From durian-filled snowskins to French pastry creations and elaborate keepsake boxes, these are the mooncakes worth gifting in Singapore this Mid-Autumn Festival.
Mid-Autumn Festival is one of Singapore’s biggest gifting occasions, and the city’s hotels, restaurants and pastry chefs are becoming increasingly creative with the humble mooncake. Traditional white lotus paste and salted egg yolks remain firmly in the mix, but the 2026 collections also embrace cempedak, matcha, Champagne, pistachio, whisky and even black truffle. Presentation has become equally important, with musical boxes, lanterns, tea sets and reusable vanity cases turning the seasonal treat into a keepsake. Whether you favour the classics or something altogether more contemporary, these are some of the best mooncakes in Singapore for 2026.
Andaz Singapore
Tropical flavours give the Mid-Autumn tradition a Singaporean spin at Andaz Singapore. The halal-certified baked collection from Cantonese restaurant 5 ON 25 introduces Cempedak Coconut Bliss, combining the distinctive fruit with coconut, pandan and macadamia nuts. Returning favourites include the Silver Lotus Double Yolk, Signature Tea with osmanthus, oolong and pu’er, and Red Date Jubilee, which draws inspiration from cheng tng. The presentation is equally considered, with lattice patterns and floral detailing inspired by the restaurant’s interiors. For gifting, boxes are available with two or four mooncakes, while the limited Collector’s Edition developed with French porcelain house LEGLE pairs the pastries with an exclusive teapot and cup set.
Contact: https://shop.andazsingapore.com
Cedric Grolet Singapore
French pastry technique meets Mid-Autumn tradition at Cedric Grolet Singapore, where the celebrated pâtissier has created a Singapore-exclusive collection. Four baked mooncakes comprise Passion Fruit Coconut, Cherry Matcha, Lemon Vanilla and Raspberry Lime, each using lotus paste as a foundation for Grolet’s fruit-driven flavour combinations. Lemon Vanilla is particularly intriguing for fans of the chef, recalling the bright citrus notes associated with his famous trompe-l’œil lemon. His signature chocolate-shell mooncakes take a more patisserie-led approach. Hazelnut layers praline, sponge, caramel, hazelnut gel and marzipan beneath chocolate, while Raspberry combines fresh fruit and raspberry gel with vanilla almond praline and sponge. The collection is available from 26 August to 25 September 2026.
Contact: https://cedric-grolet.com
Four Seasons Hotel Singapore
Jiang-Nan Chun brings plenty of choice to the table at Four Seasons Hotel Singapore, balancing traditional favourites with some of the season’s more unusual combinations. New baked options include Low Sugar Maple White Lotus Paste with Walnut, alongside Tropical Lychee White Lotus Paste with Cranberry and Goji Berries. The snowskin selection moves in a more contemporary direction with Custard Bird’s Nest and Balsamic Strawberry, while Kunafa Pistachio Pandan Chocolate brings Middle Eastern and Southeast Asian flavours together. Mao Shan Wang Durian also returns for those who prefer something unmistakably local. Traditionalists are not forgotten, with Silver Lotus Paste with Double Yolk and Charcoal Black Sesame with Mochi among the baked choices. Mixed medleys make it easy to sample several flavours in one box.
Contact: https://shop-fssingapore.myshopify.com
Goodwood Park Hotel
Goodwood Park Hotel has long been synonymous with durian desserts, so it is fitting that the fruit takes pride of place in its Mid-Autumn collection. The D24 Durian Kunafa Snowskin Mooncake pairs the hotel’s signature durian with macadamia nut paste and crisp kunafa, introducing crunch to the typically soft pastry. Elsewhere, Avocado Gula Melaka combines creamy avocado mousse with the smoky sweetness of palm sugar, while Pink Guava and Jambu offer a brighter, fruitier alternative. The selection sits alongside traditional baked mooncakes and playful gifting options, including the Jade Bunny set of rabbit-shaped snowskin mooncakes filled with lotus seed paste and melon seeds. It is a collection that confidently leans into Singapore’s love of tropical flavours.
Contact: https://goodwoodparkfestive.oddle.me
Janice Wong Singapore
Leave it to Janice Wong to turn mooncakes into edible art. The Singaporean pastry chef and chocolatier looks towards flowers, tea, citrus and Asian flavours for her 2026 collection. The Baked Floral Mooncake assortment features Osmanthus Honey, Jasmine Green Tea, Hibiscus Yuzu and Milk Oolong Bergamot Peel, offering aromatic flavours that move away from heavier traditional fillings. Another collection ventures into Black Sesame Pecan Tangerine Peel, Chocolate Sea Salt Black Truffle and Pistachio Longan Red Date. Those drawn to Wong’s chocolate work can opt for creations such as Aged Pu’er Mandarin Lotus Seed Praline Sea Salt or Pistachio Yuzu Salted Caramel. For gifting, the eight-piece limited-edition lantern box adds a decorative centrepiece designed to remain useful beyond Mid-Autumn Festival.
Contact: https://janicewong.online
Man Fu Yuan
Singapore’s neighbourhoods provide the inspiration for Man Fu Yuan’s Nanyang Reverie collection at Frasers House, a Luxury Collection Hotel. Four colourful snowskin mooncakes trace the cultures surrounding Bugis. Emerald Chendol combines pandan snowskin, red bean, jackfruit and gula melaka truffle, while Nanyang Charcoal Coffee surrounds dark chocolate with the roasted aromas associated with traditional kopitiams. Velvet Milk Tea takes its cue from nearby Golden Mile, pairing milk tea with orange and white chocolate, and Rose Syrup, Cream and Lychee references the heritage of Arab Street. Low-sugar baked classics are also available, alongside a premium collection featuring Spiced Pineapple and Winter Melon with Citrus Peel and Melon Seeds. Keepsake tins and tea sets complete the gifting proposition.
Contact: www.manfuyuansg.com
Pan Pacific Singapore
Tradition leads the way at Hai Tien Lo, although Pan Pacific Singapore has introduced just enough novelty to keep its 2026 collection interesting. Executive Chinese Chef Edden Yap and his team have created a new Roselle with Wolfberries and White Lotus Paste Baked Mooncake, bringing fruit and floral notes to the familiar lotus filling. It joins signatures such as the aromatic Hai Tien Lo No. 1 Tea Baked Mooncake, alongside Single Yolk and Double Yolk White Lotus Paste varieties. For durian devotees, the creamy Mao Shan Wang Durian Snow Skin Mooncake returns. Gifting receives special attention too. The Premium Four Treasures set arrives in a floral two-tier box containing four mooncakes, a teapot, two cups and a tin of Hai Tien Lo No. 1 tea.
Contact: www.panpacific.com
Peach Blossoms
Executive Chinese Chef Edward Chong takes a contemporary approach to the Mid-Autumn Festival at Peach Blossoms in PARKROYAL COLLECTION Marina Bay. New for 2026 is the Charcoal Lychee with Longan, Wolfberries and Okinawan Brown Sugar Mochi, which combines lychee tea-infused paste with dried longan and a chewy brown sugar centre. The collection also features Charcoal Peach Long Jing with Okinawan Brown Sugar Mochi and the reassuringly traditional low-sugar Double Yolk with White Lotus Paste. This year also introduces the compact Opulence Duo box for more intimate gifting, alongside larger four-piece presentations. For something more elaborate, Celestial Treasures adds artisanal Da Hong Pao and Fo Shou Xue Li teas, plus a teapot and teacups, turning the mooncakes into a complete tea ritual.
Contact: https://eshop-prsmb.panpacific.com
Raffles Singapore
Raffles Singapore gives its famous snowskin mooncakes a spirited update for 2026. The new Whisky & Lapsang Souchong Truffle Snow-Skin Mooncake combines whisky with the distinctive smoke of the Chinese black tea, creating one of this year’s more grown-up flavour profiles. A second newcomer, Matcha & Raspberry Truffle, balances earthy green tea with the acidity and sweetness of raspberry. Both join the hotel’s long-standing Champagne Truffle Snow-Skin Mooncake, which remains one of the collection’s signatures. Traditional baked alternatives include Double Yolk with Macadamia Nuts and White Lotus Paste, while Pine Nuts with Macadamia Nuts and White Lotus Paste offers a yolk-free filling. It is a range that neatly bridges the grandeur associated with Raffles and Singapore’s increasingly adventurous mooncake culture.
Contact: www.rafflescelebrations.com.sg
Ralph’s Coffee
One of the season’s most playful presentations comes courtesy of Ralph’s Coffee. Rather than another conventional mooncake chest, the fashion brand has created a vintage-inspired camper van in its signature green and white palette. The illuminated collectible sits on a miniature grass platform and comes accompanied by a Polo Bear-ista figurine, making the packaging as much of a talking point as its contents. Inside are six mini mooncakes split between two flavours. Salted Butterscotch Brownie offers a rich dessert-like option, while Coffee Custard Yolk in Chocolate Skin plays directly to the café’s identity. With three pieces of each flavour, the SGD 128 set is designed for sharing and provides a lighthearted alternative to Singapore’s more traditional hotel mooncake collections.
Contact: www.ralphlauren.com.sg
Sheraton Towers Singapore
Nostalgic Singaporean flavours shape the 2026 collection from Li Bai Cantonese Restaurant at Sheraton Towers Singapore. The new Honey Pineapple Baked Mooncake takes cues from the pineapple tart, placing a bright fruit filling inside golden pastry. Over in the snowskin selection, Mini Caramel Kaya draws on traditional Hainanese kaya, transforming the familiar breakfast spread into a chilled Mid-Autumn treat. A Mini Sea Salt Truffle Dark Chocolate version offers something richer, while White Lotus Seed Collagen Paste with Single Yolk caters to those who prefer the classics. The gifting experience extends beyond the box through a collaboration with coffee capsule specialist MORNING. The first 1,000 customers purchasing at participating booths receive a complimentary coffee and tea capsule pairing experience, subject to availability.
Contact: https://shopatsheratonfestive.oddle.me
Singapore Marriott Tang Plaza Hotel
Wan Hao Chinese Restaurant embraces both tradition and experimentation for Singapore Marriott Tang Plaza Hotel’s 2026 collection. Five new flavours lead the line-up. The baked selection includes Da Hong Pao Tea with Cranberries and Golden Raisins, plus Honey Hawthorn with Pecan Nuts, while the snowskins move into dessert territory with Sea Salt Chocolate and Baileys Praline, Matcha with Balsamic Strawberry Praline, and Milk Chocolate with Hazelnut Praline. For something particularly decadent, the premium Golden Black Truffle Baked Mooncake combines white lotus paste with 24-month dry-aged Parma ham, pistachio, salted egg yolk and pieces of black truffle. Presentation draws on local identity too, with a Golden Trellis Box inspired by the hotel’s architecture and a Golden Tingkat Box referencing Singapore’s traditional tiered food carriers.
Contact: https://mooncake.celebratorydelights.com
The Capitol Kempinski Hotel Singapore
Few Mid-Autumn boxes are likely to command as much attention as those from The Capitol Kempinski Hotel Singapore. The centrepiece of the 2026 collection is an illuminated musical box shaped like a glasshouse, complete with floral engraving, a suspended moon and a gold ceramic trinket tray topped by a bunny ornament. Another burgundy lacquer design conceals a custom tic-tac-toe set, bringing an element of play to festive gatherings. Three new mooncakes accompany the elaborate packaging: Red Bean Pine Nuts with Orange Peel is baked, while Chocolate Pistachio Crunch and Strawberry Mochi arrive in snowskin form. Returning favourites include Lava Custard, Mao Shan Wang Durian and Champagne Truffle, providing enough variety to match the spectacle of the presentation.
Contact: https://shop-capitolkempinski.myshopify.com
The Ritz-Carlton, Millenia Singapore
Mooncake gifting becomes a travel accessory at The Ritz-Carlton, Millenia Singapore, where the Mid-Autumn Artistry Collection is presented in three reusable vanity cases. The Rosette, Botanical and Periwinkle designs are made with pebble-grain exteriors, smooth interiors and zip closures, allowing them to be repurposed after the festival. Two new flavours headline the pastries. Lychee Rose Red Bean Paste with Macadamia Nut brings floral and fruity notes to a baked mooncake, while the Mini Snowskin Rosé Champagne Truffle is created with Champagne Barons de Rothschild and features a white chocolate truffle infused with Rosé Réserve Champagne. Every vanity collection also includes entry into The Grand Reverie Draw, whose grand prize is a four-day, three-night trip to France for two.
Contact: www.summerpavilion.com.sg