So sánh bánh trung thu Singapore và Việt Nam

Hi guys, in today's video, you can see what we're going to do. You can see I'm wearing this shirt, you know it's time for us to get to work. This year, there will be two videos about Mid-Autumn Festival. One is a video about trying strange cakes. For example, I went to the market to buy strange cakes for this year. But that's the next video. And this video, we have to shoot a little earlier. Why? Because I just got back from Singapore and they started selling Mid-Autumn Festival cakes early. Very few places sell it. But I bought a Mid-Autumn Festival cake from a hotel that is said to be super delicious. This is also one of the 5-star hotels that is said to be the most famous in Singapore. And their cakes, as I said, are said to be super delicious. I went to that hotel and luckily they had already sold the cakes to take away. Not always. At this time, they have already sold the cakes to take away. When I went to Singapore, not when you watched this video, it was a little later. So now I have brought the cakes from Singapore to Vietnam. 4 here. These are 4 cakes from Raffles hotel. I'm sorry, guys. Because obviously it doesn't look very good. Because the process of moving is a bit shocking. But it's okay. We have the cakes here. The size is a bit small. But it can go far. It can go far. Hope you understand. And to try these 4 5-star hotels in Singapore, I will compare with 4 5-star hotels in Vietnam. See if the 5-star hotel of Singapore or the 5-star hotel of Vietnam will win in the Mid-Autumn Festival cake game. Today, as you can see in front of me, we will have 8 Mid-Autumn Festival cakes. And now I will introduce to you a round. Each cake corresponds to each different flavor of Singapore. I have combined them with a similar flavor of Vietnam. So that we can compare and compare in a way that there are similarities. For example, the champagne cake of Singapore. This is the main cake. This is the cake that is advertised as the most delicious, the most special. This is the champagne cake of Singapore. I will go with the seafood shrimp cake of Vietnam. And this is the cake of New World hotel. The baileys and chocolate cake of Singapore. I will compare with the golden coconut milk of Park Hyatt. The lemon yuzu and jasmine cake of Singapore. I will compare with the rose tea cake of Park Hyatt Vietnam. And the mung bean cake of Singapore. I will compare with the saffron cake of New World. The Singapore team and the Vietnamese team are the Mid-Autumn cake. Will Raffles Singapore win this year? Or will New World and Park Hyatt Saigon win? Let's get to work. In the first pair, we have the champagne cake of Raffles Singapore. And the seafood shrimp cake of New World Saigon. Now we will cut it in half to see what it looks like inside the cake. It's wrong. The cake is wrong. You see, I have to write these pink strokes, but it's still wrong. Sorry. The saffron must be here. And this is the shrimp cake. Change the knife. It's okay. Fortunately, New World's hotel printed the word New World on the cake. So at least it's easier to distinguish than other cakes. Alright. Seafood shrimp cake. We will have a cake that looks a bit mixed like this. At a glance, the two cakes don't seem to be related to each other. Because this one seems to be smooth and sweet. And this one seems to be salty, right? Obviously, if I have a Vietnamese wine cake, I will compare the most similar shape to the champagne cake. But why do I pair these two cakes together? It's because champagne goes well with shrimp. Not everything has to be opposite to each other, right? Sometimes it can complement each other. It can be both delicious. Why? I don't know. Now we will try it. Do you know? Today we will have to speed up a bit compared to the previous years. Because in the previous years, we ate normal cakes. For example, baked cakes like this. But this year's Raffles hotel cake in Singapore is called Snow Skin. That is, it is cold. So we have to eat it quickly so that it melts. Alright. Now we will try a piece of champagne cake. The name is super delicious. Of Raffles hotel. Inside the filling of this champagne cake, there will be two fillings. I'm not sure what's in the middle and what's around it. But if you look closely, you will see two different fillings. It's not just champagne. Personally, in the middle, the taste is a bit milky. Around it, there is a very light taste of champagne. It doesn't have the slightly spicy taste of wine. But in the middle, it will be something a bit fatty and milky. It will blend in with the light taste of champagne. And it creates a feeling that is quite explosive in the mouth. I understand why this cake is called the specialty of Raffles hotel. It's delicious. It's quite strange. However, I don't think you can eat too much. Such a small piece. About 1 in 6 cakes I just ate. I feel that it is relatively sweet. If you eat more, you will feel that it is a bit too sweet. OK. Now that we have champagne, we will try a piece of sea cucumber shrimp. This is the cake of New World Saigon hotel. I like the cake shell that is soft like this. Until I eat a baked cake, the cake shell is hard. I feel that it is not as fresh as before. Inside the filling, we will have a filling around it like a mixed filling. A bit like a mixed filling. There are seeds. Shrimp. Oh, great. This is a delicious mixed cake. But if I close my eyes and I don't know what the name of this cake is, I don't think I can guess this cake is a lobster cake. Because the taste of lobster is a bit stronger. Especially when you bake it, there is a very characteristic smell of lobster when you bake it. And I don't see the taste of lobster clearly in this cake. So if I am New World and next year, I will keep this recipe. Because now the seasoning recipe is very good. But the taste of lobster is a bit stronger. It will create an effect that I think it will explode. I use the word explode a lot. And I know that the word explode is not often used. It is to describe the feeling when I have a strange, delicious and impressive taste in my mouth. It makes me feel like wow, so delicious. Okay, now we will move on to the next flavor. This is a waffle cake from Raffles Singapore. And this is a saffron cake that we just cut by mistake from New World Saigon. New World Saigon, for the saffron cake that I am holding in my hand, the egg is on one side. If you have watched my mid-autumn video, you will know how much I love salted eggs. So I will cut a piece of egg on the salted egg side more. Because why not? This is a waffle cake. Okay, this cake will be clearer because we have two ingredients, right? So we will have very clearly. The yellow part will be the yellow part of the cream around. And the sticky part will be the filling in the middle. So everything is softened. So now we will feel what the taste will be like. And saffron is mainly saffron. If you look a little closer, you will see a red strip, which is saffron. Now we will cut from this side. The egg looks very attractive, right? This is a piece of me. So attractive. I will change the order. Now I will not eat Singapore first, I will eat Vietnam first. I feel like I eat the cold cake first, then I eat the colder cake later. It feels more balanced. That's how I feel, I don't know how to explain it. Now we will eat the saffron cake. The lotus seeds are quite flexible and delicious, and they raise the lotus flavor quite clearly. The smell of lotus, sometimes there are lotus seed cakes that you will feel like you can feel the sugar more than the lotus flavor. But the lotus flavor here feels quite clear, the smell of lotus. And I can feel the saffron. I can feel the saffron stick to the lotus. Just a little bit, stick to the lotus. If the smell of saffron is too much, it's a bit too much. And of course, when I have a piece of salted egg to blend into that flavor, it feels very reasonable. Now we will compare with the sticky rice cake. Cut a piece, it doesn't have a piece of sticky rice. The sticky rice is a bit hard, so I have to stick to the cake. Because I cut the piece too small, I will have to soak the sticky rice of half the cake. Please understand, I know it's not very polite, but this cake is soft and small. I also cut the piece smaller. You know what will happen when I cut the cake too big, then I eat 8 cakes. So we just cut a small piece like this. Now we will try it. I don't know how to describe exactly how about the sticky rice cake, but right when I feel the excitement of the sticky rice cake, that is, it is sweet, but it is a bit sour, and it is cold. If you eat cold fruit, it will be better than the fruit at room temperature, right? So when I feel that taste, the sweetness pulls me back. Because I'm not a person who likes to eat flowers, it's like that. I feel this is a delicious cake, when you are a person who can eat all kinds of flowers, like the taste of flowers. But for me, as a person who doesn't like the taste of flowers, it will be a taste that I feel cancels the delicious taste of the sticky rice cake. But objectively speaking, this is a delicious cake, to be fair. Ok, let's move on to the next pair. The next pair of cakes, we will have yuzu lemon and jasmine. The name is a bit difficult to read, so I will put a picture here for you to imagine. What is yuzu lemon and jasmine? They are very strange ingredients that I don't think I've ever tried. I don't think I've ever tried. Yuzu lemon, I seem to have drunk water somewhere, but I forgot. And the rose tea cake of Park Hyatt Saigon. I just said that I don't like to eat flowers, right? Now we will come with two cakes with flowers. So I hope you keep that in mind, that is, my opinion about these two cakes may be a bit subjective about the taste of flowers. But I will try to evaluate objectively, and I will not evaluate the whole cake based on the taste of flowers that I don't like. Ok, yuzu tea cake. Oops, it's really tea. Cut out a tea-scented one, very fragrant. The black part that you are seeing, I think it's the rose buds, right? It can't be tea leaves, because normally when we drink tea, we pour the tea leaves away. We don't drink the leaves. So this is not a rose. I think it's a rose, not a tea leaf. And tea, they have already made the tea color inside. In fact, if you look super close, super carefully, you will also see two colors of the buds, not just black buds. There will be some buds that are a bit pinkish. Did you notice? So I don't know what the difference is between black and pink buds. Pink may be light pink, and black may be pinkish red. I guess so. Alright, that's tea and rose. And this is yuzu and jasmine tea cake. You know why this cake is cut badly? Because the middle part is usually a bit hard, but the surrounding parts are soft. So it's easy to break the cake when I cut it. But the cake on the hotel catalog, I don't understand how people cut it very round and take a very nice picture. It's not like cutting a cake, the cake shell is broken, just like I cut it, so I don't know how people do it. The middle part has two layers. There will be a middle part around, then in the middle there is a circle. And did you notice? The circle itself has two layers. That is, the outer layer will be white and hard. After that, it will be covered with a softer cream in the middle. It's complicated, it's not simple. Ah, I think it's because the middle part is too soft, it's too creamy, so they have to make a hard layer on the outside. I don't think it's white chocolate. Although it looks easy to guess it's white chocolate, I don't think it's white chocolate, because maybe it will interfere with the taste of yuzu and jasmine a little bit. I don't know. I don't know what they use the hard layer for. However, I think the hard layer is to keep the softness inside. Now let's try it. Let's try the yuzu and jasmine tea first. When you look at the light passing by, you can see that the layer is a bit pale in color, right? It's not dark, it's like I'm holding half of the cake. Let's see how it is. Hey, it's reasonable. Hey! There have been many cases when I eat or drink a dish with ingredients of jasmine, the scent of jasmine is kind of strong. It's very strong and it doesn't suit my taste. Because I don't like to eat or drink flowers. But this cake is different. It's almost like I can't feel the scent of jasmine. But it has a kind of sweetness, like aftertaste. Then it goes with a slightly strong tea flavor. It creates a very strange and special aftertaste at the end. Now when I breathe, I can only feel the scent of jasmine. But it's very light. And the aftertaste of tea inside is very pleasant. I feel like I don't need to drink tea to eat this cake. Of course, we will still drink tea. Because why don't we drink tea when we eat moon cake? But the taste of tea is delicious. This cake is delicious. And from a person who doesn't like jasmine, doesn't like to eat or drink flowers, but compliments a delicious jasmine tea cake, I think you can believe me when I say this cake is delicious. It's delicious. The beginning of our moon cake this year seems to be very bright, right? It's bright. I think so. Now it's difficult. Now I have just cut through the hard filling and the crust. Now it will be a little crumbly, guys. Sorry. Because this part is hard, so I have to cut the filling of half the cake to eat with the small piece of cake that I cut. Sorry. I know the aesthetics of this is not very beautiful. But it's okay. Because the taste will still be the same. Let's try it. The hard layer is lemon cream. Or is it lemon white chocolate? No way. I don't think this taste is for me, guys. Because it's sweet, it creates a feeling that is a bit bitter in my throat. But it has a sour taste of yuzu lemon. But the taste of yuzu lemon is not like green or yellow lemon that we often eat. I feel that the yuzu lemon itself is sweeter than other lemons. So it combines with the sweetness of all the other things that make me feel like I have a sore throat. I think this is more reasonable. The rose cake is much more reasonable. That is the third couple. And now we will come to the last couple. At the last moment of the video, I have to apologize to you guys. From now until the end, I will only cut it worse and worse. Because the cake has run out. This cake needs to be kept in the fridge to ensure the hardness. Now it's soft. Look at this. This is Baileys chocolate cake. It sounds very attractive, right? This is Hoang Kim coconut milk cake from Hayat Saigon. Instead of a new knife, I will cut the cake. Hoang Kim coconut milk cake. Hoang Kim will be the egg filling. Do you have custard? I don't know if there is custard. According to you, there is custard, there is egg cream. Is there custard cream in this? Or is there only coconut milk? And Hoang Kim means the cake with salted egg inside. I don't know anymore. Ah, it seems that custard is Kim Sa. Is that right? And Hoang Kim can have many meanings. For example, Hoang Kim pearl is a yellow pearl. And Hoang Kim here can be said to be the yellow color of the egg. Maybe so. And Baileys chocolate cake. Let's see what's inside. Oh my god. The cake is broken. I'm sorry. The middle part is missing. Put it back here. Let's try the side with the middle part. This can be quite clear. This is a piece of chocolate. That's right. Maybe this is white chocolate. I thought the cake was a piece of white chocolate. Not lemon candy. Because it's too sweet, so I feel like everything is lemon candy. But that's right. A piece of hard chocolate on the outside. And it will contain, as I guessed, a more melted chocolate inside. Now we will cut the melted chocolate inside to see how it is. Slowly, slowly, slowly. I forgot. Try the cold cake first. Now we will try the golden coconut milk. It's not very dark. It's a little bit dark. But I cut it to get a bigger piece of egg. This is a piece of coconut milk. Look at this. I know it's coconut milk. You can feel the texture of the coconut rice in the filling. So this cake will depend a lot on whether the coconut part is delicious or not. Let's try it. Fluffy. Delicious. Let me describe how I feel. There will be coconut milk cakes. And when you eat that coconut milk cake, you will feel like it is as smooth as green beans. Then they mix the coconut milk with the filling. Then you see, ok, coconut milk. But when you eat a piece of cake that is made from fresh coconut, the taste is different from the single coconut milk. And here you can feel that fresh taste. But now that I've said that, there's something surprising here. If you haven't heard the rumor, coconut ice cream is one of the must-try dishes of Phang Aihat. Coconut ice cream. If you come to eat or drink coffee at Phang Aihat, you must try two dishes. One is coconut ice cream and the other is Tiamat Misu. That's it. Coconut ice cream. If they make it like that, how can they ignore the golden coconut milk cake? How can they not make it into a taste that is very clear to people? That's why I feel like this cake is not that good. But it's delicious. What I'm going to do next year, if I can give advice to Phang Aihat, is to make two eggs. Is it a bit greedy? I feel that the fat of the egg will go very well with the sweetness of the coconut milk. That's how I feel. But that's obviously a very subjective comment. Because I'm a big fan of salted eggs. I made a video with a lot of comments to tell me that you don't like to eat salted eggs. That's it. It's very suitable to make a family of my own. So that we won't fight over the salted egg when we eat the moon cake together. Right? Finally, we will come to the chocolate and baileys cake. But slowly. How can I cut this out? Okay, I cut this out. In the truffle. Not the sauce. It doesn't flow like lava. But it will be like truffle. When you eat chocolate truffle, it's like a piece of chocolate that is still hard enough to hold. But when you eat it, it's creamy. Its texture is like that. I think that's it. Exactly, it's chocolate truffle in here. And around this, we will have baileys wine. What kind of wine is baileys wine for you to know? Baileys wine is a wine that people often call egg wine. It's sweet and it's quite easy to drink. Of course, just a little bit. If you drink a lot, it won't be easy anymore. Let's try a piece of cake. I'm sorry about the aesthetics. Now I understand the saying that people often say that something leads you from one field to another. Because when I eat it in my mouth, I think, this cake is like that. But no, it's not. My mouth goes through each layer of the cake. And it's not something I've never known. I mean, I drank baileys wine. A long time ago, many years ago. I haven't drank it again. I know what it tastes like. I know what chocolate tastes like. Obviously, I know what chocolate tastes like. Chocolate truffle. I've eaten it before. But this one has a stronger flavor than that. Over 10 times. The things I knew, but it exploded 10 times. It's like that. The taste is very, very strong. While the champagne cake, people make the wine champagne taste. So the taste of baileys wine in this cake, people don't touch it at all. People are very strong. And I don't think I like a cake that has a strong wine flavor. If a cake has wine, I think it will be more winey. It will suit my taste better. But if you like a stronger flavor, I'll give it to you. Here you are. There. What about the comparison? I gave you two flavors, like they have similarities to compare with each other. But you can't compare because the two flavors are too different. After trying it, I found that the two flavors are not completely... It's not related. It's in two different universes. It's in two different extremes. It's very hard to compare. But if I had to choose between one of the two, I think I'll eat the coconut milk one. It's more winey and it feels like it suits the taste of Vietnamese people. I feel like I can eat this baileys and chocolate flavor in a Chinese restaurant. In people's mouth. And that's all the flavors we're going to try today. I hope you have some suggestions for the flavors you can refer to. If you're in Singapore, come to Raffles Singapore and try these flavors. If you have time. Thank you for taking the time to watch our video today. And see you in the second video of this Mid-Autumn Festival. Those are the strange flavors. Goodbye.