The chefs at award-winning Shanghai restaurant at JW Marriott Kuala Lumpur have designed a unique selection of uniquely handcrafted mooncakes this Mid-Autumn Festival, each creation paying tribute to this celestial tradition. Handcrafted by skillful Dim Sum Chef Kong Sok Wah and his team, these parcels of sweet pastry are the perfect gifts for loved ones and colleagues.

This Mid-Autumn Festival a lineup of signature classics make their anticipated return with flavours such as Snow Skin Fermented Black Garlic with Salted Egg Yolk and the delicate Snow Skin Shiro Umeboshi with Green Tea. The popular Snow Skin Durian Paste with Truffle is also available this year for durian enthusiasts and these delights are made with fresh Musang King durians and encased in a delicate chilled snow skin, a truly decadent combination.

Effortlessly fusing traditional ingredients with modern flavours, Chef Kong presents three new creations this year – Baked Pandan Paste with Salted Egg Yolk, Baked Green Tea Paste with Salted Egg Yolk and Snow Skin Custard Paste with Mint. Aromatic and finely balanced, each mooncake is the perfect addition to any family gathering or celebration.

Those who prefer traditional flavours will take pleasure in favourites such as Baked White Lotus Paste with Salted Egg Yolk, Baked Black Sesame Paste, Baked Bamboo-Charcoal Paste with Salted Egg Yolk and Deep-Fried Crispy Yam Paste.

Available from 28 August to 10 October, a box of 6 mini mooncakes is priced from RM93.28 nett and a box of 4 large mooncakes are priced at RM178.10 nett. For orders and more information, please call Shanghai at +60 3 2719 8288 or email shanghairestaurant@ytlhotels.com.my.