Mid-Autumn Festival is still months away, but mooncake season has officially begun. Hotels and restaurants across Kuala Lumpur are unveiling their annual collections, and Four Seasons Hotel Kuala Lumpur is among the first to reveal its 2026 line-up, introducing a new snow skin flavour alongside a selection of returning classics.
Leading this year’s collection is a new Bird’s Nest, Dragon Fruit and Pecan Nuts snow skin mooncake created by Chef Ng Meng Loong of Yun House, the hotel’s Michelin-selected Cantonese restaurant.
The seasonal addition pairs lotus seed paste, red dates and bird’s nest in coconut milk with pecan nuts, all wrapped in mint, dragon fruit and orchid-infused snow skin. The result is a mooncake that balances floral notes, gentle sweetness and a satisfying crunch. The new flavour joins a returning line-up of snow skin favourites, including Musang King Durian Paste, Black Sesame Lotus Seed Paste with Almond, and White Lotus Seed Paste with Palm Sugar, Macadamia Nuts and Seaweed.
Traditional baked mooncakes remain a key part of the collection, with flavours such as Pandan Lotus Seed Paste with Single Egg Yolk and Melon Seeds, Red Bean Paste with Almond Flakes and Eight-Nut Treasure catering to those who prefer classic combinations.
With more than 20 years of experience in Chinese cuisine, Chef Loong focuses on refining familiar recipes through careful attention to flavour, texture and technique, rather than reinventing them.
The mooncakes are presented in a jewellery-inspired gift box in festive shades of red, with design details that draw inspiration from Malaysia’s weaving heritage.
The collection will be available individually or in gift boxes. Orders open on July 20, with collections from August 1 to September 25, 2026. Customers who place their orders before August 20 will receive a 15% discount, while purchases of 20 gift boxes or more qualify for a 10% discount.
