You get 8 pieces of minis in a floral-themed beautiful baby blue tin box, with sweet blossoms across the top representing flourishing abundance.

The kaya is actually made in-house, the recipe created after months of research and countless tastings by Shangri-La’s Executive Chef Franco Brodini.

Each one is wrapped in an improved snow skin – light and delicate.

Inside, a white chocolate shell awaits to be discovered.
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