MOONCAKE sellers are over the moon this year, with consumers biting into new and in some cases, unusual flavours they have put out to beat the competition.
Hotels and other outlets gunning for a bigger slice of the pie no longer offer just the traditional confection with lotus seed paste, but are baking ones with exotic fillings such as kiwi fruit, custard and peanut butter.
These are among the new varieties put out this year to whet the appetite of those celebrating the Mid-Autumn Festival, the 15th day of the eighth lunar month.
Other recent flavour innovations some say gimmicks include mooncakes stuffed with durian and green tea-based fillings, ice cream, and even low sugar versions.
The wide choice and aggressive marketing have resulted in many shops reporting record sales.
Goodwood Park Hotel, best known for its durian mooncakes, expects to rake in S$1.5mil (RM3.36mil) through sales of 75,000 boxes up from S$1.4 mil (RM3.22mil) last year while The Regent Hotel has already sold 60% more than the year before as of early last week.
Others like Marriott Hotel and the Tung Lok restaurant chain also reported good business. The Straits Times/Asia News Network
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