Fly me to the moon

Mid-Autumn season seems to be getting bigger and more elaborate year after year. There are scores of mooncake permutations in the market these days, from traditional baked lotus paste varieties to novel snowskin flavours. But your treats don't have to be relegated to just these versions.

For this year's celebration, why not try something unique, woven with a touch of luxe. Revel in Shangri-La's Signature Mini Baked Custard with Bird's Nest, made available for the first time in Singapore.

This sublime handcrafted treat is a creation of Shang Palace's Executive Chinese Chef Mok Kit Keung, who was previously at the helm of the two Michelin-starred Shang Palace at Kowloon Shangri-La, Hong Kong. The chef, who has over 35 years of culinary experience in traditional Cantonese cuisine, is known for having a penchant for nourishing, premium ing…