HONG KONG (AFP) - It is one of Hong Kong's most treasured food traditions: the buying, giving and eating of mooncakes to mark the mid-autumn festival, celebrated in Chinese communities around the world next month.
Mooncakes by chef Yip Wing Wah of Hong Kong's famous Peninsula Hotel are among the most in demand - and the priciest.
Boxes of eight of his Spring Moon mini egg custard mooncakes cost HK$520 (S$90) and are available only in a three-day, pre-order sale online, to avoid previous unseemly queues at the hotel.
This year's sale took place in August and sold out.
Now 65, Yip invented what has become his signature mooncake 30 years ago when he worked as a chef at the hotel's Spring Moon restaurant.
"I have an emotional attachment to it, really I do - because I would never have guessed that it would grow more popular every year," says Yip, who started to work in restaurant kitchens at 13.
Yip vows to continue to bake them as long as he is able.
"As I make more, I become happier," he says.