Grand Imperial Group pastry chef Chan Weng Kong putting the finishing touches to the mooncakes. — Photos: LOW LAY PHON and courtesy photos
HOTELS and restaurants that heavily relied on dine-in and walk-in customers prior to the Covid-19 pandemic have had to restrategise to sell their mooncakes.
Since movement restrictions have curtailed the usual way of selling, and with mall events also curbed, food and beverage (F&B) businesses have had to adapt in order to market these festive creations.
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Grand Imperial Group pastry chef Chan Weng Kong putting the finishing touches to the mooncakes. — Photos: LOW LAY PHON and courtesy photos
The St Regis KL's mooncake trunks this year - the Classic Trunk and a Limited-Edition Swarovski Super Mooncake Trunk.
The Oriental Group has expanded its mooncake range this year. - LOW LAY PHON/The Star.
Grand Imperial Group's Double Yolk Lotus Paste Mooncake.
Liew says Vanilla Mille Crepe’s business is not badly affected by dine-in restrictions due to its strong online presence.
Vanilla Crepe’s range of ‘moon crepe’ flavours include Rainbow (pink), Mango Peach (light yellow), the new KitKat (dark brown) and Jobbie Nut Butter, created in collaboration with Nestle and Jobbie.
De Oliveira’s team took on the challenge of delivering the St Regis experience to guests in their homes.
Hilton KL executive Chinese chef Lam Hock Hin with the hotel's collection of baked and snow skin mooncakes for this year. They can be packaged in two gift boxes - Jade Moon (left) and Oriental Treasures.
The mooncake kiosk for drive-thru guests at KL Hilton, Kuala Lumpur. - FAIHAN GHANI/The Star
The mooncake kiosk at Hilton Kuala Lumpur for drive-through pick-up. — FAIHAN GHANI/The Star
The Oriental Group mooncake chef Mok Tin Wai shaping the festive delicacy using a mooncake mould.
The Oriental Group executive chef Yap Poh Weng (right) observing as mooncake chef Mok Tin Wai shapes the pastry that will later be baked, chilled or deep-fried.
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