"What makes a good mooncake? One that is visually exciting and interesting taste-wise, says Daniel Trinh, a second-generation owner of Thai Kee. He has taste-tested 30 brands, with more than 10 flavour variations this year. There isn't a mooncake he won't eat (unless it has pistachios). Photograph: Blake Sharp-Wiggins/The Guardian Lotus is the most popular flavour, Trinh says. It is also the flavour he recommends to first-time mooncake eaters due to its more subtle taste compared with durian or red bean."
"Alongside mooncakes, rabbits are plentiful. One of the popular stories told around this time involves a husband and wife being separated by the gods. The wife is banished to the moon (hence the name mooncake) and a rabbit is sent to keep her company. The couple are only able to see each other once a year, waving to each other when the moon is at its brightest. Photograph: Blake Sharp-Wiggins/The Guardian"
"Having the largest selection of mooncakes in the country, Trinh enjoys introducing customers to smaller and local dessert businesses. Pictured is a Labubu mooncake by Glab Patisserie, based in Sydney's inner west. Photograph: Blake Sharp-Wiggins/The Guardian For us it's bringing them [both sides of the family] together and enjoying the best of both worlds,' says Trinh, who is half-Chinese and Vietnamese. They have different ways of celebrating but are united in the joy of sharing mooncakes. Photograph: Blake Sharp-Wiggins/The Guardian"
Daniel Trinh is a second-generation owner of Thai Kee who has taste-tested 30 mooncake brands and sampled more than ten flavour variations this year. He will try nearly any mooncake except pistachio. Lotus is the most popular flavour and a recommended choice for first-time mooncake eaters because its taste is subtler than durian or red bean. The Mid-Autumn festival features rabbits in its mythology, including a story of a wife banished to the moon and comforted by a rabbit, with separated lovers reunited under the brightest moon. Trinh stocks a large mooncake selection and promotes smaller local patisseries while younger bakers produce inventive twists such as green tea and espresso flavours.
Read at www.theguardian.com
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