This year’s Mid-Autumn Festival lands on September 25, 2026, and Singapore’s bakeries, hotels, and specialty shops are rolling out their most creative mooncake collections yet—ranging from time-honored classics like lotus paste to bold newcomers like durian kunafa and pink guava. Whether you’re a purist loyal to baked crusts or a fan of modern snowskin varieties, the island offers an impressive array of options for every palate and budget. Here’s a curated guide to the most promising spots to secure your mooncake fix this season.
A Legacy of Craftsmanship
Chinatown Tai Chong Kok Confectionery Hue Kee has been a household name for over three decades, with outlets in Aljunied, Alexandra Village, and Chinatown. The Alexandra Village location remains unapologetically old-school—cash-only, no frills—and draws loyal customers for its preservative-free mooncakes that maintain consistent quality year after year. The bakery uses premium ingredients like superior-grade lotus seed from Hunan, Chinese olive kernels, bromate-free flour, and cholesterol-free groundnut oil.
Classics include lotus and low-sugar white lotus mooncakes, along with savory options such as assorted seeds and ham, rose petal red bean with melon seeds, and salty-sweet green bean with melon seeds. Modern snowskin variations feature lotus paste with macadamia, black sesame paste, jasmine green tea, and an alcoholic range with truffle and chocolate ganache mooncakes spiked with champagne, rum and raisin, lychee martini, or Baileys.
Orders run from August 13 to September 25, with delivery and self-collection available at its Aljunied headquarters, Alexandra Village, or Chinatown.
Luxury with a Twist
The Ritz-Carlton, Millenia Singapore elevates the mooncake experience with its Mid-Autumn Artistry Collection 2026. The limited-edition lineup comes in three collector’s vanity cases—The Rosette, The Botanical, and The Periwinkle—crafted from pebble-grain leather and designed to be repurposed as travel cases. Inside, classic flavors sit alongside bolder creations, including a new lychee rose red bean paste with macadamia nuts, and mini snowskin rosé champagne truffle made with Barons de Rothschild Rosé Réserve Champagne.
Every vanity case purchase enters buyers into The Grand Reverie Draw, where the grand prize includes a four-day, three-night French experience for two, with return flights, luxury stays, a visit to the Champagne Barons de Rothschild House, and gourmet dining.
Orders are available online through September 24, or at Colony Bakery through September 25.
Mandarin Oriental, Singapore teams up once again with Hong Kong luxury fashion house Shanghai Tang for its second collaboration, Moonlit Elegance. Inspired by the brand’s jasmine flower motif, the green box doubles as a jewelry case with a built-in mirror, and includes two fine bone china dessert plates and matching forks.
Standouts include the assorted nuts with royal chilli sauce—a crunchy, subtly spicy twist on classic mixed nuts—and the black sesame with mochi, which pairs a rich nutty paste with a chewy center. The classic white lotus paste mooncake remains smooth and well-balanced, never cloying.
Orders are available online for delivery and self-collection through September 25.
Teochew Specialists and Halal Options
For proper Teochew-style mooncakes, Ju Signatures is the go-to, helmed by veteran Chef Wong Kok Shyong, formerly of The St. Regis Singapore. His signature flaky Teochew orh nee yam mooncake features a layered, buttery crust that gives way to luscious yam paste requiring four hours of preparation. Flavors include plain, single yolk, pumpkin, and mochi salted egg lava—the latter especially popular for its balanced richness.
Other offerings include flaky Teochew salted egg lava purple sweet potato mooncake, traditional Cantonese low sugar mooncakes, and a wu ren (mixed nuts and fruits) option. The mini champagne truffle with pure white lotus paste snowskin mooncake is said to rival Raffles Hotel’s iconic version.
Mooncakes are available at booths in Takashimaya, VivoCity, and Nex, as well as at its restaurant at 4 Maju Avenue.
Andaz Singapore keeps things inclusive with its halal-certified baked mooncakes. The new Cempedak Coconut Bliss combines cempedak, creamy coconut, pandan, and macadamia nuts for a tropical twist. Returning favorites include Red Date Jubilee, featuring red dates, longan, and melon seeds as a nod to cheng tng, and Signature Tea, which blends osmanthus, oolong, and pu’er tea into smooth lotus paste.
The packaging features lattice patterns and florals in vibrant magenta-pink, inspired by Wu Yue Ting’s private dining rooms. The Collector’s Edition includes a teapot and cup set by French ceramic house Legle.
Orders are available for delivery and self-collection through September 25 at Andaz Singapore Level 25, Takashimaya Square B2, or Duo Tower Level One.
Heritage Bakes and Daring Flavors
Goodwood Park Hotel offers one of the widest selections, from heritage bakes to adventurous new creations. The star this year is the Double Indulgence set, featuring a D24 Durian Kunafa snowskin mooncake paired with an avocado gula melaka snowskin mooncake. The former combines rich durian paste with crispy kunafa pastry and smooth macadamia nut paste, while the latter layers creamy avocado mousse with a gooey gula melaka core.
For something refreshing, the pink guava with jambu (water apple) snowskin mooncake includes guava compote and crunchy pink jambu bits, plus lime. The hotel’s durian snowskin selection remains a perennial hit, offering D24, Mao Shan Wang, and the prized Black Thorn variant.
Delivery and self-collection are available through September 20, with walk-in purchases at The Deli through September 25.
Zhen Wei has been perfecting its Teochew yam mooncakes since 2000. Its signature crispy yam mooncakes are known for light, flaky pastry encasing silky yam paste. Each parcel is fried on the day of delivery to ensure maximum freshness. With no preservatives, refrigeration is recommended, and a five-minute reheat in the oven at 150°C restores the crisp shell.
Five flavors are available: pure yam, single yolk, sesame yam, pumpkin yam, and double yolk. Find them at the Takashimaya mooncake fair or order via Shopee, where flash deals offer extra savings.
Edible Art
Janice Wong brings her artistic flair to the festival with a 2026 collection inspired by flowers, teas, and botanicals. The Limited Edition Wooden Lantern ($105) is a sculptural keepsake reminiscent of traditional paper lanterns, containing eight Floral and Tea mooncakes plus Signature Baked mooncakes, along with a ceramic plate and two forks.
The Floral and Tea collection features osmanthus honey, jasmine green tea, hibiscus yuzu, and milk oolong bergamot peel. The Signature Baked collection pushes boundaries with black sesame pecan tangerine peel and chocolate sea salt black truffle.
Mooncakes are available online for delivery and collection at Janice Wong Paragon and Republic Plaza.
The Bigger Picture
This year’s mooncake landscape reflects broader trends toward inclusivity, luxury packaging, and flavor innovation. Halal-certified options, alcohol-infused varieties, and repurposable containers signal that the mooncake is no longer just a festive staple—it’s a canvas for creativity and a reflection of Singapore’s diverse culinary scene. For those still undecided, the key is to order early, as many collections sell out before the festival arrives. Whether you’re hosting a reunion, gifting clients, or treating yourself, 2026’s offerings promise something for everyone under the full moon.