It’s that time of the year again. Summer is over and autumn has arrived which means I get to celebrate Autumn festival with the family. This is the time we get to stuff our faces with mooncakes. I was invited down by Lee Kum Kee as a guest to attend the Hong Kong cultural heritage festival in London.
With Hong Kong, street food favourites, Chinese food buffet, the venue was decked up to recreate Hong Kong tai pai dong stall.
The special guests at the event were the two founders of one of the cheapest Michelin star restaurant Tim Ho Wan.
If you read my recent blog post you would have seen I went to Tim Ho Wan restaurant on the first day I arrived in Hong Kong. The founders are dim sum specialist and I was greatful for the both of them to teach alongside me how to fold spring rolls, won ton, and siu mai.
Ever since I was young I eating moncakes with the family has been a staple. The round shape symbolises union, it is believed mooncakes originated in yuan-dynasty. Traditionally mooncakes are made out of preserved duck eggs and lotus paste with an outer cake layer. I have never seen mooncakes been made from scratch before and it amazes me to see how much man labour that goes with it. Chef Mak Kwai Pui, and Chef Leung Fai Keung did a wonderful job demonstrating how it’s done. Rolling the balls with precision and shaping the mooncakes in the wooden moulds by hammering each side.
During the event, there were many prizes to be won from the sponsors. Thanks, Lee Kum Kee for inviting me down as their guest.
