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A traditional Chinese dessert everyone gives and no one eats got a new twist we’re not sure makes it better or even worse: juicy beef filling.

With the mid-autumn festival approaching, hotels and restaurants are trying to up their games – and sales – with creative twists to the traditional mooncake. And there’s where one Thai chef has gone full galaxy brain, swapping the usual sweet or savory ingredients with a juicy beef wellington filling.

This meat-stuffed mooncake is the brainchild of Attasit “Big” Pattanasatienkul, a graduate student from the Culinary Arts Academy in Switzerland and former chef at Gaggan. Big now runs Yak Tum Mai Yak Gin (“Wanna cook, but don’t wanna eat”), a private chef’s table and Facebook page of the same name, after the pandemic put a pause on his dream of chasing Michelin stars in established kitchens.

To make his beef wellington mooncakes, Attasit sears a butter-soft, pricey cut of wagyu tenderloin to perfect medium-rare, finely chops porcini mushrooms into duxelles, and stir-fries spinach until it’s crispy. That all gets wrapped in pastry dough made with black truffle and cinnamon wine-infused cake flour.

As a final touch, he adds an orange zest-kissed palo demi-glace to accompany the mooncakes. His two beef wellington mooncakes are then packed into a classic gold and red package he makes himself.

Want to give it a try, or even better, give it to the folks you despise? You can pre-order now as Attasit has limited the offerings to 168 boxes. The price is THB2,345 for two mooncakes. Pre-order via Line Shopping now through Sept. 25. 

Photo: Yak Tum Mai Yak Gin / Facebook
Photo: Yak Tum Mai Yak Gin / Facebook
Photo: Yak Tum Mai Yak Gin / Facebook

This story originally appeared in BK.


Dump the steamed bird and pay deep-fried respect to your ancestors with Bonchon’s ‘Wai Jao Chicken’

This article, Think mooncakes couldn’t get worse, Bangkok? They now come full of beef., originally appeared on Coconuts, Asia’s leading alternative media company.

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