender pastry skin.
Bussi of The Aubrey prefers clear spirits for the complexity of this mooncake.
“I always suggest getting a really nice glass of aged rum and just savour the moment with your relatives. Shochu could be a great alternative too; try to get an aged version – you would be surprised,” he says.
Kim also recommends a clear spirit, but very specifically a kijoshu, which is a sweet style of Japanese sake made by using finished sake instead of water in the final stage of fermentation.
“This type of sake is rich, dense and delicately sweet,” he says. “The method brings out nuttiness and certain bitterness to balance with the sweetness. I recommend enjoying this sake either warm or hot with mooncakes.”
Five-nut mooncakes

A five-nut mooncake is a traditional variety filled with a mixture of chopped nuts and seeds – such as walnuts, almonds, sesame seeds, pumpkin seeds and melon seeds – bound together with sweet syrup and seasoned with salty Jinhua ham.
Crystal Chan, senior brand manager of Jebsen Wine and Sake, recommends Twinwood Margaret River Shiraz to pair with this sweet and salty variety of mooncake.
“This red wine has spicy, full-bodied notes that are good to pair with the savoury style of mooncake and black fruit flavours,” she says.

Cabello of 67 Pall Mall Hong Kong pairs the nutty seasonal treat with an Amontillado, a dry Spanish sherry that undergoes a unique dual ageing process to achieve nutty and dried fruit flavours.
“The complex, nutty flavours of the mooncake are beautifully complemented by Bodegas Toro Albalá’s Poley Amontillado 35 Años,” Cabello says. “This Amontillado boasts a rich profile with saline freshness, alongside notes of fresh pastry and dried fruits.”


New Hong Kong restaurant Yurt brings Kazakhstan’s horsemeat tradition to the city

The popularity of old-fashioned cookbooks, with offerings from Gwyneth Paltrow and Sophia Loren

Jean-Pierre’s host-in-chief on Christmas in the Alps and his favourite spots to celebrate in Hong Kong

Christmas 2025 gourmet catering packages in Hong Kong for all your holiday hosting needs

Food and Drinks

Best wine, spirit and cocktail pairings for mooncakes during Mid-Autumn Festival

Which tipples will help you best enjoy your mooncakes? Experts give advice on which alcoholic drinks to pair with different flavours of the Mid-Autumn Festival treat. Photo: Mandarin Oriental

Mini golden lotus mooncakes from the Mandarin Oriental Hong Kong. Photo: Mandarin Oriental Hong Kong

Stefano Bussi is bar manager at The Aubrey at the Mandarin Oriental Hong Kong. Photo: courtesy of Mandarin Oriental/The Aubrey

Juwan Kim is head sommelier at LPM. Photo: LPM

Mini egg custard mooncakes from Spring Moon at The Peninsula Hong Kong. Photo: Spring Moon 

Mini red bean paste and tangerine peel mooncakes from The Royal Garden restaurant in Tsim Sha Tsui, Hong Kong. Photo: The Royal Garden

Five-nut mooncakes from The Royal Garden. Photo: The Royal Garden

Crystal Chan is the senior brand manager of Jebsen Wine and Sake. Photo: Jebsen Wine and Sake

5 new coffee shops in Hong Kong to try in September, from the airport to Wan Chai

Kactus Koffee has opened its second location in Sheung Wan, Hong Kong. Photo: Instagram/slowmo.chi

Coffee eggnog and the branch-exclusive pineapple bun with coffee butter at Urban Coffee Roaster’s new Hong Kong International Airport branch, one of various new cafe openings in Hong Kong in September. Photo: Urban Coffee Roaster

Kactus Coffee has opened its second location, in Hong Kong’s Sheung Wan neighbourhood. Photo: Instagram/slowmo.chi

A cream puff and coffee at Sap Sann’s new Mong Kok location. Photo: Instagram/karo.ffee

Swallow Dive has moved from Sheung Wan to Wan Chai. Photo: Instagram/danesta

Brentwood Coffee Roaster has opened a new branch in Lee Garden Three in Causeway Bay. Photo: Instagram/foodiepoison

Urban Coffee Roaster has opened a new location inside Hong Kong International Airport. Photo: Urban Coffee Roaster

12 new Hong Kong restaurants and bars to try in September 2025, from Italian to Thai

A ragu dish at Nocino, which celebrates the rustic, homestyle cuisine of the Ticino region in southern Switzerland. The restaurant is opening a fourth location, on Hollywood Road in Central. Photo: Nocino

Thonglor offers authentic Bangkok street food. Photo: Instagram/thonglorhk

The Doctor’s Residence by Dr Fern “treats” its patients with personalised drinks made from fresh, local herbs and botanicals. Photo: Facebook/Dr Fern’s Gin Parlour

Diners can look forward to top-notch roast meat items, hotpot and a steadfast line-up of dim sum at Dragons’ Den. Photo: Dragons’ Den

Rigatoni at La Volta. Photo: La Volta

Guests can look forward to creations such as Fig Ol’ Days and the Gin & Apple at Mius, Shelley Tai’s new bar. Photo: Mius Hong Kong

Fried white boletus with qiubei dry red pepper at The Mushroom. The Mushroom

Bibim buckwheat noodles at O’rm. Photo: O’rm

Dishes exclusive to Gaga’s Macau branch feature specials such as shrimp paste seafood pasta and serradura cake. Photo: Galaxy Macau

Where to buy snow skin mooncakes in Hong Kong now that Taipan Bread & Cakes has closed

Shang Palace Durian Snowy Mooncake Duet Photo: Kowloon Shangri-La 

Durian filled snow skin mooncakes from Kowloon Shangri-La in Hong Kong. Photo: Kowloon Shangri-La

Custard-filled traditional and snow skin mooncakes from Remoonion. Photo: Remoonion

Hotel Icon’s version of the snow skin mooncake boasts plenty of durian. Photo: Hotel Icon

A duet of durian-filled snow skin mooncakes from Kowloon Shangri-La. Photo: Kowloon Shangri-La 

A collection of snow skin mooncakes from Soulgood. Photo: Soulgood

Maxim’s has a wide variety of snow skin mooncake options. Photo: Maxims

Bunny-shaped snow skin mooncakes from Arome Bakery. Photo: Arome Bakery

6 of Singapore’s best hidden speakeasy bars that will take you back in time – and how to find them

Bartenders at Chandu create drinks with a narrative that are loosely based on history. Photo: The Robertson House by the Crest Collection

A bartender mixes a drink at Chandu, one of our picks of six of the best hidden speakeasy bars in Singapore. Photo: The Robertson House by the Crest Collection

The Mizuwari whisky highball at Live Twice uses Hokkaido soft water rather than soda to accentuate the malt notes of the Japanese Nikka whiskies. Photo: Instagram/@livetwicesg

Chandu is inspired by Singapore’s colonial era, when opium dens flourished in the city state. Photo: The Robertson House by The Crest Collection

Chandu’s Mata Hari cocktail is named after a Dutch dancer and courtesan. Photo: Facebook/Chandu

Oriental Elixir, located in a Peranakan rowhouse, is a dimly lit watering hole for nonconformist cocktails. Photo: Philipp Meier

Oriental Elixir’s Malabar Tamarind cocktail combines the sour ingredient with roasted cherry tomato gin, dry vermouth. Photo: Instagram/@oriental.elixir

Junior the Pocket Bar is a small, 25-seater speakeasy that tasks itself with changing the menu completely every few months. Photo: Philipp Meier

A cocktail titled Sesame from the Korea-inspired menu at Junior the Pocket Bar. Photo: Junior the Pocket Bar

Jade Harbour is part of The Bund menu currently offered at Junior the Pocket Bar, inspired by the Shanghai district. Credit: Junior the Pocket Bar

For its Korean Joseon dynasty-inspired menu, the interiors of Junior the Pocket Bar featured dragons. Photo: Philipp Meier

Roxy is a hip-hop-inspired speakeasy hidden inside the Miss Fitz restaurant in Singapore’s Marina Bay. Photo: Facebook/Roxy

The drinks at Roxy are based on classics, but are given their own spin. Photo: Facebook/Roxy

Last Word has finessed tipples that were invented in the 1920s. Photo: Philipp Meier

Last Word’s eponymous cocktail is a classic, blending gin, maraschino liqueur, green chartreuse and lime. Photo: Instagram/@lastwordsg

Lifestyle

Food & Drink

Hong Kong bar pros and sommeliers reveal which alcoholic drinks pair best with mooncakes, from lotus seed paste and salted egg to custard


Hong Kong bar pros and sommeliers reveal which alcoholic drinks pair best with mooncakes, from lotus seed paste and salted egg to custard.


Mid-Autumn Festival

Wine and Spirits

Chinese culture

Chinese cuisine

Best wine, spirit and cocktail pairings for mooncakes during Mid-Autumn Festival

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Hong Kong bar pros and sommeliers reveal which alcoholic drinks pair best with mooncakes, from lotus seed paste and salted egg to custard

Lotus paste and salted egg yolk mooncakes

Hong Kong bar pros and sommeliers reveal which alcoholic drinks pair best with mooncakes, from lotus seed paste and salted egg to custard