Mixed Paste without Egg
Experience the traditional flavour of the Vietnamese mooncakes, with the original mixed filling – the combination of 10 different ingredients in perfectly balanced portions, and a recipe enjoyed by generations
Young Rice Paste with Egg
A specialty of Hanoi, young rice is the symbol of autumn, and its fragrant, mildly sweet flavour makes an all-time popular addition to the mooncakes’ tender, buttery pastry
Lotus Paste with Egg
Another icon of autumn – lotus lends a subtle yet unique aroma that nicely complements the intense flavour of the salted egg.
Strawberry Paste without Egg
Probably the most non-traditional flavour this year, the strawberry filling’s distinct sour note blends perfectly with the buttery pastry and reduces the tone of sweetness.
Black Sesame Paste with Egg
Arguably one of the most nutritious option for mooncake fillings, sesame seeds not only bring a unique flavour, but also aid with bone strengthening, inflammation and lowering blood pressure.
Jambon Paste with Egg
The classic example of Western influences to the traditional recipe during the French colonial period - mooncakes with jambon fillings provide the perfect mix between old and new, sweet and savoury
Green Been Paste with Egg
The green bean paste holds a similar palette of flavours to young rice, but with a stronger hint of sweetness that makes a lovely pairing with Jasmine tea – also a popular choice for the season.
Green Tea Paste with Egg
A creative rendition of the green bean mooncake, the Japanese green tea filling is sweet, aromatic and leaves a distinct refreshing after taste.
Pistachio Paste with Egg
The best-selling variety of mooncake from InterContinental Hanoi Landmark72 – the pistachio filling that combines the taste and texture of pistachio with olive oil, leaving a flavour both sweet and savoury in a perfect balance. The pistachio nuts are minced and cooked into the smoothest, creamy paste, with little sugar added, making this an ideal choice.
