Chief pastry chef of Imperial Patisserie and the founder of The Peninsula Egg Custard Mooncake, Chef Yip Wing Wah, and 2-Starred Michelin’s cake master, Chef Yip Wing Wah’s only official apprentice, Chef Lai Wing Koon, jointly led the team of professional chefs to carefully select the superior raw materials and craftsmanship. The packaging is elegant and exquisite, 100% made in Hong Kong.
Won the World Food Quality Awards “The Grand Gold”
Monde Selection, the world’s food quality evaluation award, has analyzed and evaluated the quality of many consumer products since 1961 and awarded them a unique label. Every year, more than 70 well-known experts judge and test products from all over the world in a completely independent way. It is a world-class food award with impartiality and authority. It is known as the “Nobel Prize in Food”.
In 2019, Imperial Lava Mooncake won the world’s highest award, the Grand Gold. For the first time in the past 58 years, the first mooncake has won this highest honor. It can be seen that the Imperial Patisserie team’s dedication to quality has won international authority recognition
Won the international standard food safety system certification
Imperial’s food manufacturing plant in Hong Kong is built according to GMP (Good Manufacturing Practice) standards and covers an area of over 70,000 feet. It has been awarded the latest international standard food safety system ISO22000: 2018 and HACCP management system certification to ensure food quality and safety.
The Imperial Gift Box
The mooncake gift box is made of complex paper art, which has a unique leather texture. It highlights the high-class taste. After the holiday season, the Mooncake gift box can be transformed into a jewelry treasure box, showing the elegant temperament.
Egg Custard Mooncake Collection
Chef Yip Wing Wah personally supervised the system, and made hundreds of adjustments before and after, and the formula was fully upgraded.
A selection of French natural butter, paired with top-quality large salted egg yolks, secreted in a 29-step process. Mooncakes have a rich egg custard flavor and salty egg yolk scent from the inside out, which complements the crisp taste.
In order to solve the problem of the mooncake skin separation, the research and development team of Chef Yip and Imperial Patisserie have been continuously researched and improved and adjusted from the ingredients, production process and baking technology. The Mooncake layer and stuffing are tightly combined that will not separate at all. It, in turn, makes the perfect taste.
Lava mooncake series
The Lava Mooncake series was jointly developed by Chef Yip Wing Wah, the father of the Egg Custard mooncake, and his only official apprentice, Chef Lai Wing Koon. In 2018, on the basis of the Egg Custard mooncake, Chef Yip introduced new ideas, developed the Lava Custard Mooncake, and created the first Lava Sesame Mooncake in Hong Kong, which triggered a rush of mooncakes.
This year, 2-Starred Michelin’s cake master, Chef Lai Wing Koon joined, he is good at innovation, pay attention to details, and together with Chef Yip, they developed the Lava Durian Mooncakes and the Lava Ginger White Lotus Seed Paste Mooncakes.
Strict Requirement of Lava technology
The production process is extremely demanding as to control the right amount of Lava filling. If the flow of the filling is too “flowing”, the flow will be absorbed by other fillings, which will affect the taste. If it is too thick, it will cause the filling to condense and lose the effect of the Lava.
Lava mooncakes have undergone hundreds of repeated research and improvement, so that they can also have Lava effect at room temperature, with a full range of colors and flavors.
Traditional Mooncake Collection
Lotus seed mooncake selection from the best lotus seed from Hunan, add Japanese trehalose, secret fragrant lotus seed paste filling; with two high-quality salted egg yolks marinated for 40 days by sea salt, which is silky and fine as sand. The scent of lotus seed and the salty scent of salted egg yolk complement each other perfectly.
Low sugar lotus seed paste mooncake featured the best Lotus Seed from Hunan, with maltitol, a healthy choice for anyone.
Red Bean Paste Mooncakes, Carefully select the top red beans, more than 20 years aged dried mandarin peel and organic pumpkin seeds. Gentle heat is used to make it. It is not greasy but has a well-defined taste and mouthwatering fragrance.
Mooncake Collection
Mooncake Collection
Chief pastry chef of Imperial Patisserie and the founder of The Peninsula Egg Custard Mooncake, Chef Yip Wing Wah, and 2-Starred Michelin’s cake master, Chef Yip Wing Wah’s only official apprentice, Chef Lai Wing Koon, jointly led the team of professional chefs to carefully select the superior raw materials and craftsmanship. The packaging is elegant and exquisite, 100% made in Hong Kong.
Won the World Food Quality Awards “The Grand Gold”
Monde Selection, the world’s food quality evaluation award, has analyzed and evaluated the quality of many consumer products since 1961 and awarded them a unique label. Every year, more than 70 well-known experts judge and test products from all over the world in a completely independent way. It is a world-class food award with impartiality and authority. It is known as the “Nobel Prize in Food”.
In 2019, Imperial Lava Mooncake won the world’s highest award, the Grand Gold. For the first time in the past 58 years, the first mooncake has won this highest honor. It can be seen that the Imperial Patisserie team’s dedication to quality has won international authority recognition
Won the international standard food safety system certification
Imperial’s food manufacturing plant in Hong Kong is built according to GMP (Good Manufacturing Practice) standards and covers an area of over 70,000 feet. It has been awarded the latest international standard food safety system ISO22000: 2018 and HACCP management system certification to ensure food quality and safety.
The Imperial Gift Box
The mooncake gift box is made of complex paper art, which has a unique leather texture. It highlights the high-class taste. After the holiday season, the Mooncake gift box can be transformed into a jewelry treasure box, showing the elegant temperament.
Egg Custard Mooncake Collection
Chef Yip Wing Wah personally supervised the system, and made hundreds of adjustments before and after, and the formula was fully upgraded.
A selection of French natural butter, paired with top-quality large salted egg yolks, secreted in a 29-step process. Mooncakes have a rich egg custard flavor and salty egg yolk scent from the inside out, which complements the crisp taste.
In order to solve the problem of the mooncake skin separation, the research and development team of Chef Yip and Imperial Patisserie have been continuously researched and improved and adjusted from the ingredients, production process and baking technology. The Mooncake layer and stuffing are tightly combined that will not separate at all. It, in turn, makes the perfect taste.
Lava mooncake series
The Lava Mooncake series was jointly developed by Chef Yip Wing Wah, the father of the Egg Custard mooncake, and his only official apprentice, Chef Lai Wing Koon. In 2018, on the basis of the Egg Custard mooncake, Chef Yip introduced new ideas, developed the Lava Custard Mooncake, and created the first Lava Sesame Mooncake in Hong Kong, which triggered a rush of mooncakes.
This year, 2-Starred Michelin’s cake master, Chef Lai Wing Koon joined, he is good at innovation, pay attention to details, and together with Chef Yip, they developed the Lava Durian Mooncakes and the Lava Ginger White Lotus Seed Paste Mooncakes.
Strict Requirement of Lava technology
The production process is extremely demanding as to control the right amount of Lava filling. If the flow of the filling is too “flowing”, the flow will be absorbed by other fillings, which will affect the taste. If it is too thick, it will cause the filling to condense and lose the effect of the Lava.
Lava mooncakes have undergone hundreds of repeated research and improvement, so that they can also have Lava effect at room temperature, with a full range of colors and flavors.
Traditional Mooncake Collection
Lotus seed mooncake selection from the best lotus seed from Hunan, add Japanese trehalose, secret fragrant lotus seed paste filling; with two high-quality salted egg yolks marinated for 40 days by sea salt, which is silky and fine as sand. The scent of lotus seed and the salty scent of salted egg yolk complement each other perfectly.
Low sugar lotus seed paste mooncake featured the best Lotus Seed from Hunan, with maltitol, a healthy choice for anyone.
Red Bean Paste Mooncakes, Carefully select the top red beans, more than 20 years aged dried mandarin peel and organic pumpkin seeds. Gentle heat is used to make it. It is not greasy but has a well-defined taste and mouthwatering fragrance.
Mid-autumn Hamper Series
Deluxe Mid-autumn Hamper & Classic Mid-autumn Hamper