A NEW SIGNATURE

A HOMAGE TO THE MOON

For the first time ever, Marina Bay Sands unveils a signature mooncake flavour, the delicate and wonderfully evocative Torch Ginger Blossom with Double Yolk. Infused with the lingering citrus-floral fragrance of torch ginger — a key ingredient in Rojak, a well-loved Southeast Asian salad.

Follow Director of Pastry and Bakery Kuok I Hoi into the kitchen as he shares the inspiration and synchronistic encounters that shaped our signature mooncake.

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INSIDE THE KITCHEN
MEET THE CHEF

Marina Bay Sands’ first signature mooncake flavour, Torch Ginger Blossom with Double Yolk, was born from the intersection of personal memory and a luminous possibility.

Chef Kuok I was 18 years old when he arrived in Singapore and tasted the torch ginger in Rojak for the first time – a vividly personal moment that left him captivated by its distinctive aftertaste. Seen as a symbolic embodiment of Marina Bay Sands’ enigmatic duality, the torch ginger gradually unveils its beauty through the interplay of scent, taste and feeling.

A flaming red flower born to stand out, bold yet delicate, with nuanced notes of citrus, ginger and rose.

There’s a kind of care that is quiet and unseen, but leaves traces in everything it touches.

In the stillness of the kitchen, inspiration takes shape. Chef Kuok I uses whole salted egg yolks, moon-shaped and golden, for a rich, velvety indulgence.

Since a serendipitous encounter with a mooncake mould craftsman in Guangzhou, Chef Kuok I has come to believe that both the taste and visual appeal of a mooncake are equally vital. “It’s all in the details”, he says, “that’s what sets us apart.”

I was inspired by the torch ginger’s duality: its vibrant colour and delicate flavour that lingers, like memory.

– KUOK I HOI, DIRECTOR OF PASTRY AND BAKERY

CHEF KUOK I HOI

DIRECTOR OF PASTRY AND BAKERY

Born in Macau, Chef Kuok I first ventured into the world of baking in his teenage years by learning from his father, a Master Baker in Hong Kong. He speaks of fond childhood memories, eating homemade mooncakes by the sea.

Helming the pastry kitchen at Marina Bay Sands, Chef Kuok I draws on two decades of experience and a deep appreciation for tradition to reimagine nostalgic favourites.

“When creating a new signature flavour for Marina Bay Sands, I wanted to honour not just the essence of mooncakes, but also pay homage to local flavours,” says the chef.

“My inspiration came from my first taste of Rojak, where the torch ginger plays a starring role. I’ve always been captivated by its vibrant flavour profile and I wanted to bring that to life in a mooncake. Paired with double yolks, a quintessential element of traditional mooncakes, this flavour embodies a celebration of heritage and innovation.”