QUAD Mid-Autumn Promotion 2017
During the Mid-Autumn Festival 2017, QUAD studio went to great extent to create the best egg custard moon cakes. For this task, we call upon Stephanie Ho the task of creating the QUAD egg custard moon cake. Stephanie learnt her baking techniques from the Michelin Master Chef Yip Yun Fat from Peninsula Hotel. Using organic butter from France, best duck eggs from Sheung Wan and the finest flour from Japan. The mould was R&D to make sure the Q was legible when cooked.
It took Stephanie and Charles Ho 336 hours to create 320 moon cakes (Limited to 40 boxes) for this campaign.
The packaging was bespoken from Shenzhen and the whole packaging process was done at QUAD studio. The moon cakes were delivered to our clients a week before Mid-Autumn and was critically acclaimed by everyone who had a chance to taste these very special cakes.
During the Mid-Autumn Festival 2017, QUAD studio went to great extent to create the best egg custard moon cakes. For this task, we call upon Stephanie Ho the task of creating the QUAD egg custard moon cake. Stephanie learnt her baking techniques from the Michelin Master Chef Yip Yun Fat from Peninsula Hotel. Using organic butter from France, best duck eggs from Sheung Wan and the finest flour from Japan. The mould was R&D to make sure the Q was legible when cooked.
It took Stephanie and Charles Ho 336 hours to create 320 moon cakes (Limited to 40 boxes) for this campaign.
The packaging was bespoken from Shenzhen and the whole packaging process was done at QUAD studio. The moon cakes were delivered to our clients a week before Mid-Autumn and was critically acclaimed by everyone who had a chance to taste these very special cakes.
