Goodwood Park Hotel Mooncake 2013

Celebrating this year's Mid Autumn Festival, Goodwood Park Hotel introduces a repertoire of fruity snowskin delights and traditional baked favourites.

The Snowskin Combo ($54) comes with 4 pieces of delectable mooncakes in an elegant box. Inside the box, there are Pink Guava with Passionfruit and Rambutan ($26 for 2pc, $46 for 4pc), Mango with Pomelo ($26 for 2pc, $46 for 4pc), Cempedak ($32 for 2pc, $56 for 4pc), Mao Shan Wang Durian ($42 for 2pc, $72 for 4pc).

Specially mentioned is the newly created Pink Guava with Passionfruit and Rambutan Snowskin Mooncake is a fine refreshing balance of sweet and tangy flavours from a novel blend of pink guava and passionfruit, as well as juicy rambutan bits for bite. The light aromatic scent of passionfruit makes the pale jade gem even more beguiling.

True to the hotel's legacy of creating durian delicacies, this year's range of durian snowskin treats will not disappoint. Other than the signature D24 and Mao Shan Wang Durian, the highly popular Red Prawn Durian makes its snowskin mooncake debut.

The ultimate treat for durian lovers, the limited edition Premium Durian Snowskin Combo showcases a quartet with fillings made with quality durians, Mao Shan Wang D24, Red Prawn, D88 and Butter. Worth coveting is the limited edition Durian Snowskin Twin Treasures; a pair of giant 12cm masterpieces generously made from the fresh pulp of D88 and Mao Shan Wang.

In keeping with tradition, the hotel also showcases a handcrafted selection of baked mooncakes such as White Lotus Seed Paste with Single Yolk, Lotus Seed Paste with Double Yolk and Assorted Nuts with Ham.


Mooncake Enquiries
Time: 9am - 7pm (Mon-Fri), 9am - 1pm (Sat, Sun & PH)
Tel: +65 67301867/1868
Fax: +65 67301891
Email: mooncake@goodwoodparkhotel.com
Website: festivepromotions.goodwoodparkhotel.com

Mooncake Booth Location
Collection and direct purchases,
Deli at Goodwood Park Hotel Lobby, 9am - 9pm (5Aug - 19Sep)
Collection of pre-orders only,
Festive Deli next to red carpeted stairs, 10am - 8pm (3Sep - 19Sep)

Takashimaya B2 Square (21Aug - 19Sep)
Jurong Point (26Aug - 18Sep)
VivoCity (28Aug - 19Sep)
Junction 8 (2Sep - 18Sep)
Parkway Parade (2Sep - 18Sep)
Lot One (2Sep - 18Sep)
Chevron House (2Sep - 19Sep, Mon-Fri, excl. PH)
Nex (2Sep - 19Sep)
Jem (3Sep - 19Sep)
Century Square (4Sep - 19Sep)
Compass Point (6Sep - 19Sep)

Singapore Restaurant Week October 2013

The bi-annual gourmet event Singapore Restaurant Week organised by DiningCity is back in its 7th edition from 7 to 13 October 2013. For this edition, a healthy gourmet options will be available for health conscious food lovers. In addition, new dining experience and establishment such as Oca Grassa, Blue Bali on Cluny, East8, Fern & Kiwi Bar & Eatery, Hashi and Prive Grill will be joining Singapore Restaurant Week October 2013 for the first time.

Restaurant Week concept comes with a 3 course meal at participating top restaurants. Embarking on an exclusive Tasting Trail to get a taste of what Restaurant Week is all about, our first stop is at Taratata Bistrot at Keong Saik Road helmed by Chef Bertrand Raguin and Chef Philippe Nouzillate who prepared our starter. Starter was Cassolette d'Escargot aux Champignons et Concassee de Tomate, oven baked cocottee of escargots with mushrooms and tomato concasse.

Moving on from French to Italian, our 2nd stop brought us to Latteria Mozzarella Bar at Duxton Hill. The trendy casual dining trattoria is helmed by Chef Beppe de Vito. We were treated to the mains that will be featured on the restaurant week's menu, Grilled Halibut with Saffron Potato and Lobster Sauce and Suckling Pig Porchetta with Peaches and Salmoriglio.

The last course of the tasting trail which is dessert brought us to Hashi Japanese Restaurant which is helmed by Tadashi Takahashi. We were very privilege to have the Wagashi that is flown daily from Ganyuudou, Shizuoka to Hashi which is a traditional handcrafted sweets and desserts for 5 generations since the Meiji era, 1868, inheriting the craftmanship from generation to generation. 5th generation Master Wagashi Chef Hiromori Uchida keeps the tradition of handcrafting to shape the mochi (finely milled flour) into flowers, such as cherry blossom, chrysanthemum, lily of the valley, and peony.

Booking online will start from 11th September 2013 at www.restaurantweek.sg. American Express Cardmembers^ enjoy exclusive priority booking privileges from 4 September 2013 before booking is open to the public.

^Applicable to all American Express Cards issued directly by American Express International Inc. in Singapore (excluding American Express Corporate Cards and American Express Cards issued by DBS, UOB and EZ Link Pte Ltd)