What is a Teochew mooncake?
A Teochew mooncake is the flaky, spiral-layered style of the Mid-Autumn Festival — thin sheets of pastry wound into a dome that shatters when you bite it, wrapped around a soft filling.
It is a different thing from a Cantonese mooncake, which has a smooth, dense baked skin pressed with a moulded pattern, and from a snowskin mooncake, which is chilled rather than baked.
Teochew mooncakes are far less common in Singapore because they are among the most labour-intensive mooncakes to make.
Are La Levain’s Teochew mooncakes baked or fried?
Baked. Most Teochew mooncakes in Singapore are deep-fried; La Levain bakes its own, by hand, in its Singapore kitchen. That single choice is why they come out flaky rather than greasy, with layers that break cleanly instead of tasting of oil. The pastry is made with French butter.
What flavours are in the 2026 Teochew range?
Three, each mooncake about 105g:
– Teochew Salted Egg — a molten salted egg yolk custard inside a milky salted egg filling, in a light, buttery pastry that melts in the mouth.
– Teochew Bobochacha Mochi — a velvety fleur de sel salted egg coconut filling around a fragrant coconut mochi centre, in a delicate flaky purple sweet potato crust.
– Teochew Black Sesame Hokkaido Milk with Mochi — rich, nutty black sesame lotus paste with a creamy Hokkaido milk filling and a stretchy mochi centre.
Contains gluten (wheat), tree nuts, egg, peanuts and soy.
Which set should I choose?
– L’Étui · Keepsake Box — 3 pieces, one of each flavour
– L’Écrin · Keepsake Box — 6 pieces, two of each flavour
Teochew mooncake delivery in Singapore
Delivery is free on orders above $120. These are pre-order, with delivery dates from 24 August to 30 September 2026 — pick your date at checkout.
Where can I buy La Levain’s Teochew mooncakes?
Order on this page for islandwide delivery, or choose self-collection at the bakery, 23 Hamilton Road, Singapore 209193.
How long do Teochew mooncakes keep?
Unopened, one month in a cool dry place away from heat and direct sunlight, at room temperature. Warm them in a pre-heated oven at 160°C for 5 to 8 minutes to bring the flakiness back.
You can also freeze them at −12°C within a day of receiving them, for up to 21 days.
From frozen, reheat at 160°C for 8 to 10 minutes.
What is the difference between Teochew and Cantonese mooncakes?
The pastry. A Teochew mooncake is built from thin spiral layers that flake apart; a Cantonese mooncake has one smooth, dense baked skin with a moulded pattern on top. Teochew mooncakes are usually the more savoury of the two. La Levain makes both — see its Traditional Cantonese Mooncake for the classic baked-skin style with lotus paste and salted yolk.
