The most interesting mooncakes and Mid-Autumn Festival creations in Hong Kong 2025

Mooncakes may be rooted in centuries of tradition, but in Hong Kong, they’ve become a canvas for imagination. Each Mid-Autumn, chefs, chocolatiers and bakers unveil creations (sometimes mooncakes, sometimes not) that shimmer with ingenuity, transforming the humble pastry into something altogether unexpected.

Here you’ll find mooncakes infused with fine teas, reimagined as tiramisu, paired with cheese and caviar, or echoing the richness of a Chinese banquet classic. Equal parts artistry and indulgence, these are not just festive confections but statements of how far creativity can travel under a full moon.

See also: What your favourite Mid-Autumn dish says about you

Pandan Man

Pandan Man’s duo pairs pandan-lotus with mochi and molten pandan custard

Pandan is a flavour that can carry nostalgia, freshness and surprise

Pandan Man brings his signature flavour to the Mid-Autumn table with a gift set (HK$580 for four pieces, including a whole classic pandan chiffon cake). The box holds two inventive mooncakes: one pairing silky white lotus seed and pandan paste with a soft mochi centre, the other reworking golden egg custard into a molten pandan lava delight. Available for collection from Pandan Man’s Kowloon Bay kitchen or at pop-ups in Landmark Atrium and Hysan Place.

Caviar Cakery x Roucou

Mascarpone, cheddar, parmesan and caviar crystals rest in a crisp white chocolate shell in this creation

Caviar meets cheese in one of this season’s most audacious mooncakes. Caviar Cakery has launched a collaboration between Royal Caviar Club and Roucou Cheese Bar & Omakase to create a limited-edition treat (HK$498 for four pieces). Inside a white chocolate shell is a blend of Hokkaido mascarpone, white cheddar and parmesan, flecked with caviar “crystals” and set atop a crumbly cheese cookie. Available online with delivery or pick-up at select Royal Caviar Club locations.

Pierre Marcolini

Belgian chocolatier Pierre Marcolini reimagines the mooncake with bean-to-bar finesse

Pierre Marcolini brings a touch of haute chocolatier flair to Mid-Autumn with the Moonlit Symphony chocolate collection, crafted in Belgium from bean to bar. Instead of traditional lotus paste, these mooncakes are reimagined as elegant chocolate domes, layered with complexity and a surprising note of Sichuan pepper that adds a delicate, tingling spice. Available in three gift box sizes: three pieces (HK$258), five pieces (HK$338, featuring both Sichuan pepper varieties), and the full nine-piece tasting set (HK$498).

Yong Fu Hong Kong

Smooth snowskin encases durian, offering an aromatic, creamy mooncake

Yong Fu, known for its refined Ningbo cuisine, has once again brought its flair to Mid-Autumn with a durian-driven mooncake collection. The set (HK$368) features two indulgent snowskin styles, Musang King and Black Thorn, both crafted with fruit flown in fresh from Malaysia. Each box contains six mooncakes (three of each flavour), available in limited quantities. Best enjoyed chilled and rested at room temperature to your preferred texture, these durian mooncakes move from cake-like to ice-cream soft to molten in under half an hour.

Ying Jee Club

Ying Jee Club’s golden pastries offer a refined balance of nutty depth and Cantonese tradition

Ying Jee Club brings a green nut twist to the season with its pistachio red lotus seed paste mooncakes. Each petite pastry (HK$388 for a box of six) pairs a silky red lotus seed filling with the delicate nuttiness of pistachio, wrapped in a golden, crisp shell and crafted daily in limited quantities without additives. Presented in an elegant gift box, they’re available for collection until October 5, 2025.

Da Choco

Dalloyau and Arbor’s Eric Räty craft Valrhona chocolate creations for Mid-Autumn Festival

The chocolates are filled a variety of flavours for crisp, modern indulgence

Da Choco, the collaboration between French heritage house Dalloyau and chef Eric Räty of Arbor, reimagines mooncakes as crisp chocolate creations. The Golden Autumn crispy chocolate gift box (HK$338) swaps the classic pastry shell for a fine Valrhona chocolate crust, housing inventive flavours: salted egg custard with golden kadayif, a sesame blend inspired by traditional black sesame soup, and peanut butter with condensed milk in a nostalgic nod to Hong Kong street waffles. The chocolates are presented in a champagne-gold laser-cut box adorned with moon and rabbit motifs.

The Ice Cream & Cookie Co

This gift box reimagines mooncakes as ice cream domes

Flavours include onde onde, mango yuzu, chocolate, and raspberry biscoff.

The Ice Cream & Cookie Co (ICC) makes its Mid-Autumn debut in Hong Kong with The Gilded Straits Moon (HK$588), an elegant ice cream mooncake set inspired by the romance of the Singapore Straits. The box holds four handcrafted flavours: onde onde with pandan, coconut and chewy mochi; bright mango yuzu; rich chocolate; and tangy raspberry biscoff. Packaged in gemstone hues and paired with a gold-rimmed bone china plate and forks, it’s a lighter, refreshing take on the classic mooncake. Available in limited quantities until October 10, 2025, at ICC’s Central flagship and select retailers.

Regent Hong Kong

Regent infuses Mid-Autumn with tea custards paired with Lai Ching Heen’s fine Chinese teas

Regent Hong Kong celebrates Mid-Autumn with the exquisite Mid-Autumn tea gift set (HK$458). Inside are two delicately crafted flavours: earl grey tea custard and da hong pao polong tea custard, each capturing the fragrance and depth of its infusion. To complete the experience, the set includes fine Chinese tea leaves specially chosen by the tea master at Lai Ching Heen, so you can savour each bite with a perfectly paired brew.

One Harbour Road

Grand Hyatt’s One Harbour Road offers three inventive mini custard mooncakes

Grand Hyatt Hong Kong’s One Harbour Road collection box (HK$468) takes the traditional mooncake in a refreshingly modern direction. Executive Chinese chef Chan Hon-cheong has crafted three inventive flavours: a velvety taro custard, a pistachio egg custard inspired by the restaurant’s signature pistachio dessert, and a refreshingly bright honey calamansi custard with grapefruit peel that balances citrus zest with floral sweetness. It is thoughtfully packaged in eco-friendly paper adorned with One Harbour Road’s iconic floral motifs and arches.

Ming Pavilion

Abalone, sea cucumber, dried conpoy, ham and shrimp transform this banquet dish into a savoury mooncake

Crunchy pistachio mooncakes and pistachio-cranberry pastries combine nuttiness and tang

Ming Pavilion at Island Shangri-La introduces a mooncake with a savoury soul: the Buddha Jumps Over the Wall mooncake (HK$488 for four pieces). Inspired by the famed Minnan banquet dish, each mooncake is packed with treasures of the sea and land: abalone, sea cucumber, dried conpoy, ham and dried shrimp, offering layers of umami in every bite. Alongside it, the pistachio duo mooncakes (HK$418 for six pieces) spotlight nut-forward creativity: three pistachio crunch Mooncakes with a bold, crispy texture and three pistachio and cranberry Mooncakes, where tangy fruit lifts the creamy richness of the nuts. Available for order until 4 October 2025, with collection or delivery from 25 September.

Steak King

Wagyu tenderloin and mushroom duxelles are wrapped in puff pastry and baked golden brown

Steak King takes Mid-Autumn in a meaty direction with the Wagyu beef wellington mooncake (HK$888 for four pieces). Each mooncake encases hand-trimmed Wagyu tenderloin and savoury mushroom duxelles, wrapped in buttery puff pastry and pressed into intricate mooncake moulds. Delivered frozen and ready to bake, the result is a golden, crisp shell that breaks open to reveal rich, beefy indulgence. Available to order while stocks last, with optional personalised messages for gifting.

Soulgood Bakery

Soulgood fuses Basque cheesecake with snow skin in flavours like Dubai pistachio

Creamy cheesecake richness meets tangy fruit in the strawberry yoghurt mooncake

Soulgood Bakery, known for its molten Basque burnt cheesecakes, debuts a Basque snowy mooncake collection this Mid-Autumn. Each hand-crafted mooncake combines the creamy richness of cheesecake with the soft chew of snow skin, made daily without additives. Standouts include the Dubai Pistachio (HK$398 for four pieces), a nut-forward take reminiscent of the traditional five-nut mooncake, two durian stars: Musang King (HK$438 for four pieces) and Black Thorn (HK$468 for four pieces), and a strawberry yoghurt mooncake from the assorted box (HK$368 for four pieces or HK$468 for six pieces). All boxes are available in limited quantities.

Kerry Hotel

Torch-your-own coconut crème brûlée mooncakes

A durian-packed Black Thorn version for the season

Kerry Hotel brings a playful spirit to Mid-Autumn with two standout creations. The crème brûlée snowy coconut mooncake DIY Set (HK$150 for two pieces) turns dessert into an experience: torch the sugar topping yourself to reveal a golden crackling crust over a velvety coconut centre. For durian devotees, the Black Thorn durian snowy mooncake (HK$520 for six pieces) delivers pure indulgence, its soft snowy skin encasing premium durian pulp for a bold, aromatic bite.

Fortnum & Mason

Royal Blend and rose pouchong tea custards meet in four mini mooncakes

For those who live by the teapot, Fortnum & Mason’s four-piece mooncake and pocket tea tin box (HK$398) is a Mid-Autumn gift with particular charm. The mini mooncakes come in two tea-infused custard flavours: Royal Blend and rose pouchong, each delicately layered with the fragrance of premium loose-leaf teas. Lift the lid, and a pocket tin appears, holding five Royal Blend tea bags (plus one extra for luck).

Lady M

French-style earl grey and praline chocolate mooncakes inside a lantern-inspired keepsake box

Strawberry matcha, coconut and tiramisu mooncakes from Lady M

Lady M marks its 10th anniversary in Hong Kong with the Jade Rabbit lantern gift sets. The six-piece set (HK$598) presents three flavours: strawberry matcha, with a custard filling laced with fragrant fruit; coconut, rich and creamy with delicate shreds; and tiramisu, layered with coffee yoghurt custard beneath a cocoa-dusted shell. For something more petite, the two-piece set (HK$288) highlights French-style chocolate mooncakes: an earl grey chocolate mooncake with layers of dacquoise, cashew gianduja and cookie, and a mixed nuts praline chocolate mooncake alive with nutty crunch and gianduja smoothness. Both come housed in a lantern-shaped box that glows softly when lit.

Conspiracy Chocolate

A 75% dark chocolate shell encases a pistachio-kadaif filling and raspberry jam

Conspiracy Chocolate reimagines the viral Dubai chocolate as a Mid-Autumn treat with its 2025 chocolate mooncake collection (HK$536 for four). Each mooncake features a 75% single-origin dark chocolate shell, stone-ground and aged for depth, encasing a filling of pistachio and buttery kadaif, doubled in nut content and lighter in sugar for intensity without heaviness. At the core, a sharp raspberry jam cuts through the richness, creating a balance of sweet, nutty and tart. The mooncakes are crafted in Hong Kong with the brand’s signature bean-to-bar ethos.