Mooncakes and cocktails for every taste

PARKROYAL COLLECTION Marina Bay

Whether your tastes lean towards sustainability or extravagance, Edward Chong of Peach Blossoms restaurant has a mooncake selection to suit you. In his latest Mid-Autumn festival collection for the PARKROYAL COLLECTION Marina Bay, Chong’s lineup of  traditional and modern mooncakes comes in a choice of two uniquely designed cases that  make perfect keepsakes.

The Celestial Chest holds a set of four mooncakes in a reusable box made of paperboard and medium-density fibreboard, decorated in pastel green-beige botanical motifs to reflect the garden-in-a-hotel concept. When the festival is over, the box can be upcycled to hold your favourite watches.

But for a little more drama, pick the whimsical miniature “bird cages” inspired by the hotel’s signature pavilions on the fourth floor. The Moonlit Pavilion features intricately woven wooden strips to form a minimalist lantern shape. This limited edition gift set is also easily upcycled as a bedside lamp.

Meanwhile, pick from a range of traditional mooncake flavours such as Double Yolk with Lotus Paste; Assorted Nuts with Chicken Ham, Lychee and Wolfberries; and the crowd favourite Charcoal Black Sesame Paste with Melon Seed and Gold Dust. If you can’t decide, the Delightful Four Collection lets you enjoy a variety of tastes. Pre-orders are now open at https://bit.ly/prsmb-eshop. Purchases can be picked up at the hotel lobby from July 24 to Sep 29 at the hotel lobby. 

Pan Pacific Singapore

At the newly refurbished Pan Pacific Singapore, soaring to new heights is its new mission statement, and how better to reflect its flighty ambitions than through its brand new destination bar PLUME? 

Paying homage to indigenous birds of Singapore and South-east Asia, PLUME welcomes guests with an array of exclusive cocktails and a locally-inspired bar menu.

The cocktails – with endearing names such as Pink-Necked Green Pigeon, Blue-tailed Bee-eater and Chestnut Winged Cuckoo – are the result of a collaboration between bar consultants Compound Collective and PLUME’s head mixologist Ong Jun Han.

Located within the grand atrium, PLUME boasts a rich Art Deco design with a contemporary vibe. A conversation piece is its textured monstera leaf-patterned feature wall, which upon closer inspection will reveal an array of birds hiding amidst the greenery.

Sip on the aforementioned cocktails that are inspired by the individual birds. The Pink-Necked Green Pigeon is a fruity concoction that embraces the pigeon’s fruit-and-leaves diet. The Banded Woodpecker tests the boundaries with an unconventional recipe that includes Green Ant Gin and oak moss.

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To whet your appetite, the bar menu also has avian influences. Executive sous chef Thorsten Killian serves up iterations of local dishes such as Bird Food – crisp lotus root chips topped with housemade salmon floss, to be dipped in whipped onion cream. Perched Together refers to chicken rendang croquettes on a nest of crispy leeks, served with creamy rice and egg puree in an eggshell.

For a more private experience, there’s the Nest, available for private parties. If you’re not afraid of heights, party on.