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Lisa Cam

The Mid-Autumn Festival is defined by family gatherings, beautiful lanterns and, of course, mooncakes.
Hong Kong is known for offering many innovative and attention-grabbing mooncakes, from ones filled with luxury ingredients to trending flavours like pistachio.
The now-defunct Hong Kong brand Taipan Bread & Cakes invented snow-skin mooncakes. These mooncakes, which feature a glutinous rice flour skin with a mochi-like texture, are not baked, but steamed and served chilled.
There are also ice cream mooncakes as well as many chocolate varieties.
With the Mid-Autumn Festival just around the corner, Charmaine Mok, the Post’s deputy culture editor and food and wine specialist, and I taste-test three of the newest, fanciest mooncakes on the market in Hong Kong right now.
1. Truffle Bakery

This Japanese bakery is said to be the favourite of actor and singer Takuya Kimura, who publicly praised its signature white truffle salt bread.
Its first Hong Kong location opened in December 2024 to much fanfare, and for its first Mid-Autumn Festival, it has launched a Hong Kong-exclusive truffle mooncake.
The bakery’s mooncake gift boxes contain two flavours: black sesame mochi and truffle. Needless to say, we are here for the flavour the bakery is best known for.
The fragrance of black truffle is strong even before cutting into the mooncake, while the buttery shortcrust pastry is a bit thicker than that of classic custard mooncakes.
“Appearance-wise, this one looks the most traditional of the three we’re trying today,” Mok says.
The texture of the filling is similar to lotus seed paste, albeit with a strong truffle flavour.
“You have to really like truffles to appreciate this one, though,” Mok adds.
2. Caviar Cakery x Roucou

Caviar Cakery is a retail concept from Royal Caviar Club located inside the Landmark shopping mall in Central. Its signature goods include caviar sea urchin tarts and cakes layered with smoked salmon, rice, egg and caviar.
Cheese omakase restaurant Roucou opened in Hong Kong’s SoHo neighbourhood this year to much fanfare, with veteran fromager Jeremy Evrard, previously of nearby Caprice, at the helm.
The marriage of these two concepts has resulted in a mooncake made with dried, pressed caviar surrounded by cream made from Hokkaido mascarpone, white cheddar and Parmesan. The blend sits atop a biscuit base and is encased in white chocolate.
“This savoury, sweet vibe reminds me of Ritz cheese biscuits,” Mok says.
I found the white chocolate cheese and biscuits tasted similar to white chocolate cheesecake, and the brininess of the caviar hit the palate only after the sweetness had abated, which did not match.
“Oh, I can taste it, it’s coming,” Mok says, referring to the fishy aftertaste of the caviar in the mooncake. “I’m going to send this one to the moon,” she jokes.
3. Steak King

The steak retailer has created a wagyu beef Wellington mooncake, which is basically a round, small-sized version of a beef Wellington you might find at a restaurant.
Perhaps it is the unusual size and shape, or the small, delicate piece of wagyu inside, that makes the cooking instructions a bit complicated. They involve taking the mooncake out of the oven after it is done, then placing it back in to brown the top.
“This one is for people who complain that mooncakes are too sweet, too fatty or are completely unhealthy; this will be a good amount of protein instead,” Mok says.
We discovered that, without a temperature-controlled oven, it was difficult to gauge how to cook a wagyu mooncake to perfection, and we ended up overcooking the beef.
Otherwise, it is just a small round beef Wellington that is mooncake-shaped, but not quite a mooncake.


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Food and Drinks

Caviar, wagyu and truffle mooncakes: we sample 3 new fancy Hong Kong flavours

Caviar cheese mooncakes from Caviar Cakery in collaboration with Roucou. This decadent creation was one of three that Post staff sampled ahead of the Mid-Autumn Festival 2025. Photo: Roucou

Mooncakes from Truffle Bakery. Photo: Truffle Bakery

Caviar Cakery and Roucou’s mooncakes are made with dried, pressed caviar surrounded by cream made from  Hokkaido mascarpone, white cheddar and Parmesan. Photo: Caviar Cakery

Wagyu beef Wellington mooncakes from Steak King. Photo: Steak King

How to donate mooncakes and recycle boxes in Hong Kong during Mid-Autumn Festival 2025

Production of mooncakes at Tai Tung Bakery’s factory in Tuen Mun. Photo: SCMP

Hong Kong charities like Feeding Hong Kong tackle Mid-Autumn Festival food waste by redistributing surplus treats to those in need. Its “Mooncake Madness” drive redistributes excess mooncakes to senior centres, after-school clubs, crisis centres, charity kitchens, refugee, and new immigrant community centres and other non-profit programmes. Photo: Feeding Hong Kong

Mooncakes are filled with sweet or savoury fillings and often have a salted duck egg yolk in the middle. Photo: Shutterstock

Gabrielle Kirstein is the founder and CEO of Feeding Hong Kong. Photo: Kong Yat-pang

Since 2018, Feeding Hong Kong’s “Mooncake Madness” food drive has turned surplus into social good by redistributing more than 225,000 mooncakes. Photo: Feeding Hong Kong

Naveen Sadhwani is the founder of Hanuman Charity. Photo: Edmond So

Greeners Action organises a mooncake box recycling programme every year. Photo: Greeners Action

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

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

We tried new offerings from Truffle Bakery, Caviar Cakery x Roucou and Steak King to see if they’re hits or misses


We tried new offerings from Truffle Bakery, Caviar Cakery x Roucou and Steak King to see if they’re hits or misses.


Mid-Autumn Festival

Hong Kong

Hong Kong culture

Caviar, wagyu and truffle mooncakes: we sample 3 new fancy Hong Kong flavours

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}We tried new offerings from Truffle Bakery, Caviar Cakery x Roucou and Steak King to see if they’re hits or misses

1. Truffle Bakery

We tried new offerings from Truffle Bakery, Caviar Cakery x Roucou and Steak King to see if they’re hits or misses