SINGAPORE — The perennial assortment of mooncakes never fails to entice with its imaginative pairing of flavours, and kitchens here are seeing continued interest in the novelty. It is near impossible to taste all that is on offer, but we’ve done the tough job of narrowing down some of the most unique orbs this season.

1. BAKED MINI MOONCAKE WITH MOLTEN MATCHA AND SALTED EGG YOLK FROM PEONY JADE

Macha and salted egg yolk. Need we say more? The two star flavours turned out to be a well-balanced union. The green tea’s uniquely astringency is delicious and not too bitter, piqued by a subtle but palpable infusion of salted egg. The result is a mildly grainy centre that oozes, even at room temperature. It is, of course, best enjoyed warm. We also like how the baked skin holds its shape, offering a good amount of bite to complement the soft centre. S$62 for a box of eight.

Call 6659 4159.

2. MINI CUSTARD 
LAVA WITH VANILLA MOONCAKE FROM 
THE RITZ-CARLTON, 
MILLENIA SINGAPORE

An impressive confection we wouldn’t mind having all year round, this delicate custard mooncake is expectedly sweet but not too cloying with only a hint of that salted egg yolk savouriness. It is, in short, delectably buttery and aromatic. Fact is, it is the distinct flavour and perfume of two varieties of vanilla that elevate this deceptively modest bake. We actually like the less-than-molten centre, which had more of a soft custard consistency. S$72 for a box of eight.

Call 6434 5286.

3. CHUI LAU HEUNG’S CRYSTAL DURIAN 
MINI MOONCAKE FROM FEI FAH NOVELTY FOOD

Another power combination. While the naturally yielding texture of snow skin pairs well with a durian paste filling, this newbie’s slightly firmer shell is just what its filling of durian flesh needs. Good looks aside, its crystal skin has a similar consistency to dim sum crystal dumplings but with more bite and bounce. Inside, it is either the bitter-sweet Mao Shan Wang or the sweet D24 durian that tasted surprisingly fresh after thawing. Even durian aficionados would approve. Available at its retail store at 39 Pagoda Street. S$59.90 for a box of six D24 (S$69.90 for Mao Shan Wang).

Call 6844 0208 or order online at https://155southbridge.com/

4. CARAMEL 
MACCHIATO TRUFFLE MOONCAKE FROM 
GRAND HYATT SINGAPORE

This may not sound terribly unique but wait, it actually boasts an unexpected retro perk — in that it tastes a lot like Kopiko Candy. The creamy concoction had just the right amount of coffee flavour coming through, carried by a base of milk chocolate and caramel that, thankfully, was not overly sweet. S$69 for a box of eight.

Call 67381234.

5. YUZU LYCHEE 
SNOW SKIN MOONCAKE FROM GOODWOOD 
PARK HOTEL SINGAPORE

The idea of a fruity mooncake amid the sea of opulent and richly flavoured options is refreshing. But few have made a concerted effort to imagine the possibilities. We like this ode to our tropical clime, and the contrast of distinctly zesty yuzu, sans its bitter tinge, with juicy lychee bits. We only wish it had a creamier quality and tasted less like a gelatinous dessert. S$33 for a box of two.

Call 6730 1867/68.

6. GULA MELAKA 
PANDAN MOCHI MOONCAKE FROM 
JANICE WONG SINGAPORE

Just when we thought novel mooncake creations could not get any more ingenious, here comes a four-layered mooncake, available in familiar yet unexpected flavours, such as BahKwa Poprocks and Ginger Flower Rojak. But we particualrly like how the gula melaka-pandan chocolate truffle complements its delicate mochi shell. These are then encased in a lightly sweetened white lima bean paste, dressed in a marbled snow skin exterior. The textures worked well together and offered a tad more contrast to look forward to. The only downside is the somewhat powdery snow skin shell, which we thought could be a little smoother. Still this mooncake was almost melt-in-your-mouth and pillow soft. S$68 a box of eight.

Call 9712 5338.