Most Teochew mooncakes in Singapore are deep-fried. La Levain’s are baked. That single choice is why ours come out flaky instead of greasy, with spiral layers that shatter cleanly and a filling that tastes of what’s inside, not of oil.
A Teochew mooncake is the flaky-pastry style of the Mid-Autumn Festival: thin, spiralled layers wrapped around a soft paste, quite different from the dense baked skin of a Cantonese mooncake or the chilled mochi shell of a snowskin. They’re far less common than Cantonese mooncakes in Singapore — few bakeries make them, because they’re among the most labour-intensive mooncakes there is. La Levain makes its Teochew mooncakes by hand in our Singapore kitchen, not in a factory, and the way we make them is the point.
They also aren’t only for people chasing something new. Plenty of traditionalists reach for the baked Teochew precisely because it’s the old-school, classic mooncake done properly — the flaky style their grandparents would recognise.
Why are La Levain’s Teochew mooncakes baked, not fried?
Frying is faster and more forgiving. Baking is neither, which is why few bakeries do it. Baked layers hold their crispness without the heaviness that oil leaves behind, so the pastry stays light and the flavour of the filling comes through.
The trade-off is labour. Each mooncake takes many folds to build the spiral, and the whole process runs in a temperature-controlled room so the butter never softens too far. Firm butter is what keeps the layers separate — let it melt into the dough and the pastry turns brittle instead of flaky. It’s slow, fussy work — one of the reasons Teochew mooncakes have a reputation as one of the hardest to make, and one of the reasons so few bakeries bother. All of ours are made by hand in our own kitchen in Singapore.
What butter goes into the pastry?
Elle & Vire, a French butter chosen because it carries more flavour and holds structure better than commodity butter, which matters in a pastry that is mostly layers of butter and dough.
What flavours are in the 2026 Teochew range?
Three flavours, sold as a set of 3 (one of each) or a box of 6 (two of each).
| Flavour | What’s inside |
|---|---|
| Teochew Salted Egg | The traditional filling, with a salted egg yolk more fragrant than past editions |
| Teochew Black Sesame Hokkaido Milk with Mochi | Inspired by Hong Kong zi ma wu (black sesame soup); Hokkaido milk deepens the sesame, with a soft mochi centre |
| Teochew BoboChaCha | La Levain’s local signature — Taiwanese yam with a sea-salt coconut salted-egg custard |
Everything is cooked in-house, and the pastes are coloured with natural ingredients only.
How should you store Teochew mooncakes?
Keep them in an airtight container at room temperature and eat them within a few days of opening for the flakiest pastry. They don’t need refrigeration like snowskin mooncakes do — baked pastry is best at room temperature, where the layers stay crisp rather than firming up in the cold.
Where to buy Teochew mooncakes in Singapore
La Levain’s Baked Flaky Spiral Teochew Mooncake is available in 3-piece and 6-piece boxes as part of the 2026 Mid-Autumn collection. Order online for delivery, or collect from the cafe at 23 Hamilton Road, Singapore 209193 (Tue–Sun, 8am–6pm).
Frequently Asked Questions
Are Teochew mooncakes fried or baked?
Traditionally most are deep-fried. La Levain bakes its Teochew mooncakes, which keeps the flaky spiral pastry light instead of oily.
How many pieces come in a box?
La Levain sells the Teochew range as a set of 3 (one of each flavour) or a box of 6 (two of each).
What’s the difference between a Teochew and a Cantonese mooncake?
Teochew mooncakes have a flaky, spiralled pastry and are lighter; Cantonese mooncakes have a dense, thin baked skin around a rich lotus-paste filling. La Levain makes both.
Do Teochew mooncakes need to be refrigerated?
No. Store them airtight at room temperature. Refrigeration is for snowskin mooncakes, not baked pastry.
Are La Levain’s Teochew mooncakes made in Singapore?
Yes. Every mooncake is made by hand in La Levain’s own kitchen at 23 Hamilton Road, not mass-produced in a factory.
Are Teochew mooncakes only for people who want something different?
No. Many people who want a traditional, classic mooncake choose the baked Teochew — it’s the old-school flaky style, done properly.
