The ‘timeless delicacies’ on the coronary heart of the Mid-Autumn Pageant
Chef Ryu Osaki pulls trays of golden-yellow mooncakes from the piping scorching pastry oven. The fragile, buttery cookie casing crammed with dense, tiger-orange custard cream bears a ultimate hallmark of its origins: a phoenix emblem pressed into its prime.
“Whereas the components are Japanese, the recipes are primarily based on conventional Cantonese flavors,” says Osaki, government Chinese language chef at The Peninsula Resort’s Hei Fung Terrace, of his delicate creations central to any celebration of the Mid-Autumn Pageant. “We take particular care to ship genuine flavors fairly than localizing it to Japanese tastes.”
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