Chef Yip, Mr. Yip Wing Wah, Hong Kong pastry chef, has over 50 years of experience in the catering industry. In 1986, he joined the Spring Moon of The Peninsula Hong Kong. He has been the Master Chef of the Dim Sum Department for more than 30 years. He is the founder of the famous Peninsula “Egg Custard Mooncake” and is known as the leader of the Hong Kong moon cake industry.
Chef Yip’s father also worked in the catering industry, and he was the largest in the family, so he entered the business when he was young. In 1966, at the age of 13, he worked as an apprentice at Longmen Restaurant in Wanchai. He started to learn to make snacks, got up at 3 or 4 in the morning to get ready for work, and worked more than 14 hours a day. At that time, there was no special teaching. Chef Yip produced and studied with the master craftsmanship, and the craftsmanship gradually matured.
In 1986, 33-year-old Chef Yip joined the Spring Moon, the Chinese restaurant of The Peninsula Hotel, where he served as the Master Chef of the Dim Sum Department and was promoted to become a five-star hotel master. He is the main producer of traditional snacks, including pork-baked crisps, shrimp dumplings, spring rolls, etc. At the time, the snack department produced about 10,000 to 12,000 snacks a day. In response to the season, Chef Yip will add new meanings to traditional snacks, such as selling abalone, pine mushrooms and other expensive ingredients, using salted bamboo juice to make salty water and amaranth juice to make dumplings.
After retiring in 2012, Chef Yip became the “Dessert Ambassador” of the Peninsula Hotel Group. He often went to the Peninsula Hotel to teach the techniques of making snacks and mooncakes, and was named “The Ip Man of the Dim Sum”.
In 1986, when Chef Yip was in the first year of the Spring Moon, it was near the Mid-Autumn Festival. In response to the company’s request, Chef Yip made some special foods for the guests who enjoyed the Mid-Autumn Festival. He referenced the production of Western cakes to make us of Egg Custard for filling, using butter for the cake’s skin, creating the Mini Egg Custard mooncake, became the founder of Egg Custard Mooncake. In the first year, only 2,000 boxes were made for regular customers, which was very popular. In the following year (1987), the hotel officially launched the Mini Egg Custard Mooncake for sale, and soon sold it all. This incident caused media coverage.
In 2018, he returned to the catering industry and became the master of the cakes of Imperial Enterprises Holdings Limited. He launched the mooncake series, made traditional moon cakes, and the Lava mooncakes series. At the same time, he created the first Hong Kong Lava Sesame mooncake, and the mooncake from the “Egg Custard Era” into a brand new “Lava Era.”
The Founder of Egg Custard Mooncake
Master Chef - Yip Wing Wah
Chef Yip, Mr. Yip Wing Wah, Hong Kong pastry chef, has over 50 years of experience in the catering industry. In 1986, he joined the Spring Moon of The Peninsula Hong Kong. He has been the Master Chef of the Dim Sum Department for more than 30 years. He is the founder of the famous Peninsula “Egg Custard Mooncake” and is known as the leader of the Hong Kong moon cake industry.
Chef Yip’s father also worked in the catering industry, and he was the largest in the family, so he entered the business when he was young. In 1966, at the age of 13, he worked as an apprentice at Longmen Restaurant in Wanchai. He started to learn to make snacks, got up at 3 or 4 in the morning to get ready for work, and worked more than 14 hours a day. At that time, there was no special teaching. Chef Yip produced and studied with the master craftsmanship, and the craftsmanship gradually matured.
In 1986, 33-year-old Chef Yip joined the Spring Moon, the Chinese restaurant of The Peninsula Hotel, where he served as the Master Chef of the Dim Sum Department and was promoted to become a five-star hotel master. He is the main producer of traditional snacks, including pork-baked crisps, shrimp dumplings, spring rolls, etc. At the time, the snack department produced about 10,000 to 12,000 snacks a day. In response to the season, Chef Yip will add new meanings to traditional snacks, such as selling abalone, pine mushrooms and other expensive ingredients, using salted bamboo juice to make salty water and amaranth juice to make dumplings.
After retiring in 2012, Chef Yip became the “Dessert Ambassador” of the Peninsula Hotel Group. He often went to the Peninsula Hotel to teach the techniques of making snacks and mooncakes, and was named “The Ip Man of the Dim Sum”.
In 1986, when Chef Yip was in the first year of the Spring Moon, it was near the Mid-Autumn Festival. In response to the company’s request, Chef Yip made some special foods for the guests who enjoyed the Mid-Autumn Festival. He referenced the production of Western cakes to make us of Egg Custard for filling, using butter for the cake’s skin, creating the Mini Egg Custard mooncake, became the founder of Egg Custard Mooncake. In the first year, only 2,000 boxes were made for regular customers, which was very popular. In the following year (1987), the hotel officially launched the Mini Egg Custard Mooncake for sale, and soon sold it all. This incident caused media coverage.
In 2018, he returned to the catering industry and became the master of the cakes of Imperial Enterprises Holdings Limited. He launched the mooncake series, made traditional moon cakes, and the Lava mooncakes series. At the same time, he created the first Hong Kong Lava Sesame mooncake, and the mooncake from the “Egg Custard Era” into a brand new “Lava Era.”
Master Chef
Master Chef
Master Chef - Yip Wing Wah
Chef Yip, Mr. Yip Wing Wah, Hong Kong pastry chef, has over 50 years of experience in the catering industry. In 1986, he joined the Spring Moon of The Peninsula Hong Kong. He has been the Master Chef of the Dim Sum Department for more than 30 years. He is the founder of the famous Peninsula “Egg Custard Mooncake” and is known as the leader of the Hong Kong moon cake industry.
Juvenile period
Chef Yip’s father also worked in the catering industry, and he was the largest in the family, so he entered the business when he was young. In 1966, at the age of 13, he worked as an apprentice at Longmen Restaurant in Wanchai. He started to learn to make snacks, got up at 3 or 4 in the morning to get ready for work, and worked more than 14 hours a day. At that time, there was no special teaching. Chef Yip produced and studied with the master craftsmanship, and the craftsmanship gradually matured.
Peninsula era
In 1986, 33-year-old Chef Yip joined the Spring Moon, the Chinese restaurant of The Peninsula Hotel, where he served as the Master Chef of the Dim Sum Department and was promoted to become a five-star hotel master. He is the main producer of traditional snacks, including pork-baked crisps, shrimp dumplings, spring rolls, etc. At the time, the snack department produced about 10,000 to 12,000 snacks a day. In response to the season, Chef Yip will add new meanings to traditional snacks, such as selling abalone, pine mushrooms and other expensive ingredients, using salted bamboo juice to make salty water and amaranth juice to make dumplings.
After retiring in 2012, Chef Yip became the “Dessert Ambassador” of the Peninsula Hotel Group. He often went to the Peninsula Hotel to teach the techniques of making snacks and mooncakes, and was named “The Ip Man of the Dim Sum”.
Egg Custard Mooncake boom
In 1986, when Chef Yip was in the first year of the Spring Moon, it was near the Mid-Autumn Festival. In response to the company’s request, Chef Yip made some special foods for the guests who enjoyed the Mid-Autumn Festival. He referenced the production of Western cakes to make us of Egg Custard for filling, using butter for the cake’s skin, creating the Mini Egg Custard mooncake, became the founder of Egg Custard Mooncake. In the first year, only 2,000 boxes were made for regular customers, which was very popular. In the following year (1987), the hotel officially launched the Mini Egg Custard Mooncake for sale, and soon sold it all. This incident caused media coverage.
Re-emergence
In 2018, he returned to the catering industry and became the master of the cakes of Imperial Enterprises Holdings Limited. He launched the mooncake series, made traditional moon cakes, and the Lava mooncakes series. At the same time, he created the first Hong Kong Lava Sesame mooncake, and the mooncake from the “Egg Custard Era” into a brand new “Lava Era.”
Master Chef - Yip Wing Wah
Chef Yip, Mr. Yip Wing Wah, Hong Kong pastry chef, has over 50 years of experience in the catering industry. In 1986, he joined the Spring Moon of The Peninsula Hong Kong. He has been the Master Chef of the Dim Sum Department for more than 30 years. He is the founder of the famous Peninsula “Egg Custard Mooncake” and is known as the leader of the Hong Kong moon cake industry.
Juvenile period
Chef Yip’s father also worked in the catering industry, and he was the largest in the family, so he entered the business when he was young. In 1966, at the age of 13, he worked as an apprentice at Longmen Restaurant in Wanchai. He started to learn to make snacks, got up at 3 or 4 in the morning to get ready for work, and worked more than 14 hours a day. At that time, there was no special teaching. Chef Yip produced and studied with the master craftsmanship, and the craftsmanship gradually matured.
Peninsula era
In 1986, 33-year-old Chef Yip joined the Spring Moon, the Chinese restaurant of The Peninsula Hotel, where he served as the Master Chef of the Dim Sum Department and was promoted to become a five-star hotel master. He is the main producer of traditional snacks, including pork-baked crisps, shrimp dumplings, spring rolls, etc. At the time, the snack department produced about 10,000 to 12,000 snacks a day. In response to the season, Chef Yip will add new meanings to traditional snacks, such as selling abalone, pine mushrooms and other expensive ingredients, using salted bamboo juice to make salty water and amaranth juice to make dumplings.
After retiring in 2012, Chef Yip became the “Dessert Ambassador” of the Peninsula Hotel Group. He often went to the Peninsula Hotel to teach the techniques of making snacks and mooncakes, and was named “The Ip Man of the Dim Sum”.
Egg Custard Mooncake boom
In 1986, when Chef Yip was in the first year of the Spring Moon, it was near the Mid-Autumn Festival. In response to the company’s request, Chef Yip made some special foods for the guests who enjoyed the Mid-Autumn Festival. He referenced the production of Western cakes to make us of Egg Custard for filling, using butter for the cake’s skin, creating the Mini Egg Custard mooncake, became the founder of Egg Custard Mooncake. In the first year, only 2,000 boxes were made for regular customers, which was very popular. In the following year (1987), the hotel officially launched the Mini Egg Custard Mooncake for sale, and soon sold it all. This incident caused media coverage.
Re-emergence
In 2018, he returned to the catering industry and became the master of the cakes of Imperial Enterprises Holdings Limited. He launched the mooncake series, made traditional moon cakes, and the Lava mooncakes series. At the same time, he created the first Hong Kong Lava Sesame mooncake, and the mooncake from the “Egg Custard Era” into a brand new “Lava Era.”