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Storage Tip:
Keep mooncakes in an airtight container.
Refrigerate for up to 3 days, or freeze for up to 1 month.
For the best flavor and texture, allow refrigerated mooncakes to come to room temperature before enjoying.
Store tea sealed in a cool, dry place away from light and strong odors.
ALLERGENS
Contains tree nuts and sesame.
Food & Culture
Mooncake or 月(Yue) 饼(Bing)
The ancestors of many races of mankind have seen the waning and waxing moon as an emblem of human immortality; among them are the ancient Chinese people. Their legends which associate human immortality…
Meet the Chef
Jing Liu
Guest Chef and Recipe Designer
Chef · Culinary Consultant · Culinary Educator
Jing Liu is a professionally trained chef, culinary consultant and culinary educator based in the Washington, D.C. area. Born and raised in Guangdong, China, where food and tea are deeply woven into everyday life, she moved to the UK as a teenager and later earned a master’s degree from the University of Manchester Business School. Before pursuing a culinary career, Jing worked in financial consulting and investigations, including experience with a Big Four firm and an international organization in Washington, D.C.
Jing later trained at Le Cordon Bleu Paris, where she received the Grand Diplôme in Cuisine and Pastry. Through JingsPalate, which she founded in 2013, her work now spans culinary consulting, menu and recipe development, tasting experiences, pop-ups, culinary education and collaborative events.
Her cooking is rooted in Asian culinary traditions while drawing on techniques and experiences gathered through her international background and professional training. Her recent work has explored contemporary Asian cuisine, tea gastronomy, dim sum, pastry and plant-forward food, often using seasonality and cultural storytelling as starting points for developing dishes and experiences.
Jing has collaborated with restaurants, markets and cultural organizations on culinary events, classes and product development, including an ongoing collaboration with Chinese Street Market. She is also the founder of TRY SUM, a dim sum-inspired concept exploring contemporary bites, plant-forward desserts and tea-based drinks.
Alongside her culinary practice, Jing is currently pursuing an MSc in Food, Nutrition and Health at University College Dublin, further developing her interest in the relationship between culinary practice, nutrition, sustainability and how people experience food.
