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…
