Three Points Water Mooncake x Specialty Coffee (Coffee Pairing by NUTMAD)

NUTMAD Creative Chef Joe Lee has always been good at making bold and innovative food pairings with coffee, which will excite your taste buds and surprise you one after another. This time, we designed the pairing of mooncakes and single-origin coffee to enhance the level of both. After Joe tried the Three Points of Water mooncake, he was amazed that the Three Points of Water mooncake has Aftertaste. Like coffee, it emphasizes the Aftertaste experience, so we deliberately retained this feeling when making the pairings. 1/ Kenyan hand-brewed coffee with three-point Shui Nan ⁠ jujube, longan and walnut mini mooncakes. Southern date, longan and walnut mooncakes are paired with Kenyan hand-brewed coffee. The aroma of the mooncakes is perfectly blended with the fruity aroma of the coffee, and the dates and longan are also present. A refreshingly sweet aftertaste. 2/ Papua New Guinea hand-brewed coffee + pineapple and macadamia nut mooncakes. Pineapple and macadamia nut mooncakes are paired with Papua New Guinea hand-brewed coffee. The chocolate and wine flavors of the coffee are combined with the fruity aroma and sweetness of the mooncake, and the pineapple aftertaste is long-lasting. . The freshly baked cookie crust also allows the chocolate sweetness of the coffee to be fully integrated into the entire mooncake. 【Three Points Water Cuisine and NUTMAD Qiqite Breaking the Frame】 The star of this dessert is the mooncake, with a unique mixed mooncake crust created by Sandianshui Cuisine. It has the oiliness of the traditional skin and the crunchiness of the new butter skin, making it an unforgettable experience. The flour is also made from the top quality blue narcissus flour from Kowloon Flour Mill without additives, making it a must-eat this Mid-Autumn Festival. Two local brands born and raised in Hong Kong are also managed by founders who are extremely dedicated to ingredients, taste, and cooking without any regard for rewards. For many years, we have insisted on supporting manufacturing in Hong Kong, using Hong Kong ingredients as much as possible, and supporting local cultivation, so that Hong Kong people can eat fresh, seasonal, and healthy real food. This time we join forces to add a new interpretation to the traditional taste, hoping to continue to create new memories for Hong Kong people.