A Homage to Tradition: Preserved Eggs and Pickled Ginger Mooncake

For 13 years, Lung King Heen’s preserved eggs and pickled ginger mooncakes have been revered by those who enjoy traditional Cantonese flavours during Mid-Autumn Festival. Chinese Executive Chef Chan Yan Tak revealed that his inspiration came from a Chinese bridal pastry named Century Egg Tart - an egg shaped puff pastry encased with a layer of lotus seed paste, whole century egg yolk and pickled ginger. For centuries, this pastry was gifted to Chinese brides-to-besduring the betrothal ceremony, hoping that soon after marriage she will bear a child and the pickled ginger will satisfy her sour cravings during pregnancy.

Paying respect to his roots, Chef Tak preserved this heritage by reinventing this traditional pastry into the form of a mooncake. Instead of using lard in the puff pastry, Lung King Heen substitutes it with butter for its rich, creamy scent and flaky texture. In each bite of the square shaped mooncake, you get the complex and well layered flavour profile of sweetness from the lotus seed paste, creaminess from the century egg yolk and tartness from the homemade pickled ginger. When it comes to century egg, it is known to be an acquired taste, you either love it or hate it!

This Lung King Heen original is available for purchase with six mini sized pieces throughout the Mid-Autumn festive season at Four Seasons Hotel Hong Kong.