Synonymous with the Mid-Autumn Festival is the mooncake, a symbolic treat customarily gifted and shared with loved ones to celebrate togetherness and harmonious connection under the brilliance of the full moon.

Mooncakes are traditionally washed down with tea, but a little buzz to enliven festivities never goes amiss — so if you’re looking to explore fun new additions to your celebratory table, we’ve gathered some recommendations on what to pair with popular mooncake varieties. Read on for inspiration!

BAKED LOTUS SEED PASTE MOONCAKE

This archetypal mooncake stars a chewy golden crust tucked around a sweet, silky paste made with white or skin-on red lotus seeds.

Here’s what goes well with this classic:

L-R: Kühling-Gillot Hipping Riesling Grosses Gewächs 2020, Birds of A Feather's Osmanthus Tequila Sour, By Farr Farrside Pinot Noir

Kühling-Gillot Hipping Riesling Grosses Gewächs 2020

Nierstein, Germany

“Traditionally, mooncakes are paired with teas to cut through richness. The beverages I recommend are based on that reasoning.

Hailing from the Grand Cru sites in the warmer Rheinhessen region, this is a dry Riesling that boasts a fruit-forward richness. Its character and intensity match the mooncake’s rich texture. Notes of green apples, peach, lemon, and herbaceous nuances complement the flavour of the lotus paste.”

- Yong Yi Ying, Junior Assistant Head Sommelier, 67 Pall Mall

Osmanthus Tequila Sour

“This house cocktail achieves a sweet and sour flavour profile through the infusion of osmanthus flowers and oolong tea leaves. The sweet floral notes of osmanthus harmonise with the nutty richness of lotus seed paste, while a hint of sourness provides a refreshing contrast that balances the overall flavour experience.”

- Ivan Ooi, Head Bartender, Birds of A Feather

By Farr Farrside Pinot Noir

Geelong, Australia

“Generally, I approach pairing in two ways: marrying contrasting flavours for complementary effect; or combining similar flavours so they enhance one another. Beyond that, I take into consideration the mouthfeel, texture, and aftertaste of the mooncakes. The baked lotus seed paste mooncakes are velvety and rich with a touch of savouriness; therefore, a light red with fresh acidity and fruit-forward palate would be a complementary contrast to these flavours.

Fresh and fruit-forward with a balanced array of red and black fruit, bright yet supple in mouthfeel, this wine refreshes the palate and cuts through the richness of lotus seed paste mooncakes.”

- Leslie Loo, Head Sommelier, Born

Dom Pérignon Brut 2013

France

“This champagne is wonderfully balanced in aroma and acidity, with a delicately blossoming bouquet of greens, fruit, and spice. Creamy bubbles and a rich body make for a luxuriant mouthfeel that goes very well with rich desserts like mooncakes.”

- Shotaro Aoki, General Manager, Esora

Unico Zelo Esoterico 2021

Clare Valley, Australia

“This orange wine, made with a blend of Zibibbo, Gewürztraminer, Muscat, and Chardonnay grapes from Clare Valley in Australia, has unique character. Esoterico 2021 offers bright notes of fruit like grapefruit and lychee, complemented by wild herbs, tea leaves, floral hints, and a touch of spice. Its refreshing acidity balances the rich sweetness of the mooncakes.”

- Emily Chen, Head Sommelier, IRU DEN

BAKED LOTUS SEED PASTE WITH SALTED EGG YOLK MOONCAKE

This variation on a classic sports one or more salted egg yolks ensconced in smooth lotus seed paste, delivering a timeless sweet-and-salty flavour combination.

Try these pairings: 

L-R: Ximénez-Spínola Fermentación 2019, Esora's tea programme, Birds of A Feather's Smokey Manhattan

Ximénez-Spínola Fermentación Lenta 2019

Jerez, Spain

“Because the richness of mooncakes can easily become cloying and overwhelming, pairings can be tricky and need to be carefully thought out. Mooncakes with egg yolks are even richer, with an additional dimension of savouriness to be taken into consideration.

This wine is 100% made from Pedro Ximenéz grapes, over-ripened on the vine for 21 days and dried for expressive impact. Notes of raisin, dried plum, and a nutty savouriness go well with the egg yolk in the mooncake, building on the palate to create what is almost a salted caramel flavour.”

- Yong Yi Ying, Junior Assistant Head Sommelier, 67 Pall Mall

Smokey Manhattan

“We infuse this cocktail with vanilla, creating sweetness in taste and aroma. Contributing to a balanced and layered pairing of flavours is the use of peated whisky, which adds a smokiness that at once contrasts with the egg yolk’s saltiness and accents its richness.”

- Ivan Ooi, Head Bartender, Birds of A Feather

Sparkling Oriental Beauty Tea

“Brewed in-house, this tea is fruity with a hint of honeysuckle. It is infused with dry osmanthus flowers, which imparts added floral nuances. Overall, this profile pairs well with savoury elements, like salted egg yolk.”

- Kate Pascual, Assistant Manager, Esora

Pierre-Vincent Girardin Meursault Les Tillets 2019

Côte de Beaune, France

“This 100% Chardonnay undergoes no filtration or fining after ageing in traditional Burgundy barrels, which allows drinkers to experience its complexity in full. The medium-plus-bodied wine features a nice minerality, with apple and buttery notes, and a fine acidity. Because it balances the egg yolk’s saltiness and lotus paste’s creamy texture, this wine pairs wonderfully.”

- Emily Chen, Head Sommelier, IRU DEN

TEOCHEW-STYLE FLAKY YAM PASTE MOONCAKE

Also known as the thousand-layer mooncake, this Mid-Autumn staple is distinguished by its delicate flaky crust — made from two types of dough layered around creamy yam paste, then baked or deep-fried.

Pair this mooncake with:

L-R: Masumi Sparkling Junami Ginjo, Birds of A Feather's Amoy Sling

Masumi Sparkling Junmai Ginjo

Suwa, Japan

“This sake undergoes a secondary bottle fermentation, like sparkling wine. Its fine bubbles cut through the greasiness of the pastry, while a slight umami lifts the earthiness of the yam. The lactic notes in the sake highlight the creaminess of the yam paste.”

- Yong Yi Ying, Junior Assistant Head Sommelier, 67 Pall Mall

Amoy Sling

“Our Amoy Sling is made with pineapple rum, Bénédictine D.O.M., Heering and a dash of ginger. This creates a profile of spicy notes, sweetness, and subtle sourness; enhancing the delicate sweetness of the Teochew-style mooncakes through a nuanced interplay of contrasting tanginess and spiciness.”

- Ivan Ooi, Head Bartender, Birds of A Feather

Champagne Boizel Joyau de France 2004

Epernay, France

“This wine is aged for 14 years on lees, a blend of Pinot Noir and Chardonnay. It has an intense and concentrated bouquet of fresh floral hawthorn, together with bold and mature citrus fruit aromas, finishing with delicate notes of pastry. Fleshy and lingering, it enhances the flavours of the yam paste. Acidity and freshness also balance the touch of savouriness from the mooncakes.”

- Leslie Loo, Head Sommelier, Born

Izumibashi Tombo Sparkling

Ebina, Japan

“This is a sparkling sake with rich flavour and a beautiful aroma of rice. Unfiltered with in-bottled secondary fermentation, its perfect umami goes very well with the Teochew-style mooncakes.”

- Shotaro Aoki, General Manager, Esora

SNOW SKIN MOONCAKE WITH DURIAN FILLING

A well-loved modern counterpart of the traditional mooncake, this chilled treat features a soft, silken rice flour skin enveloping luscious, aromatic durian purée.

Enjoy with:

L-R: Birds of A Feather's Tian Mi Mi, Klein Constantia Vin de Constance 2015

Klein Constantia Vin de Constance 2015

Constantia, South Africa

“This is one of the most iconic sweet wines of South Africa, made with Muscat de Frontignan grapes. It has notes of citrus blossom, honeycomb, orange marmalade, and peach. Full-bodied, the wine has a rich and creamy mouthfeel which matches durian’s rich, dense custard-like texture. Refreshing acidity shines at the finish, lightening intense flavours and leaving a touch of toffee and almond-like nuttiness.”

- Yong Yi Ying, Junior Assistant Head Sommelier, 67 Pall Mall

Tian Mi Mi

“Elements of orange, passionfruit, and peach in our cocktail create sweet-tart flavours. The Moutai baijiu base imparts a nutty umami. Together, these complement the rich, creamy durian filling of the mooncakes, enhancing its natural sweetness and creating a harmonious blend of flavours.”

- Ivan Ooi, Head Bartender, Birds of A Feather

ANTELOPE DEEPSEEK Bourbon Barrel-Aged Mead

Yasu, Japan

“This is a sweet craft mead made with honey, aged in a bourbon barrel for six months. Its pronounced, full richness and buttery aroma are well-suited to durian.”

- Shotaro Aoki, General Manager, Esora

Château Guiraud G de Guiraud 2021

Bordeaux, France

"A blend of 65% Sémillon and 35% Sauvignon Blanc, this wine is aged for approximately 18 months in specially selected oak barrels. It has a light to medium body, with aromas of white flowers, honeysuckle, and guava. The smooth acidity and well-balanced profile complement the delicate texture of snow skin mooncakes and the distinctive aroma of durian.”

- Emily Chen, Head Sommelier, IRU DEN

SNOW SKIN MOONCAKE WITH FRUIT FILLING

Strawberry, mango, lychee…besides durian, all sorts of fruit make for popular varieties of the snow skin mooncake.

These will make a great combination: 

L-R: Bottles recommended by 67 Pall Mall, Birds of A Feather's How is it? 

How is it?

“The How is it cocktail incorporates refreshing yuzu shaved ice, which offers a lively, bright complement to the sweet fruit-filled snow skin mooncakes. The citrus also enhances the natural flavours of the fruit.”

- Ivan Ooi, Head Bartender, Birds of A Feather

Clemens Busch Riesling Vom Roten Schiefer

Mosel, Germany

“Vom roten schiefer means “on the red slate”, referring to the red slate soils in the vineyards where the Riesling grapes are grown. This contributes to the wine’s complexity and terroir-driven expression. There is a wonderful bouquet of citrus fruits, white peach, and floral notes. The acidity is very well-balanced with a touch of sweetness, which cuts through the creaminess of the mooncake filling and complements the sweetness of the fruit.”

- Leslie Loo, Head Sommelier, Born

Katsuyama Lei Junmai Ginjo

Fukuoka, Japan

“This sake has a beautiful fruity aroma, fine elegant sweetness, and umami that harmonises very well with any fruity dessert.”

- Shotaro Aoki, General Manager, Esora

BAKED MIXED NUTS MOONCAKE

This traditional mooncake is packed with five types of nuts and seeds, sweetened with candied fruit and golden syrup.

Pair with: 

Bruichladdich 16 Year Old Bordeaux Cask

Islay, Scotland

“This whisky is a private bottling for 67 Pall Mall. It is a 16-year-old single malt finished in an ex-Bordeaux First Growth cask. The mooncake’s filling comprises walnuts, almonds, olive seeds, pumpkin seeds and sesame seeds. Customarily, it is sweetened with golden syrup, candied winter melon, and candied citrus. This creates a sweet nuttiness that contrasts well with the dry peaty whisky, bringing out the whisky’s nuances of fruit. For varieties of this traditional mooncake that contain Chinese dry-cured ham, the smokiness and toasted malt flavours of the whisky match well with the savoury ham.”

- Yong Yi Ying, Junior Assistant Head Sommelier, 67 Pall Mall

BAKED RED BEAN PASTE MOONCAKE

Another timeless mooncake variety, filled with sweet and nutty red bean paste.

This will go well with: 

Bertani Amarone della Valpolicella Classico 2012

Veneto, Italy

“Being one of the first producers of Amarone in the 1950s, Bertani has perfected a style of dry, fresh wine that is not overly rich. With 7 years’ ageing in large Slovanian barrels, this wine has developed amazing complexity: notes of red plums, prunes, chocolate, smokiness, liquorice, and savoury spices that complement the nuttiness and earthiness of red bean.”

- Yong Yi Ying, Junior Assistant Head Sommelier, 67 Pall Mall