Not the conventional kind of mooncake that we usually have, but it's definitely close to my heart. My aunt would buy this every year from Harbour City Restaurant, that has already closed, since I was a child. A butter pastry baked till golden brown, this version from Garden Pastry includes relatively big pieces of walnuts encompassing thick lotus paste filling. The combination of a salted egg yolk reduces the plain sweetness from the lotus paste, but the downside is a dry yolk that breaks into a mess. Thankfully the pastry crust is soft and has a light buttery aroma. There's a cheese version too. Though my aunt is no longer with us, memories stay forever. Wishing everyone 中秋節快樂！

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