Bake Sum and Sheng Kee Bakery have joined forces again this Mooncake season! We’ve got an exquisite collection of mooncakes, inspired flavors from some of our favorite islands.

Boxes are limited (we sold out in under 2 weeks last year!) and each will have 8 mooncakes, with 2 each of the following original flavors:

Coconut Mango: Last year's crowd favorite, this mooncake has a shiro anko (white bean paste) filling, toasted coconut flakes, and a golden mango pâte de fruit center. Looks like a traditional egg yolk mooncake, but tastes like basking in the warmth of a sun-kissed beach.

Pandan: A strikingly green mooncake with shiroan inside, this one’s been infused with the flavors of gently heated, fresh pandan leaves — sometimes called ‘the vanilla of Southeast Asia’.

Pineapple Li Hing: We smushed together two of our favorite things: the traditional Taiwanese pineapple cake and the classic Hawaiian snack of pineapple dusted with li hing (salted plum powder). The salted plum powder accentuates the floral notes on the pineapple and adds a pop of vibrant red inside.

Passionfruit Orange Guava: Our homage to POG (the real ones know!), a common flavor combination in beverages and desserts all over Hawaii. This mooncake is filled with orange-scented shiroan, Valrhona's Passionfruit Inspiration chocolate, and finished with a guava pâte de fruit center.

Allergen Warning: Our shiro an (white bean) contains peanut oil

Chef Sandy Kim and Chef Joyce Tang (of Bake Sum) have worked their culinary magic to bring you these flavors through hours (and hours and hours) of research and testing. Talented designers have also lent their artistry to this delicious collaboration — Kai Kwong designed this special edition Chinoiserie-inspired mooncake box, and Jackie Chou created the magical mooncake mold of our dreams.