The collection features two flavours, the lotus paste with salted egg custard liusha mooncake (白莲子咸蛋流沙月饼) and the white lotus paste black sesame liusha mooncake (黑芝麻流沙月饼).
Inspired by VLV's crowd-pleaser dimsum, the custard salted egg charcoal bun, Executive Chef Martin Foo has created a mooncake version of it. The lotus paste with salted egg custard liusha mooncake has savoury pastry and a smooth lotus paste filling encasing creamy and runny salted egg custard.
Inspired by VLV's crowd-pleaser dimsum, the custard salted egg charcoal bun, Executive Chef Martin Foo has created a mooncake version of it. The lotus paste with salted egg custard liusha mooncake has savoury pastry and a smooth lotus paste filling encasing creamy and runny salted egg custard.
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| Source: VLV. The VLV lotus paste with salted egg custard liusha mooncake. |
The white lotus paste black sesame liusha mooncake offers aromatic white lotus paste with black sesame lava in a charcoal pastry, dusted with gold flakes.
For S$62++ get a box of eight mini-sized mooncakes: four of the VLV lotus paste with salted egg custard liusha mooncake and four of the white lotus paste black sesame liusha mooncake.
Interested?
Preorder the mooncakes online, call +65 6661 0197 or email info at vlv.life. Enjoy 10% off with a minimum purchase of 10 boxes, or 15% off with minimum purchase of 15 boxes for orders before September 16. Preorders close 15 September 2017.
In-store purchases and collection are available from 4 September to 4 October (12pm to 10pm daily) at VLV Restaurant, while stocks last.
VLV is at Clarke Quay, 3A River Valley Road, #01-02, Singapore 179020.
The restaurant is open for lunch from 12pm to 3pm (weekdays), and for brunch form 12pm to 3.30pm on weekends. Dinner service is from 6pm to 11pm daily.
VLV is at Clarke Quay, 3A River Valley Road, #01-02, Singapore 179020.
The restaurant is open for lunch from 12pm to 3pm (weekdays), and for brunch form 12pm to 3.30pm on weekends. Dinner service is from 6pm to 11pm daily.
