Most Extravagant

Mega Mao Shan Wang Snowskin
At 50 bucks a pop, this is hands-down the most expensive mooncake we’ve ever stuffed our faces with. Goodwood’s latest creation is a 12cm snowskin mooncake bursting with rich and creamy Mao Shan Wang (mountain cat king) durian pulp. Only the most serious durian connoisseurs need apply.
$50 per piece from Deli, Goodwood Park Hotel

Craziest Flavor

Snowskin with Korean Black Garlic
Bite into the visually striking dark gray exterior and you’ll find a sweet, smooth mung bean paste which envelops a potent piece of Korean black garlic (purported to possess 10 times the antioxidant qualities of raw garlic). It’s no wall flower, and certainly not for everyone, but it sure is fun serving it to unsuspecting colleagues and friends.
$56.80 per box from Jewels Artisan Chocolate

Most Addictive

Fresh Milk Snowskin with Yuan Yang
We like all of chef Yong Bing Ngen’s handcrafted renditions, but if we had to pick a favorite it would have to be the delicate snowskin made from fresh milk and filled with a rich, addictive yuan yang (Hong Kong-style mixture of coffee and milk tea) white bean paste; they’re to die for.
$48 per box from Majestic Restaurant

Mooncake Numerology

The Mid-Autumn Festival treat by numbers

13
Weight in tons of the world’s largest mooncake made in Shenyang, China.

420
Year the Song Dynasty officially declared the 15th day of the 8th lunar month to be Mid-Autumn Festival.

10,943,539
Number of mooncakes needed to reach the moon if placed one on top of another.

0
Number of mooncakes taken on Apollo 11 mission to the moon.

23
Number of mooncakes needed to stone someone to death.

20
Age of a man who died in 1989 while taking part in a mooncake eating competition in Singapore.

I was such a little shit. You can ask anyone who knows me from England. I grew up in a neighborhood where there was nothing to do but get into trouble.

I was very lucky that I found food at an early age. It really changed me. I owe my life to food and I’ve devoted my life to it.

After my very first time in a kitchen, I was hooked. I was 14 going on 15 at the time, just scrubbing these pots and sweating my butt off but I think it was all the adrenaline and the swearing going on. I knew straightaway I wanted to do this for the rest of my life.

This industry gives back what you put in, but you have to keep putting in. It never stops.

I finished filming my first episode of Chef on the Road in Rajasthan, which was an incredibly exciting two weeks. There’s a lot of pressure, but some of the best things we do are created under that kind of extreme pressure, and I think it shows.

I get off on that sort of thing. I get more creative when I’m under the pump. It was pretty full-on, but I’m very happy with how it turned out.

The poverty really struck me. It was a real eye-opener for me. I did some charity work over there, mostly with orphans and homeless children, and it was by far the most rewarding part of my trip.

If you work hard, you earn the right to play hard.

The most crazy, surreal experience I’ve ever had was a few months ago. My wife and I were in Tokyo when the earthquake hit, it was actually our 10th wedding anniversary.

To actually see with your own eyes a 50-storey building wobbling, was like a scene out of a movie. We tried to get a flight out but it was impossible. In the end, we thought, “F**k it. If it happens, it happens.”

I hate that old saying, you can’t teach common sense. It’s about how much time you’re willing to put in and invest to develop an individual.

My earliest memories of cooking come from my mom and my dad. When my parents were still together, my mom would always cook.

My father’s half Burmese and he has a massive love for extremely spicy food. If my mom even left the kitchen for a second, in went the chilies and spices. I love spicy food now, but as a young kid, I didn’t appreciate it so much.

I used to have a serious chili crab addiction and would eat it three times a week. I’ve had to wean myself off it.

I’d have an entire chili crab all to myself, knock back a few beers and pass out. I’d wake up the next morning and there’d be sauce everywhere.

I’m going to be a dad soon and one of the things I’m most looking forward to is cooking for my kids. I can’t wait to educate them about food.

I’m going to be a cool dad.