Soft pandan sponge, wobbly pandan jelly, toasted coconut — our Pandan Layer Cake is a Nyonya classic made fresh weekly in Melbourne. What it is, and how to get one.
Pandan is the fragrant green leaf behind some of Southeast Asia's best desserts. What it tastes like, why fresh beats the bottle, and the cakes we use it in.
Pandan sponge, gula melaka cream cheese, toasted coconut — the cake that made our name. What's in our signature Pandan Gula Melaka cake, and why it's still the one.
Stuck for a gift? A hands-on baking workshop beats another candle. Why a Melbourne baking class makes a present — and a group day out — people actually remember.
Thinking of booking a baking class? Here's exactly what a hands-on workshop in our Melbourne kitchen is like — small groups, from scratch, your cake to take home.
Most mooncakes are sweeter than they need to be — and there are reasons. A Melbourne maker on why we pull the sugar back, and what you taste when we do.
Soft pandan sponge, wobbly pandan jelly, toasted coconut — our Pandan Layer Cake is a Nyonya classic made fresh weekly in Melbourne. What it is, and how to get one.
Pandan is the fragrant green leaf behind some of Southeast Asia's best desserts. What it tastes like, why fresh beats the bottle, and the cakes we use it in.
Pandan sponge, gula melaka cream cheese, toasted coconut — the cake that made our name. What's in our signature Pandan Gula Melaka cake, and why it's still the one.
Stuck for a gift? A hands-on baking workshop beats another candle. Why a Melbourne baking class makes a present — and a group day out — people actually remember.
Learn to bake Pandan Gula Melaka cake and Kek Lapis by hand in Melbourne. The Southeast Asian baking workshops you won't find anywhere else.
Thinking of booking a baking class? Here's exactly what a hands-on workshop in our Melbourne kitchen is like — small groups, from scratch, your cake to take home.
Mid-Autumn Festival 2026 is Friday 25 September. A Melbourne mooncake maker on the date, the meaning, and when to order so you don't miss out.
Yes — baked mooncakes post Australia-wide; snow skin can't. A Melbourne maker on what survives the trip and how to send a fresh box interstate.
Most mooncakes are sweeter than they need to be — and there are reasons. A Melbourne maker on why we pull the sugar back, and what you taste when we do.
Most durian mooncakes use essence. Ours use 100% D24 durian flesh. A Melbourne maker on why that matters and what a real durian snow skin tastes like.
Gula melaka is the smoky Malaysian palm sugar behind our most-wanted snow skin mooncake. What it is, why it's hard to get right, and how it tastes.
We've hand-made both in Melbourne since 2019. The snow-skin-vs-traditional question is the wrong one — here's what actually matters, and what to buy.
