10 Best Mooncakes in Singapore (August 2026)

This is the part worth reading first, because it is worth more money than any opinion I have about lotus paste. Mooncake pricing in Singapore works like airline pricing: the list price is real, but hardly anybody who plans ahead pays it. Here is where the deadlines actually fall for 2026.

Two of those close within the week. Goodwood Park wants a minimum of two boxes for the 25%, which is annoying if you only want durian for yourself and fine if you are buying for the office anyway.

The other timing detail that catches people: collection is not the same as ordering. Goodwood Park asks for five days between order and collection and closes pre-orders on 20 September. Polar shuts online orders at noon on 18 September. If you are the person who buys mooncakes on the way home on the 24th, your options narrow to whatever is left at a mall booth.

The Champagne Truffle snowskin has been the reference point for premium mooncakes in Singapore for long enough that other hotels quietly benchmark against it. It is S$107 for eight pieces, which works out to about S$13 a mooncake, and the reason it holds up is that the truffle centre is actually a truffle rather than a flavoured paste.

This year the range widened a fair bit. Whisky and Lapsang Souchong Truffle is the interesting one, because lapsang souchong is a smoked tea and it does something genuinely different to a sweet skin. Matcha and Raspberry, Yuzu and Osmanthus, Sakura and Raspberry, and Pistachio and Apricot are all S$105 for eight. If you have never tried the range and are buying for yourself, the assorted box is the sensible entry.

Practical notes. Online orders close on 18 September, the hotel booth runs to 25 September, and the major bank cards get 20% off until the 18th. The booth also does its own 15% until 31 August, dropping to 10% after. Buy online with a card and you do better.

Website: raffles.com/singapore
Collect from: Raffles Hotel Singapore, 1 Beach Road
Price: S$105 for 8, S$107 for 8 for the Champagne Truffle, premium set S$228
Order by: 18 September online, booth open to 25 September
Best known for: Champagne Truffle snowskin

If what you want is a proper baked mooncake rather than a modern snowskin, Hai Tien Lo is where I would go first. The Double Yolk White Lotus Paste is S$99 for four and the single yolk version S$95, and the paste is the giveaway: smooth, not gritty, and not so sweet that one piece finishes you.

The one worth ordering if you already have a favourite lotus paste elsewhere is the Hai Tien Lo No. 1 Tea baked mooncake at S$95 for four, built on a blend of tea and herbs. There is also a Roselle with Wolfberries version at the same price, and a Mao Shan Wang snowskin at S$108 for four if you want to hedge. The Premium Four Treasures set is S$188 and is squarely a corporate gift.

Their early bird is the most relaxed on this list: 25% off has been running since 28 July and holds until 25 September, which means you are not racing a deadline here. Self-collection is at the mooncake booth on Level 1 from 17 August, open 10am to 8pm daily.

Website: panpacific.com
Collect from: Level 1 booth, Pan Pacific Singapore, 7 Raffles Boulevard
Price: S$95 to S$99 for 4, Mao Shan Wang snowskin S$108, Four Treasures set S$188
Order by: 25% off runs to 25 September
Best known for: Double Yolk White Lotus, and the No. 1 Tea baked mooncake

Teochew mooncakes are a different food from the Cantonese baked mooncake most people picture. The skin is layered and flaky rather than dense and golden, the filling leans savoury-sweet, and yam is the classic. Thye Moh Chan opened on Liang Seah Street in 1943 as a Teochew community venture, went quiet, and was revived by BreadTalk Group in 2012.

The 2026 lineup goes deliberately old-fashioned. The new one is Red Date Longan at S$46.80, with housemade red date and longan paste, dried longan bits and crushed walnuts. The regulars are back at the same price: Salty Tau Sar with Salted Egg Yolk, and Sweet Tau Sar with Melon Seeds. Yam with Salted Egg Yolk is S$52.80 and Mao Shan Wang Durian S$58.80.

This is my standing recommendation for anyone buying for older relatives, because the flaky Teochew style is what a lot of people over sixty actually grew up eating and it turns up far less often than the hotel snowskin. Use code EARLYBIRD for 15% off until 14 September. Outlets at Chinatown Point, Paragon, Jewel, NEX and Jurong Point.

Website: thyemohchan.com
Outlets: Chinatown Point, Paragon, Jewel Changi, NEX, Jurong Point
Price: S$46.80 a set, Yam with Salted Egg Yolk S$52.80, Mao Shan Wang S$58.80
Order by: 15% off with code EARLYBIRD until 14 September
Best known for: Flaky Teochew pastry, yam with salted egg yolk

Goodwood Park has been the durian hotel in Singapore for decades and the mooncake range reflects it. You get D24, Mao Shan Wang and Black Thorn as separate snowskin varieties rather than one generic durian option, which matters because they are genuinely different: D24 is bitter and old-school, Mao Shan Wang is creamier and sweeter, Black Thorn is the most floral and the most expensive.

Beyond durian, the Avocado Gula Melaka snowskin is the sleeper and the Pink Guava with Jambu is the one that reads as a novelty and then works. The Jade Bunny Lotus Seed Paste with Melon Seeds is S$72 for six and is the box to buy if children are involved. There is a Double Indulgence pairing of two snowskin varieties at S$68.

Watch the logistics here more than anywhere else on this list. Pre-orders close 20 September, collection runs 16 August to 25 September, and they ask for five days between order and collection. The 25% early bird ends on 30 August and needs a minimum of two boxes. Bank cards get 15% until 25 September if you miss it.

Website: goodwoodparkhotel.com
Collect from: Goodwood Park Hotel and The Deli, plus mall counters islandwide
Price: Double Indulgence S$68, Jade Bunny S$72 for 6, durian varieties higher
Order by: 20 September, allow 5 days to collection
Best known for: Mao Shan Wang, Black Thorn and D24 durian snowskin

Wah Lok is the value pick on this list and it is not close. Boxes run S$55 to S$98 nett against S$95 to S$110 almost everywhere else in this tier, and the early bird takes 30% off all of them until 10 September. That combination puts a well-regarded hotel Cantonese kitchen inside the budget most people set for a supermarket brand.

The new baked one this year is Tangerine Peel White Lotus Paste with Single Yolk, and aged tangerine peel is a properly traditional pairing rather than a flavour of the month. On the snowskin side they have added Hong Kong Milk Tea and Baileys Cheesecake. The two things regulars come back for are the Mini Mao Shan Wang Durian snowskin and the Mini Walnut Moon Tart with Yolk, which is a tart rather than a mooncake and is better than it sounds.

Ordering runs 20 July to 25 September, online or from the hotel. After the 30% window closes on 10 September, card members still get 25% to 30% from the 11th to the 25th, which makes this the one brand where leaving it late costs you almost nothing.

Website: carltonhotel.sg
Collect from: Carlton Hotel Singapore, 76 Bras Basah Road
Price: S$55 to S$98 nett
Order by: 30% off until 10 September, card discounts continue to 25 September
Best known for: Mini Walnut Moon Tart with Yolk, Mini Mao Shan Wang snowskin

This is the change worth knowing about in 2026. Fairmont certified both its baked and its handcrafted snowskin collections halal for the first time, which finally gives a halal household a hotel option rather than a choice between specialist bakeries. If you have spent previous years explaining to colleagues why you cannot eat the office mooncakes, this is the box to send back.

The baked range leans low sugar: White Lotus Paste with single or double yolk, an Oolong Tea Lotus with multigrain brown sugar, and a Premium Mixed Nuts with pumpkin seeds. The snowskin range is where they have had fun. Dubai Chocolate is shaped as a mini shou tao, and there is Whisky Orange, Pandan Bliss, Yuzu Green Tea, Elderflower Apple, Osmanthus Tangerine, Champagne and Raspberry Rose. An alcohol-free assorted mini box is S$98 for six, and the full assorted box S$128 for eight.

It is the hotel's 40th anniversary, so the packaging is a Bordeaux keepsake box with gold detailing, which is either the point or beside it depending on whether you are gifting. Collection runs 17 August to 25 September at the Level 2 booth, 10am to 8pm. Early bird is up to 30% off by 11 September, and 35% for Accor+ and Amex Platinum if you got in by 22 August.

Website: fairmont.com
Collect from: Level 2 booth, Fairmont Singapore, 80 Bras Basah Road
Price: Alcohol-free assorted mini S$98 for 6, full assorted box S$128 for 8
Order by: Up to 30% off until 11 September
Best known for: Halal-certified baked and snowskin, and the Dubai Chocolate snowskin

Tai Chong Kok has been making mooncakes at 38 Sago Street since 1935 and the method has stayed put: fresh paste from pure lotus seeds with no preservatives, pressed in the same traditional wooden moulds, sold in stringed brown paper bags. If you want to taste what a Singapore mooncake was before hotels got involved, this is the address.

What to order here is the assorted seeds and ham, which is the old-fashioned savoury one that has been slowly disappearing from the market, and the white lotus with olive kernels. The lotus paste is made from xianglian lotus seeds and is noticeably less sweet than the mass-market version, which is the whole argument for buying from a bakery that makes its own.

There is no keepsake tin and no early bird structure to track. You buy them by the piece, they come in paper, and they cost a fraction of the hotel boxes. For a gift that needs to look expensive this is the wrong choice, and for anything else it is arguably the right one.

Website: taichongkok.com
Location: 38 Sago Street, Chinatown
Price: Sold by the piece, well below hotel pricing
Since: 1935
Best known for: Assorted seeds and ham, white lotus with olive kernels

Jiang-Nan Chun is Michelin-recommended and its mooncakes run around S$96 for four, which is in line with the rest of the hotel tier. What separates it in 2026 is that it treated low sugar as a flavour problem rather than a compromise. The new Low Sugar Maple White Lotus Paste with Walnuts uses maple for depth instead of just pulling sugar out, which is the difference between a low sugar mooncake you finish and one you do not.

The other new baked one is Tropical Lychee White Lotus Paste with Cranberry and Goji Berries, which is tarter than a standard lotus paste and works better than the description suggests. Snowskin covers Custard Bird's Nest, Balsamic Strawberry, Mao Shan Wang Durian and a Kunafa Pistachio Pandan Chocolate that is clearly chasing the Dubai chocolate trend and gets away with it.

The packaging is the other reason people buy this one. It comes in an embroidered tote that gets reused rather than recycled, which for a corporate gift is a real consideration: the recipient sees your box once and the tote for a year.

Website: fourseasons.com/singapore
Collect from: Four Seasons Hotel Singapore, 190 Orchard Boulevard
Price: Around S$96 for 4
Recognition: Michelin-recommended Cantonese restaurant
Best known for: Low Sugar Maple White Lotus with Walnuts, and the embroidered tote

Every family has one or two of these, and pretending otherwise is how half a box gets thrown out every year. Awfully Chocolate makes a mooncake for them: S$48 for the Original Chocolate duo, or S$78 for a box of six covering Dark Chocolate Mochi, Chocolate Pistachio, Chocolate Praline, Champagne, Biscoff and Matcha.

These are not traditional and do not pretend to be. The mochi one is the closest thing to a snowskin in texture and is the one I would put in front of a sceptic first. Biscoff is the one children go for. It is a Singapore brand with outlets islandwide, so collection is straightforward compared to the hotel booths.

Their early bird is 15% off until 31 August, which is the tightest deadline on this list along with Goodwood Park. Worth deciding this week if it is on your list at all.

Website: awfullychocolate.com
Outlets: Islandwide
Price: S$48 for 2, S$78 for 6
Order by: 15% off until 31 August
Best known for: Dark Chocolate Mochi, and converting people who dislike lotus paste

Not everything has to be a gift. Polar sells snowskin mooncakes at S$7 a piece, which means you can buy one Mao Shan Wang durian, one pandan and one peach oolong and find out what you like without committing S$100 to the question. The baked White Lotus Double Yolk is S$19.

The Peach Oolong is the one I would start with. Oolong gives it a slightly earthy backbone that stops the peach from being purely sweet, and it holds up better than most fruit snowskins do. Double Chocolate, Lychee, Mango and Pandan round out the range, and the durian is real Mao Shan Wang rather than a generic durian paste.

They are found in most malls, which makes this the practical answer when you need mooncakes today. Online orders close at noon on 18 September, and Polaris+ members get a 15% voucher until the same date.

Website: polarpuffs-cakes.com
Outlets: Islandwide
Price: S$7 a snowskin piece, S$19 for the baked White Lotus Double Yolk
Order by: Online orders close 18 September, 12pm
Best known for: Peach Oolong snowskin, and a price that lets you experiment

This is short, because most of it is not about taste.

• Whether it is baked or snowskin, because they are different foods with different rules. A baked mooncake is cooked and keeps at room temperature in an airtight container. A snowskin mooncake is not cooked at any point. The Singapore Food Agency classifies it as a ready-to-eat food that never received heat treatment, which means bacteria can multiply quickly if it warms up. It has to go below 5 degrees Celsius and stay there.
• Whether the shop is maintaining the cold chain. SFA advises checking that snowskin and ice cream mooncakes are transported with dry ice or insulated packaging, and that staff handle them with gloves or tongs. If a mall counter is selling snowskin out of an unrefrigerated display, walk on.
• The sugar, honestly. A plain baked lotus paste mooncake is roughly 716 kcal, about 790 with one salted egg yolk, and close to 960 with two, according to figures the Singapore Heart Foundation publishes. That is 14 to 16 teaspoons of sugar in one mooncake against the roughly 10 teaspoons a day the Health Promotion Board suggests as a limit. Cut them into eighths. Everyone does at this point, and the low sugar ranges from Fairmont, Jiang-Nan Chun and Hai Tien Lo exist because of it.
• Halal certification, if it matters to the recipient. Halal is not a label a brand can award itself here. MUIS is the sole certifying authority and you can check any establishment on the MUIS halal directory. Fairmont is the notable 2026 addition on the hotel side.
• Whether you are buying a mooncake or a tin. A meaningful part of the S$95 to S$130 hotel price is packaging. That is fine when you are gifting and it is money wasted when you are not, which is exactly why the Tai Chong Kok paper bag and the Polar S$7 piece are on this list.

One more, for anyone bringing mooncakes back from Malaysia or Hong Kong: they count towards the personal food allowance. SFA caps biscuits, mooncakes and similar items at 5kg or 5 litres and S$100 per traveller. The full list of permitted food products is worth a look if you are carrying a lot.

If Mid-Autumn is turning into a bigger gathering, my picks of the best high tea in Singapore and the best buffets in Singapore cover the meal around it, halal restaurants cover a mixed table, the best dim sum in Singapore is the natural lunch to build the day around, and the best corporate gift suppliers handle the volume orders that mooncake season creates. For the wider picture, my guide to the best restaurants in Singapore is the hub for this whole cluster.

Mooncakes in Singapore cost about S$7 a piece from a high street bakery, S$46 to S$60 for a set of Teochew flaky mooncakes, and S$95 to S$130 for a box of four to eight from a hotel. Premium keepsake sets run S$168 to S$252. Early bird discounts of 15% to 35% apply to most of that, which moves a S$107 box to around S$86.

The honest way to read that table: above about S$100 you are mostly buying packaging and a name on a box, and both of those are legitimate things to buy if the mooncake is a gift. Below S$60 you are buying mooncake. Decide which one you are doing before you shop and the choice gets much easier.

Mid-Autumn Festival 2026 falls on Friday 25 September. It is the 15th day of the eighth month in the lunar calendar, so the date moves each year, which is why it landed on 6 October in 2025 and 17 September in 2024. Mooncake booths in Singapore typically open in mid-August and close on the festival day itself.

Practically, that means the buying season is roughly six weeks long and the discount season is shorter than that. Most brands set their early bird deadline two to four weeks before the festival, so the useful window in 2026 runs from now to around 11 September.

Snowskin mooncakes must be refrigerated below 5 degrees Celsius immediately after purchase and kept there until you eat them. They are not baked, so unlike traditional mooncakes they never received heat treatment and bacteria can multiply quickly at room temperature. Transport them with the dry ice or insulated packaging the shop provides, and do not leave the box in a car.

Traditional baked mooncakes are more forgiving: an airtight container somewhere cool and dry is enough. Ice cream mooncakes go into the freezer immediately, and once thawed they should be eaten rather than refrozen. Whatever the type, follow the expiry date on the package and throw away anything that has discoloured or smells off.

Fairmont Singapore certified both its baked and handcrafted snowskin mooncake collections halal for 2026, which is the first hotel collection in Singapore to do so. Beyond hotels, Bread Garden, Pinch Bakehouse, Swiss Cottage Bakery and Mdm Ling Bakery all hold halal certification, and Andaz Singapore sells halal-certified baked mooncakes produced by an external kitchen.

MUIS is the sole halal certifying authority in Singapore, so a brand describing itself as "halal-friendly" or "no pork no lard" is not certified. Check the establishment on the MUIS halal directory or look for the certificate displayed at the counter before buying for a halal household.

Baked mooncakes have a golden wheat flour pastry cooked in an oven, usually filled with lotus or red bean paste and often a salted egg yolk, and they keep at room temperature. Snowskin mooncakes have a soft, chewy, uncooked skin made from glutinous rice flour, are served chilled, and carry lighter modern fillings such as truffle, fruit or tea.

The practical differences matter more than the taste ones. Baked mooncakes travel well, last longer and suit posting or carrying around. Snowskin mooncakes need refrigeration throughout, have a shorter shelf life, and are the ones people get wrong. There is a third style worth knowing, the Teochew flaky mooncake, which is baked but built from layered pastry rather than a smooth skin.

If you are buying one box and want it to land, Raffles Hotel Singapore is still the one people recognise and the truffle centres justify the price. If you want a traditional baked mooncake rather than a modern snowskin, Hai Tien Lo at Pan Pacific, and its 25% runs all the way to the festival so there is no rush. For your parents, Thye Moh Chan, because the flaky Teochew style is what a lot of people actually grew up with.

Goodwood Park if the answer is durian and you care which durian. Wah Lok if you want hotel quality at S$55 to S$98 and 30% off, which is the best value on this list by a distance. Fairmont if the recipient needs halal certification, which is new this year and overdue. And Polar at S$7 a piece if you just want to eat a mooncake without a ceremony attached to it.

Two things regardless of who you buy from. Check the early bird deadline before you check the flavour list, because 30% off is worth more than the difference between two lotus pastes. And if you buy snowskin, get it into a fridge below 5 degrees the same trip. Every year people carry a S$107 box around town for an afternoon and then decide the mooncakes were disappointing.

One last note for the trade. Mooncake season in Singapore is decided in a six-week window where every hotel and bakery is competing for the same searches, and most of the sites I clicked through while researching this made me hunt for the one thing that decides the sale: the current price and the discount deadline. If your seasonal campaign lives or dies on that window, my web design for restaurants and F&B is built around exactly this problem, or get a quote and I will tell you honestly what would move the needle.