The Professional edition judges (from left) Chu, Tan, Esther, Lau and Yong facing the challenge of tasting durian mooncakes. — Photos: SIA HONG KIAU/The Star
THE flaky, melt-in-your-mouth Teochew Mooncake by Ruyi, one of the properties under The Oriental Group of Restaurants, won the judges’ hearts (and stomachs) and was crowned champion in the Traditional Baked category at The Star Mooncake Awards 2020.
The second and third spots went to One World Hotel Petaling Jaya’s Pandan Lotus Paste (Low Sugar) and Grand Imperial Group’s Melon Seed with Red Bean Paste, respectively.
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The Star Mooncake Awards 2020
The Professional edition judges (from left) Chu, Tan, Esther, Lau and Yong facing the challenge of tasting durian mooncakes. — Photos: SIA HONG KIAU/The Star
New World’s festive tiffin carrier came in third in the Best Packaging category. The hotel also tied in third spot in the Best Presentation category with its striking red-themed decor.
The Dorsett Signature Blue Mooncake claimed third place in the Snow Skin category.
Hilton’s entries this year are its Bulgarian Blush (featuring custard cream cheese, Bulgarian Rose petal jam and pine nuts) in the Snow Skin category as well as its ‘Royal Midnight’ mooncake box turned jewellery case in the Best Packaging category.
Grand Imperial Group’s Melon Seed with Red Bean Paste Mooncake alongside its Lotus Paste Double Yolk, White Lotus Single Yolk and Pandan Lotus Paste Single Yolk.
Shangri-La Hotel took top spots in the Creative category with its Ping Pei Dark Chocolate with Almond (bottom right) and Best Packaging category with its ‘Over the Moon’-themed lantern. Also seen here is its Pandan Lotus Paste with Black Sesame and Bird’s Nest Mooncake.
Resorts World Genting’s elegant teahouse setting took second place in the Best Presentation category. Tea is usually served with mooncakes to aid digestion.
One World Hotel’s Pandan Lotus Paste flavour clinched a prize. The hotel also submitted its Supreme Mixed Nuts, Red Bean Paste and White Lotus Paste with Single Yolk flavours.
Le Meridien’s – Yuzu Calamansi with Confit Orange Peel and Signature Illy Coffee Snow Skin with Soft Peanut Mochi Heart – tied for third placing in the creative category. Its vintage trunk designed jewellery box is also worthy of an award.
Award newcomer EQ Kuala Lumpur’s Yuzu Pandan with Pumpkin Seeds (top left) took the second spot in the Snow Skin category. Its other entries are (clockwise from top right) Taro with Red and Black Goji, White Lotus with Dried Fruit, Green Tea Red Bean with Mixed Nuts and Rose Lychee (centre).
Pullman Kuala Lumpur’s Oriental-themed decor won first place in the Best Presentation category.
Mandarin Oriental’s Snow Skin Cheese with Strawberry and White Lotus Paste (in pink). Also seen here are its Lotus Paste with Single Yolk and Single Origin Milk Chocolate with Caramel Sesame and Hazelnut Gianduja.
Ruyi’s Teochew Mooncake (left) was crowned champion in the Traditional Baked category. The group’s Shanghai Mooncake (right)took top spot in the same category last year.
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