[SG] Thye Moh Chan | 泰茂棧 - mooncakes like no other!Thursday, September 19, 2013
Happy Mid-Autumn Festival! A yearly affair with the mooncakes, we were pretty sick of the usuals we got at the annual Taka fair. A trip to Toast Box got us in touch with BreadTalk Group’s latest addition – Thye Moh Chan. Tapping on the strategic locations of Toast Box, where they were promoting Thye Moh Chan’s mooncake vouchers for sale, we decided to give it a shot since my parents had enjoyed the tau sah piah we bought back earlier.
A familiar name with the older generation especially the tau sah piah lovers, it prides itself upon handmade pastries even till today. We got ourselves a box of 4 different flavours for $24.80/box, packed on the spot for us.
Teochew Double Delight 潮州双拼饼
As Teochews, this traditional pastry we’ve had from young was a hit with us! A layer of red bean paste and another layer of winter melon mixed with melon seeds, white sesame, glutinous rice flour, and bits of dried orange peel to give a refreshing taste to the sweetness. Well complemented with buttery fluffy pastry flakes, we loved how it wasn’t too sweet nor too oily, yet bringing out the fragrance of the butter pastry.
Sweet Tau Sah Piah (Single Yolk) 甜豆沙 (单黄)
This is a classic for me, always preferring the sweet to the salty when it comes to tau sah piah, the opposite from my family. Simple yet done well, the lotus paste was smooth yet not leaving traces of excessive oil used in the mixing. I typically pick out the salted egg yolk but this was lain at the bottom forming a layer of it, making it impossible to remove. Eating it together with the sweet paste, it was a pleasant combination with a slight salted twist to the otherwise jelat sweetness. Paired with the light buttery flakes, this left me contented with my simple piece.
Salty Tau Sah Piah (Single Yolk) 咸豆沙 (单黄)
I’m never a fan of this as I’ve always found it too salty and grainy for my liking. This, however, managed to pacify me with its moderate taste. Salted and well complemented with the fluffy skin, eating this can be quite a mess with the green bean bits falling apart anytime. Best way to eat it? Pop the whole thing into your mouth and slowly savour the saltiness coming through with the fragrance of the skin. Delish in a mouthful!
Yuan Yang 鸳鸯
This was the highlight for all of us, with fried shallots, white sesame, spicy pork floss, savoury mung bean paste and salted egg yolk. Incorporating the signature floss that we’re all so familiar with from BreadTalk, it sounded kinda odd initially but it went down surprisingly well! Interesting combination, I loved how the sweetness of the floss complemented the salted egg yolk and mung bean paste well, so that it wasn’t overpowering and added a slight spicy touch to it. The varying textures also went very well, exciting your tastebuds with different touch every mouthful! This was so good we couldn’t get enough of it!
A different take on mooncakes, some might argue that it’s just a bigger version of tau sah piah, and a lot more pricey. There’s no denial on that, we thought it was quite a smart move to ride on the wave and package it as ‘mooncakes’. Unconventional yet satisfied our palates well enough!
Overall Verdict: 8.5/10
Thye Moh Chan 泰茂棧